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
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
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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