کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5157769 1500599 2017 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
ترجمه فارسی عنوان
تأثیر وزن مولکولی و درجه جایگزینی سلولزهای مختلف کربوکسی متیل بر روی مدل سوسیس بدون امتیل و گرم
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs (0-2 wt%) on the rheological behavior and firmness of an emulsion-type sausage models containing 1.8 wt% NaCl was studied. Rheology (unheated/heated) and firmness (heated) showed an increasing effect with increasing CMC concentrations. Addition of >1 wt% CMC led to a decrease in storage modulus of the unheated/heated batter and to a decrease in firmness of heated independent of the CMC-type used. CLSM revealed that high amounts of CMCs prevented formation of a coherent protein matrix. Water-binding capacity indicated that CMC contributed to the water-retention capability of sausage batters. Small differences between the CMCs were observed using various °DS and similar MW. Results indicate that the addition of low CMC concentrations (≤0.5 wt%) may help to reduce fat content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 159, 1 March 2017, Pages 76-85
نویسندگان
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