ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
The purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt-soluble protein. Ultrasound had no effect on the extractability of water-soluble protein.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02442.x
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