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Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index And Eating Quality Of Beef

机译:改良的大气包装影响牛肉的脂质氧化,肌原纤维碎裂指数和食用质量

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The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) systems applied during ageing and retail display on the quality of beef longissimus dorsi. The quality of the steaks was measured by sensory analysis, thiobarbituric acid-reactive substances (TBARS), myofibrillar fragmentation index (MFI), protein oxidation, weight loss, cooking loss and vitamin E content. The study included 11 different packaging systems investigated in two separate trials, using O_2, CO_2, N_2 gas and vacuum in combination or alone during ageing and retail display. In some systems, loins were sliced into steaks before packaging, and in other systems, loins were vacuum packed and aged for 14-18 days, and thereafter were sliced and repacked in different atmospheres. Systems including high O_2 MAP resulted in a large increase in warmed-over flavour and in TBARS as well as a decrease in juiciness, tenderness and vitamin E content, compared to anaerobic systems. Also, MFI was lower in high O_2 MAP steaks, and an increase in protein oxidation was seen, suggesting that the decrease in meat tenderness was due to reduced proteolysis and/or protein oxidation. In addition, the cooked steaks of high O_2 MAP looked well done, although the internal temperature was only 62℃, indicating premature browning. Ageing of steaks in N_2 did not affect any measured parameter compared to vacuum thermoforming packed muscle. Steaks stored in vacuum skin pack for 20 days were less tender than steaks stored in 100% N_2for 18 days followed by 2 days in atmospheric air. In conclusion, packaging in high O_2 concentrations compromises several aspects of meat quality.
机译:这项研究的目的是评估在老化和零售展示过程中使用的不同气调包装(MAP)系统对背最长牛肉质量的影响。通过感官分析,硫代巴比妥酸反应性物质(TBARS),肌原纤维碎裂指数(MFI),蛋白质氧化,减肥,蒸煮损失和维生素E含量来测量牛排的质量。该研究包括在两个单独的试验中研究的11种不同的包装系统,在老化和零售展示期间结合使用O_2,CO_2,N_2气体和真空或单独使用真空。在某些系统中,将里脊肉切成薄片后再包装,在其他系统中,将里脊肉真空包装并陈化14-18天,然后在不同的气氛中切成薄片并重新包装。与厌氧系统相比,包含高O_2 MAP的系统导致变温风味和TBARS大大增加,并且多汁,嫩度和维生素E含量降低。同样,在高O_2 MAP牛排中MFI较低,并且可以看到蛋白质氧化增加,这表明肉嫩度的降低是由于蛋白水解和/或蛋白质氧化减少所致。另外,虽然内部温度仅为62℃,但O_2 MAP高的熟牛排看上去做得很好,表明过早地褐化。与真空热成型包装的肌肉相比,N_2中牛排的老化不会影响任何测量参数。与在100%N_2中存储18天,然后在大气中存储2天的牛排相比,在真空皮肤包中存储20天的牛排的嫩度更低。总之,以高O_2浓度包装会损害肉品质量的几个方面。

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