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Xia Yu,Conggui Chen,Kezhou Cai,Cunliu Zhou,Daorong Mao,Gaojun Sun 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
The effects of blood plasma (BP, 0-2.5%), agar (0-1.0%), and microbial transglutaminase (MTG, 0-0.5%)on water-binding capacity, color (L*, a*, and b* values)and textural properties of pork muscle gels (PMG) were investigated with response surface methodology. The potential interaction among these ingredients was evaluated by DSC, SEM, and FT-IR. The results shown that the addition of BP into PMG could result in decreased cooking loss (CL) and L* (p<0.01), as well as increased a*, springiness,and chewiness of the gels (p<0.05), while the treatment with MTG led to increased CL (p<0.01). Agar could obviously improve CL of PMG, but lead to inferior springiness and cohesiveness (p<0.05). Moreover, the synergism among muscle proteins, BP, MTG, and agar implied that there were some kinds of interactions among these ingredients, thus influencing the properties of PMG.
Effect of Carboxy-hemoglobin on Color Stability of Cooked Pork Sausage
Cunliu Zhou,Jixia Wang,Hui Wang,Lin Zhang,Kezhou Cai 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO2 were manufactured. Increased CO-Hb decreased a* values, but increased L* and b*values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29-day storage. Both CO-Hb and carboxy-myoglobin (COMb)were found in the pigments extracted from the 0.4%CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.