Fluorimetry via a quartz‐glass rod for predicting the skin content and processing characteristics of poultry meat slurry
1991; Wiley; Volume: 26; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1991.tb01979.x
ISSN1365-2621
Autores Tópico(s)Textile materials and evaluations
ResumoSummary Collagen fluorescence in comminuted mixtures of chicken skin and muscle was measured through a quartz‐glass rod. High proportions of skin decreased the gel strength of the cooked product (r=—0.99, P < 0.005), caused higher cooking losses (r = 0.99, P < 0.005) and decreased the fluid‐holding capacity measured by centri‐fugation (r=—0.92, P < 0.005). Fluorescence intensity was strongly correlated with skin content (r<0.99 from 460 to 510 nm) and, thus, was strongly correlated with gel strength, cooking losses and fluid‐holding capacity.
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