کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502605 | 1554051 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham
ترجمه فارسی عنوان
اثرات روش سوس-وید در دمای، زمان و درجه حرارت خلاء بر کیفیت خواص، ساختاری و میکروبیولوژیکی خوک
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61â¯Â°C or 71â¯Â°C), time (45 or 90â¯min), and vacuum degree (98.81% or 96.58%). The control sample was air packaged and boiled for 45â¯min in boiling water. Temperature and vacuum degree affected quality properties, while the effect of time was limited. Samples cooked at 61â¯Â°C showed higher moisture content, redness, and pink color of the meat juice, whereas samples cooked at 71â¯Â°C showed higher cooking loss rate, lightness, and volatile basic nitrogen values. Texture analysis indicated tenderer meat for the treatment group than the control. No microbial growth was detected in any treatment groups. Meat cooked at 61â¯Â°C and 98.81% vacuum showed more spacious arrangement of meat fiber.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 143, September 2018, Pages 1-7
Journal: Meat Science - Volume 143, September 2018, Pages 1-7
نویسندگان
Kiyoung Jeong, Hyeonbin O, So Yeon Shin, Young-Soon Kim,