메뉴 건너뛰기




Volumn 21, Issue 1, 2009, Pages 81-88

The effect of fluid Goat Milk whey on some quality characteristics of chevon nuggets

Author keywords

Chevon nuggets; Fluid whey; Physico chemical; Sensory attributes

Indexed keywords

ANIMALIA; CAPRA HIRCUS;

EID: 67249113506     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (6)

References (19)
  • 1
    • 0004202155 scopus 로고
    • AOAC, 16th ed. Association of Official Analytical Chemists. Alington, VA
    • AOAC. 1995. "Official Methods of Analysis". 16th ed. Association of Official Analytical Chemists. Alington, VA.
    • (1995) Official Methods of Analysis
  • 2
    • 0002832217 scopus 로고
    • Texture profile analysis
    • Bourne MC. 1978. Texture profile analysis. Food Technol. 32:62.
    • (1978) Food Technol , vol.32 , pp. 62
    • Bourne, M.C.1
  • 3
    • 84986450047 scopus 로고
    • Utilization of cheese whey permeate in canned beans and plums
    • Chandan R.C., Uebersax MA. and Saylock M.J. 1982. Utilization of cheese whey permeate in canned beans and plums. J. Food Sci. 47:1649.
    • (1982) J. Food Sci , vol.47 , pp. 1649
    • Chandan, R.C.1    Uebersax, M.A.2    Saylock, M.J.3
  • 4
    • 33746369509 scopus 로고    scopus 로고
    • Development of reduced beany flavour full-fat soy paste for comminuted meat products
    • Das A.K., Anjaneyulu A.S.R. and Kondalah N. 2006. Development of reduced beany flavour full-fat soy paste for comminuted meat products. J. Food Sci. 74:S395.
    • (2006) J. Food Sci , vol.74
    • Das, A.K.1    Anjaneyulu, A.S.R.2    Kondalah, N.3
  • 5
    • 50249112705 scopus 로고    scopus 로고
    • Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage
    • Das AK., Anjaneyulu A.S.R., Gadekar Y. P., Singh R.P. and Pragati H. 2008b. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci.80:607.
    • (2008) Meat Sci , vol.80 , pp. 607
    • Das, A.K.1    Anjaneyulu, A.S.R.2    Gadekar, Y.P.3    Singh, R.P.4    Pragati, H.5
  • 6
    • 38749141042 scopus 로고    scopus 로고
    • Physico-chemical. textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. mt
    • Das A.K., Anjaneyulu A.S.R., Kondaiah N. and Veram A.K. 2008a. Physico-chemical. textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. mt. J. Food Sd. Technol. 43:383.
    • (2008) J. Food Sd. Technol , vol.43 , pp. 383
    • Das, A.K.1    Anjaneyulu, A.S.R.2    Kondaiah, N.3    Veram, A.K.4
  • 7
    • 0030306086 scopus 로고    scopus 로고
    • Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrates
    • El-Magoli S.B., Larola S. and Hansen P.M.T. 1996. Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrates. Meat Sci. 42:179.
    • (1996) Meat Sci , vol.42 , pp. 179
    • El-Magoli, S.B.1    Larola, S.2    Hansen, P.M.T.3
  • 8
    • 84987341347 scopus 로고
    • Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced NFDM as binders in an emulsion type sausage
    • Ensor S.A., Mandigo R.W., Calkins CR. and Quint L.N. 1987. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced NFDM as binders in an emulsion type sausage. J. Food Sci. 52:1155.
    • (1987) J. Food Sci , vol.52 , pp. 1155
    • Ensor, S.A.1    Mandigo, R.W.2    Calkins, C.R.3    Quint, L.N.4
  • 9
    • 0032863353 scopus 로고    scopus 로고
    • Effect of preheated whey protein level and salt on texture development in poultry meat batters
    • Hongsprabhas P. and Barbut S. 1999. Effect of preheated whey protein level and salt on texture development in poultry meat batters. Food Res. lnt. 32:145.
    • (1999) Food Res. lnt , vol.32 , pp. 145
    • Hongsprabhas, P.1    Barbut, S.2
  • 10
    • 0030083791 scopus 로고    scopus 로고
    • Processing whey protein for use as food ingredients
    • Huffman L.M. 1996. Processing whey protein for use as food ingredients. Food Technol. 50:49.
    • (1996) Food Technol , vol.50 , pp. 49
    • Huffman, L.M.1
  • 11
    • 85016127428 scopus 로고
    • Functionality of milk proteins and corngerm protein flour in comminuted meat products
    • Hung S.C. and Zayas J.F. 1992. Functionality of milk proteins and corngerm protein flour in comminuted meat products. J. Food Quality 15:139.
    • (1992) J. Food Quality , vol.15 , pp. 139
    • Hung, S.C.1    Zayas, J.F.2
  • 12
    • 67249094743 scopus 로고
    • Whey protein concentrates in a processed meat loaf
    • Lee A., Cannon R.Y. and Huffman D.L. 1980. Whey protein concentrates in a processed meat loaf. J. Food Sd. 40:736.
    • (1980) J. Food Sd , vol.40 , pp. 736
    • Lee, A.1    Cannon, R.Y.2    Huffman, D.L.3
  • 13
    • 43149115134 scopus 로고
    • Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties
    • Keeton J.T. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48:878.
    • (1983) J. Food Sci , vol.48 , pp. 878
    • Keeton, J.T.1
  • 15
    • 0036320050 scopus 로고    scopus 로고
    • Using salt and microbial transglutaminase as binding agents In restructured fish products resembling hams
    • Ramirez J., Uresti R., Tellez M. and Vazquez M. 2002. Using salt and microbial transglutaminase as binding agents In restructured fish products resembling hams. J. Food Sci. 67: 1778.
    • (2002) J. Food Sci , vol.67 , pp. 1778
    • Ramirez, J.1    Uresti, R.2    Tellez, M.3    Vazquez, M.4
  • 17
    • 0035084676 scopus 로고    scopus 로고
    • Using fluid whey in comminuted meat products: Effects on technological, chemical and sensory properties of frankfurter-type sausage
    • Yetim H., Muller W.D. and Eber M. 2001. Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausage. Food Res. Int. 34:97.
    • (2001) Food Res. Int , vol.34 , pp. 97
    • Yetim, H.1    Muller, W.D.2    Eber, M.3
  • 18
    • 33845467795 scopus 로고    scopus 로고
    • Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages
    • Yetim H., Muller W.D., Dogan M. and Klettner P.G. 2006. Using fluid whey in comminuted meat products: effects on textural properties of frankfurter-type sausages. J. Muscle Food. 17:354.
    • (2006) J. Muscle Food , vol.17 , pp. 354
    • Yetim, H.1    Muller, W.D.2    Dogan, M.3    Klettner, P.G.4
  • 19
    • 0005637918 scopus 로고    scopus 로고
    • Stability of model emulsions prepared using whey and muscle proteins
    • Zorba O., Ozdemir S. and Gokalp H.Y. 1998. Stability of model emulsions prepared using whey and muscle proteins. Die Nahrung 42:16.
    • (1998) Die Nahrung , vol.42 , pp. 16
    • Zorba, O.1    Ozdemir, S.2    Gokalp, H.Y.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.