Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

Autor:	Derek F. Keenan, Virginia C. Resconi, Paul Allen, Linda Doran, Joseph P. Kerry, Sophie Gough, Ruth M. Hamill
Rok vydání:	2015
Předmět:	Starch Prebiotic medicine.medical_treatment food and beverages Muscle type Phosphate chemistry.chemical_compound Health claims on food labels chemistry Yield (chemistry) Free water medicine Food science Response surface methodology Food Science
Zdroj:	LWT - Food Science and Technology. 64:946-958
ISSN:	0023-6438
Popis:	Rice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femoris (BF) and Semimembranosus (SM) muscles. Muscles were injected (120% of green weight), tumbled, netted, and steam cooked. Cook loss and yield were affected by STPP. Colour was predominantly affected by muscle type, but also by the ingredients studied; whereas texture was principally affected by STPP and RS. NMR and expressible moisture data showed higher retention of free water in samples containing RS. This was visualized by light microscopy as starch gel pockets. Despite some reductions in yield, it is feasible to substitute STPP with RS and obtain a satisfactory quality product. However, higher levels of added FOS would be required to warrant a health claim.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c4964d5d2f8710d0690b7ceb57036bf9 https://doi.org/10.1016/j.lwt.2015.06.053 Zobrazit plný text záznamu Full Text from ScienceDirect