東華大學圖書館 |

語系: 繁體中文

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Physical and chemical effects of cit...

Powell, McKenna Jane.

Linked to FindBook

Google Book

Amazon

博客來

Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast./
Author:	Powell, McKenna Jane.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2017,
Description:	104 p.
Notes:	Source: Masters Abstracts International, Volume: 57-01.
Contained By:	Masters Abstracts International57-01(E).
Subject:	Animal sciences. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10604660
ISBN:	9780355335316

Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast.
Powell, McKenna Jane.

Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast. - Ann Arbor : ProQuest Dissertations & Theses, 2017 - 104 p.

Source: Masters Abstracts International, Volume: 57-01.

Thesis (M.S.)--Iowa State University, 2017.

"Clean label" has become the normality in the food industry. Many consumers have become increasingly concerned with the added ingredients in their food products and the meat industry is not exempt from these concerns. Consequently, processed meat products could benefit from the elimination of synthetic non-meat additives. Citrus fiber has the potential to serve as a natural alternative to sodium tripolyphosphate in processed meat and minimize changes in sensory characteristics associated with an acceptable product. The objective of this study was to evaluate the functionality of citrus fiber as a natural alternative to sodium tripolyphosphate in an uncured all-pork bologna and an oven-roasted turkey breast.

ISBN: 9780355335316Subjects--Topical Terms:

3174829
Animal sciences.

Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast.
LDR:04406nmm a2200313 4500 001 2156907
005 20180529081901.5
008 190424s2017 ||||||||||||||||| ||eng d
020 $a 9780355335316
035 $a (MiAaPQ)AAI10604660
035 $a (MiAaPQ)iastate:16667
035 $a AAI10604660
040 $a MiAaPQ $c MiAaPQ
100 1 $a Powell, McKenna Jane. $3 3344677
245 1 0 $a Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2017
300 $a 104 p.
500 $a Source: Masters Abstracts International, Volume: 57-01.
500 $a Adviser: Rodrigo Tarte.
502 $a Thesis (M.S.)--Iowa State University, 2017.
520 $a "Clean label" has become the normality in the food industry. Many consumers have become increasingly concerned with the added ingredients in their food products and the meat industry is not exempt from these concerns. Consequently, processed meat products could benefit from the elimination of synthetic non-meat additives. Citrus fiber has the potential to serve as a natural alternative to sodium tripolyphosphate in processed meat and minimize changes in sensory characteristics associated with an acceptable product. The objective of this study was to evaluate the functionality of citrus fiber as a natural alternative to sodium tripolyphosphate in an uncured all-pork bologna and an oven-roasted turkey breast.
520 $a Five bologna treatments were produced using the following sodium tripolyphosphate replacement formulations: 1) sodium tripolyphosphate control (STPP), 2) no sodium tripolyphosphate control (No STPP), 3) 0.50% citrus fiber (0.50% CF), 4) 0.75% citrus fiber (0.75% CF), and 1.00% citrus fiber (1.00% CF). The treatments all maintained acceptable quality throughout a 98-day shelf life. Citrus fiber treatments resulted in bologna with acceptable technological parameters, as indicated by similar cook/chill yields and emulsion stability compared with the STPP control. Lipid oxidation across all treatments was maintained for the entirety of the 98-day shelf life period. There were slight differences among sensory evaluation scores for texture and moistness, with the citrus fiber treatments perceived as being softer and less moist; however, these contradicted the TPA measurement data showing the citrus fiber treatments as harder than the sodium tripolyphosphate control. The citrus fiber treatments were harder, less resilient, less cohesive, and less springy compared to the sodium tripolyphosphate control. Sensory evaluation of color showed no difference in lightness throughout the 98-day shelf life. While there were instrumental color differences, they were slight and did not result in a product that was visually different or unappealing compared to the sodium tripolyphosphate control.
520 $a Four oven-roasted turkey treatments were produced using the following: 1) sodium tripolyphosphate control (STPP), 2) no sodium tripolyphosphate control (No STPP), 3) 0.25% citrus fiber (0.25% CF), and 4) 0.50% citrus fiber (0.50% CF). The treatments all maintained acceptable quality throughout an 84-day shelf life. Citrus fiber treatments resulted in turkey with acceptable technological parameters, as indicated by similar cook/chill yields compared to the STPP control. Lipid oxidation across all treatments was maintained for the entirety of the 84-day shelf life period. There were slight differences among sensory evaluation scores for moistness, with the citrus fiber treatments perceived as being less moist. Sensory evaluation of color showed no difference of lightness throughout the 84-day shelf life. While there were instrumental color differences, they were slight and did not result in a product that was visually different or unappealing compared to the sodium tripolyphosphate control. In conclusion, citrus fiber has the potential to produce an uncured all-pork bologna and oven-roasted turkey breast with similar technological attributes, texture characteristics, color values, lipid oxidation, and sensory properties as those made with sodium tripolyphosphate.
590 $a School code: 0097.
650 4 $a Animal sciences. $3 3174829
690 $a 0475
710 2 $a Iowa State University. $b Animal Science. $3 1035695
773 0 $t Masters Abstracts International $g 57-01(E).
790 $a 0097
791 $a M.S.
792 $a 2017
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10604660