Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat

被引：29

作者：

Estrada-Solis, Joaquin ^{[1
]}

Figueroa-Rodriguez, Katia A. ^{[1
]}

Figueroa-Sandoval, Benjamin ^{[2
]}

Hernandez-Rosas, Francisco ^{[1
]}

Hernandez-Cazares, Aleida S. ^{[1
]}

机构：

[1] Agifood Program, Campus Cordoba, Colegio Postgrad, Km 348 Carretera Fed Cordoba Veracruz, Amatian De Los Reyes 94946, Veracruz, Mexico

[2] Nat Resources Management Program, Colegio Postgrad, Campus San Luis Potosi,Iturbide 73, Salinas De Hidalgo 78620, San Luis Potosi, Mexico

来源：

MEAT SCIENCE | 2016年 / 118卷

关键词：

Color measures; Instrumental texture; SEM; Water activity; Meat quality; PHYSICOCHEMICAL PROPERTIES; FREEZING RATE; MUSCLE; QUALITY; STORAGE; COOKING; BEEF; ULTRASTRUCTURE; TEMPERATURE; PORK;

D O I：

10.1016/j.meatsci.2016.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Longissimus dorci (LD) samples of different origin (imported and domestic) with pre -treatments (imported meat stored at -18 degrees C for 6 months, domestic meat stored at -18 degrees C for 10 days, and domestic meat stored at 4 degrees C for 24 h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30 days of storage. The results showed that the origin and pre-treatment of meat affected L*, a* instrumental texture and microstructure; that the storage time affected pH, a(w), b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：122 / 128

页数：7

共 42 条

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