کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403227 | 1330893 | 2014 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology
ترجمه فارسی عنوان
ارزیابی روده های طبیعی قارچ اصلاح شده با محلول های سورفاکتانت همراه با اسید لاکتیک با روش پاسخ سطحی
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The effects of soy lecithin concentrations (X1, 1:25-1:30), soy oil concentrations (X2, 0%-2.5%), residence time for surfactant solutions (X3, 60-90Â min) and lactic acid concentrations (X4, 18-21Â ml/kg) on technological properties of hog casings were evaluated by response surface methodology (RSM). The burst pressure, maximum rupture force, and elongation of both uncooked treated casings (UTC) and cooked treated casings (CTC) were determined. The histological structures of UTC and CTC were observed by light microscopy and transmission electron microscope and images illustrated that casings became more porous after treatments. Polynomial regression models on burst pressure of UTC (PÂ <Â 0.05) and CTC (PÂ <Â 0.05), maximum rupture force of UTC (PÂ <Â 0.01) and elongation of CTC (PÂ <Â 0.01) were established. Sausage was made using modified casing with the best resistance of burst pressure or rupture force. Bursting during immersion vacuum cooling did not happen to sausages made from these modified casings.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 58, Issue 2, October 2014, Pages 427-438
Journal: LWT - Food Science and Technology - Volume 58, Issue 2, October 2014, Pages 427-438
نویسندگان
Chao-Hui Feng, Liana Drummond, Da-Wen Sun, Zhi-Hang Zhang,