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Titolo:
Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi
Autore:
Wang, BW; Xiong, YL; Moody, WG;
Indirizzi:
Univ Kentucky, Dept Anim Sci, Lexington, KY 40546 USA Univ Kentucky Lexington KY USA 40546 pt Anim Sci, Lexington, KY 40546 USA
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
fascicolo: 4, volume: 34, anno: 1999,
pagine: 351 - 358
SICI:
0950-5423(199908)34:4<351:PASPOR>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
LIPID OXIDATION; FROZEN STORAGE; SODIUM TRIPOLYPHOSPHATE; MEAT; STABILITY; COOKING; PORK; SALT; RAW; QUALITY;
Keywords:
beef heart; restructured beef steaks; surimi;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
33
Recensione:
Indirizzi per estratti:
Indirizzo: Wang, BW Univ Kentucky, Dept Anim Sci, Lexington, KY 40546 USA Univ Kentucky Lexington KY USA 40546 ci, Lexington, KY 40546 USA
Citazione:
B.W. Wang et al., "Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi", INT J FOOD, 34(4), 1999, pp. 351-358

Abstract

Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen storage (-29 degrees C) for 1, 30, and 90 days. Incorporation of propyl gallate-washed beef heart surimi improved the steak flavour score by 7%, texture score by 30%, and cooking yield by 4%, compared to non-surimi control steaks. Addition of water-washed surimi (without propyl gallate) also improved physical properties of restructured steaks, but it induced off-flavour and rancidity development.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 20:20:10