Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
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DOI：
10.1016/j.meatsci.2016.06.014
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发表时间：
2016-11-01
期刊：
影响因子：
7.1
通讯作者：
Ertbjerg, Per
中科院分区：
文献类型：
--
作者：
Bao, Yulong;Puolanne, Eero;Ertbjerg, Per
将生碎牛肉在气调（0%、20%、40%、60% 和 80% 氧气）中储存 6 天后制成肉饼，以研究氧气浓度和烹饪温度对硬度和颜色的综合影响。氧浓度的增加通常会导致硫代巴比妥酸反应物质 (TBARS) 值更大 (P < 0.01)、游离硫醇损失更大 (P < 0.01) 以及交联肌球蛋白重链的形成更多。在没有氧气的情况下，煮熟的肉饼的硬度通常较低（P < 0.01）。在 20% 的相对较低的氧气浓度下，已经观察到煮熟的肉饼过早褐变。随着氧气浓度的增加和烹饪温度的升高，煮熟的肉饼的内部红色度降低（P<0.05）。均质熟肉的平均粒径 (D(3,2)) 通常随着烹调温度和氧气浓度的增加而增加 (P < 0.05)，并且粒径与熟肉饼的硬度相关 (r = 0.80)。 (C) 2016 Elsevier Ltd. 保留所有权利。
Patties were made from raw minced beef after storage for 6 days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P < 0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P < 0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P < 0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P< 0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P < 0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r = 0.80) with hardness of cooked patties. (C) 2016 Elsevier Ltd. All rights reserved.