Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

被引：120

作者：

Christensen, Line ^{[1
]}

Ertbjerg, Per ^{[1
]}

Aaslyng, Margit Dall ^{[2
]}

Christensen, Mette ^{[1
]}

机构：

[1] Univ Copenhagen, Dept Food Sci, Fac Life Sci, DK-1958 Frederiksberg C, Denmark

[2] Danish Meat Res Inst, Inst Technol, DK-4000 Roskilde, Denmark

来源：

MEAT SCIENCE | 2011年 / 88卷 / 02期

关键词：

Shear force; Cathepsin B plus L; Heat-soluble collagen; LTLT; Slaughter pigs; Sows; BEEF SEMITENDINOSUS MUSCLE; MECHANICAL-PROPERTIES; BOVINE MUSCLE; CONNECTIVE-TISSUE; LOW TEMPERATURES; MEAT-PRODUCTS; LONG PERIODS; TIME; TENDERNESS; QUALITY;

D O I：

10.1016/j.meatsci.2010.12.035

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of low temperature long time (LILT) heat treatment at 48 degrees C, 53 degrees C, 58 degrees C, and 63 degrees C for T-c (time to reach a core temperature equal to the water bath), T-c + 5 h holding time, and T-c + 17 h holding time was studied in Longissimus dorsi and Semitendinosus muscles from slaughter pigs and sows. Meat toughness (Warner-Bratzler Shear Force), cooking loss and color (Minolta L*a*b*-values) was measured and in the cooking loss the amount of heat-soluble collagen and activity of cathepsin B + L was determined. Decreasing shear force and increasing cooking loss during LTLT treatment was observed between 53 degrees C and 58 degrees C. Furthermore, increasing temperature from 53 degrees C to 58 degrees C and increasing time from T-c to T-c + 17 h increased the solubility of collagen. Residual activity of cathepsin B + L in LTLT treated pork was mainly affected by temperature, showing the highest activity at 58 degrees C and 63 degrees C. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：280 / 285

页数：6

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