کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226561 464548 2006 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of high-pressure treatment on processing quality of tilapia meat fillets
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of high-pressure treatment on processing quality of tilapia meat fillets
چکیده انگلیسی

Tilapia fillets were treated under 50–300 MPa at 25 °C to examine the change of their processing quality. The gel strength from the tilapia meat treated at 50 MPa for 1 h was 1.2 times as that of fresh meat, but there was a 25% decrease for that treated at 250 MPa for 1 h. Extraction of water-soluble proteins was barely affected by high-pressure treatment; however, that of salt-soluble proteins decreased 60% after treating at 250 MPa for 1 h. The actomyosin was extracted below 10% for the meat treated beyond 200 MPa. The liability to denaturation indicates that pressure treatment was applicable to tilapia processing not for storage.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 4, December 2006, Pages 1007–1011
نویسندگان
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