Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham
The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
THIEL, LESLIE F. [verfasserIn] BECHTEL, PETER J. [verfasserIn] McKEITH, FLOYD K. [verfasserIn] |
|---|
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E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1986 |
|---|
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Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 51(1986), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:51 ; year:1986 ; number:6 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1986.tb13828.x |
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10.1111/j.1365-2621.1986.tb13828.x doi (DE-627)NLEJ240465083 DE-627 ger DE-627 rakwb THIEL, LESLIE F. verfasserin aut Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham Oxford, UK Blackwell Publishing Ltd 1986 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| BECHTEL, PETER J. verfasserin aut McKEITH, FLOYD K. verfasserin aut NOVAKOFSKI, JAN oth CARR, TOM R. oth In Journal of food science Chicago, Ill. : Inst., 1990 51(1986), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:51 year:1986 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1986.tb13828.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 51 1986 6 0 |
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10.1111/j.1365-2621.1986.tb13828.x doi (DE-627)NLEJ240465083 DE-627 ger DE-627 rakwb THIEL, LESLIE F. verfasserin aut Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham Oxford, UK Blackwell Publishing Ltd 1986 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| BECHTEL, PETER J. verfasserin aut McKEITH, FLOYD K. verfasserin aut NOVAKOFSKI, JAN oth CARR, TOM R. oth In Journal of food science Chicago, Ill. : Inst., 1990 51(1986), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:51 year:1986 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1986.tb13828.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 51 1986 6 0 |
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10.1111/j.1365-2621.1986.tb13828.x doi (DE-627)NLEJ240465083 DE-627 ger DE-627 rakwb THIEL, LESLIE F. verfasserin aut Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham Oxford, UK Blackwell Publishing Ltd 1986 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| BECHTEL, PETER J. verfasserin aut McKEITH, FLOYD K. verfasserin aut NOVAKOFSKI, JAN oth CARR, TOM R. oth In Journal of food science Chicago, Ill. : Inst., 1990 51(1986), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:51 year:1986 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1986.tb13828.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 51 1986 6 0 |
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10.1111/j.1365-2621.1986.tb13828.x doi (DE-627)NLEJ240465083 DE-627 ger DE-627 rakwb THIEL, LESLIE F. verfasserin aut Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham Oxford, UK Blackwell Publishing Ltd 1986 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| BECHTEL, PETER J. verfasserin aut McKEITH, FLOYD K. verfasserin aut NOVAKOFSKI, JAN oth CARR, TOM R. oth In Journal of food science Chicago, Ill. : Inst., 1990 51(1986), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:51 year:1986 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1986.tb13828.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 51 1986 6 0 |
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10.1111/j.1365-2621.1986.tb13828.x doi (DE-627)NLEJ240465083 DE-627 ger DE-627 rakwb THIEL, LESLIE F. verfasserin aut Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham Oxford, UK Blackwell Publishing Ltd 1986 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| BECHTEL, PETER J. verfasserin aut McKEITH, FLOYD K. verfasserin aut NOVAKOFSKI, JAN oth CARR, TOM R. oth In Journal of food science Chicago, Ill. : Inst., 1990 51(1986), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:51 year:1986 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1986.tb13828.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 51 1986 6 0 |
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Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham |
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The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. |
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The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. |
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The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction. |
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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">NLEJ240465083</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112348.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1986 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1986.tb13828.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240465083</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">THIEL, LESLIE F.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of Salt Reduction on the Yield, Breaking Force, and Sensory Characteristics of Emulsion-Coated Chunked and Formed Ham</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1986</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">The effect of a modified processing procedure (emulsion coating) on the characteristics of ham with reduced sodium chloride (salt) content was investigated. Emulsion coated (EC) and conventionally processed (CP) chunked and formed hams were prepared with 0.5, 1 and 2% added salt. When compared to CP hams, EC hams had increased cooking yield, breaking force, moisture retention, juiciness, texture, tenderness, and taste panel acceptability. The EC 1.0% salt treatment closely resembled the CP 2.0% salt treatment. The EC 0.5% salt product had many similarities to the CP 1.0% salt treatment but was significantly different in many attributes from the CP 2% salt product. Reducing salt in chunked and formed ham from 2.0% added salt addition to levels as low as 1.0% appears possible when combined with emulsion coating to minimize the effects of salt reduction.</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">BECHTEL, PETER J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McKEITH, FLOYD K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">NOVAKOFSKI, JAN</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">CARR, TOM R.</subfield><subfield code="4">oth</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">51(1986), 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:51</subfield><subfield code="g">year:1986</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.1365-2621.1986.tb13828.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">51</subfield><subfield code="j">1986</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.399913 |