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Effect of incorporation of calcium lactate on physico-chemical textural and sensory properties of restructured buffalo meat loaves

机译：掺入乳酸钙对重构水牛肉饼的理化质地和感官特性的影响

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摘要

Aim:The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).

机译：目的：进行本研究，以通过改组的水牛肉糕（RBML）强化钙（乳酸钙的形式）来开发功能性肉制品。

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期刊名称 Veterinary World
作者
A. Irshad; B. D. Sharma; S. R. Ahmed; S. Talukder; O. P. Malav; Ashish Kumar;
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作者单位

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年(卷),期 2016(9),2
年度 2016
页码 151–159
总页数 9
原文格式 PDF
正文语种
中图分类动物医学（兽医学）;
关键词
buffalo meat calcium fortification Lovibondsup®/sup tintometer color units meat loaves restructured products texture profile analysis and sensory attributes;

机译：水牛肉;钙强化剂;Lovibond sup®/ sup色度计颜色单位;肉饼;重组产品;质地特征分析和感官属性;

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专利

1. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves [J] . A. Irshad, B. D. Sharma, S. R. Ahmed, Veterinary World . 2016,第2期

机译：掺入乳酸钙对重构水牛肉饼的理化，质地和感官特性的影响
2. Effect of skimmed milk powder incorporation on the physico-chemical and sensory characteristics of restructured buffalo meat blocks [J] . Kumar S, Sharma BD Journal of Applied Animal Research . 2003,第2期

机译：脱脂奶粉的掺入对重组水牛肉块理化特性和感官特性的影响
3. Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets [J] . I. Prince Devadason, A.S.R. Anjaneyulu, Y. Babji Journal of Food Science . 2010,第1期

机译：不同粘合剂对袋装水牛肉块的理化，组织，组织学和感官品质的影响
4. DEVELOPMENT IN THE TEXTURAL PROPERTIES OF SOFT MEAT LOAVES TO ENHANCE THE MEAT PRODUCTS-INTAKE OF OLDER AND INCAPABLE ADULTS [C] . B.Müller, rnM.Quaas, rnK.Frank, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：软肉饼质地特性的发展以增强肉制品-老年人和残废成年人的摄入
5. Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis [D] . Combs, Lynda 2018

机译：运用仪器分析和描述性感官分析方法研究蒸煮方法对正常和木质肉鸡胸肉肉质地的影响
6. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical Textural Fatty Acids Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids [O] . José Luis Guzmán, Manuel Delgado-Pertíñez, María José Beriáin, 2020

机译：山羊饲料中富含橙色副产物的浓缩物的使用及其对乳幼儿儿童肉的理化质地脂肪酸挥发性化合物和感官特性的影响
7. Effect of Skimmed Milk Powder Incorporation on the Physico-chemical and Sensory Characteristics of Restructured Buffalo Meat Blocks [O] . Sunil Kumar, B. D. Sharma 2003

机译：脱脂牛奶粉掺入对重组水牛肉块物理化学和感官特性的影响
8. Sensory and Nutritional Evaluation of Meat Loaves with and without Granular Soy Concentrate [R] . Kubik, C. A., Fossum, I. C., Atwood, B. M., 1982

机译：含有和不含颗粒大豆浓缩物的肉饼的感官和营养评价

Effect of incorporation of calcium lactate on physico-chemical textural and sensory properties of restructured buffalo meat loaves

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