Impact of pulsed electric fields and post-mortem vacuum ageing on beef longissimus thoracis muscles

被引：45
作者：
Faridnia, Farnaz [1 ]
Bekhit, Alaa El-Din A. [1 ]
Niven, Brian [2 ]
Oey, Indrawati [1 ]
机构：
[1] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand
[2] Univ Otago, Ctr Applicat Stat & Math, Dunedin 9054, New Zealand
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 49卷 / 11期
关键词：
Beef muscle; colour; pulsed electric fields; tenderness; texture; COLOR STABILITY; MEAT; TENDERNESS; QUALITY; STORAGE; TIME; FREQUENCY; PRESSURE; TISSUES;
D O I：
10.1111/ijfs.12532
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The impact of pulsed electric field (PEF) processing (0.2-0.6kVcm(-1), 1-50Hz, 20s) followed by vacuum ageing (1 and 3days) on the quality traits of beef longissimus thoracis (LT) was assessed. The results show that pH, colour stability (L*, a* and R630/580 values) and cooking loss were unaffected by PEF treatments, whilst moisture content significantly (P<0.05) decreased by 0.7-3.6%. No significant (P>0.05) difference was found in shear force between PEF treated and untreated samples. However, the shear force values significantly reduced in response to ageing times regardless of the PEF treatments. After 3days post-treatment ageing, the shear force decreased by 20-22% compared to 1day ageing for all samples. Furthermore, Cryo-SEM results suggest that PEF treatments have led to more porous tissue structure leading to more water loss. Protein profile was unchanged by PEF treatments applied.
引用
收藏
页码：2339 / 2347
页数：9
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