کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8890273 | 1628502 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Interaction of salt content and processing conditions drives the quality response in streaky rashers
ترجمه فارسی عنوان
تعامل محتوای نمک و شرایط پردازش، پاسخ کیفیت را در ریشرهای رگه دار هدایت می
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کلمات کلیدی
کاهش نمک، بیکن، روش سطح پاسخ، حساس تجزیه و تحلیل چند عامل،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Response surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44â¯g/100â¯g did not affect cooking loss. Cooking temperature (240â¯Â°C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2â¯g/100â¯g salt, 94â¯min of drying and grilling at 190â¯Â°C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 97, November 2018, Pages 632-639
Journal: LWT - Volume 97, November 2018, Pages 632-639
نویسندگان
Gonzalo Delgado-Pando, Paul Allen, Joe P. Kerry, Maurice G. O'Sullivan, Ruth M. Hamill,