Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage
Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
PATEL, S.B. [verfasserIn] KING, A.J. [verfasserIn] LEE, Y.B. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1988 |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 53(1988), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:53 ; year:1988 ; number:6 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1988.tb07797.x |
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10.1111/j.1365-2621.1988.tb07797.x doi (DE-627)NLEJ240455495 DE-627 ger DE-627 rakwb PATEL, S.B. verfasserin aut Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| KING, A.J. verfasserin aut LEE, Y.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 53(1988), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:53 year:1988 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb07797.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 53 1988 6 0 |
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10.1111/j.1365-2621.1988.tb07797.x doi (DE-627)NLEJ240455495 DE-627 ger DE-627 rakwb PATEL, S.B. verfasserin aut Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| KING, A.J. verfasserin aut LEE, Y.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 53(1988), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:53 year:1988 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb07797.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 53 1988 6 0 |
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10.1111/j.1365-2621.1988.tb07797.x doi (DE-627)NLEJ240455495 DE-627 ger DE-627 rakwb PATEL, S.B. verfasserin aut Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| KING, A.J. verfasserin aut LEE, Y.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 53(1988), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:53 year:1988 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb07797.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 53 1988 6 0 |
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10.1111/j.1365-2621.1988.tb07797.x doi (DE-627)NLEJ240455495 DE-627 ger DE-627 rakwb PATEL, S.B. verfasserin aut Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage Oxford, UK Blackwell Publishing Ltd 1988 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| KING, A.J. verfasserin aut LEE, Y.B. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 53(1988), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:53 year:1988 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1988.tb07797.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 53 1988 6 0 |
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Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage |
| abstract |
Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. |
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Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. |
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Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240455495</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112223.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1988 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1988.tb07797.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240455495</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">PATEL, S.B.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of Sodium Salts and Added Water on Physical, Chemical and Sensory Properties of Dark Turkey Meat Subjected to Long-term Frozen Storage</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1988</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Patties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">KING, A.J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LEE, Y.B.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">53(1988), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:53</subfield><subfield code="g">year:1988</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1988.tb07797.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">53</subfield><subfield code="j">1988</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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