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首页> 外文期刊>International journal of food science & technology >Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pate: influence on quality properties
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Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pate: influence on quality properties

机译：柿子（Diospyros kaki Thunb。）副产品作为猪肝酱中的新成分：对品质特性的影响

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摘要

Persimmon (Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars 'Rojo Brillante' and 'Triumph') on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties (pH, water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pate. The addition of persimmon flours decreased residual nitrite levels in pate to an extent that depended on the concentration and type of flour. Lipid oxidation in pates was also reduced by persimmon flour addition, an effect made evident by the increase in pate redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pates with persimmon flour added were better accepted than the control.
机译：柿子（Diospyros kaki Thunb。）副产品富含纤维，糖，矿物质和生物活性化合物，使其非常适合用于肉类行业。目的是评估添加（3％和6％）两种不同类型的柿子粉（来自“ Rojo Brillante”和“ Triumph”品种）对化学成分（近似成分，血红素铁和亚硝酸盐残留量）的影响，猪肝酱的理化特性（pH，水活度和颜色），脂质氧化，乳化稳定性，质地和感官接受度。柿子粉的添加降低了酱中残留的亚硝酸盐水平，其程度取决于面粉的浓度和类型。柿子粉的添加也减少了果肉中的脂质氧化，果肉发红的增加也证明了这种作用，这可以使其用作天然抗氧化剂。在感官分析中，所有添加柿子粉的果肉都比对照更好地被接受。

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    Lucas-Gonzalez Raquel; Pellegrini Marika; Viuda-Martos Manuel; Angel Perez-Alvarez Jose; Fernandez-Lopez Juana;

  • 作者单位

    Miguel Hernandez Univ, Agrofood Technol Dept, Escuela Politecn Super Orihuela, IPOA Res Grp UMH & REVIV Generalitat Valenciana 1, Ctra Beniel Km 3,2, Orihuela 03312, Alicante, Spain;

    Univ Teramo, Fac Biosci & Technol Food Agr & Environm, Via R Balzarini 1, I-64100 Teramo, Italy;

    Miguel Hernandez Univ, Agrofood Technol Dept, Escuela Politecn Super Orihuela, IPOA Res Grp UMH & REVIV Generalitat Valenciana 1, Ctra Beniel Km 3,2, Orihuela 03312, Alicante, Spain;

    Miguel Hernandez Univ, Agrofood Technol Dept, Escuela Politecn Super Orihuela, IPOA Res Grp UMH & REVIV Generalitat Valenciana 1, Ctra Beniel Km 3,2, Orihuela 03312, Alicante, Spain;

    Miguel Hernandez Univ, Agrofood Technol Dept, Escuela Politecn Super Orihuela, IPOA Res Grp UMH & REVIV Generalitat Valenciana 1, Ctra Beniel Km 3,2, Orihuela 03312, Alicante, Spain;

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  • 正文语种 eng
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  • 关键词

    Coproducts; meat industry; natural antioxidant; nitrite residual; persimmon;

    机译：副产品;肉类行业;天然抗氧化剂;亚硝酸盐残留物;柿子;

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