Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb
| Main Authors: | Setyawardani, Triana, Raharjo, Sri, sudarmadji, purnama |
|---|---|
| Other Authors: | http://creativecommons.org/licenses/by-sa/4.0 |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia
, 2011
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| Online Access: |
http://animalproduction.net/index.php/JAP/article/view/26 http://animalproduction.net/index.php/JAP/article/view/26/16 |
| ctrlnum |
article-26 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb</title><creator>Setyawardani, Triana</creator><creator>Raharjo, Sri</creator><creator>sudarmadji, purnama</creator><subject lang="en-US"/><description lang="en-US">A study on  restructurization of lamb meat using several binding agents were conducted. Objectives of the study were evaluate  effectivity of Ca–alginate, salt and phosphate as binding agent and their effect on physical properties of the restructured meat stored at -20⁰C for up to 12 weeks. Three binding agents were added to the restructured products, which include NaCl 0.3 %/ NTPP 0.3 %; alginate 0.5 %/Ca-lactate 0.5%; NaCl 0.3 % / NTPP 0.5 %/alginate 0.5% and no binding agent as a control. The products were evaluated at 0, 4, 8 and 12 weeks of storage. The result showed that treatment with alginate 0.5%/Ca-lactate 0.5% had the least purge loss value of 4.3±0.2%. The least cooking losses of 30.2±3.79% and the highest shear force 61.6±13.77 N. (Animal Production 3(1): 20-25 (2001)Key Words: Alginate/Ca-lactate, purge loss, cooking losses, shear  force.</description><publisher lang="en-US">Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia</publisher><contributor lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</contributor><date>2011-05-04</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://animalproduction.net/index.php/JAP/article/view/26</identifier><source lang="en-US">ANIMAL PRODUCTION; Vol 3, No 1 (2001): January</source><source>2541-5875</source><source>1411-2027</source><language>eng</language><relation>http://animalproduction.net/index.php/JAP/article/view/26/16</relation><rights lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</rights><recordID>article-26</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:eJournal |
| author |
Setyawardani, Triana Raharjo, Sri sudarmadji, purnama |
| author2 |
http://creativecommons.org/licenses/by-sa/4.0 |
| title |
Calcium Alginate and Salt/Phosphate as Binding Agents in Restructured Lamb |
| publisher |
Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia |
| publishDate |
2011 |
| url |
http://animalproduction.net/index.php/JAP/article/view/26 http://animalproduction.net/index.php/JAP/article/view/26/16 |
| contents |
A study on restructurization of lamb meat using several binding agents were conducted. Objectives of the study were evaluate effectivity of Ca–alginate, salt and phosphate as binding agent and their effect on physical properties of the restructured meat stored at -200C for up to 12 weeks. Three binding agents were added to the restructured products, which include NaCl 0.3 %/ NTPP 0.3 %; alginate 0.5 %/Ca-lactate 0.5%; NaCl 0.3 % / NTPP 0.5 %/alginate 0.5% and no binding agent as a control. The products were evaluated at 0, 4, 8 and 12 weeks of storage. The result showed that treatment with alginate 0.5%/Ca-lactate 0.5% had the least purge loss value of 4.3±0.2%. The least cooking losses of 30.2±3.79% and the highest shear force 61.6±13.77 N. (Animal Production 3(1): 20-25 (2001)Key Words: Alginate/Ca-lactate, purge loss, cooking losses, shear force. |
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IOS3569.article-26 |
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Universitas Jenderal Soedirman |
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207 |
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library:university library |
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Faculty of Animal Science, Universitas Jenderal Soedirman |
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44 |
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Animal Production |
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3569 |
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Peternakan |
| city |
PURWOKERTO |
| province |
JAWA TENGAH |
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IOS3569 |
| first_indexed |
2016-09-21T13:17:20Z |
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2017-11-30T23:47:18Z |
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1685972404119011328 |
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17.607244 |