فایل ورد کامل مهاجرت اجزای دود به ژامبون کمر خوک طی فراوری و ذخیره

توجه : به همراه فایل word این محصول فایل پاورپوینت (PowerPoint) و اسلاید های آن به صورت هدیه ارائه خواهد شد

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توجه : در صورت مشاهده بهم ریختگی احتمالی در متون زیر ،دلیل ان کپی کردن این مطالب از داخل فایل می باشد و در فایل اصلی فایل ورد کامل مهاجرت اجزای دود به ژامبون کمر خوک طی فراوری و ذخیره،به هیچ وجه بهم ریختگی وجود ندارد

تعداد صفحات این فایل: ۲۷ صفحه

فراوری دود یک فناوری حفاظت سنتی است که اثرات نمک سود دهی، رسوب اجزای دود و خشک سازی را ترکیب می کند. با این حال، مهاجرت اجزای دود توجه کافی را به خود جلب کرده است. در این مطالعه، ما مهاجرت اجزای دود را به ژامبون با استفاده از تفاوت ها در غلظت اجزای دود در دودخانه طی فراوری تحلیل کردیم
۲,۶-Dimethoxyphenol به عنوان شاخص دود استفاده شد. ضرایب انتشار و انتقال وزنی برای براورد مهاجرت دود بدست امد. نقش معنی دار ضرایب انتقال برای سطح ژامبون از پوشش بتا عامل اصلی مهاچرت پایین به سطح ژامبون بود. همبستکی خطی بین Cwe و وزن چوب دودی بدست امد. Cwe برای براورد cmax برای شرایط مختلف استفاده شد که موچب براورد غلظت اجزای دودی در موقعیت های داخلی شد. مقادیر c براورد شده با مقادیر اندازه گیری شده مستقل از وزن اولیه چوب استفاده شده در مرحله دود دهی هم خوانی داشت. در نهایت، تحلیل موید مهاجرت دود از سطح پوشش بود که در آن اجزای دود طی مرحله دود دهی به داخل بدون رسیدن به مرکز بعد از ۷ روز ذخیره رسوب یافت.

عنوان انگلیسی:Migration of smoke components into pork loin ham during processing and storage~~en~~

Introduction Smoke processing has been used as a preservation technique since antiquity, owing to the antimicrobial and antioxidant properties of wood smoke. Coupled with salting and drying, smoke processing decreases the activity of microorganisms. Simultaneously, wood smoke imparts desirable organoleptic characteristics such as a smoky flavor. In ham production, smoke was reported to impart some volatile components to the product that inhibited bacterial growth (Poligne et al., 2001) and added a smoky flavor (Arboix, 2004). A smoky flavor and color result from the direct deposition of the smoke particles onto the surface of food. In addition, the flavor and color penetrate the skin or product surface, since smoke can penetrate organic surfaces (Herring and Smith, 2012). Maga (1988) reported that upon heating, a chemical reaction occurs between carbonyls within smoke vapor and individual amino acids that make up meat proteins. Such chemical reactions cause non-enzymatic browning that is similar to the Maillard browning reaction. While the browning reaction may take place at lower temperatures, it occurs more rapidly at increased temperatures; thus, darker colors or more intense flavors will be obtained at higher temperatures. Smoked meat is widely accepted to have an enhanced taste, texture, and flavor, but the intensity may change depending on the kind of meat and other factors. Smoke is imparted in meats at different rates depending on the air flow into the smokehouse, surface moisture of the meat, temperature, and humidity of the smokehouse (Herring and Smith, 2012). The exact composition or ratio of gases and solids within the smoke stream depends on the type and moisture content of wood, rate and temperature of heating/burning, and other factors such as air flow. Herring and Smith (2012) reported that humidity in the smokehouse, resulting from moisture in the wood or product, environmental conditions, and the relationship between the wet and dry bulb settings of the oven, should be monitored and reduced because condensates prevent smoke from adhering to the product’s surface and the water-soluble components of smoke will mix with the condensate of the meat and drip off the meat. Thus, if the humidity is too high, the color of the product will be dark and muddy as opposed to mahogany or red. However, if the humidity is too low, the product casing will harden. During case hardening, the product will form a thick, dry exterior layer, since the proteins are denatured and cannot bind as much water. If the surface is too dry, smoke will not adhere well and will not penetrate the product, which will prevent a uniform smoke flavor. Additionally, meat products should be heated to remove surface moisture as it causes protein coagulation and the development of a tacky surface, which increases smoke deposition and adherence. However, meat should not be heated too rapidly as this will cause case hardening and fat will migrate outside (Herring and Smith, 2012). Smoke generation is a result of pyrolytic changes in wood. Pyrolysis is a type of incineration that breaks down organic matter via chemical reactions in anaerobic environments. Smoke contains many different components such as aldehydes, ketones, alcohols, acids, hydrocarbons, esters, phenols, and ethers, which are deposited on the surface and later penetrate meat (Gomez-Estaca et al., 2011). Analysis of smoke components (Maga, 1995) revealed that smoke contains around 400 components. However, understanding the behavior of all components is difficult, because the absorption of the main components is commonly utilized as an index for practical uses. Oota et al. (1997) reported the use of formaldehyde as well as carbonyls, acids, and phenols, as indices for smoke components. Several volatile components have been isolated from smoke vapor and smoked meats. For example, Zhu et al. (1993) isolated 2,6-dimethoxyphenol, also known as syringol, which has been recognized to impart a smoky odor and woody/herby flavor. A few theoretical and experimental studies have been carried out to understand the transfer of solutes through meat and meat product matrices, as in ham, in which water and salt diffusion takes place in addition to the migration of smoke components (Costa-Corredor et al., 2010; Sebastian et al., 2005). However, little is known regarding the migration of smoke components during smoke processing. Chan et al. (1975) determined that the kinetics of smoke deposition is affected by the smokehouse temperature, humidity, and air flow. They evaluated the effects of these conditions on temperatures within the product. Sanches-Silva et al. (2007) studied the migration of a model migrant (diphenylbutadiene) from packaging film into the interior of meat products, and concluded that migration increased with increasing fat content and storage temperatures.

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