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Petfood: Physico-chemical characteristics and functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model system.

机译：Petfood：高水分模型系统中肉副产品和机械分离的鸡肉（MSC）的理化特性和功能特性。

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摘要

Two studies were conducted to determine the physico-chemical characteristics and functional properties of selected pork and poultry by-products used in the formulation of high-moisture petfood.;In the first study, pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and MSC were evaluated for proximate composition, protein distribution and connective tissue. Proximate composition varied among meat by-products and MSC. Pork by-products contained the highest level of crude protein (p ;In the second study, the contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and MSC as affected by pH and various salts in a high-moisture model system. The %WRC increased for meat by-products and MSC with increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p ;Additional research is warranted to determine if texture and % WRC are significantly improved by the addition of MSC to mixtures of pork and poultry by-products in combination with inorganic salts.
机译：进行了两项研究，以确定用于配制高水分宠物食品的精选猪肉和禽肉副产品的理化特性和功能特性;第一项研究是猪肉副产品（肺叶，肾脏），鸡肉评估内脏（头，脚和内脏）和MSC的成分，蛋白质分布和结缔组织。肉副产品和MSC之间的近似组成各不相同。猪肉副产品中蛋白质含量最高（p;在第二项研究中，确定了猪肉副产品（肺叶，肾脏），鸡内脏（头）对保水量（％WRC）和质地变化的贡献，脚和内脏）和MSC在高湿模型系统中受到pH和各种​​盐的影响，肉类副产品和MSC的pH值（4.5-6.8）的％WRC升高，其中猪肺和MSC的％WRC最高WRC（p；需要进行其他研究才能确定，通过在猪肉和家禽副产品的混合物中添加MSC与无机盐的混合物来添加MSC，质地和WRC百分比是否得到显着改善。

著录项

  • 作者

    Rivera, Jose Antonio.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Food science.;Animal sciences.;Veterinary science.
  • 学位 Ph.D.
  • 年度 1998
  • 页码 82 p.
  • 总页数 82
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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