کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791710 | 1109619 | 2013 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 °C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice® (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N2, 20% CO2, and residual O2 in one of three intervals: < 0.1%, 0.1%-0.2%, or 0.2%-0.3%, and retail storage conditions: chill storage, 12 h light, 12 h darkness. HP improved the stability of the redness of 20% QDS hams, while the stabilizing effect on 50% QDS hams was smaller, concluding that water has the dominating role. Raw meat pH24, salt content, and residual oxygen level had varying effects on the stability of the red color.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 433-443
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 433-443
نویسندگان
Kathrine Holmgaard Bak, Gunilla Lindahl, Anders H. Karlsson, Elsa Lloret, Pere Gou, Jacint Arnau, Vibeke Orlien,