Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

被引：98
作者：
Huang, Li [1 ,2 ]
Xiong, Youling L. [3 ]
Kong, Baohua [1 ]
Huang, Xiangang [2 ]
Li, Jing [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjian, Peoples R China
[2] Rizhao Polytech, Sch Food Engn, Rizhao 276826, Shandong, Peoples R China
[3] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA
来源：
MEAT SCIENCE | 2013年 / 95卷 / 02期
关键词：
Dumpling; Frozen storage; Oxidation; Free fatty acid; Flavour compound; Sensory evaluation; WARMED-OVER FLAVOR; MUSCLE PROTEINS; QUALITY CHANGES; BEEF PATTIES; MEAT; PRODUCTS; DETERIORATION; FLUORESCENT; COOKING; SYSTEMS;
D O I：
10.1016/j.meatsci.2013.04.034
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：295 / 301
页数：7
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