کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8503328 1554071 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics
ترجمه فارسی عنوان
ارزیابی آب الکترولیز قلیایی برای جایگزینی راه حل های افزایش دهنده فسفات سنتی: اثرات بر ظرفیت نگهداری آب، حساسیت و حساسیت
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Sixty-four pork loins were randomly assigned to one of four treatments to evaluate the use of alkaline electrolyzed reduced water as a replacement for traditional enhancement solutions. Treatments included: alkaline electrolyzed reduced water (EOH; pH ≈ 11.5), EOH plus 2.5% potassium-lactate (EOK), industry standard (IS; 0.35% sodium tri-polyphosphate, 0.14% sodium chloride, 2.5% potassium-lactate), and no enhancement (CON). After enhancement (targeting 110%) and rest period, chops were cut (2.54-cm) to test treatment effects on water holding capacity, Warner-Bratzler shear force (WBSF), and sensory attributes. Despite its alkaline nature EOH chops exuded more water (P < 0.05) than EOK, IS, or CON chops. Control chops were similar (P > 0.05) to EOK, however CON and EOK both lost more moisture (P < 0.05) than IS. The use of alkaline electrolyzed reduced water did not improve WBSF or sensory characteristics compared to IS treated chops. As a stand-alone enhancement solution alkaline electrolyzed reduced water was not a suitable replacement for industry standard solutions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 123, January 2017, Pages 211-218
نویسندگان
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