Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin
Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6)...
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ndltd-VTETD-oai-vtechworks.lib.vt.edu-10919-450182021-05-15T05:26:36Z Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin Espinel, Ruth Karina Food Science and Technology Graham, Paul P. Claus, James R. Marcy, Joseph E. Barbeau, William E. LD5655.V855 1992.E864 Pork industry and trade Pork -- Packaging Soybean products Fresh pork loins were cut for three replications and randomly assigned to one of seven treatments: 1) polyvinylchloride (PVC) packaged, 2) vacuum packaged (Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also were vacuum packaged. Leghemoglobin (Lb) protein treatments improved (P<0.05) the visual color of vacuum packaged pork at the point of purchase. CIE L* values were not affected by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH treatment was lighter (P<0.05) than the vacuum packaged control treatments on days 3, 4, and 5. High Lb (HLb) treatments had a positive effect (P=0.0116) on the CIE a* values on the day of manufacture. HLbLpH treatment eIE b* values were higher (P<0.05) than Vac-pack and buffer controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low Lb treatments. Metmyoglobin of HLb treatments was higher (P<0.05) than the Vac-pack and the buffer treatments on the day of manufacture. pH did not affect (P>0.05) sensory or objective color, pigment state, purge or total psychrotrophic aerobic bacterial counts (TPC) throughout the study. Lb treatments TPC were lower (P<0.0l) than nontreated samples at all assessment times. Master of Science 2014-03-14T21:46:56Z 2014-03-14T21:46:56Z 1992-02-05 2009-10-06 2009-10-06 2009-10-06 Thesis Text etd-10062009-020144 http://hdl.handle.net/10919/45018 http://scholar.lib.vt.edu/theses/available/etd-10062009-020144/ en OCLC# 26088284 LD5655.V855_1992.E864.pdf In Copyright http://rightsstatements.org/vocab/InC/1.0/ x, 126 leaves BTD application/pdf application/pdf Virginia Tech |
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LD5655.V855 1992.E864 Pork industry and trade Pork -- Packaging Soybean products |
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LD5655.V855 1992.E864 Pork industry and trade Pork -- Packaging Soybean products Espinel, Ruth Karina Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
description |
Fresh pork loins were cut for three replications and
randomly assigned to one of seven treatments:
1) polyvinylchloride (PVC) packaged, 2) vacuum packaged
(Vac-pack), 3) 0.2 mL of Tris-Buffer, 4) 0.2 mL of high
leghemoglobin high pH (HLbHpH), 5) 0.2 mL of high
leghemoglobin low pH (HLbLpH), 6) 0.2 mL of low
leghemoglobin high pH (LLbHpH), and 7) 0.2 mL of low
leghemoglobin low pH (LLbLpH). Treatments 3 through 7 also
were vacuum packaged. Leghemoglobin (Lb) protein treatments
improved (P<0.05) the visual color of vacuum packaged pork
at the point of purchase. CIE L* values were not affected
by HLbHpH, LLbHpH or LLbLpH treatments. However, the HLbLpH
treatment was lighter (P<0.05) than the vacuum packaged
control treatments on days 3, 4, and 5. High Lb (HLb)
treatments had a positive effect (P=0.0116) on the CIE a*
values on the day of manufacture. HLbLpH treatment eIE b*
values were higher (P<0.05) than Vac-pack and buffer
controls from day 0 to day 5. On the day of processing, HLb treatments were higher (P=0.0637) in oxymyoglobin than low
Lb treatments. Metmyoglobin of HLb treatments was higher
(P<0.05) than the Vac-pack and the buffer treatments on the
day of manufacture. pH did not affect (P>0.05) sensory or
objective color, pigment state, purge or total
psychrotrophic aerobic bacterial counts (TPC) throughout the
study. Lb treatments TPC were lower (P<0.0l) than nontreated
samples at all assessment times. === Master of Science |
author2 |
Food Science and Technology |
author_facet |
Food Science and Technology Espinel, Ruth Karina |
author |
Espinel, Ruth Karina |
author_sort |
Espinel, Ruth Karina |
title |
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
title_short |
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
title_full |
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
title_fullStr |
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
title_full_unstemmed |
Promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
title_sort |
promoting oxygenation of vacuum packaged fresh pork using soybean leghemoglobin |
publisher |
Virginia Tech |
publishDate |
2014 |
url |
http://hdl.handle.net/10919/45018 http://scholar.lib.vt.edu/theses/available/etd-10062009-020144/ |
work_keys_str_mv |
AT espinelruthkarina promotingoxygenationofvacuumpackagedfreshporkusingsoybeanleghemoglobin |
_version_ |
1719404628731232256 |