Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment
ABSTRACT The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum a...
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| Veröffentlicht in: | Journal of food science 1991-11, Vol.56 (6), p.1500-1504 |
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| container_title | Journal of food science |
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| creator | SHAHIDI, F. PEGG, R.B. |
| description | ABSTRACT
The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products. |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08625.x |
| format | Article |
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The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08625.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food additives ; Food industries ; Fundamental and applied biological sciences. Psychology ; Meat ; Meat and meat product industries</subject><ispartof>Journal of food science, 1991-11, Vol.56 (6), p.1500-1504</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Nov 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3290-744beea5a873fb188970f8e03be5ec74a7c6ece4bc60483934c30bf38d407fa13</citedby><cites>FETCH-LOGICAL-c3290-744beea5a873fb188970f8e03be5ec74a7c6ece4bc60483934c30bf38d407fa13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb08625.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb08625.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5296303$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>SHAHIDI, F.</creatorcontrib><creatorcontrib>PEGG, R.B.</creatorcontrib><title>Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment</title><title>Journal of food science</title><description>ABSTRACT
The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.</description><subject>Biological and medical sciences</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkMtOwzAQRS0EEuXxD1HF1sET23HMClTaAuIlAerSctwJpI-k2Klo_55Erdgzm9FId86VDiF9YDG0czmLgaeSJmkCMWgNcZOzLE1kvDkgPVCSUZ4JOCQ9xpKEAgh1TE5CmLHu5mmP6GHl7CqsF7Yp6yqqi6j5wujVIx3VfonTaFDX826tPU7pE9omei0_l1g1Z-SosIuA5_t9Sj5Gw_fBHX18Gd8Pbh6p44lmVAmRI1ppM8WLHLJMK1ZkyHiOEp0SVrkUHYrcpUxkXHPhOMsLnk0FU4UFfkr6O-7K199rDI2Z1WtftZUGtOBaSS3b0NUu5HwdgsfCrHy5tH5rgJnOlJmZzpTpTJnOlNmbMpv2-WLfYIOzi8LbypXhjyATnXLG29j1LvZTLnD7jwLzMLp9A8lYi6A7RBka3PwhrJ-bVHElzeR5bJ7k5E4BPJsx_wVvDosu</recordid><startdate>199111</startdate><enddate>199111</enddate><creator>SHAHIDI, F.</creator><creator>PEGG, R.B.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199111</creationdate><title>Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment</title><author>SHAHIDI, F. ; PEGG, R.B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3290-744beea5a873fb188970f8e03be5ec74a7c6ece4bc60483934c30bf38d407fa13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>Biological and medical sciences</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SHAHIDI, F.</creatorcontrib><creatorcontrib>PEGG, R.B.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SHAHIDI, F.</au><au>PEGG, R.B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment</atitle><jtitle>Journal of food science</jtitle><date>1991-11</date><risdate>1991</risdate><volume>56</volume><issue>6</issue><spage>1500</spage><epage>1504</epage><pages>1500-1504</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured‐meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly‐prepared pigment and color stability of PCCMP‐treated meats was similar to that of nitrite‐cured and CCMP‐treated products.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08625.x</doi><tpages>5</tpages></addata></record> |
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| language | eng |
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| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries |
| title | Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment |
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