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Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork

หน่วยงาน สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์

รายละเอียด

ชื่อเรื่อง : Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork
นักวิจัย : Suntaree Vara-Ubol
คำค้น : Food science , Tocopherol-alpha , Carotene-beta , Sodium tripolyphosphate , Salt , Turkey , Pork , Ground meat
หน่วยงาน : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์
ผู้ร่วมงาน : -
ปีพิมพ์ : 2544
อ้างอิง : Ph.D., Kansas State University, 2001, 196 pages , 0493230041 , http://dspace.library.tu.ac.th/handle/3517/4190 , http://dspace.library.tu.ac.th/handle/3517/4190
ที่มา : -
ความเชี่ยวชาญ : -
ความสัมพันธ์ : -
ขอบเขตของเนื้อหา : -
บทคัดย่อ/คำอธิบาย :

α-Tocopherol and β-carotene (0.03%) and sodium tripolyphosphate (STP, 0.2 and 0.3%), alone and in combination, were studied in refrigerated, cooked, ground turkey and pork with or without salt (1%). Hexanal was measured after 0, 2, 4, or 6 d storage. α-Tocopherol reduced hexanal in turkey, but not pork. STP was more effective than α-tocopherol, and a combination of α-tocopherol-STP was more effective than either alone. Hexanal of pork with α-tocopherol plus 0.3% STP did not increase during storage, and that of turkey increased only slightly. This antioxidant combination was studied further. β-Carotene and salt had no effect. Unsalted and salted (1%) turkey or pork patties containing no antioxidants, α-tocopherol (0.03%), STP (0.3 and 0.5%), or a combination of α-tocopherol with 0.3% STP were prepared. Sensory attributes, hexanal, and color were evaluated after cooking and after 2 and 4 d refrigerated storage. Cooking loss, moisture, and fat were determined. In turkey, salt decreased cooking loss and increased meaty flavor, juiciness, and slick mouthfeel, but had no effect on hexanal and off flavor development during storage. Salt had a slight prooxidant effect in pork without STP. Salt reduced cooking loss, increased slick mouthfeel and darkened the product when used with STP. Salt generally decreased redness and yellowness of pork. STP reduced cooking loss and increased moisture of turkey. Turkey became darker, redder, and less yellow with added STP. STP at either level helped maintain juiciness of stored cooked meats. α-Tocopherol alone did not preserve desirable meat notes or inhibit hexanal or off flavor development. In turkey, STP (0.3%) provided some protection against these changes; a combination of 0.3% STP with α-tocopherol was more effective, nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were more intense for turkey with STP at the higher than the lower level. In pork, STP (0.3%) prevented oxidative flavor changes of the stored samples; an additional antioxidant effect from α-tocopherol was not observed. Soapy/bitter aftertaste was more intense in pork with STP than without.

บรรณานุกรม :
Suntaree Vara-Ubol . (2544). Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork.
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ .
Suntaree Vara-Ubol . 2544. "Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork".
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ .
Suntaree Vara-Ubol . "Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork."
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ , 2544. Print.
Suntaree Vara-Ubol . Effects of alpha-tocopherol, beta-carotene, sodium tripolyphosphate, and salt on the quality of refrigerated, cooked, ground turkey and ground pork. กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ ; 2544.