期刊
MEAT SCIENCE
卷 126, 期 -, 页码 63-72出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.12.008
关键词
Venison; Freezing; Ground meat; Colour stability; Lipid oxidation; Myoglobin oxidation
资金
- South African Department of Science and Technology [84633]
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20 degrees C) for 2 months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty add composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P <= 0.05) total myoglobin content but higher (P <= 0.05) decrease in redness (a*) during display storage, higher (P <= 0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P <= 0.05) TSARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据