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Evaluation of solubilized proteins a...

Vann, Dustin Glen.

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Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement./
作者:	Vann, Dustin Glen.
面頁冊數:	77 p.
附註:	Adviser: Christina DeWitt.
Contained By:	Masters Abstracts International44-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436175
ISBN:	9780542727023

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
Vann, Dustin Glen.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement. - 77 p.

Adviser: Christina DeWitt.

Thesis (M.S.)--Oklahoma State University, 2006.

Scope and method of study. Select grade strip loins (n=10) were enhanced with a 10% target phosphate based or an acid solublized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate based solution consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water and 1% Herbalox seasoning. The protein based solution was prepared in two solutions one consisting of 1:9 protein to water ratio and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. Enhancement solutions were injected twice at 5% to create a 10% total injection.

ISBN: 9780542727023Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
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100 1 $a Vann, Dustin Glen. $3 1287226
245 1 0 $a Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
300 $a 77 p.
500 $a Adviser: Christina DeWitt.
500 $a Source: Masters Abstracts International, Volume: 44-06, page: 2670.
502 $a Thesis (M.S.)--Oklahoma State University, 2006.
520 $a Scope and method of study. Select grade strip loins (n=10) were enhanced with a 10% target phosphate based or an acid solublized protein solution. Color score, aerobic plate count, lipid oxidation, purge loss, cook yield, Warner-Bratzler shear force, and sensory analysis were measured to characterize storage quality. The phosphate based solution consisted of 4.5% phosphate, 3.6% sodium chloride, 90.9% water and 1% Herbalox seasoning. The protein based solution was prepared in two solutions one consisting of 1:9 protein to water ratio and the other an aqueous solution of 1% Herbalox seasoning and 3.6% sodium chloride. Enhancement solutions were injected twice at 5% to create a 10% total injection.
520 $a Findings and conclusions. Protein enhanced steaks out performed the phosphate enhanced steaks for percent discoloration and overall acceptability. The phosphate enhanced steaks performed better than the protein enhanced steaks for lean color, fat color, aerobic plate count, lipid oxidation, percent purge, cook yield, and Warner Bratzler shear force. It should be noted that for protein enhanced steaks lean color and cook yield although significantly different did perform similar to phosphate enhanced steaks.
590 $a School code: 0664.
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710 2 0 $a Oklahoma State University. $3 626630
773 0 $t Masters Abstracts International $g 44-06.
790 $a 0664
790 1 0 $a DeWitt, Christina, $e advisor
791 $a M.S.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436175