Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef
المؤلفون المشاركون
Cavender, George
Gupta, Jhinuk
Bower, Chad G.
Sullivan, Gary
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-06-05
دولة النشر
مصر
عدد الصفحات
5
الملخص EN
High-pressure processing (HPP) is a nonthermal pasteurization technique to control pathogens, like Escherichia coli.
However, color changes in raw beef induced by HPP restrict its use within the beef industry.
The objectives of this study were to investigate the effects of adding curing agents (nitrite) and packaging with or without reducing compounds (ascorbic acid/erythorbate) on color retention in high-pressure processed ground beef.
Color was measured (CIE L∗a∗b∗) before HPP and on days 3, 7, 12, 14, 19, and 21 after HPP.
Statistical analysis (SAS GLIMMIX) was run to identify the main effects of adding curing agents, packaging, and reducing agents on color retention.
HPP resulted in a detrimental effect on the color of the beef patties for all treatments.
Lightness and yellowness increased (P<0.001) and redness decreased (P<0.001) after high-pressure processing.
The effect remained the same throughout the course of the study.
However, there were less color changes in samples treated with reducing compounds.
Both synthetic and natural sources of nitrite and ascorbic acid/erythorbate performed similarly in terms of their ability to maintain redness.
Treatments leading to formation of nitrosylmetmyoglobin (Fe3+) had less severe color change compared to the treatments leading to the generation of nitrosylmyoglobin (Fe2+).
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Gupta, Jhinuk& Bower, Chad G.& Sullivan, Gary& Cavender, George. 2018. Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-5.
https://search.emarefa.net/detail/BIM-1185213
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Gupta, Jhinuk…[et al.]. Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. Journal of Food Quality No. 2018 (2018), pp.1-5.
https://search.emarefa.net/detail/BIM-1185213
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Gupta, Jhinuk& Bower, Chad G.& Sullivan, Gary& Cavender, George. Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-5.
https://search.emarefa.net/detail/BIM-1185213
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185213
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر