TBA VALUES, SENSORY CHARACTERISTICS, AND VOLATILES IN GROUND PORK DURING LONG-TERM FROZEN STORAGE - EFFECTS OF PACKAGING
TBA VALUES, SENSORY CHARACTERISTICS, AND VOLATILES IN GROUND PORK DURING LONG-TERM FROZEN STORAGE - EFFECTS OF PACKAGING
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DOI：
10.1111/j.1365-2621.1992.tb08042.x
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发表时间：
1992-05-01
影响因子：
3.9
通讯作者：
HARBERS, CAZ
中科院分区：
文献类型：
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作者：
BREWER, MS;IKINS, WG;HARBERS, CAZ
将磨碎的猪肉（30%脂肪）包装在真空袋（V）、聚氯乙烯薄膜（P）、萨兰包装（TM）（S）、铝箔（A）或萨兰（TM）-铝箔组合（SA）中，并在-17 ℃下冷冻13、26和39周。分析样品的TBA值和pH。蒸汽蒸馏挥发物，在60 ℃下挥发，并使用气相色谱和质谱分析1 mL顶空气体样品。用已知标准品的光谱鉴别总离子色谱图上单个峰的光谱。由受过训练的感官小组评估磨碎的猪肉（烹饪至75 ℃）的风味和质地。腐臭和酸的气味和风味的分数和TBA值随时间的推移而增加，无论包装处理，但是，V包装的猪肉有较低的分数和P包装有较高的分数在所有时间段比其他材料。18种挥发性物质进行了鉴定和定量使用GC/MS; 3-羟基-2-丁酮具有最高的相关系数与TBA值，气味和风味评分。
Ground pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap(TM)(S), aluminum foil (A), or Saran(TM)-aluminum foil combination (SA) and frozen at - 17-degrees-C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60-degrees-C, and 1 mL samples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground pork (cooked to 75-degrees-C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V-packaged pork had lower scores and P-packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3-hydroxy-2-butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.