|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|222563||464278||2016||7 صفحه PDF||سفارش دهید||دانلود کنید|
• 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.
Journal: Journal of Food Engineering - Volume 190, December 2016, Pages 54–60