| Autor: |
Fontes PR; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Campus Universitário, CEP: 36571-000, Viçosa, MG, Brazil., Gomide LA, Ramos EM, Stringheta PC, Parreiras JF |
| Jazyk: |
angličtina |
| Zdroj: |
Meat science [Meat Sci] 2004 Dec; Vol. 68 (4), pp. 507-13. |
| DOI: |
10.1016/j.meatsci.2004.03.013 |
| Abstrakt: |
The stability of liquid porcine blood, treated with carbon monoxide (CO) at different pH values (7.40, 6.70, and 6.00) up to its complete saturation, was studied. Lowering the pH from 7.40 to 6.70 resulted in a decrease in the amount of CO necessary to obtain 100% carboxyhemoglobin. Further pH lowering to 6.00 did not result in additional reduction in the amount of gas. During 4 days of refrigerated storage CO treated liquid blood maintained, at every pH, a more stable and attractive red color than fresh blood, which was a result of an increase (P<0.05) of a(*) (redness) and b(*) (yellowness) values and no variation (P>0.05) on L(*) (lightness) value. Hue (h(*)) and chroma (C(*)) decreased in the untreated blood but not in the CO-treated blood. The results indicate that blood saturation with CO yields a product having greater potential for use in meat products without compromising its visual appearance. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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Full Text from ScienceDirect