摘要:

ABSTRACTSeveral tissues from 62 pigs fed deoxynivalertol (DON)‐contamirtated diets (6.0–7.6 mg DON/kg feed) for periods of 3–7 wk were analyzed to determine if residues accumulated following extended ingestion of the toxin. In the liver, kidney and backfat samples analyzed, trace levels were found, measuring on average 3.0 ± 3.5, 5.0 ± 9.2, and 6.7 ± 9.6 ng DON/g wet tissue, respectively. Only 13% (24/186) of samples had more than 10 ng/g, and of these only two contained more than 50 ng/g. These results indicate that when pigs are fed DON‐contaminated grains, residues do not appear to accumulate in tissues to any apprecia

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14297.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThiobarbituric acid (TBA) analysis, sensory evaluation and hexanal content (frozen storage only) monitored lipid oxidation. STPP significantly (P0.05) greater lipid stability than oil‐soluble OR/STPP treatments. Hexanal content significantly (P<0.01) increased after 8 mo frozen

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14298.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe preformed cured‐meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite‐free meat‐curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray‐drying technique. Suitable encapsulating materials were combinations of β‐cy‐clodextrin and the modified starches N‐Lok or maltodextrin. β‐cyclodextrin was an essential constituent of the coating. The encapsulated pigment remained stable for more than 1 yr. It was applied to ham muscle to produce a nitrite‐free ham indistinguishable from its nitrite‐cured counterpart. The pigment was sparingly soluble. The problem of DNFH dispersion was, for the most part, overcome with a judicious selectio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14299.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThirty‐eight hams from Iberian breed were processed by the traditional dry‐curing procedure. Active proteolysis and autooxidation occur during the first period, as revealed by the accumulation of peptide, nitrogen and carbonyl compounds. In the second step a strong increase in amino acid nitrogen was observed, whereas the content of all the aldehydes studied decreased notably. This could be due to condensations between carbonyls and free amino acids during the summer period. While hams were kept in the cellar, the overall increase of amino acid nitrogen was in contrast to the slow rate of accumulation of some individual amino acids. This was presumably due to degradation to volatile derivatives, where Maillard reactions could be invol

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14300.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTFree amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry‐cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry‐cured ham was performed by using 7‐amino‐4‐methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37°C, except the leucyl hydrolyzing activity which was 45°C. High recoveries of activity (25–75%) were obtained in the dry‐cured ham. These enzymes might be responsible for free amino acids increasing du

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14301.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTSummer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt‐treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt‐treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14302.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe effects of dairy ingredients (1, 3, 5%)–ordinary and high‐viscosity sodium caseinate, skim‐milk powder, whey protein or demineralized whey powder–on sensory properties and instrumental texture and color of sausages, were investigated. Sausages were formulated with 2 or 4% potato starch and cooked to a core temperature of 76 or 82°C. Principal component analysis (PCA) revealed three dominating factors for sensory properties; the first related to dairy ingredients and starch concentrations, the two others to type of dairy ingredients. Results were verified by analysis of variance (ANOVA). Results of sensory analysis were further verified by textural and color analysis using PCA and ANOVA, resp

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14303.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTWheat germ protein flour (WGPF), corn germ protein flour (CGPF), and soy flour (SF) were used as additives at a level of 3.5% in comminuted meat products (CMP). Frankfurters with protein additives showed increased water‐holding capacity and batter stability and decreased cooking loss. Improved viscosity and adhesiveness were observed with protein additives when the level of added water was constant. Protein additives also influenced textural and sensory properties of frankfurters. WGPF at a level of 3.5% was found similar to effects of SF and CGPF. WGPF is a potential nonmeat protein additive that can be utilized as an extender in CMP such as frankfurters and bologn

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14304.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTMuscles were excised pre‐rigor (hot‐boned, HB) or post‐rigor (conventionally boned, CB), chunked, and were subjected to four ingredient treatments: (SPE) 2% NaCl, 0.5% NaCl, 0.5% phosphate, 2% glucose (SP 2% NaCl, 0.5% phosphate (SG) 2% NaCl, 2% glucose and (PG) 0.5% phosphate, 2% glucose to produce low fat, restructured, beef roasts, which were cooked to an internal temperature of 63 or 93°C. Addition of glucose to a salt and phosphate (LEM‐O‐FOS1) ingredient treatment as well as cooking to 93°C helped maintain low warmed‐over flavor (WOF) scores and kept thiobarbituric acid values below threshold (<1.0) while maintaining desirable consumer accepta

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14305.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTotal microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60°C to 54°C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and sanitation of the food facility are of critical importance. A stabilizing period of 20 min at room temperature (∼23°C) did not decrease yield, but caused a slight lowering of sensory scores. Tenderness was more acceptable in product held at 54°C compared to 60°C. In general, all sensory evaluation ratings were slightly lower with increased holdin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb14306.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY