Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.

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Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.

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dc.contributor.author Foote, Kaci L.
dc.contributor.other Angelo State University. Department of Agriculture.
dc.creator Foote, Kaci Lee
dc.date.accessioned 2011-05-25T18:29:06Z
dc.date.available 2011-05-25T18:29:06Z
dc.date.created April 2011
dc.date.issued 2011-05-25T18:29:06Z
dc.date.submitted 2011-04-14
dc.identifier.uri http://hdl.handle.net/2346.1/19
dc.description.abstract The objective of this study was to develop a multivitamin microcapsule to be utilized in a ready-to-eat (RTE) meat product. Commercial (COM) and laboratory (LAB) multivitamin microcapsules were implemented in a standard frankfurter formulation to produce a functional food. The control (CON) treatment consisted of the standard frankfurter formulation.Two trials (n = 20 / treatment / trial) were evaluated for sensory characteristics using a trained sensory panel and thiamine levels using high performance liquid chromatography (HPLC). While treatment did not have an effect on evaluated sensory characteristics (P > 0.05), an increase in display day (dd) aging increased cooking loss in Trial A. However, in Trial B, LAB and COM treatments had higher cooking loss (P < 0.0001) than CON; average initial juiciness scores increased depending on treatment (P = 0.04). Average initial and sustained tenderness in Trial B was dependent on dd with tenderness increasing throughout the aging intervals (P < 0.0001, 0.0002, respectively). Flavor intensity and off-flavor were not dependent on treatment or dd (P > 0.05) for both trials. In Trial A, overall acceptability was dependent on dd (P = 0.0004) with values ranging from a high in dd 1 (7.12  0.10) to a low in dd 16 (6.47  0.10). In Trial B, there were no differences in overall acceptability (P > 0.05). Thiamine levels were independent of trt, dd and trt x dd when analyzed by HPLC. Multivitamin microcapsule treatments did not have an effect on sensory characteristics when added to ready-to-eat meat products. Thus, multivitamin microcapsules may be added to frankfurter formulations to increase functional properties without adverse affects on sensorial properties. en
dc.format.mimetype application/pdf
dc.language.iso en en
dc.subject multivitamin en
dc.subject microcapsule en
dc.subject flavor intensity en
dc.subject ready-to-eat meat en
dc.subject functional food en
dc.subject.lcsh Microencapsulation
dc.subject.lcsh Precooked meat
dc.subject.lcsh Food additives
dc.subject.lcsh Frankfurters
dc.subject.lcsh Research
dc.title Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product. en
dc.type Thesis en
dc.type.material text
dc.type.genre Thesis
thesis.degree.name M.S.
thesis.degree.level Masters
thesis.degree.discipline Animal Science
thesis.degree.grantor Angelo State University
thesis.degree.department Agriculture
dc.contributor.committeeMember Musgrove,Laurence E.
dc.contributor.committeeMember Thompson, Leslie D.
dc.contributor.committeeMember Branham, Loree A.
dc.contributor.committeeMember Braden, Kirk W.

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