...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
【24h】

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

机译：在干燥，pH和NaCl不同水平下，高压对切碎的重组火腿的颜色有影响

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600 MPa, 13 ℃, 5 min), raw meat pH_24 (low, normal, high), salt content (15,30g/kg),and drying (20%, 50% weight loss). Raw hams were selected based on pH_24 in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice~R process. Meat color (C1E 1976 L~*a~*b~*) and reflectance spectra were measured before and after HP treatment. HP significantly increased V, decreased a*, and decreased b~* for restructured ham dried to 20% weight loss, regardless of salt content and pH_(2.4). L~* and a~* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.
机译：考虑到高压（HP）处理（600 MPa，13℃，5分钟），生肉pH_24（低，中，高），盐含量（15,30g / kg）的影响，研究了切碎的重组火腿的颜色变化。 ，然后干燥（重量减少20％，重量减少50％）。根据半膜pH_24选择生火腿，将其与添加剂混合，冷冻，切片，然后使用Quick-Dry-Slice〜R干燥。在HP处理之前和之后测量肉色（C1E 1976 L〜* a〜* b〜*）和反射光谱。对于重组火腿而言，HP显着增加了V，降低了a *，并降低了b〜*至20％的重量减轻，而与盐含量和pH_（2.4）无关。 L〜*和a〜*最好保存在高pH /高盐重组火腿中。 HP对干燥至体重减轻50％的重组火腿的颜色没有影响。 HP对反射率曲线的形状没有影响，表明负责剁碎的固化重组火腿颜色的颜料不会因HP而改变。

著录项

  • 来源
    《Meat Science》 |2012年第3期|p.690-696|共7页
  • 作者

    Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H. Karlsson; Elsa Lloret; Gabriele Ferrini; Jacint Arnau; Vibeke Orlien;

  • 作者单位

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

    Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden;

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

    IRTA Finca Camps iArmet, E-17121 Monells, Cirona, Spain;

    IRTA Finca Camps iArmet, E-17121 Monells, Cirona, Spain;

    IRTA Finca Camps iArmet, E-17121 Monells, Cirona, Spain;

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    high pressure; meat color; myoglobin; quick-dry-slice; minced cured restructured ham;

    机译：高压力;肉色;肌红蛋白速干切片切碎的重组火腿;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号