کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2087538 1080655 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan
چکیده انگلیسی

The effect of high pressure processing (HPP) on properties of duck muscle gels (DMG) containing 1% curdlan was investigated. The application of > 300 MPa could result in the decrease of cooking loss of DMG in water binding capacity, the increase of L value and the decrease of a value and b value in color, the increase of hardness, springiness, cohesiveness and chewiness in textural parameters (P < 0.05), while the pressure-holding time had no obvious influence. Those experimental results could be attributed to the interactions among protein molecules and the interactions between protein molecules and curdlan molecules created or enhanced by HPP. Overall, the use of curdlan instead of fat and the application of HPP may provide a novel approach to achieve low-fat (< 6% fat) and low-salt (1% salt) DMG products with good properties and high yields.Industrial relevanceTo provide healthier meat foods like low-fat (< 6% fat) and low-salt (about 1% salt) duck meat products, the application of HPP might be of great interest for industrial manufacture and can yield the products bearing high water binding capacity and good textural properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 11, Issue 4, October 2010, Pages 538–542
نویسندگان
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