کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451564 | 1109686 | 2008 | 8 صفحه PDF | دانلود رایگان |

In this study, response surface methodology (RSM) was used to evaluate the combined effects of NaCl, glucono-δ-lactone (GdL), and κ-carrageenan concentration (0.25%, 0.5%, and 0.75%) on the binding properties of restructured pork under hydrostatic pressure. All the generated RSM models showed no lack-of-fit and significance at the 0.001 level. The addition of both NaCl and GdL had a significant effect on color. A significant decrease in pH was shown when the GdL level increased, and subsequently led to a decrease in WHC. However, increasing the GdL level increased the binding strength. Therefore, the results indicate that a reduction in the NaCl level during meat restructuring, under pressure treatment, can be achieved by using GdL; and even a low GdL concentration allows for palatable binding properties in meat restructuring when κ-carrageenan is added.
Journal: Meat Science - Volume 79, Issue 2, June 2008, Pages 236–243