کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983766 | 1109724 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - a Thai fermented pork sausage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The effects of incorporating varying levels of minced pork and rind on physico-chemical and sensory quality of Nham were studied. An increase in cooked pork rind resulted in higher moisture, lipid, and initial pH values of Nham (PÂ <Â 0.05). However, no significant effects were observed on fermentation characteristics of Nham (PÂ >Â 0.05). At the end of fermentation, Nham with a higher meat component exhibited higher texture profile analysis force, hardness, and cohesiveness (PÂ <Â 0.05). The results suggested the importance of meat on the restructuring effect, which contributes to the texture formation of Nham. Incorporation of a higher amount of cooked pork rind improved water-binding properties, leading to decreased weight loss and released water. Based on the results of sensory evaluation, up to 43% pork rind can be used in the formulation with no adverse effect on texture and overall liking of Nham. However, the ratio of 5:5 was the most appropriate for minimising the cost of production.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 69, Issue 2, February 2005, Pages 355-362
Journal: Meat Science - Volume 69, Issue 2, February 2005, Pages 355-362
نویسندگان
Wonnop Visessanguan, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, Apinya Assavanig,