کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4909223 | 1427107 | 2017 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham
ترجمه فارسی عنوان
تاثیر تیمارهای درمانی مکانیکی بر توزیع ذرات برای شبیه سازی مهاجرت باکتری های غیر مکانیکی در ژامیر خال شده
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کلمات کلیدی
تامبل یخزدن، خلاء، فرهنگ استارتر گوشت، نفوذ دریاچه آبی، تجزیه و تحلیل تصویر،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
In this study, the migration and distribution of Blue Lake particles with various mechanical curing treatments (freeze-thawing, tumble, vacuum and vacuum-tumble) was studied after injection and dry-curing of raw hams to simulate non-motile bacteria. The influence of injection pressure and various mechanical treatments on particle penetration was examined by using image analysis at the beginning and end of curing. The results showed that particles were able to penetrate the muscle after injection. An increase of the injection pressure from 0.5Â bar to 0.9Â bar resulted in a broader distribution of particles around the injection zone. Moreover, all additional mechanical treatments significantly increased the penetrated area of the particles by up to 64% due to an increase in damaged tissue and an introduction of new penetration pathways. The results provide insights that may be transferable from particles to starter cultures, which can further be applied in cured raw ham manufacture.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 194, February 2017, Pages 58-66
Journal: Journal of Food Engineering - Volume 194, February 2017, Pages 58-66
نویسندگان
Ramona (née Danz), Nadine Thiermann, Monika Gibis, Herbert Schmidt, Jochen Weiss,