کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543459 | 1554068 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation
ترجمه فارسی عنوان
تغییرات کیفیت در گوشت خوک منجمد ذخیره شده در یخچال پیچیده شده با فیلم چسب پلاستیک و اثر مکمل گلوکز
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کلمات کلیدی
گوشت چرخکرده، فواید گوشت، طول عمر گوشت، گوشت خام بیار، شکر اضافه شده
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Meat spoilage greatly depends on meat composition and storage conditions. Microbial and biochemical changes in minced pork (100-g portions) wrapped with a polyvinyl chloride film during a 4-day refrigerated storage were studied. As glucose is the first substrate used by spoilage bacteria and when it is depleted bacteria could generate undesirable volatiles, the effect of the addition of glucose to minced meat was also studied. Three treatments were used: control (C), without added glucose, and low and high glucose concentration (L and H), 150Â mg and 750Â mg of glucose in 100Â g of meat, respectively. Spoilage bacteria, pH, redox potential, colour, basic volatile nitrogen, glucose, organic acids, and volatiles were analyzed in both recently prepared and stored pork samples. Storage resulted in increased levels of lactic acid bacteria and glucose-derived short chain alkyl volatiles, and a decrease in redox potential and volatile aldehyde levels. The addition of glucose to meat did not affect the biochemical characteristics of stored minced pork.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 126, April 2017, Pages 55-62
Journal: Meat Science - Volume 126, April 2017, Pages 55-62
نویسندگان
Alba Del Blanco, Irma Caro, Emiliano J. Quinto, Javier Mateo,