期刊
MEAT SCIENCE
卷 75, 期 1, 页码 134-142出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2006.06.022
关键词
colour stability; ground beef; lactate; metmyoglobin-reducing activity; sodium acetate
This study examined two concentrations (0.6 and 1.0 mol) of three lactic acid salts (calcium lactate, CaL; potassium lactate, KL; and sodium lactate, NaL), with and without 0.01 mol sodium acetate (n = 3 replications), for effects on ground beef colour stability and metmyoglobin-reducing activity (MRA). Ground beef with CaL was least colour stable (P < 0.05). Increasing CaL and NaL concentration decreased (P < 0.05) colour stability. Ground beef with acetate only was most colour stable (P < 0.05), but it did not result in more MRA (P > 0.05) than control ground beef. Including both lactate and acetate was not as effective (P > 0.05) in increasing colour stability as acetate alone. In general, both KL levels were equal (P > 0.05) to the lower NaL concentration, and all three were superior in colour stability (P < 0.05) to CaL and the higher NaL concentration. More MRA was generated by including lactates (P < 0.05); KL and NaL had more MRA than CaL (P < 0.05). However, these increases in MRA did not result in improved colour stability. Overall, adding KL to ground beef would not increase ground beef colour stability over adding nothing, but CaL and high levels of NaL would decrease colour stability. Using 0.01 mol sodium acetate maximized ground beef colour stability. (c) 2006 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