کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2452171 | 1109708 | 2006 | 7 صفحه PDF | دانلود رایگان |
Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA + clove oil (clove), or (4) LA + clove + vitamin C (Vit C) were displayed at 4 ± 1 °C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L∗, a∗, b∗), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P < 0.05) reduced the TBARS values compared to control. Among treatments, use of LA + clove has exhibited significantly (P < 0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA + clove or LA + clove + Vit C had significantly (P < 0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA + clove + Vit C treated samples maintained significantly (P < 0.05) higher a∗ and b∗ values during display as well as improvement in sensory colour and odour than others. Treatment with either LA + clove or LA + clove + Vit C extended the display life of buffalo meat steaks at 4 ± 1 °C. There appears to be a significant advantage to using LA + clove or LA + clove + Vit C over LA alone.
Journal: Meat Science - Volume 74, Issue 2, October 2006, Pages 409–415