کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8891238 1628504 2018 16 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system
ترجمه فارسی عنوان
تأثیر منبع نیتریت، کاهش ترکیبات و زمان برگزاری در توسعه رنگ در یک سیستم مدل گوشت
کلمات کلیدی
پودر آب کرفس، رنگ گوشت خشک شده برگزاری زمان، کاهش ترکیبات، نیتریت سدیم،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
To meet the growing demand for “cleaner” foods, many meat processors have begun using plant-based curing ingredients. The purpose of this project was to determine the effects of nitrite source (sodium nitrite or cultured celery juice powder), reducing compounds (no reducing compound or sodium erythorbate/ascorbic acid from cherry powder), and holding time prior to cooking on cured color development using a meat model system. Treatments with reducing compounds had greater cured pigment and reduced residual nitrite (P < 0.001, P = 0.003, respectively), and displayed increased redness (P < 0.001) and decreased yellowness (P = 0.016). Sodium nitrite treatments had greater cured meat pigment, increased redness, and decreased yellowness (P < 0.001). Longer holding times resulted in a slight increase in a* values when held 60 min (P = 0.011). Using a pre-converted celery juice powder and ascorbic acid from cherry powder, processors can manufacture cured meats exhibiting typical cured meat characteristics without extended holding time prior to cooking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 95, September 2018, Pages 47-50
نویسندگان
, , ,