Flavor and utilization of sheep meat /
Ground lamb containing 10% fat was treated with six additives (water only for control, 150 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, and 0.02% propyl gallate), cooked to an internal temperature of 74'C, aerobically packaged, and stored at 4...
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=739668371&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Ground lamb containing 10% fat was treated with six additives (water only for control, 150 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, and 0.02% propyl gallate), cooked to an internal temperature of 74'C, aerobically packaged, and stored at 4'C for 0, 2, or 4 days. Sensory data indicated that lamb flavor was most intense at day-O and became less intense as the storage time increased. Warmed-over flavor (WOF) intensity scores were higher for day-4 than for day-O or day-2 samples. Correlation coefficients for 2thiobarbituric acid (TBA) values (as a measure of lipid oxidation) versus lamb flavor and WOF scores were -0.58 and 0.48, respectively. Ground lamb was washed four times with tap water (pH 8.2) and dewatered. Washing reduced neutral lipid content by 64. 1 % and phospholipid content by 1.0%, and increased the ratio of monounsaturated to saturated fatty acids by 18.4% for neutral lipids and 18.6% for phosopholipids. Washed samples had lower TBA values, on either wet or dry weight basis, after 3 or 6 days of refrigeration than unwashed samples. Trained sensory panelists detected weak lamb flavor and no warmed-over flavor in washed-cooked samples. Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology (RSM) design was used with variations in feed moisture, process temperature, and screw speed. Lean ground lamb or mutton (with beef, chicken, and goat meat included for comparison) was blended with corn starch, and extruded at the optimum condition established from the RSM experiments. Physical/rheological properties were generally similar, water activity was low (< 0. 12) and total aerobic plate counts were < 10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. When products were stored at 37'C for 150 days, peroxide values increased for extrudates containing beef and chicken, but remained low for extrudates containing goat meat, lamb, or mutton. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xiv, 135 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references: pages 122-134. |