Food Science of Animal Resources最新文献_第10页

Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke. 液烟咸蛋的研制及功能特性研究。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e10

Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma

{"title":"Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke.","authors":"Putri Widyanti Harlina, Tri Yuliana, Fetriyuna, Raheel Shahzad, Meihu Ma","doi":"10.5851/kosfa.2023.e10","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e10","url":null,"abstract":"In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"471-490"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/9b/e4/kosfa-43-3-471.PMC10172823.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9523206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. 冬赤米粉作为天然亚硝酸盐源对乳状香肠品质的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e12

Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong

{"title":"Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages.","authors":"Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong","doi":"10.5851/kosfa.2023.e12","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e12","url":null,"abstract":"The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0°C for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L*, and CIE a* between the control 1 and treatments 2, 3, and 4. CIE b* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"502-511"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/a9/62/kosfa-43-3-502.PMC10172814.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9523207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

A Review on Processing Opportunities for the Development of Camel Dairy Products. 骆驼乳制品加工发展机遇综述。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e13

Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed

{"title":"A Review on Processing Opportunities for the Development of Camel Dairy Products.","authors":"Muhammad Asif Arain, Sundus Rasheed, Arham Jaweria, Gul Bahar Khaskheli, Ghulam Shabir Barham, Shabbir Ahmed","doi":"10.5851/kosfa.2023.e13","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e13","url":null,"abstract":"Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"383-401"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/93/87/kosfa-43-3-383.PMC10172818.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9822358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System. 脉冲电场系统真空湿熟猪里脊肉质量分析

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e3

Ha-Yoon Go, Sin-Young Park, Hack-Youn Kim

引用次数: 0

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7. 常压等离子体与乳酸链球菌素联合杀菌对大肠杆菌O157:H7接种肉制品的效果研究

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2022.e73

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

{"title":"Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7.","authors":"Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo","doi":"10.5851/kosfa.2022.e73","DOIUrl":"https://doi.org/10.5851/kosfa.2022.e73","url":null,"abstract":"This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP+Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"402-411"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/c8/0b/kosfa-43-3-402.PMC10172819.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9839558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers. 目的从品质等级和背膘厚度两方面分析韩牛肉质。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e15

Zhen Song, Inho Hwang

{"title":"Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers.","authors":"Zhen Song, Inho Hwang","doi":"10.5851/kosfa.2023.e15","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e15","url":null,"abstract":"The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color, cooking loss, and moisture), texture profiles [Warner-Bratzler shear force (WBSF), and tensile tests], and fatty acid. Results showed that marbling score (p<0.001), moisture (p<0.05) and tensile tests values (p<0.05) had a significant differences between QG1+ and QG1. No differences in pH, color traits, cooking loss and WBSF values occurred between the QG groups. Regarding the back-fat thickness effect, we observed that the carcass weight, yield index (p<0.001), yield grade (p<0.001) and marbling score (p<0.05) had a significant differences among the back-fat thickness groups. Regarding the meat quality, moisture content and WBSF values (p<0.01) among the back-fat thickness groups. The back-fat thickness did not affect the pH, color, cooking loss and tensile tests. The QG and back-fat thickness did not affect the fatty acids contents (p>0.05). It may be concluded that the carcass traits and meat quality were significantly affected the QG and back-fat thickness.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"531-539"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6c/7b/kosfa-43-3-531.PMC10172812.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9822828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial. 发酵乳清蛋白补充剂改善韩国中年成年人的肌肉力量、肌肉参数和身体表现:一项为期8周的双盲随机对照试验。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e14

Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim

{"title":"Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial.","authors":"Cheol Hyun Kim, Yu Bin Jeon, Dong Gyu Yoo, Ki-Hong Kim, Hwan-Jong Jeong, Byung-Kwan Kim, Mi-Houn Park, Ki-Hwan Kim, Joon-Ho Hwang, Gun Hee Cho, Sung-Kyu Kim, Ki-Woong Lee, Sung-Han Kim","doi":"10.5851/kosfa.2023.e14","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e14","url":null,"abstract":"The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight males (average age 44.8) were randomly assigned to two groups: Fermented whey protein supplementation (FWPS) and non-fermented whey protein concentration supplementation (WPCS) groups. Each group ingested 37 g of FWPS or WPCS twice a day for eight weeks. Body composition, muscle strength, and physical performance were assessed pre- and post-intervention. Independent t-tests or chi-square tests for the categorical variables were performed for analyzing the observations. FWPS was effective in promoting the physical performance in dynamic balance measurement and muscle health, indicated through the increment in grip strength (left), upper arm circumference, and flat leg circumference from the baseline. However, similar improvements were not observed in the WPCS group. These results imply that whey protein fermented by L. casei DK211 is an effective protein supplement for enhancing muscle health in males performing regular resistance exercises.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"512-530"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/0a/57/kosfa-43-3-512.PMC10172813.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9523666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7 常压等离子体与乳酸链球菌素联合杀菌对大肠杆菌O157:H7接种肉制品的效果研究

3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e73

Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo

{"title":"Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7","authors":"Hag Ju Lee, Yeseul Heo, Hye-Jin Kim, Ki Ho Baek, Dong-Gyun Yim, Anand Kumar Sethukali, Dongbin Park, Cheorun Jo","doi":"10.5851/kosfa.2023.e73","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e73","url":null,"abstract":"This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0–100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0–100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP+Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135382071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae. 焯水方法对热风干燥食用昆虫幼虫营养特性和理化特征的影响

IF 4.2 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e4

Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi

{"title":"Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae.","authors":"Jae Hoon Lee, Tae-Kyung Kim, Sun-Young Park, Min-Cheol Kang, Ji Yoon Cha, Min-Cheol Lim, Yun-Sang Choi","doi":"10.5851/kosfa.2023.e4","DOIUrl":"10.5851/kosfa.2023.e4","url":null,"abstract":"Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"428-440"},"PeriodicalIF":4.2,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/6e/90/kosfa-43-3-428.PMC10172815.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9822359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus. 磷酸盐和两段真空烹调对半成品牛肉质构特性的影响。

IF 3 3区农林科学

Food Science of Animal Resources Pub Date : 2023-05-01 DOI: 10.5851/kosfa.2023.e11

Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri

{"title":"Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.","authors":"Nurul Nazirah Ruslan, John Yew Huat Tang, Nurul Huda, Mohammad Rashedi Ismail-Fitry, Ismail Ishamri","doi":"10.5851/kosfa.2023.e11","DOIUrl":"https://doi.org/10.5851/kosfa.2023.e11","url":null,"abstract":"Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"43 3","pages":"491-501"},"PeriodicalIF":3.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/33/88/kosfa-43-3-491.PMC10172821.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9822361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0