EFFECTS OF TUMBLING SPEED AND CUMULATIVE REVOLUTIONS ON RESTRUCTURED HAMS QUALITY

被引：9
作者：
LIN, GC
MITTAL, GS
BARBUT, S
机构：
[1] National Food Processors Assoc., Washington, District of Columbia, 20005
[2] Department of Animal Science, University of Guelph, Guelph, Ontario
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1990年 / 14卷 / 06期
关键词：
D O I：
10.1111/j.1745-4549.1990.tb00147.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of tumbling speed (15 or 25 rpm) and cumulative revolutions of the tumbler (3000, 6000 or 9000) on the quality of restructured hams were investigated. These variables had no significant effect on shrinkage and water holding capacity. However, products processed at 25 rpm and 3,000 revolutions were significantly harder, gummier, and chewier than other treatments. The hams processed at 25 rpm were significantly darker and chewier compared to the ones processed at 15 rpm as perceived by the taste panelists. Hams processed at 3,000 or 9,000 revolutions were the most tender. Overall, all the processing schedules resulted in acceptable products as judged by the sensory panel.
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收藏
页码：467 / 479
页数：13
相关论文
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