摘要:

ABSTRACTProtein‐polysaccharide‐calcium gels were prepared using combinations of crude myofibrillar protein, whey protein concentrate, sodium alginate, methylcellulose, low methoxyl pectin, carrageenan and CaCl. The nature of the interactions taking place in the gels and the effect of freezing or heating on viscosities and water losses were investigated. In most cases the stability of the gels was increased by freezing and lowered by heating. Myofibrillar protein with added whey protein concentrate formed stronger gels with the polysaccharide gums than did the myofibrillar protein extract alone. With the exception of methylcellulose gels, electrostatic interactions seemed to be the main forces involved in the formation and stability of the g

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14023.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTBlends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14024.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTMeat batters were prepared in which the sodium or chloride from salt was replaced by other ions. Then the functional properties of the batters were determined by measuring water and fat exudation, and gel strength. Generally cations from groups IA and IIA of the periodic table equalled or surpassed the batters made with sodium only, whereas other cations decreased water binding. Of the anions, bromide, orthoand pyrophosphates, and citrate increased water retention. Zinc chloride increased fat exudation greatly. Magnesium chloride and sodium pyrophosphate increased the gel strength. Magnesium and calcium chlorides made good batters although they caused a drop of approximately 0.25 pH units. Sodium thiosulfate, sodium borohydride, starch, sucrose, glycerol, arginine and urea improved the water binding and gel strength, while nonionic detergents, monoglycerides and alcohols were very detrimental.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14025.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTIncorporation of a low salt protein hydrolysate into a sausage batter significantly extended the shelf life of the product stored at 25°C. This temperature was chosen for saving the energy costs for refrigeration. The supplemented frankfurters (aw= 0.92) had CFU/g l/5000 and 1/ 1000 of that for the unsupplemented controls (aw= 0.97) after a 10day aerobic and anaerobic storage at 25°C, respectively. However, bacterial counts of fish frankfurter‐analogs treated similarly were reduced only slightly. Differences in flavor and texture between the supplemented and unsupplemented frankfurters were nonsignificant. Supplemented fish frankfurter‐analogs were found to be significantly softer than the unsupplemented con

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14026.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effects of gamma‐irradiation doses (0, 0.5, and 1.0 Mrad) on C.botulinumtoxin production in turkey frankfurters formulated with three different chloride salts (NaCl, KCl, and MgCl2) at isoionic strength (equal to 2.5% NaCl) and three types of phosphates added to 2.0% NaCl frankfurters were studied. The use of 2.5% NaCl together with 0.5 or 1.0 Mrad was substantially more effective at inhibitinlg botulinal toxin production when frankfurters were incubated at 27°C than the combination of irradiation with KCl or MgC12(40, 9, and 4 days, respectively, when treated with 1 Mrad). Phosphate addition revealed that 0.4% sodium acid pyrophosphate addition was the most inhibitory for botulinal toxin production followed by hexametaphosphate and tripolyphosphate additi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14027.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effects of various rates of increase of the smokehouse temperature (ST) (0.42 to 0.98°C/min) and relative humidity (SRH) (1.1 to 3.9%/ min) on the meat emulsion product qualities were investigated. The optimum process conditions were calculated based on the water holding capacity (WHC), emulsion stability (ES), shrinkage, textural parameters and sensory attributes. Least shrinkage was obtained when the product was processed under rapid temperature and relative humidity increase. The WHC was higher when the product was processed at a lower ST. The most stable product was obtained at the lowest ST and the highest SRH. Cohesiveness and elasticity were not affected by ST and SRH, brittleness was unaffected by SRH, and hardness was not influenced by ST. The lowest hardness, chewiness and gumminess were obtained at the highest SRH

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14028.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe possible involvement of glucose in the formation of N‐nitrosothiazolidine (NTHZ) in bacon was investigated by pumping pork bellies with brines containing added glucose (2 and 4%). Raw bacon samples processed with glucose had significantly lower levels of N‐nitrosothiazolidine‐4‐carboxylic acid than the smoked control bacons. When the bacon samples with glucose were fried for 6 and 12 min, no NTHZ was detected in the fried products. N‐Nitrosopyrrolidine (NPYR) levels in these samples were much lower than those in the fried control samples. Results of this study demonstrate that the contribution of glucose to NTHZ formation in bacon is minimal relative to that of formaldehyde in the w

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14029.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTFrankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p<0.05). Low‐fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high‐fat frankfurters. Low‐fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat‐low salt franks can be manuf

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14030.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTDissociation curves determined spectrophotometrically for myoglobin and hemoglobin in citric acid buffers showed that the heme groups dissociated from the proteins at pH‐values comparable to those normally found in dry sausages. The extent of dissociation parallelled the degree of denaturation of the proteins as measured by differential scanning calorimetry. Extraction of newly prepared black salami sausage mince with phosphate buffer removed all pigments, which could not be extracted from ripened sausage with pH of about 4.5. This was in agreement with the solubility properties of the hydrophilic pigments myoglobin and hemoglobin, and the hydrophobic properties of the heme pigment. These experiments showed that the color of black salami sausage was due to hem

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14031.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion‐type sausage product, were investigated. Three whey protein concentrate levels, calcium‐reduced nonfat dry milk and soy protein isolate and an all‐meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion‐type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium‐reduced nonfat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14032.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY