کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791936 | 1109624 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles
ترجمه فارسی عنوان
مکانیسم های احتمالی مونوکسید کربن و بسته بندی اکسیژن بالا در حفظ پایداری رنگ ماهیچه های مختلف گاو
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کلمات کلیدی
گوشت گاو، بسته بندی جو اصلاح شده مونوکسید کربن، پایداری رنگ، عضلات، متمیوگلوبین-کاهش فعالیت،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The objectives were to compare the effects of packaging methods on color stability, metmyoglobin-reducing-activity (MRA), total-reducing-activity and NADH concentration of different bovine muscles and to explore potential mechanisms in the enhanced color stability by carbon monoxide modified atmosphere packaging (CO-MAP, 0.4% CO/30% CO2/69.6% N2). Steaks from longissimus lumborum (LL), psoas major (PM) and longissimus thoracis (LT) packaged in CO-MAP, high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) or vacuum packaging were stored for 0Â day, 4Â days, 9Â days, and 14Â days or stored for 9Â days then displayed in air for 0Â day, 1Â day, or 3Â days. The CO-MAP significantly increased red color stability of all muscles, and especially for PM. The PM and LT were more red than LL in CO-MAP, whereas PM had lowest redness in HiOx-MAP. The content of MetMb in CO-MAP was lower than in HiOx-MAP. Steaks in CO-MAP maintained a higher MRA compared with those in HiOx-MAP during storage. After opening packages, the red color of steaks in CO-MAP deteriorated more slowly compared with that of steaks in HiOx-MAP.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 97, Issue 2, June 2014, Pages 189-196
Journal: Meat Science - Volume 97, Issue 2, June 2014, Pages 189-196
نویسندگان
Chenglong Liu, Yimin Zhang, Xiaoyin Yang, Rongrong Liang, Yanwei Mao, Xu Hou, Xiao Lu, Xin Luo,