Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

被引：21
作者：
Chakanya, Chido [1 ]
Arnaud, Elodie [2 ,3 ,4 ]
Muchenje, Voster [1 ]
Hoffman, Louwrens C. [2 ]
机构：
[1] Univ Ft Hare, Dept Livestock & Pasture Sci, Private Bag X 1314, ZA-5700 Alice, South Africa
[2] Univ Stellenbosch, Dept Anim Sci, Private Bag X1, ZA-7602 Stellenbosch, South Africa
[3] CIRAD, UMR QualiSud, F-34398 Montpellier, France
[4] CIRAD, UMR QualiSud, ZA-7602 Stellenbosch, South Africa
来源：
MEAT SCIENCE | 2017年 / 126卷
关键词：
Venison; Freezing; Ground meat; Colour stability; Lipid oxidation; Myoglobin oxidation; WATER-HOLDING CAPACITY; CERVUS-ELAPHUS; SENSORY CHARACTERISTICS; LONGISSIMUS-LUMBORUM; QUALITY ATTRIBUTES; SHELF-LIFE; REINDEER; MUSCLE; PARAMETERS; VENISON;
D O I：
10.1016/j.meatsci.2016.12.008
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20 degrees C) for 2 months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty add composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P <= 0.05) total myoglobin content but higher (P <= 0.05) decrease in redness (a*) during display storage, higher (P <= 0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P <= 0.05) TSARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：63 / 72
页数：10
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