Physical properties of surimi sausages subjected to high hydrostatic pressure treatment
نویسندگان
چکیده
منابع مشابه
Evaluation of Buckling and Post Buckling of Variable Thickness Shell Subjected to External Hydrostatic Pressure
Buckling and post buckling of cylindrical shells under hydrostatic pressure is regarded as important issue in structure of submarines. These cylindrical shells have variable thickness due to construction process which effected by pressure of buckling and its destruction. In this paper, effects of changing thickness on buckling and destruction pressure under external hydrostatic pressure of a sh...
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High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. That inactivation is usually assessed by the number of colonies growing on solid media after treatment. Under normal conditions the method does not permit recovery of damaged cells and may underestimate the number of cells that will remain viable and grow ...
متن کاملSensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure.
Ovine milk, standardized to 6% fat, was inoculated with Staphylococcus aureus CECT 534 and Lactobacillus helveticus CECT 414 at a concentration of 10(7) cfu/ml and treated by high hydrostatic pressure. Treatments consisted of combinations of pressure (200, 300, 400, 450, and 500 MPa), temperature (2, 10, 25, and 50 degrees C), and time (5, 10, and 15 min). Staphylococcus aureus was highly resis...
متن کاملEffects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
The influences of ultra-high hydrostatic pressure treatment on foaming and physical properties (solubility, hydrophobicity and sulfhydryl content) of egg white were investigated. A pressure range of 0-500 MPa, time range of 0-20 min and pH range of 7.5-8.5 were selected. The foaming property of egg white is improved by 350Mpa and 10min. The treatment resulted in increase of sulfhydryl content o...
متن کاملProperties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials
This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-re...
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2019
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-019-00599-4