摘要:

ABSTRACTGround beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P<0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P<0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04299.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTSoya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off‐flavor (beany and bitterness notes) and off‐aroma. Soya proteins added as PEF increased water‐holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04300.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTCryostabilization of functional properties of pre‐rigor and post‐rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophos‐phate). Pre‐rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre‐rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotecti

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04301.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTPolymerization of beef actomyosin was induced by addition of transglutaminase. The relative intensity analyzed by densitometry after sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that bands containing the polymerized myosin increased from 10.1 ± 2.2% to 20.7 ± 3.5% while the myosin monomer band decreased from 20.9 ± 3.4% to 13.0 ± 2.7% as the reaction time extended from 10 to 120 min at 35°C. Polymerization of actomyosin induced by transglutaminase resulted in gelation of the actomyosin that was visualized by confocal laser scanning micros

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04302.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTListeria monocytogenesScott A, serotype 4b, andYersinia enterocoliticafrom vacuum‐packaged pork were inoculated onto fresh pork chops. Survival and growth were determined in different atmospheres at 4 °C during 35‐days. Atmospheres were gas mixtures [20/0/80, 40/ 0/60, and 40/10/50 (CO2/O2/N2)], vacuum and air. In airL. monocytogenesandY. enterocoliticagrew slower than psychrotrophic spoilage flora. In gas atmospheres, Y.enterocoliticagrew at the same rate as psychrotrophic spoilage flora andL. monocytogenesgrew more slowly. When 10% O2was included in the 40% CO2mixture, growth was reduced. Vacuum packaging was no more effective than gas mixtures in retarding growth. Modified atmospheres provide an environment in the package that would allow growth ofY. enterocoliticaand potentially compromise safety of meat prod

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04303.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTBoneless pork loin (longissimus) or ham (semimembranosus) roasts from 60 control and 60 porcine somatotropin‐produced (pSt) pigs (3 mg daily) were analyzed for composition and evaluated by 120 families in each of three major cities. In San Antonio and Portland each family received a loin roast from a control pig and a pSt‐treated pig. In Buffalo, each family received a fresh ham roast from a control pig and a pSt‐treated pig. Consumers were asked to evaluate the roasts during conventional in‐home meal preparation and consumption. Overall, pSt roasts contained less intramuscular fat and no differences were noted in acceptability scores when control loin or ham roasts were compared with pSt‐produced loin or ham roasts. No differences were noted in the preference scores for the loin roasts; however, consumers preferred the tenderness, juiciness and flavor of the control h

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04304.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTEmulsion‐coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P<0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristic

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04305.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTReplacing fat with additional water prevented the increase in firmness normally associated with low‐fat meat products. Pre‐emulsifying the fat or oil also decreased the firmness of reduced‐fat bologna. The color of reduced fat bologna was darker for all except the pre‐emul‐sified corn oil treatments. Redness values for the intact (reduced) fat were the highest of all treatments. Pre‐emulsifying fats caused a reduction in redness values for bologna. Flavor and overall acceptability scores from a consumer sensory panel did not differ among bologna samples, but juiciness scores were higher in bologna containing additional water. Accumulated purge in vacuum packages increased with water content in the products and with addition of pre‐e

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04306.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTTypical pork sausage patties (40% fat), low‐fat (8%) control patties, and low‐fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04307.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe effects of K2HP04, NaCl and oil temperature on emulsion capacity (EC) and microstructure of fresh and frozen Turkish beef was studied by utilizing a model system. EC of frozen meat was 6.4% higher than fresh meat. EC also increased with increasing phosphate levels increasing 8.5 and 10.4% over the control with 0.50 and 0.75% phosphate respectively. EC increased 1.6% for 3.0% salt over 2.5% salt. Microstructure photographs of the phosphate containing emulsions indicated the protein aggregates diminished and the emulsion was more homogeneous.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04308.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY