کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19652 43115 2016 9 صفحه PDF ندارد دانلود کنید
عنوان انگلیسی مقاله
Functional properties of carrageenan on color stability and sensory characteristics of beef steaks
ترجمه فارسی عنوان
خواص عملکرد کاراژین بر پایداری رنگ و ویژگی های حساسیت استیک گوشت گاو
کلمات کلیدی
گوشت گاو؛ رنگ گوشت؛ تزریق افزایش؛ کاراژین؛ لاکتات؛ نمک دریا
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

This study was designed to evaluate the effects of ingredients and USDA beef quality grade response on meat quality attributes and sensory characteristics. Beef strip loins representing two quality grades (USDA Choice and Select) were enhanced with either 0.25 CG [0.25% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; 0.50 CG [0.50% kappa-carrageenan+1% sea salt+0.3% sodium tripolyphosphate]; or 2.5 KL [2.5% potassium lactate+1% sea salt+0.3% sodium tripolyphosphate]; or NEC=non-enhanced control. Changes in surface color, visual appearance, discoloration, and metmyoglobin formation during a 7 d retail display at 2 °C were evaluated. Enhancement with 0.50 CG and 2.5 KL affected (P<0.05) tenderness, moisture content, shear force, and retail display color properties and metmyoglobin reduction. Enhanced Choice steaks with 2.5 KL outperformed (P<0.05) Select steaks in color stability and palatability characteristics and induced red color darkening. This study shows that kappa-carrageenan can effectively enhance color stability, improve expected eating quality, and minimize discoloration during retail display and storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 72–80
نویسندگان
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