کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502867 | 1554055 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of the quality of refrigerated and frozen pork by multivariate exploratory techniques
ترجمه فارسی عنوان
ارزیابی کیفیت گوشت یخ زده و یخ زده با استفاده از تکنیک های اکتشافی چند متغیره
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
تجزیه و تحلیل اجزای اصلی، تجزیه خوشه سلسله مراتبی، آمین های زیستی، پلی آمینها، ذخیره سازی، کیفیت، ایمنی، گوشت
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Pork loin and leg were evaluated 24 h after slaughter and during refrigerated (5 °C) and frozen storage for microbial counts, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and bioactive amines. Spermine was the prevalent amine in fresh pork loin and leg, followed by spermidine and agmatine. During refrigerated storage, pH, TVB-N, mesophilic and psychrotrophic counts increased and no changes (p < 0.05) were observed on polyamines; however putrescine, cadaverine and histamine were produced and accumulated throughout storage. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) for all parameters indicated a shelf life of 8 days for both cuts, which was also coherent with safety regarding histamine levels. During frozen storage, there was no change on amines and pH, TVB-N decreased, and TBARS increased. None biogenic amine was produced. PCA and HCA were not able to classify frozen pork based on the analyzed parameters; however, a shelf life of 90 days was suggested for the frozen cuts based on lipid oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 7-14
Journal: Meat Science - Volume 139, May 2018, Pages 7-14
نویسندگان
Flávia Beatriz Custódio, Milton C. Vasconcelos-Neto, Karine H. Theodoro, Renan Campos Chisté, Maria Beatriz A. Gloria,