期刊
MEAT SCIENCE
卷 95, 期 2, 页码 295-301出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.04.034
关键词
Dumpling; Frozen storage; Oxidation; Free fatty acid; Flavour compound; Sensory evaluation
资金
- National 12th Five-Year Science and Technology [2012BAD28B02]
- Science Foundation of National Public Beneficial Vocation [200903012-02]
This study was conducted to evaluate the effect of storage temperature and duration on oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings were stored for 0, 30, 60, 90, and 180 d at -7 degrees C, -18 degrees C, and an oscillation between -7 degrees C and -18 degrees C. The samples stored at -7 degrees C for 180 d had significantly higher levels of TBARS and protein carbonyls than those stored at -18 degrees C and the fluctuating -7 degrees C/- 18 degrees C (P < 0.05). The percentage of unsaturated fatty acids in total lipids decreased with extended storage times. The volatile compounds with pleasant odours decreased with time, while the compounds with pungent tastes and smells increased (P < 0.05). The sensory results showed that the dumplings stored at higher frozen temperatures for long periods of time had significantly lower acceptability scores (P < 0.05). The results suggest that oxidation is a primary cause of quality deterioration in pork dumpling filler during frozen storage. (c) 2013 Elsevier Ltd. All rights reserved.
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