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
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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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
Journal: Journal of Food Engineering - Volume 77, Issue 4, December 2006, Pages 1007–1011
نویسندگان
Wen-Ching Ko, Chia-Ling Jao, Jyh-Sheng Hwang, Kuo-Chiang Hsu,