The effect of hydrocolloid mixtures on frozen pork properties
2003
Krala, L | Dziomdziora, M. (Lodz Technical University (Poland). Dept. of Food Refrigeration Technology)
The effect of three mixtures of hydrocolloids containing 1.5 percent protein isolate from cattle blood plasma AMP 600N and 0.2 percent carrageen E407, 1.5 percent protein isolate from cattle blood plasma AMP 600N and 0.4 percent carrageen E407, 1.5 percent protein isolate from cattle blood plasma AMP 600N and 0.4 percent satalginate S550, on the functional properties, the amount of frozen water and lipid oxidation in minced pork, stored at temperature of -25 deg C for 135 days, was studied. It was proved that the mixture of 1.5 percent protein isolate from cattle blood plasma AMP 600N and 0.2 percent carrageen E407 counteracted the reduction of protein solubility to the largest extent, while the addition of the mixture of 1.5 percent protein isolate from cattle blood plasma AMP 600N and 0.4 percent satalginate S550 stabilized water absorption of the tested meat at an initial level. All applied hydrocolloid mixtures reduced significantly the amount of frozen water in the analysed meat but did not affect the nature and the range of oxidative changes in lipids
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