在冷藏储存期间,消耗的产卵和肉肉的质量变化的全面评估
Pitchaporn Ungkusonmongkol1, Saowakon Wattanachant1
1Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand.
Journal of food science and technology
|May 19, 2025
概括
肉的质量,包括水分,脂质氧化和感官属性,随着长时间的冷却而下降. 消耗的产卵肉比肉肉更快地降解,但两者都保持了高达5天的冷藏质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 动物科学动物科学
- 肉类科学 肉科学
背景情况:
- 了解冷却对肉质的影响对于优化储存和消费者满意度至关重要.
- 使用的产卵和肉代表了不同的肉来源,在冷却后可能具有不同的质量特征.
研究的目的:
- 调查冷却时间 (0,5,9天) 对使用过的产卵和肉肉的化学,物理和感觉特性的影响.
- 为了比较冷却引起的产卵 (BSD, LSD) 和肉 (BBD, LBD) 的乳房和腿肉之间的质量变化.
主要方法:
- 分析水分含量,体重减轻,甲酸反应物质 (TBARS),甲酸 (MDA) 或甲酸形成指数 (MFI),以及肌纤维细胞碎片化指数 (MFI).
- 测量颜色 (L*,a*,b*值),损耗和剪切力.
- 经过训练的小组对气味,味道和整体偏好进行感官评估.
主要成果:
- 冷却导致水分含量降低,体重减轻,TBARS,MFI增加,损失,特别是在9天后.
- 颜色值 (L*,a*) 降低,而b* 值增加,与增加的脂质氧化和蛋白质变性相关.
- 味道和整体偏好的感官分数在5天后显著下降,肉类在9天后由于异味和变色而变得不可接受. 消耗的产卵肉的降解速度比肉肉的降解速度更快.
结论:
- 肉的质量,包括化学,物理和感官属性,受到冷却时间的显著影响.
- 经过冷却的产卵肉显示出较高的蛋白质降解率和脂质氧化率,与冷却下的肉肉相比.
- 用过的产卵和肉肉都可以冷长达5天,同时保持可接受的消费品质.
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