کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502752 | 1554052 | 2018 | 44 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
ترجمه فارسی عنوان
بهینه سازی پروتئین گیاهی و ترانس گلوتامیناز در رژیم های جدید بازسازی گوشت گاو برای افراد مسن با استفاده از طراحی مرکب مرکزی
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کلمات کلیدی
بزرگسالان سالمند، استیک گوشت گاو بازسازی شده، پروتئین های گیاهی، ترانس گلوتامیناز، ریز ساختار، میکروسکوپ،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65â¯years. Controls were most preferred (Pâ¯<â¯.05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 142, August 2018, Pages 65-77
Journal: Meat Science - Volume 142, August 2018, Pages 65-77
نویسندگان
Sephora Baugreet, Joseph P. Kerry, André Brodkorb, Carolina Gomez, Mark Auty, Paul Allen, Ruth M. Hamill,