Share

IIR document

EFFECT OF DOSE AND DOSE RATE ON THE EMULSIFYING CAPACITY OF PROTEINS OF CHICKEN IRRADIATED AND STORED AT 4 DEG C.

EFFET DE LA DOSE ET DU DEBIT DE DOSE SUR LA CAPACITE EMULSIFIANTE DES PROTEINES DE POULET IRRADIE ET ENTREPOSE A 4 DEG C.

Author(s) : LATREILLE B., et al.

Summary

THE EFFECT OF IRRADIATION ON THE EMULSIFYING CAPACITY (EC) OF CHICKEN PROTEINS HAS BEEN STUDIED UNDER STORAGE AT 4 DEGC. AT A RATE OF 4 KILOGRAYS/HOUR, SAMPLES RECEIVING DOSES OF 1.5 KILOGRAYS (EC: 25 G/MG), 3 KILOGRAYS (EC: 30 G/MG) AND 9 KILOGRAYS (EC: 21 G/MG) ALL PRESENTED HIGHER ECS THAN CONTROL SAMPLES (EC: 18 G/MG). A STUDY OF THE ELECTROPHORETIC PATTERN SHOWED A SIGNIFICANT DECREASE OF MYOSIN LEVEL ACCORDING TO THE IRRADIATION DOSES. THE MAXIMUM EC WERE OBTAINED BETWEEN DAYS 9 AND 11 FOR ALL IRRADIATED SAMPLES. THE PRODUCTS IRRADIATED AT 9 KILOGRAYS HAD A LOWER EMULSIFYING CAPACITY COMPARED TO THE CONTROL.

Available documents

Format PDF

Pages: 1642-1646

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: EFFET DE LA DOSE ET DU DEBIT DE DOSE SUR LA CAPACITE EMULSIFIANTE DES PROTEINES DE POULET IRRADIE ET ENTREPOSE A 4 DEG C.
  • Record ID : 1992-2328
  • Languages: French
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (391)
See the conference proceedings

Indexing