Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Autor:	Paul B. Addis, E. Katsanidis, D. C. Meyer, R. J. Epley, Roger Ruan
Rok vydání:	2001
Předmět:	Ingredient chemistry.chemical_compound Biochemistry chemistry Solubilization Yield (chemistry) Food science Cellulose Water binding Food Science
Zdroj:	Scopus-Elsevier
ISSN:	1750-3841 0022-1147
Popis:	The optimal level of use of NP-5, a dehydrated potato extract, and solubilized cellulose (SC), a highly functional form of cellulose in a comminuted beef product was determined so what holding capacity (WHC), cooking yield and resistance to rancidity would be maximized. NP-5 was a very effective antioxidant and water binding ingredient at 1.5%. Addition of SC resulted in a more moist product and improved the cooking yield compared to the control. Addition of NP-5 and SC resulted in extended overall storage stability. La teneur optimale d'extrait de pomme de terre deshydratee (NP5) et de cellulose solubilisee dans un produit a base de viande de boeuf hachee est determinee. La capacite de retention d'eau, le rendement a la cuisson, la resistance au rancissement doivent etre maximum. NP5 est un bon antioxydant. L'ajout de NP5 ou de cellulose solubilisee permet d'ameliorer la stabilite du produit.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73c2a4ab5b9b0389ccfae07f70fca837 https://doi.org/10.1111/j.1365-2621.2001.tb04634.x Zobrazit plný text záznamu Plný text