کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791586 | 1109613 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of fat quality on sausage processing, texture, and sensory characteristics
ترجمه فارسی عنوان
اثر کیفیت چربی بر پردازش سوخاری، بافت و ویژگی های حسی
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کلمات کلیدی
گوشت خوک، سوسیس، کیفیت چربی، دانه های خشک شده حاوی محلول هستند، مشخصات اسید چرب، حساس
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Fresh pork sausage was manufactured to determine the effects of animal diet (unsaturated or control) and inclusion of corn oil during processing (0% and 14% fat replacement). Bologna was manufactured to investigate only diet effects. Processing, textural, sensory, visual, and storage characteristics were evaluated. Processing yield was improved 2.9 percentage units in fresh sausage but reduced 1.8Â units in bologna in unsaturated compared with control diets. Break strength of fresh sausage was reduced 0.6Â kg by oil inclusion. Both unsaturated fat and including oil during processing resulted in softer texture of fresh sausage, while increased unsaturation in bologna resulted in firmer or unchanged textural properties. Fresh sausage with oil was lighter colored (5.3Â L* units increased) with more fat smearing. In fresh sausage, lipid oxidation remained below 1Â mg/kg MDA during 12Â weeks frozen storage. Overall, changes in fat quality minimally affected sausage quality, likely providing acceptable products to consumers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1242-1249
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1242-1249
نویسندگان
Arica A. Baer, Anna C. Dilger,