کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6664987 464299 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Multiple spectroscopic approach to elucidate water distribution and water-protein interactions in dry-cured ham after high pressure processing
ترجمه فارسی عنوان
روش چندتایی طیفی برای تشریح توزیع آب و تعامل آب و پروتئین در ژامبت خشک شده پس از پردازش با فشار بالا
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
High Pressure Processing (HPP) influences water-protein interactions inducing sensory changes in dry-cured ham such as an increase in hardness and paleness. The effect of three pressure levels (200, 400 and 600 MPa applied for 5 min) on the water distribution and the protein arrangement of dry-cured ham differing in raw meat pH on Semimembranosus muscle 24 h after slaughtering (pH24SM) was studied using nuclear magnetic resonance relaxometry (NMR), time domain reflectometry (TDR) and multispectral imaging (MI). HPP induced a reallocation of the water populations and a new arrangement of the proteins, particularly between 200 and 400 MPa treatments. The pH of the dry-cured ham affected the distribution of intrinsic water populations, even though samples were similarly affected when subjected to HPP.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 169, January 2016, Pages 291-297
نویسندگان
, , , ,