کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983664 | 1109720 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Cooked ham-based model systems were prepared using salt-soluble meat protein isolate, κ-carrageenan and sodium and potassium chloride. The pH was set to 6.2 using a 50 mM PIPES-buffer. An experimental mixture design was used to study the effect of carrageenan on the structure build-up of the gelled meat products. In situ gelation experiments were carried out on a controlled-stress rheometer, while a texture analyzer was used to determine the large deformation behaviour. The water holding capacity was measured by a centrifugal technique and confocal scanning laser microscopy was used to visualize the microstructure of the gelled meat products. κ-Carrageenan was found to increase the complex modulus, the gel strength and the water holding capacity, although these properties were mainly governed by the concentration of meat protein isolate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 70, Issue 1, May 2005, Pages 161-166
Journal: Meat Science - Volume 70, Issue 1, May 2005, Pages 161-166
نویسندگان
Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen Dewettinck,