000150100 001__ 150100
000150100 005__ 20250131161521.0
000150100 0247_ $$2doi$$a10.1016/j.lwt.2015.06.053
000150100 0248_ $$2sideral$$a108121
000150100 037__ $$aART-2015-108121
000150100 041__ $$aeng
000150100 100__ $$0(orcid)0000-0002-2713-5939$$aResconi, Virginia C.$$uUniversidad de Zaragoza
000150100 245__ $$aResponse surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams
000150100 260__ $$c2015
000150100 5203_ $$aRice starch (RS) and fructo-oligosaccharides (FOS) were studied as substitutes for phosphates (STPP) and dextrose (Dex) in cooked hams using response surface methodology (RSM). RS, STPP, Dex and FOS were combined in 25 runs and applied to Biceps femoris (BF) and Semimembranosus (SM) muscles. Muscles were injected (120% of green weight), tumbled, netted, and steam cooked. Cook loss and yield were affected by STPP. Colour was predominantly affected by muscle type, but also by the ingredients studied; whereas texture was principally affected by STPP and RS. NMR and expressible moisture data showed higher retention of free water in samples containing RS. This was visualized by light microscopy as starch gel pockets. Despite some reductions in yield, it is feasible to substitute STPP with RS and obtain a satisfactory quality product. However, higher levels of added FOS would be required to warrant a health claim.
000150100 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150100 590__ $$a2.711$$b2015
000150100 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b22 / 125 = 0.176$$c2015$$dQ1$$eT1
000150100 592__ $$a1.29$$b2015
000150100 593__ $$aFood Science$$c2015$$dQ1
000150100 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150100 700__ $$aKeenan, Derek F.
000150100 700__ $$aGough, Sophie
000150100 700__ $$aDoran, Linda
000150100 700__ $$aAllen, Paul
000150100 700__ $$aKerry, Joe P.
000150100 700__ $$aHamill, Ruth M.
000150100 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150100 773__ $$g64, 2 (2015), 946-958$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000150100 8564_ $$s4367191$$uhttps://zaguan.unizar.es/record/150100/files/texto_completo.pdf$$yVersión publicada
000150100 8564_ $$s2603677$$uhttps://zaguan.unizar.es/record/150100/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150100 909CO $$ooai:zaguan.unizar.es:150100$$particulos$$pdriver
000150100 951__ $$a2025-01-31-16:13:22
000150100 980__ $$aARTICLE