کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450401 1109649 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of succinate on ground beef color and premature browning
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of succinate on ground beef color and premature browning
چکیده انگلیسی

The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n = 10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n = 14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O2, and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P < 0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P > 0.05) on raw a* and chroma values. Moreover, succinate decreased (P < 0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 89, Issue 2, October 2011, Pages 189–194
نویسندگان
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