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Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins.
Rowe, C W; Pohlman, F W; Brown, A H; Johnson, Z B; Whiting, S H; Galloway, D L.
Afiliação
  • Rowe CW; Dept. of Animal Science, Univ. of Arkansas, Fayetteville, 72701, USA.
J Food Sci ; 74(1): S36-43, 2009.
Article em En | MEDLINE | ID: mdl-19200119
USDA Select striploins (IMPS 180; n= 24) were cut into thirds (anterior, medial, and posterior) and assigned to 1 of 8 treatments utilizing a randomized incomplete block design. Treatments included (1) control (C); (2) 1.5% conjugated linoleic acid (conjugated linoleic acid = CLA) (CGA); (3) 0.4% sodium tripolyphosphate (PHO); (4) 0.5% salt (SAL); (5) 0.4% sodium tripolyphosphate, 0.5% salt (SPH); (6) 0.4% sodium tripolyphosphate, 1.5% CLA (PCL); (7) 0.5% salt, 1.5% CLA (SCL); and (8) 0.4% sodium tripolyphosphate, 0.5% salt, 1.5% CLA (SPC). Treatments were injected with solutions to 110% (10% pump) of their original weight. Treatments with CLA had higher (P < 0.05) marbling scores than treatments that did not. Not including SAL, treatments with salt, or phosphate or a combination of the two had higher tenderness values when sampled by panelists. Fresh steaks with inclusion of CLA had greater amounts (P < 0.05) of the CLA isomers than steaks not having CLA. Cooked steaks having CLA also had greater amounts (P < 0.05) of CLA, except for SCL, which were not different (P > 0.05) from the non-CLA treatments. Day was a significant source of variability for a*, b*, and saturation index. Treatment x day interactions were significant (P < 0.05) for hue angle and L* values. These data suggest that inclusion of CLA can increase amounts of CLA isomers without major deleterious effects to instrumental, physical, and quality characteristics of beef striploin steaks.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifosfatos / Pigmentação / Cloreto de Sódio / Ácidos Linoleicos Conjugados / Conservação de Alimentos / Carne Tipo de estudo: Clinical_trials Limite: Animals / Humans Idioma: En Revista: J Food Sci Ano de publicação: 2009 Tipo de documento: Article País de afiliação: Estados Unidos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifosfatos / Pigmentação / Cloreto de Sódio / Ácidos Linoleicos Conjugados / Conservação de Alimentos / Carne Tipo de estudo: Clinical_trials Limite: Animals / Humans Idioma: En Revista: J Food Sci Ano de publicação: 2009 Tipo de documento: Article País de afiliação: Estados Unidos