کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791931 | 1109624 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation of mortadella formulated with carbon monoxide-treated porcine blood
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (PÂ >Â 0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red. Residual nitrite level, L*, a*, b* and c* values of the mortadella decreased (PÂ <Â 0.05) with an increase in the amount of blood; TBARs did not vary (PÂ >Â 0.05). Increasing the amount of blood increased (PÂ <Â 0.05) the hue angle (h*) and browning index (BI) of the mortadella containing UNTB. Increasing blood addition decreased (PÂ <Â 0.05) h* and did not affect (PÂ >Â 0.05) BI. Increasing storage length decreased (PÂ <Â 0.05) residual nitrite, affected BI and color coordinates and did not affect TBARS (PÂ >Â 0.05). Addition of CO-treated blood allows the production of better-colored sausages having lower residual nitrite levels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 97, Issue 2, June 2014, Pages 164-173
Journal: Meat Science - Volume 97, Issue 2, June 2014, Pages 164-173
نویسندگان
A.D. Pereira, L.A.M. Gomide, P.R. Cecon, E.A.F. Fontes, P.R. Fontes, E.M. Ramos, J.G. Vidigal,