摘要:

ABSTRACTThe processing and sensory characteristics were investigated on boneless, fully‐cooked hams produced from swine fed diets high in mon‐unsaturated fat. First impression and overall tenderness scores were higher for hams from the animal fat, safflower oil and sunflower oil treatments than from the control and canola oil treatments (P<0.05). No differences were noted across treatments for juiciness, saltiness, flavor intensity or overall palatability; however, off‐flavors were (P<0.05) most frequently in samples from the canola oil treatment. Hams from swine fed 10% safflower oil or sunflower oil were acceptable in sensory, physical and chemical characteri

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03549.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effect of convective heat processing was studied on cholesterol and its oxides in a restructured pork/soy hull model system. Products were analyzed from 30 different time‐temperature conditions of processing. Following lipid extraction, GC‐MS was used for analysis of cholesterol and its oxides. No cholesterol oxides were found at 2 ppm in the product with any of the 30 time‐temperature profiles, ranging from 19 ‐89.6 min of heat processing, and 9–97°C final product temperatures. Cholesterol in heat‐processed samples ranged from 45.43–66.47 mg/l00g. Positive correlations were found between final temperatures and fat and chole

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03550.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTSixteen restructured pork/soy hull mixtures were studied. Incorporation of unprocessed and processed and two particle sizes of hydrated soy hulls in the mixture resulted in moisture contents ranging from 74% to 85%. Standard laboratory procedures were used to measure density, heat capacity and thermal conductivity. Thermal diffusivity was calculated as a mathematical function of these three properties. Thermal diffusivity values were affected the most (1.14–2.01 × 10‐7m2/sec) by moisture, followed by heat capacity (2.75–4.18 J/g°C), and thermal conductivity (4.80–5.72 x 10‐3W/cm°C). No significant changes in density occurred (1.02

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03551.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe gelation of meat myofibrils and sausages was monitored during heating with and without added blood globin and plasma by the dynamic rheological method. During heating of beef myofibrils (pH 6.5; prot conc 6.0%) the storage modulus (G') reached a minimum at 47.7°C, decreased on further heating, and increased above 53°C. At higher pH (6.9) the G’value was lower and the magnitude of tanδ increased substantially between 37 and 42°C. Addition of blood globin and plasma changed the thermal gelation of myofibrils. During heating of control and protein‐supplemented sausages, we observed two minor peaks in storage modulus in the range 40–55°C and a steep increase at 55–80°C. The storage modulus of low fat sausages, where 25% of meat was replaced by globin or plasma, was greater than that of con

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03552.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTSixty barrows and gilts were given one of five diets consisting of a control (corn and soybean meal), and four similar diets with a 10% replacement of animal fat, safflower oil, sunflower oil or canola oil. Pork trimmings, from carcasses of animals fed the five diets were used to formulate sausages at fat levels of 25 and 35% and water levels [4(% protein)+ 3% and 4(% protein)+ 11%]. Sensory panelists reported control sausages were springier than those from animal fat diets which were springier than those from all high oleate treatments. Sausages from high oleate treatments were more tender and less cohesive than the others. Sausage from canola oil treatment scored lowest flavor and palatability.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03553.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTGround beef patties treated with metal chelators, free radical scavengers, rosemary and sodium alginate were examined by chemical (TBARS and gas chromatography) and sensory means in regard to warmed‐over flavor (WOF). A highly trained analytical sensory panel evaluated the patties for desirable descriptors, such as cooked beef brothy (CBB) and for WOF descriptors, painty and cardboardy. Results showed many of the compounds retarded lipid oxidation when judged by chemical means, but not all affected development of WOF when judged by sensory means since CBB values decreased and WOF descriptors increased. The free radical scavengers appeared overall the most effective inhibitors of WO

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03554.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTCollagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy‐proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino‐acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half‐saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au‐toclaving were confirmed by histological investi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03555.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTBeef round steak when wrapped with an edible collagen film (Coffi®) exhibited much less fluid exudate (P<0.05) than unwrapped controls. This was true in refrigerated and frozen/thawed samples with standard retail (permeable film overwrap) or vacuum (pouch) packaging. Vacuum packaging produced more exudate and a less bright red color than retail packaging. Coffi® had no significant effect on color or lipid oxidation by TBA. Objective measures of color and exudate quantity highly correlated with panel scores for the same parameters (r values of 0.91 and 0.95). TBA values were lower (P<0.05) in refrigerated vacuum‐packaged than in retail‐wrapped samples. The impact of vacuum on TBA was less apparent in frozen sa

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03556.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTSalt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at ‐ 10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidati

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03557.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTChanges were evaluated in functional and textural properties of beef batters altered by mincing, postmortem salting time and electrical stimulation. Histological examinations showed raw batters from non‐stimulated (NS) meat exhibited uniform fat dispersal throughout the protein matrix regardless of salting time; however, fat channeling, increased fat and gel‐water release, lower hardness and gel strength along with reduced apparent viscosity were observed in electrically stimulated (ES) meat when salting was delayed. Changes in amounts of salt‐soluble protein were not consistent. Effects of pH on water‐holding capacity and myofibrillar swelling accounted for most changes observed in batters from ES muscles. However, increases in apparent viscosity and hardness may have been a consequence of rigo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb03558.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY