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.contributor.committeeMember Musgrove ,Laurence E .
dc.contributor.committeeMember Thompson , Leslie D .
dc.contributor.committeeMember Branham , Loree A .
dc.contributor.committeeMember Braden , Kirk W .
dc.creator Foote , Kaci Lee
dc.date.accessioned 2011 -05 -25T18 :29 :06Z
dc.date.accessioned 2014 -02 -19T21 :56 :35Z
dc.date.available 2011 -05 -25T18 :29 :06Z
dc.date.available 2014 -02 -19T21 :56 :35Z
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.genre Thesis
dc.type.material text
thesis.degree.name M .S .
thesis.degree.level Masters
thesis.degree.discipline Animal Science
thesis.degree.grantor Angelo State University
thesis.degree.department Agriculture

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Foote, Kaci L. Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.. Master's thesis, Angelo State University. Available electronically from http : / /hdl .handle .net /2346 .1 /19 .

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