Evaluation of Acid Phosphatase Activity and Quality Characteristics of Cooked Ham Formulated with Soy Protein Isolate and Potato Starch

Evaluation of Acid Phosphatase Activity and Quality Characteristics of Cooked Ham Formulated with Soy Protein Isolate and Potato Starch

碩士 === 國立嘉義大學 === 動物科學系研究所 === 100 === The objective of this study was to evaluate the acid phosphatase activity and quality characteristics of cooked ham formulated with soy protein isolate and potato starch. Experimental treatments were: control (C); added 1%, 3%, and 5% soy protein isolate (SPI)...

Full description

Bibliographic Details
Main Authors:	Chi-Chin Tung, 董其瑾
Other Authors:	Kou-Joong Lin
Format:	Others
Language:	zh-TW
Online Access:	http://ndltd.ncl.edu.tw/handle/73951020272583105429

Similar Items

Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films
by: Andrzej Lenart, et al.
Published: (2013-01-01)

Influence of cooking process on protein fractions in cooked ham and mortadella
by: G. Vonghia, et al.
Published: (2011-03-01)

Effect of starch isolation method on properties of sweet potato starch
by: A. SURENDRA BABU, et al.
Published: (2014-08-01)

Application of Natural Pigments in Ordinary Cooked Ham
by: Sandra Dias, et al.
Published: (2020-05-01)

Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
by: Daneysa Lahis Kalschne, et al.
Published: (2015-03-01)

The Biochemical and Immunological Studies of Starch Phosphorylase from Sweet Potato
by: Wu, Chi-chen, et al.
Published: (1998)

Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs
by: Eliane Mattos Monteiro, et al.
Published: (1999-12-01)

Quality characteristics for fully-cooked ham, brine-cured prior to freezing
by: Wilson, Vicki L.
Published: (2012)

Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life
by: América Chávez-Martínez, et al.

Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes
by: Christina E. Larder, et al.
Published: (2019-09-01)

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham
by: Chang-Yu Zhou, et al.
Published: (2019-01-01)

Assessing the use of frozen pork meat in the manufacture of cooked ham
by: Francine Gomes Basso LOS, et al.
Published: (2016-01-01)

Saltiness of coarsely ground cooked ham with reduced salt content
by: M. RUUSUNEN, et al.
Published: (2008-12-01)

Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham
by: Szczawińska Małgorzata Ewa, et al.
Published: (2014-03-01)

Effects of Genetics, Chilling Rate and Cooking Methodology, on Ham Quality
by: Gress, Alexandra S.
Published: (2012)

Extrusion cooking of wheat starch
by: Stearns, Mark Maurice
Published: (2011)

The effect of CaSO4 and glucono-δ-lactone on gelation of sweet potato starch/defatted soy flour composite
by: wuijung, et al.
Published: (2002)

The effect of corn starch on gelation of soy proteins
by: KangLin Fang, et al.
Published: (2001)

Amylolysis of potato starch
by: Alvani, Kamran
Published: (2009)

After-cooking blackening in potatoes
by: Hughes, J. C.
Published: (1960)

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch
by: Shiva Ghazaei, et al.
Published: (2015-03-01)

An evaluation of the cooking and homogenization characteristics of various unmodified starches
by: Clarke, Frank Joseph
Published: (2006)

An evaluation of the cooking and homogenization characteristics of various unmodified starches.
by: Clarke, Frank Joseph.
Published: (2012)

Formulation of soy oil products
by: John B. Woerfel
Published: (1995-12-01)

Water sorption isotherms of cooked hams as affected by temperature and chemical composition
by: Tiago Luis BARRETTO, et al.
Published: (2018-12-01)

Characteristics of starch breads enriched with red potatoes
by: Dorota Gumul, et al.
Published: (2017-01-01)

Starch Flocculation by the Sweet Potato Sour Liquid Is Mediated by the Adhesion of Lactic Acid Bacteria to Starch
by: Lili Zhang, et al.
Published: (2017-07-01)

The physical and chemical properties of cooked ham made from pre-and post-rigor porcine ham with mechanical tenderization or injection tenderization
by: 黃勃翔
Published: (2010)

Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch
by: Chinwoo Kwon, et al.
Published: (2019-01-01)

The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup
by: Xuran Cai, et al.
Published: (2020-01-01)

Biochemical aspects of potatoes: factors affecting the texture of cooked potatoes
by: Warren, D. S.
Published: (1973)

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham
by: Mirian Pateiro, et al.
Published: (2019-11-01)

Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract
by: Miroslav Kročko, et al.
Published: (2014-02-01)

Effect of Injection and Frozen Storage on the Quality Attributes of Fully Cooked Bone-In Hams
by: Phillips, Denise G.
Published: (2010)

Modelling the growth rate of Listeria monocytogenes in cooked ham stored at different temperatures
by: Szczawiński Jacek, et al.
Published: (2017-03-01)

Control of starch degradation in potato
by: Von Borke, Lars Nicolas
Published: (1997)

Physico-chemical, thermal and rheological characteristics of starch isolated from four commercial potatoes cultivars
by: J.A. Sanchez-González, et al.
Published: (2019-03-01)

Effect of Starch Esters Added on Cooking Properties and Texture of Frozen Cooked Noodles
by: Ling-Yin Tsai, et al.
Published: (2007)

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
by: Zhongfu Cao, et al.
Published: (2021-05-01)

Textural Profile of Vegetarian Ham with the Addition of Texturized Vegetable Protein , Water and Extracted Soy Proteins
by: Wen-Yu Yang, et al.
Published: (2004)