Enhancing the water holding capacity of model meat analogues through marinade composition
نویسندگان
چکیده
منابع مشابه
Water-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
متن کاملWater-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
متن کاملPrediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.
Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance spectrofluorometer and a low-field (1)H nuclear magnetic resonance (LF-NMR) instrument were used to perform measurements on two muscles (longissimus dorsi and semitendinosous) from 39 pigs, 18 of which were carriers of the Halothane gene. Water-holding...
متن کاملThe effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity.
The relationship between broiler breast meat color and pH, moisture content, water-holding capacity (WHC), and emulsification capacity (EC) was investigated. In each of three replicate trials, fillets were collected from three different commercial processing plants according to breast meat lightness (L*) values as follows: lighter than normal (light, L* > 53), normal (48 < L* < 53), and darker ...
متن کاملMechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of drip or purge. It is clear that early postmortem events including rate and extent of pH decline, proteolysis and even protein oxidation are key in influencing the ability of meat to retain moisture....
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2021
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2020.110283