کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584319 | 1492024 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characteristics and properties of goat meat gels as affected by setting temperatures
ترجمه فارسی عنوان
ویژگی ها و خواص ژل گوشت بز به عنوان تحت تاثیر قرار درجه حرارت
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کلمات کلیدی
مشخصه، ژل، گوشت بز، تنظیمات، درجه حرارت،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Effects of different setting temperatures (40-70â¯Â°C) on properties of goat meat gels after heating at 90â¯Â°C were investigated. Setting at 60â¯Â°C with subsequent heating at 90â¯Â°C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (pâ¯<â¯0.05). The highest TCA-soluble peptide content was found in gel set at 70â¯Â°C (pâ¯<â¯0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, aâ and bâ-values of gels generally increased, while Lâ-values decreased (pâ¯<â¯0.05). Gel set at 60â¯Â°C had highest hardness, gumminess and chewiness (pâ¯<â¯0.05). Gel set at 60â¯Â°C had the most compact network with immense connectivity of protein strands. Gels set at 40-60â¯Â°C had higher texture and overall likeness scores, compared to the control (pâ¯<â¯0.05). Prior setting at 60â¯Â°C was recommended for making the good quality goat meat gel.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 257-263
Journal: Food Chemistry - Volume 268, 1 December 2018, Pages 257-263
نویسندگان
Sulaiman Mad-Ali, Payap Masniyom, Soottawat Benjakul,