2014年
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology
LWT - Food Science and Technology
- ,
- ,
- ,
- 巻
- 58
- 号
- 2
- 開始ページ
- 427
- 終了ページ
- 438
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.lwt.2014.03.012
- 出版者・発行元
- ELSEVIER SCIENCE BV
The effects of soy lecithin concentrations (X-1, 1:25-1:30), soy oil concentrations (X-2, 0%-2.5%), residence time for surfactant solutions (X-3, 60-90 min) and lactic acid concentrations (X-4, 18-21 ml/kg) on technological properties of hog casings were evaluated by response surface methodology (RSM). The burst pressure, maximum rupture force, and elongation of both uncooked treated casings (UTC) and cooked treated casings (CTC) were determined. The histological structures of UTC and CTC were observed by light microscopy and transmission electron microscope and images illustrated that casings became more porous after treatments. Polynomial regression models on burst pressure of UTC (P < 0.05) and CTC (P < 0.05), maximum rupture force of UTC (P < 0.01) and elongation of CTC (P < 0.01) were established. Sausage was made using modified casing with the best resistance of burst pressure or rupture force. Bursting during immersion vacuum cooling did not happen to sausages made from these modified casings. (C) 2014 Elsevier Ltd. All rights reserved.
- リンク情報
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- DOI
- https://doi.org/10.1016/j.lwt.2014.03.012
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000337768400019&DestApp=WOS_CPL
- URL
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84901258743&partnerID=MN8TOARS
- URL
- http://orcid.org/0000-0001-8372-196X
- ID情報
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- DOI : 10.1016/j.lwt.2014.03.012
- ISSN : 0023-6438
- eISSN : 1096-1127
- ORCIDのPut Code : 36749384
- SCOPUS ID : 84901258743
- Web of Science ID : WOS:000337768400019