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Physical and Chemical Effects of Cit...

Howard, Kendal Renae.

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Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef./
作者:	Howard, Kendal Renae.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2021,
面頁冊數:	105 p.
附註:	Source: Masters Abstracts International, Volume: 83-07.
Contained By:	Masters Abstracts International83-07.
標題:	Animal sciences. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28775306
ISBN:	9798762103862

Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef.
Howard, Kendal Renae.

Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef. - Ann Arbor : ProQuest Dissertations & Theses, 2021 - 105 p.

Source: Masters Abstracts International, Volume: 83-07.

Thesis (M.S.)--Tarleton State University, 2021.

Clean labeling trends has resulted in preference for more natural and less processed meat products. Many consumers have become increasingly concerned with the added ingredients in food products and the meat industry is not exempt from these concerns. There remains an interest in replacing functional properties of phosphates with clean label alternatives. Citrus fiber has the potential to serve as a natural alternative to sodium tripolyphosphate in processed meat and minimize changes in sensory characteristics associated with an acceptable product. The objective of this research was to evaluate the physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless chicken breast and beef skirt steak. Five treatments for chicken breasts and beef skirt steaks were evaluated: negative control (Control), sodium tripolyphosphate at 0.25% (0.25% STPP) and 0.50% (0.50% STPP), and citrus fiber at 0.25% (0.25% CF) and 0.50% (0.50% CF). Pickup percentage, 15 min retention and overall retention was similar (P > 0.05) among treatments for chicken and beef. Citrus fiber treatments resulted in chicken with higher (P 0.05) cook yields to STPP 0.25% in beef. There were no differences (P > 0.05) among sensory evaluation scores for chicken, which contradicted WBS force measurement data showing CF 0.25% as tougher (P < 0.05) than CF 0.50%, STPP 0.50%, and the control. There were slight differences (P < 0.05) among sensory evaluation scores for beef, with CF 0.50% being less liked overall. While there were instrumental color differences, they were slight and did not result in a product that was visually different or unappealing compared to the sodium tripolyphosphate control. In conclusion, citrus fiber at a lower percentage has the potential to produce marinated chicken and beef with similar texture characteristics, color values, and sensory properties as those made with sodium tripolyphosphate.

ISBN: 9798762103862Subjects--Topical Terms:

3174829
Animal sciences.
Subjects--Index Terms:

Beef

Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef.
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245 1 0 $a Physical and Chemical Effects of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Marinated Chicken and Beef.
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300 $a 105 p.
500 $a Source: Masters Abstracts International, Volume: 83-07.
500 $a Advisor: Kinman, Lea Ann.
502 $a Thesis (M.S.)--Tarleton State University, 2021.
520 $a Clean labeling trends has resulted in preference for more natural and less processed meat products. Many consumers have become increasingly concerned with the added ingredients in food products and the meat industry is not exempt from these concerns. There remains an interest in replacing functional properties of phosphates with clean label alternatives. Citrus fiber has the potential to serve as a natural alternative to sodium tripolyphosphate in processed meat and minimize changes in sensory characteristics associated with an acceptable product. The objective of this research was to evaluate the physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless chicken breast and beef skirt steak. Five treatments for chicken breasts and beef skirt steaks were evaluated: negative control (Control), sodium tripolyphosphate at 0.25% (0.25% STPP) and 0.50% (0.50% STPP), and citrus fiber at 0.25% (0.25% CF) and 0.50% (0.50% CF). Pickup percentage, 15 min retention and overall retention was similar (P > 0.05) among treatments for chicken and beef. Citrus fiber treatments resulted in chicken with higher (P 0.05) cook yields to STPP 0.25% in beef. There were no differences (P > 0.05) among sensory evaluation scores for chicken, which contradicted WBS force measurement data showing CF 0.25% as tougher (P < 0.05) than CF 0.50%, STPP 0.50%, and the control. There were slight differences (P < 0.05) among sensory evaluation scores for beef, with CF 0.50% being less liked overall. While there were instrumental color differences, they were slight and did not result in a product that was visually different or unappealing compared to the sodium tripolyphosphate control. In conclusion, citrus fiber at a lower percentage has the potential to produce marinated chicken and beef with similar texture characteristics, color values, and sensory properties as those made with sodium tripolyphosphate.
590 $a School code: 1081.
650 4 $a Animal sciences. $3 3174829
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653 $a Marination
653 $a Sodium tripolyphosphate
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773 0 $t Masters Abstracts International $g 83-07.
790 $a 1081
791 $a M.S.
792 $a 2021
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28775306