کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450564 | 1109655 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Composition and color stability of carbon monoxide treated dried porcine blood
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Color stability of swine blood was studied over 12Â weeks of storage in plastic bags, after pH (7.40, 6.70, or 6.00) adjustment, saturation with carbon monoxide (CO) and spray-drying. CO-treated dried blood presented a redder color and higher reflectance between 610 and 700Â nm, compared to a brownish-red color and lower reflectance of untreated samples. As indicated by reflectance spectra, blood pH adjustment did not influence (PÂ >Â 0.05) the initial color of dried blood but influenced (PÂ <Â 0.05) its color stability (browning index). During storage, CO-treated blood showed a reduction in reflectance percentages as well as in CIE Lâ and aâ values, which was more pronounced in polyethylene (OTRÂ =Â 4130Â cm3/m2/day/atm) packaged samples. After 12Â weeks of storage, CO-treated samples packaged in high OTR bags presented color indexes similar to those of the untreated dried samples. CO-treated samples packaged in nylon-polyethylene (OTRÂ =Â 30-60Â cm3/m2/day/atm) bags showed a smaller rate of discoloration and color difference (ÎEâ) between the CO-treated and untreated samples. Even with some darkening, packaging CO-treated dry blood in low OTR bags still gives an acceptable reddish color after 12Â weeks of storage while untreated dry blood has a brownish color just after drying.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 85, Issue 3, July 2010, Pages 472-480
Journal: Meat Science - Volume 85, Issue 3, July 2010, Pages 472-480
نویسندگان
P.R. Fontes, L.A.M. Gomide, E.A.F. Fontes, E.M. Ramos, A.L.S. Ramos,