ناشر تخصصی کنفرانس های ایران

لطفا کمی صبر نمایید

Publisher of Iranian Journals and Conference Proceedings

Please waite ..
CIVILICAWe Respect the Science
ناشر تخصصی کنفرانسهای ایران
عنوان
مقاله

A REVIEW THE EFFECTS OF CARRAGEENAN ON CHARACTERISTICS OF MEAT PRODUCTS

سال انتشار: 1392
کد COI مقاله: NIAC01_212
زبان مقاله: انگلیسیمشاهد این مقاله: 836
متن کامل این مقاله منتشر نشده است و فقط به صورت چکیده یا چکیده مبسوط در پایگاه موجود می باشد.
توضیح: معمولا کلیه مقالاتی که کمتر از ۵ صفحه باشند در پایگاه سیویلیکا اصل مقاله (فول تکست) محسوب نمی شوند و فقط کاربران عضو بدون کسر اعتبار می توانند فایل آنها را دریافت نمایند.

خرید و دانلود فایل مقاله

متن کامل (فول تکست) این مقاله منتشر نشده و یا در سایت موجود نیست و امکان خرید آن فراهم نمی باشد.

مشخصات نویسندگان مقاله A REVIEW THE EFFECTS OF CARRAGEENAN ON CHARACTERISTICS OF MEAT PRODUCTS

Nasrin sadat samsam shariat - Young Researchers and Elites Clubs,Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran
mohammad fazel - Young Researchers and Elites Clubs,Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran
javad keramat - Young Researchers and Elites Clubs,Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran
Elham khosravi - Young Researchers and Elites Clubs,Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran

چکیده مقاله:

In recent years, many consumers have limited their dietary intake of fat and calories due to diet and health concerns. Consumers interest in reducing dietary fat and calorie intake has encouraged meat technologists to develope low- fat meat product formulation having good economical value and desirable palatability.Fat in processed meat products contributes functional and organoleptical characteristics. In manufacturing low- fat meat products, reducing regular fat content to a certain level without any other applicatin results in an increase in toughness of the product, and is not economical. In order to achieve favorable product chatacteristics iv reducing fat content, several functional ingredients capable of improving water binding and modifying texture are of interest to meat processor (1).Introduction:several basic approach can be used to successfully reduce the fat in processed meats. It seemthe simple reduction of fat would be the most efficient method of producing low-fat comminuted products. However, the palatability of products is directly related to fat content. Fat provides succulence, texture, and flavour, all of which are altered if fat is removed, resulting in meat products with a rubbery, dry texture. Fat reduction in finely comminuted meat results in products of less desirable texture due to significant changes in hardness.carbohydrate gums are commonly used by the food industry as texture modifying agents in many different types of products.Hydrocolloids, especially carrageenans, were also often utilised as fat replacers in modifying both texture and sensory attributes of meat products. Carrageenan is one of these gums that because of its good gelling property in meat products, reduces fat in the products including sausage and frankfurters and improvesmoisture content, purge loss, cutting ability, and cooking efficiency (3).k-carrageenan is charactezised by its repeating disaccharide units of 3- linked - D- galactose 4- sulfate and 4- linked 3،6- anhydro- - D- galactose. K-carrageenan is capable of forming thermo- reversible gels at low concentration. The mechanism of gelatin involves coli-helix transition of the k- carrageenan molecules.K-carrageenan is a liner sulphated polysaccharide, extracted from red alge. It is widely used in the food industry in a broad range of applications because of its waterbinding, thickening and gelling properties. In the meat industry, carrageenan is used as a gelling agent in canned meats and petfoods and allows an important reduction in fat content in comminuted meat products like frankfurter. In cooked sliced meats carrageenan is used to improve moisture retention. Cooking yields, slicing properties, mouthfeel and juiciness. In these products, the application of carrageenan is based on its low viscosity when dispersed in the brine to be injected in the meat, its hydration during the cooking of the ham and its gelation upon cooling (2).Materials and methods:Six types of sausage with different percentage of water (30%, 40%) and carrageenan gum ( 0.5% ,1% ,1.5%) were produced. Measurement of weight loss caused by purge loss in vacuum packaging: Packages containing 20 g of the productwith certain thickness which were stored in 0-4 degree centigrade for 4 weeks , were weighted. Then they were opened and both the packages and the products inside were dried using dry paper towel and weighted again. The difference between these two weights is the weight of removed water of the products and the weight loss was measured by dividing the weight of removed water of the product to the total weight.Resuilt and discusion:Analysis of variance shows a significant difference in purge loss rate in vacuum packaging of various formulations at the five percent probability level . The object was to minimize weight loss caused by purge loss in vacuum packaging. The results showed that purge loss in samples was in a range between 2.10-4.23%.The highest purge loss rate about 23.4% was for the formulation with 0.5% kappa-carrageenan and 40%water and the lowest purge loss rate about 2.10% was for the formulation with 1.5%carrageenan and 30% water. The object was to minimize weight loss caused by purge loss in vacuum packaging. The optimal condition was determined by adding 1.5% carrageenan and 30% water and having 2.10% weight loss.Replacing fat with water in low- fat processed meat product would improve sensory properties and texture while increase cooking damage and purge loss.Adding kappa-carrageenan to the beef rolls at the level of 0/5% to 1% decreases the purge loss of slices packed in the vacuum during refrigerated storage.Reduction of oil would increase weight loss caused by purge loss, and the increase of carrageenan gum and basil seed gum would decrease the loss.

کلیدواژه ها:

carrageenan, low- fat meat products

کد مقاله/لینک ثابت به این مقاله

برای لینک دهی به این مقاله می توانید از لینک زیر استفاده نمایید. این لینک همیشه ثابت است و به عنوان سند ثبت مقاله در مرجع سیویلیکا مورد استفاده قرار میگیرد:

https://civilica.com/doc/340336/

نحوه استناد به مقاله:

در صورتی که می خواهید در اثر پژوهشی خود به این مقاله ارجاع دهید، به سادگی می توانید از عبارت زیر در بخش منابع و مراجع استفاده نمایید:
samsam shariat, Nasrin sadat and fazel, mohammad and keramat, javad and khosravi, Elham,1392,A REVIEW THE EFFECTS OF CARRAGEENAN ON CHARACTERISTICS OF MEAT PRODUCTS,اولین کنفرانس بین المللی ایده های نو در کشاورزی,اصفهان,,,https://civilica.com/doc/340336

در داخل متن نیز هر جا که به عبارت و یا دستاوردی از این مقاله اشاره شود پس از ذکر مطلب، در داخل پارانتز، مشخصات زیر نوشته می شود.
برای بار اول: (1392, samsam shariat, Nasrin sadat؛ mohammad fazel and javad keramat and Elham khosravi)
برای بار دوم به بعد: (1392, samsam shariat؛ fazel and keramat and khosravi)
برای آشنایی کامل با نحوه مرجع نویسی لطفا بخش راهنمای سیویلیکا (مرجع دهی) را ملاحظه نمایید.

مدیریت اطلاعات پژوهشی

صدور گواهی نمایه سازی | گزارش اشکال مقاله | من نویسنده این مقاله هستم

اطلاعات استنادی این مقاله را به نرم افزارهای مدیریت اطلاعات علمی و استنادی ارسال نمایید و در تحقیقات خود از آن استفاده نمایید.

علم سنجی و رتبه بندی مقاله

مشخصات مرکز تولید کننده این مقاله به صورت زیر است:
نوع مرکز: دانشگاه آزاد
تعداد مقالات: 9,740
در بخش علم سنجی پایگاه سیویلیکا می توانید رتبه بندی علمی مراکز دانشگاهی و پژوهشی کشور را بر اساس آمار مقالات نمایه شده مشاهده نمایید.

مقالات مرتبط جدید

به اشتراک گذاری این صفحه

اطلاعات بیشتر درباره COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.

پشتیبانی