Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef
| العنوان: | Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef |
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| المؤلفون: | Zhuang-Li KANG, Zai-Shang GAO, Xiao-Li ZOU, Yan-Ping LI, Han-Jun MA |
| المصدر: | Food Science and Technology, Volume: 42, Article number: e96521, Published: 07 JAN 2022 Food Science and Technology, Issue: ahead, Published: 07 JAN 2022 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology (2022) |
| بيانات النشر: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | NaHCO3, tenderness, colour, Nutrition. Foods and food supply, T1-995, food and beverages, water mobility, TX341-641, Technology (General), shear force, Food Science, Biotechnology |
| الوصف: | Effects of NaHCO3 addition (0.2-0.8%) on the colour, shear force, and water distribution of raw and cooked marinated beef were investigated. The pH and cooking yield were found to be significantly increased (P < 0.05), and the shear force, L* and b* values were significantly decreased with increasing NaHCO3 amounts, except for samples with 0.6% and 0.8% NaHCO3, for which the cooking yield and shear force remained unaffected. Furthermore, the initial relaxation times T21 and T22 of marinated beef were, and the mobility of water in the raw marinated beef was reduced (P < 0.05) with increasing NaHCO3 content. This was due to the carbon dioxide production disrupting the beef structure during heating process. The mobility of water in the cooked marinated beef was found to be improved. In conclusion, NaHCO3 addition improved the water holding capacity and tenderness of marinated beef. |
| وصف الملف: | text/html |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c988104d9b0435088eefa9577f3a9946 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100900&lng=en&tlng=en |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....c988104d9b0435088eefa9577f3a9946 |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |