نوشته شده توسط : زپو

 meat science


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خرید و دانلود  meat science




:: برچسب‌ها: meat science , کتاب گوشت نکمیلی ,
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تاریخ انتشار : چهار شنبه 22 خرداد 1395 | نظرات ()
نوشته شده توسط : زپو

a b s t r a c tFor decreasing the use of nitrite in sausage in industrial conditions, annatto (Bixa orellana L.) powder (1%norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacementfor 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour(L*, a* and b*), microbial contamination and sensory tests (flavour and odour) were compared with thecontrol (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and underthe refrigerated condition. The Statistical comparison showed that in both formulations of sausage, thesample containing 60% annatto was the best sample for its colour (for higher a* and lower b*); yet, thissample also did not show any significant differences from the control for microbial contamination andsensory properties. 2008 Elsevier Ltd. All rights reserved.

خرید و دانلود  Partial replacement of nitrite by annatto as a colour additive in sausage




:: برچسب‌ها: annatto , functional food , addative , natural , sausage , ISI , color measurment , sodium nitrite , cancer , hazard , microbial , elsevier , meat science ,
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تاریخ انتشار : سه شنبه 16 خرداد 1395 | نظرات ()

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