Powiadomienia systemowe
- Sesja wygasła!
- Sesja wygasła!
Tytuł artykułu
Treść / Zawartość
Pełne teksty:
Identyfikatory
Warianty tytułu
Języki publikacji
Abstrakty
The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduc-tion of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.
Słowa kluczowe
Czasopismo
Rocznik
Tom
Strony
69--79
Opis fizyczny
Bibliogr. 23 poz., fig.
Twórcy
autor
- Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
autor
- Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
autor
- Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
autor
- Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Bibliografia
- [1] Alahakoon, A.U., Jayasena, D.D., Ramachandra, S., & Jo, Ch. (2015) Alternatives to nitrite in processed meat: Up to date. Trends in Food Science & Technology, 45, 37–49. https://doi.org/10.1016/ j.tifs.2015.05.008
- [2] American Meat Science Association (2012). Meat color measurements guidelines. Champaign, Illinois, USA: AMSA. 43–49.
- [3] Barkley, K.E., Fields, B., Dilger ,A.C., & Boler, D.D. (2018). Rapid Communication: Effect of machine, anatomical location, and replication on instrumental color of boneless pork loins. Journal of Animal Science, 96(7), 2747–2752. https://doi.org/10.1093/jas/sky223
- [4] Danijela, Š.Z., Vera, L.L., Ljubinko, L.B., Lato, P.L., Vladimir, T.M., & Nevena, H.M. (2013). Effect of specific packaging conditions on myoglobin and meat color. Food and Feed Research, 40(1), 1–10.
- [5] European Food Safety Authority. (2017). Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. https://doi.org/10.2903/j.efsa.2017.4786
- [6] Faustman, C., Sun, Q., Mancini, R., & Suman, S.P. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Science, 86, 86–94. https://doi.org/10.1016/ j.meatsci.2010.04.025
- [7] Ferysiuk, K., & Wójciak, K.M. (2019). The spectrophotometric analysis of antioxidant properties of selected herbs Invision-Pro™ UV-VIS. Applied Computer Science, 15(4), 49–62. https://doi.org/10.23743/acs-2019-29
- [8] Food Chain Evaluation Consortium. (2016). Study on the monitoring of the implementation of Directive 2006/52/EC as regards the use of nitrites by industry in different categories of meat products.
- [9] Gassara, F., Kouassi, A.P., Brar, S.K., & Belkacemi, K. (2016). Green Alternatives to Nitrates and Nitrites in Meat-based Products – A Review. Critical Reviews in Food Science and Nutrition, 56(13), 2133–2148. https://doi.org/10.1080/10408398.2013.812610
- [10] Henriott, M.L., Herrera, N.J., Ribeiro, F.A., Hart, K.B., Bland, N.A., & Calkins, C.R. (2020). Impact of myoglobin oxygenation level on color stability of frozen beef steaks. Journal of Animal Science, 98(7), skaa193. https://doi.org/10.1093/jas/skaa193
- [11] Hunt, R.W.G. (1987). A model of colour vision for predicting colour appearance in various viewing conditions. Color Research & Application, 12(6), 297–314. https://doi.org/10.1002/ col.5080120605
- [12] Khatri, M., Phung, V.T., Isaksson, T., Sørheim, O., Slinde, E., & Egelandsdal, B. (2012). New procedure for improving precision and accuracy of instrumental color measurements of beef. Meat Science, 91, 223–231. https://doi.org/10.1016/j.meatsci.2012.01.012
- [13] León, K., Mery, D., Pedreschi, F., & León, J. (2006). Color measurement in L*a*b* units from RGB digital images. Food Research International, 39, 1084–1091. https://doi.org/10.1016/ j.foodres.2006.03.006
- [14] Mancini, R.A., & Hunt, M.C. (2005). Current research in meat color. Meat Science, 71, 100–121. https://doi.org/10.1016/j.meatsci.2005.03.003
- [15] Mokrzycki, W., & Tatol, M. (2011). Colour difference ΔE – A survey. Machine Graphics and Vision, 20(4), 383–411.
- [16] Pathare, P.P., Opara, U.L., & Al-Said, F.A. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technology, 6, 36–60. https://doi.org/10.1007/ s11947-012-0867-9
- [17] Ribeiroa, J.S., Santosb, M.J.M.C., Silvac, L.K.R., Pereirab, L.C.L., Santosb, I.A., da Silva Lannesd, S.C., & da Silva, M.V. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181–188. https://doi.org/10.1016/j.meatsci.2018.10.016
- [18] Rivera, N., Bunning, M., Marti, J. (2019). Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations. Journal of Agricultural and Food Chemistry, 67, 8074–8084. https://doi.org/10.1021/acs.jafc.9b01826
- [19] Suman, S.P., & Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4, 79–99.
- [20] Tapp, 3rd W.N., Yancey, J.W.S., & Apple, J.K. (2011). How is the instrumental color of meat measured? Meat Science, 89, 1–5.
- [21] Trinderup, C.H., Dahl, A., Jensen, K., Carstensen, J.M., & Conradsen, K. (2015). Comparison of a multispectral vision system and a colorimeter for the assessment of meat color. Meat Science, 102, 1–7. https://doi.org/10.1016/j.meatsci.2014.11.012
- [22] Wojciak, K.M., & Dolatowski, Z.J. (2015). Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage. LWT – Food Science and Technology, 64, 713–719. https://doi.org/10.1016/j.lwt.2015.06.009
- [23] Yancey, J.W.S., & Kropf, D.H. (2008). Instrumental reflectance values of fresh pork are dependent on aperture size. Meat Science, 79, 734–739. https://doi.org/10.1016/j.meatsci.2007.11.006
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-d42ee4af-cf9a-4304-9560-2f4baf0192f4