Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

被引：26

作者：

Alvarenga, Tharcilla I. R. C. ^{[1
,2
]}

Hopkins, David L. ^{[2
]}

Ramos, Eduardo M. ^{[3
]}

Almeida, Amelia K. ^{[4
]}

Geesink, Geert ^{[1
]}

机构：

[1] Univ New England, Sch Rural & Environm Sci, Armidale, NSW 2351, Australia

[2] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia

[3] Univ Fed Lavras, Dept Food Sci, Campus Univ,Caixa Postal 3037, BR-37200000 Lavras, MG, Brazil

[4] Univ Estadual Paulista, UNESP, Dept Anim Sci, BR-14884900 Jaboticabal, SP, Brazil

来源：

MEAT SCIENCE | 2019年 / 153卷

关键词：

Colour stability; Deoxymyoglobin; Metmyoglobin; Oxymyoglobin; COLOR STABILITY; LIPID OXIDATION; QUALITY ATTRIBUTES; OXYGEN-CONSUMPTION; FREEZE-THAW; BEEF; MITOCHONDRIA; PERIOD; RIGOR;

D O I：

10.1016/j.meatsci.2019.02.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L-star values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.

引用

页码：19 / 25

页数：7

共 23 条

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