Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
文献类型: 外文期刊
第一作者: Szerman, Natalia
作者: Szerman, Natalia;Vaudagna, Sergio R.;Szerman, Natalia;Vaudagna, Sergio R.;Rao, Wei Li;Li, Xin;Yang, Yang;Zhang, De Quan
作者机构:
关键词: DPCD;Sausage quality;Lamb meat
期刊名称:FOOD ENGINEERING REVIEWS ( 影响因子:5.758; 五年影响因子:6.813 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 A degrees C-30 min and treatment times (2, 14 and 25 min) at 55 A degrees C-10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner-Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g(-1)) were obtained applying a CO2 pressure of 20 MPa at 60 A degrees C for 30 min.
分类号: TS2
- 相关文献
作者其他论文 更多>>
-
The responses of soil Cd fractions to disinfestation regimes associated with microbial communities
作者:Li, Xin;Tao, Yu;Chen, Fang;Tan, Fangjun;Zhou, Chi;Chen, Jie;Xue, Tao;Xie, Yunhe;Chen, Jie;Xue, Tao;Xie, Yunhe;Li, Xin;Li, Xin;Tao, Yu;Chen, Fang;Tan, Fangjun;Zhou, Chi;Chen, Jie;Xue, Tao;Xie, Yunhe;Chen, Jie;Xue, Tao;Xie, Yunhe
关键词:Cadmium immobilization; Disinfestation regimes; Microbial community; Reductive soil disinfestation technology
-
Environmental damages, cumulative exergy demand, and economic assessment of Panus giganteus farming with the application of solar technology
作者:Cheng, Hanting;Zhou, Xiaohui;Yang, Yang;Xu, Lin;Ding, Ye;Yan, Tinglian;Li, Qinfen;Cheng, Hanting;Zhou, Xiaohui;Yang, Yang;Li, Qinfen;Xu, Lin;Ding, Ye;Li, Qinfen;Yan, Tinglian;Li, Qinfen
关键词:Life-cycle assessment; Cumulative exergy demand; Economic analysis; Mushroom; Photovoltaic
-
Spatial-temporal distribution of deoxynivalenol, aflatoxin B1, and zearalenone in the solid-state fermentation basin of traditional vinegar and their potential correlation with microorganisms
作者:Shen, Lingqin;Wang, Yifan;Li, Xin;Hou, Ziqing;Shi, Jiyong;Battino, Maurizio;Routledge, Michael N.;Zou, Xiaobo;Zhang, Di;Mao, Jin;Battino, Maurizio;Battino, Maurizio;Routledge, Michael N.;Gong, Yunyun
关键词:Mycotoxin; Chinese vinegar; Solid-state fermentation; Lactobacillus; Aspergillus
-
Non-Destructive Detection of Meat Quality Based on Multiple Spectral Dimension Reduction Methods by Near-Infrared Spectroscopy
作者:Zheng, Xiaochun;Chen, Li;Li, Xin;Zhang, Dequan
关键词:non-destructive detection; meat quality; dimension reduction; near-infrared spectroscopy
-
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
作者:Chen, Fangxue;Shen, Lingwei;Qiao, Yu;Wu, Wenjin;Xiong, Guangquan;Wang, Lan;Li, Xin;Ding, Anzi;Shi, Liu;Chen, Fangxue;Shen, Lingwei;Shi, Xujia;Deng, Yi;Qiao, Yu;Wu, Wenjin
关键词:Dry-cured fish; GC-O-MS; Recombination and omission experiments; Odor activity values; Key odorant
-
Transcriptomics reveals the molecular mechanisms of flesh colour differences in eggplant (Solanum melongena)
作者:Tao, Tao;Hu, Wei;Yang, Yang;Zou, Min;Zhou, Shanshan;Tian, Shibing;Wang, Yongqing
关键词:Chlorophyll; Chloroplast; Eggplant (Solanum melongena L); Flesh colour; Transcriptome
-
Experimental investigations on hydrodynamic interactions between the cylinder and nets of a typical offshore aquacultural structure in steady current
作者:Wang, Hanbin;Zhang, Xueyan;Zhang, Xiantao;Li, Xin;Tian, Xinliang;Zhang, Xiantao;Li, Xin;Tian, Xinliang;Shen, Yugao;Song, Wei
关键词:Aquacultural structure; Cylinder -net structure; Hydrodynamic characteristics; Drag coefficient; Lift coefficient; Steady current