東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Investigating the Efficacy of Total ...

Oswell, Natalie Jane,

FindBook

Google Book

Amazon

博客來

Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems // Natalie Jane Oswell.
作者:	Oswell, Natalie Jane,
面頁冊數:	1 electronic resource (200 pages)
附註:	Source: Dissertations Abstracts International, Volume: 82-08, Section: B.
Contained By:	Dissertations Abstracts International82-08B.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28152471
ISBN:	9798569916818

Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems /
Oswell, Natalie Jane,

Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems /Natalie Jane Oswell. - 1 electronic resource (200 pages)

Source: Dissertations Abstracts International, Volume: 82-08, Section: B.

Ingredients from two plum cultivars (d'Agen and Kakadu) were used to replace sodium tripolyphosphate (STP) or a phosphate blend in water-added whole muscle or comminuted pork Longissimus dorsi. When these ingredients were injected into pork, d'Agen dried plum powder performed comparably to a phosphate blend in terms of purge, cooking loss, and expressible moisture. In comminuted pork, the d'Agen plum juice concentrate was the only plum ingredient able to reduce cooking loss relative to the negative control and was comparable to STP. Inclusion of plum products in whole muscle pork reduced thaw losses but increased expressible moisture, relative to the control. Kakadu plum powder and d'Agen plum juice concentrate reduced lipid oxidation in cooked comminuted pork comparably to phosphate controls, while only Kakadu plum powder approached the activity of the phosphate controls in reducing protein oxidation. The comminuted pork color was more greatly influenced by the ingredient pigment than the injected pork, where d'Agen dried plum powder created a noticeably different visual appearance before and after cooking. These ingredients may mimic one function of phosphates in a specific system, but are not complete, multifunctional natural phosphate alternatives.

English

ISBN: 9798569916818Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Meat

Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems /
LDR:02777nmm a22004213i 4500 001 2438051
005 20251130221827.5
006 m o d
007 cr|nu||||||||
008 261011s2020 miu||||||m |||||||eng d
020 $a 9798569916818
035 $a (MiAaPQD)AAI28152471
035 $a AAI28152471
040 $a MiAaPQD $b eng $c MiAaPQD $e rda
100 1 $a Oswell, Natalie Jane, $e author. $0 (orcid)0000-0002-6259-5009 $3 3829240
245 1 0 $a Investigating the Efficacy of Total Phosphate Replacement Using Ingredients Derived from Plums in Whole Muscle and Comminuted Meat Systems / $c Natalie Jane Oswell.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2020
300 $a 1 electronic resource (200 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Dissertations Abstracts International, Volume: 82-08, Section: B.
500 $a Advisors: Pegg, Ronald B. Committee members: Pringle, T. Dean; Kerr, William L.; Thippareddi, Harshavardha .
502 $b Ph.D. $c University of Georgia $d 2020.
520 $a Ingredients from two plum cultivars (d'Agen and Kakadu) were used to replace sodium tripolyphosphate (STP) or a phosphate blend in water-added whole muscle or comminuted pork Longissimus dorsi. When these ingredients were injected into pork, d'Agen dried plum powder performed comparably to a phosphate blend in terms of purge, cooking loss, and expressible moisture. In comminuted pork, the d'Agen plum juice concentrate was the only plum ingredient able to reduce cooking loss relative to the negative control and was comparable to STP. Inclusion of plum products in whole muscle pork reduced thaw losses but increased expressible moisture, relative to the control. Kakadu plum powder and d'Agen plum juice concentrate reduced lipid oxidation in cooked comminuted pork comparably to phosphate controls, while only Kakadu plum powder approached the activity of the phosphate controls in reducing protein oxidation. The comminuted pork color was more greatly influenced by the ingredient pigment than the injected pork, where d'Agen dried plum powder created a noticeably different visual appearance before and after cooking. These ingredients may mimic one function of phosphates in a specific system, but are not complete, multifunctional natural phosphate alternatives.
546 $a English
590 $a School code: 0077
650 4 $a Food science. $3 3173303
653 $a Meat
653 $a Natural alternatives
653 $a Phosphate alternatives
653 $a Pork
653 $a Water holding capacity
653 $a Plum products
690 $a 0359
710 2 $a University of Georgia. $b Food Science - PHD. $e degree granting institution. $3 3829241
720 1 $a Pegg, Ronald B. $e degree supervisor.
773 0 $t Dissertations Abstracts International $g 82-08B.
790 $a 0077
791 $a Ph.D.
792 $a 2020
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28152471