Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté.
Meat Sci
; 63(2): 177-84, 2003 Feb.
Article
em En
| MEDLINE
| ID: mdl-22062177
The incorporation of 3% globin bovine extracted by the acidified acetone (AG) and carboxymethylcellulose (CG) methods as replacer for sodium caseinate (CA) in ham pâté was evaluated. The raw pâté batter was evaluated for salt-soluble protein content (SSP), water holding capacity (WHC) and raw batter stability (RBS). The results of CG were similar to those of CA, having both improved two of the three paramaters studied, and AG was the most deleterious, having decreased SSP, WHC and RBS. Only the AG incorporation had unfavorable effects on the cooked ham pâté, decreasing the pH and increasing the thiobarbituric acid reactive substances (TBARS) over the storage period (0-45 days). The results suggest CG as the best replacer for CA as the emulsifying agent for ham pâté.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2003
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido