کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9954658 | 1554048 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
ترجمه فارسی عنوان
اثر جایگزینی بخشی از چربی گوشت خوک به وسیله ژل روغن کاملیا بر خصوصیات کیفی خاصی از سوپ سوسیس هاربین
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کلمات کلیدی
سوسیس هاربین، کاهش چربی، امولسیون ژل روغن کاملیا،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Various portions of pork fat in Harbin sausage were replaced by a camellia oil gelled emulsion during the process, and the subsequent effects were studied in order to improve their quality characteristics and fatty acid composition. Percentages of pork back fat replacement were 10%, 20%, 30%, 40% and 50%. Proximate composition, instrumental color and texture, pH, TBARS and fatty acid composition of the sausages were studied after substituting portion of the pork fat with camellia oil gelled emulsion. The replacement of pork back fat by camellia oil gels did not affect the cohesiveness, resilience, springiness and protein content, while it increased moisture content, lightness and yellowness. TBARS values was significantly (Pâ¯<â¯0.05) decreased by the pork back fat substitution. Addition of camellia oil gels significantly (Pâ¯<â¯0.05) affected the fatty acid profile. The study suggests that a substantial reduction in SFA can be achieved by incorporating camellia oil gels in Harbin sausage without clearly affecting the studied sausage properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 146, December 2018, Pages 154-159
Journal: Meat Science - Volume 146, December 2018, Pages 154-159
نویسندگان
Xiaoxi Wang, Yangyang Xie, Xingmin Li, Yi Liu, Wenjie Yan,