کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
222563 464278 2016 7 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Valorisation of industrial cooked ham by-products as functional ingredients
ترجمه فارسی عنوان
تعیین ارزش از ژامبون پخته شده صنعتی با محصولات به عنوان عناصر کاربردی
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کلمات کلیدی
ژامبون پخته شده؛ سیرابی؛ پروتئین ها؛ ژل، امولسیون؛ کف
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Valorisation of 2 cooked ham plant effluents: ham broth and pork exudate.
• 4–15% weight of proteins including collagen can be recovered from effluents.
• Ham broth has low-temperature gelling ability, good foaming/emulsifying capacities.
• Pork exudate coagulates at 40°C and has good emulsifying and foaming properties.

The production of cooked ham on an industrial scale generates two liquid by-products: pork exudate (PE), collected before the salting, has 14% weight dry matter, mainly rich in proteins (90%); ham broth (HB), released after cooking, has 8% dry matter including 50% proteins. The biochemical, rheological and functional properties of these by-products were studied and compared to reference ingredients. PE could form a gel by coagulation at 50°C and had a good emulsifying capacity (324 ± 8 mL of oil per gram of protein) with high stability. Even after cooking, an altering process, HB had the ability to form a gel at low temperature (8–18°C), a good emulsifying capacity (252 ± 7 mL of oil per gram of protein) and foaming ability (ratio of foam to initial volume: 177 ± 14). Both by-products could then be valorised as functional ingredients for delicatessen products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 190, December 2016, Pages 54–60
نویسندگان
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