Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham.
chemical composition
consumer acceptance
descriptive analysis
ham
iota carrageenan
ostrich
phosphate
polysaccharide
processed
restructured meat
sensory profile
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
05 Mar 2021
05 Mar 2021
Historique:
received:
28
12
2020
revised:
01
03
2021
accepted:
02
03
2021
entrez:
3
4
2021
pubmed:
4
4
2021
medline:
4
4
2021
Statut:
epublish
Résumé
The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance testing) quality of restructured ostrich ham (95% lean meat plus fat). Treatments consisted of five decreasing levels of STPP (0.70%, 0.53%, 0.35%, 0.18% and 0%) that were simultaneously substituted with five increasing levels of iota-CGN (0%, 0.1%, 0.2%, 0.3% and 0.4%). Cooked yield, hardness, cohesiveness, and gumminess of restructured ostrich ham increased (
Identifiants
pubmed: 33807500
pii: foods10030535
doi: 10.3390/foods10030535
pmc: PMC8000494
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : South African Department of Science and Technology
ID : 84633
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