東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Characterization of methylcellulose ...

Bloom-Hofing, Deanna Lea.

Linked to FindBook

Google Book

Amazon

博客來

Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams./
Author:	Bloom-Hofing, Deanna Lea.
Description:	164 p.
Notes:	Source: Masters Abstracts International, Volume: 42-01, page: 0133.
Contained By:	Masters Abstracts International42-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1414628
ISBN:	0496194176

Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams.
Bloom-Hofing, Deanna Lea.

Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams. - 164 p.

Source: Masters Abstracts International, Volume: 42-01, page: 0133.

Thesis (M.S.)--Michigan State University, 2003.

The objective of this study was to determine if methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), and kappa carrageenan (KC) would increase cook yields and decrease purge values. Four hydrocolloid brine treatment (TRT) combinations and a control (no hydrocolloids) were formulated to produce "test tube" hams. Ham models were analyzed for purge controlling and textural attributes to determine specific brines to be utilized in a commercial study. Five TRTs were formulated for the commercial study: (1) MC 0.4% & KC 0.6%; (2) HPMC 0.6% & KC 0.6%; (3) MC 0.4% & HPMC 0.6% & KC 0.6%; (4) KC 0.6%; and (5) control (no hydrocolloids). Brine solutions (45% addition wt/wt) were mixed into ground ham (5.33 cm, 2.54 cm and 0.9 cm plate), stuffed into fibrous casing and thermally processed to 70°C internally. Treatments 1 and 3 increased (P < 0.05) cook yields and were perceived more tender by the sensory panel when compared to TRT 5. However, TRT 2 decreased (P < 0.05) cook yield and purge values. Treatments 1, 2, 3, and 4 decreased purge values by at least 1.5% when compared to the TRT 5 while decreasing lightness (L*) values. Trained sensory panel ratings noted TRTs containing MC and/or HPMC to have a slight mouth residue and off-flavor with decreased juiciness when compared to TRT 4 and 5. Results suggest a hydrocolloid brine solution containing MC with KC may be a positive purge controller while maintaining textural and color attributes.

ISBN: 0496194176Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams.
LDR:02344nmm 2200265 4500 001 1836864
005 20050315121053.5
008 130614s2003 eng d
020 $a 0496194176
035 $a (UnM)AAI1414628
035 $a AAI1414628
040 $a UnM $c UnM
100 1 $a Bloom-Hofing, Deanna Lea. $3 1925329
245 1 0 $a Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams.
300 $a 164 p.
500 $a Source: Masters Abstracts International, Volume: 42-01, page: 0133.
500 $a Adviser: Wesley N. Osburn.
502 $a Thesis (M.S.)--Michigan State University, 2003.
520 $a The objective of this study was to determine if methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), and kappa carrageenan (KC) would increase cook yields and decrease purge values. Four hydrocolloid brine treatment (TRT) combinations and a control (no hydrocolloids) were formulated to produce "test tube" hams. Ham models were analyzed for purge controlling and textural attributes to determine specific brines to be utilized in a commercial study. Five TRTs were formulated for the commercial study: (1) MC 0.4% & KC 0.6%; (2) HPMC 0.6% & KC 0.6%; (3) MC 0.4% & HPMC 0.6% & KC 0.6%; (4) KC 0.6%; and (5) control (no hydrocolloids). Brine solutions (45% addition wt/wt) were mixed into ground ham (5.33 cm, 2.54 cm and 0.9 cm plate), stuffed into fibrous casing and thermally processed to 70°C internally. Treatments 1 and 3 increased (P < 0.05) cook yields and were perceived more tender by the sensory panel when compared to TRT 5. However, TRT 2 decreased (P < 0.05) cook yield and purge values. Treatments 1, 2, 3, and 4 decreased purge values by at least 1.5% when compared to the TRT 5 while decreasing lightness (L*) values. Trained sensory panel ratings noted TRTs containing MC and/or HPMC to have a slight mouth residue and off-flavor with decreased juiciness when compared to TRT 4 and 5. Results suggest a hydrocolloid brine solution containing MC with KC may be a positive purge controller while maintaining textural and color attributes.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 42-01.
790 1 0 $a Osburn, Wesley N., $e advisor
790 $a 0128
791 $a M.S.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1414628