Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)

Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by...

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Main Authors:	Thawatchai Supavititpatana, Arunee Apichartsrangkoon
Format:	Journal
Published:	2018
Subjects:	Agricultural and Biological Sciences
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-60800
record_format	dspace
spelling	th-cmuir.6653943832-608002018-09-10T03:59:46Z Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor) Thawatchai Supavititpatana Arunee Apichartsrangkoon Agricultural and Biological Sciences Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by differential scanning calorimeter, DSC) were determined. The effects of pressure, temperature and holding time significantly influenced the L, aand b*values. The amount of released plus expressible water significantly decreased with increasing pressure, temperature and holding time. The gel strength and equilibrium stress increased with increasing severity of treatment. DSC thermograms indicated that pressures of 700 MPa yielded gel networks involving completely denatured protein with the ability to retain water. © 2007 Elsevier Ltd. All rights reserved. 2018-09-10T03:59:46Z 2018-09-10T03:59:46Z 2007-07-01 Journal 03091740 2-s2.0-34247107097 10.1016/j.meatsci.2007.01.007 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Agricultural and Biological Sciences
spellingShingle	Agricultural and Biological Sciences Thawatchai Supavititpatana Arunee Apichartsrangkoon Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
description	Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by differential scanning calorimeter, DSC) were determined. The effects of pressure, temperature and holding time significantly influenced the L, aand b*values. The amount of released plus expressible water significantly decreased with increasing pressure, temperature and holding time. The gel strength and equilibrium stress increased with increasing severity of treatment. DSC thermograms indicated that pressures of 700 MPa yielded gel networks involving completely denatured protein with the ability to retain water. © 2007 Elsevier Ltd. All rights reserved.
format	Journal
author	Thawatchai Supavititpatana Arunee Apichartsrangkoon
author_facet	Thawatchai Supavititpatana Arunee Apichartsrangkoon
author_sort	Thawatchai Supavititpatana
title	Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
title_short	Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
title_full	Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
title_fullStr	Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
title_full_unstemmed	Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
title_sort	combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800
_version_	1681425502736220160

Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)

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