کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6665184 | 464310 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Migration of smoke components into pork loin ham during processing and storage
ترجمه فارسی عنوان
مهاجرت اجزای دود به نخود فرنگی گوشت خوک در طی پردازش و ذخیره سازی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The migration of smoke components into pork ham during smoke processing was measured and estimated by using the hypothetical equilibrium absorption at the surface of the casing (Cmax) via Fick's equation. The temperatures of the heating medium, surface, and core of the product were monitored. 2,6-Dimethoxyphenol was used as an index for smoke components and was evaluated by HPLC. Empirical equations used to predict the concentration of smoke components (CWe) generated inside the smokehouse based on the weight of burned wood were obtained. CWe values were used to estimate the migration of smoke components into ham at several internal positions and agreed well with the measured values, regardless of the initial weight of wood. Smoke components adhered to the surface of the ham casing and then migrated to the interior of the ham, but did not reach the core even after 7Â days of storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 221-229
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 221-229
نویسندگان
Yvan Llave, Akiko Suzuki, Mika Fukuoka, Eiichi Umiuchi, Noboru Sakai,