Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA.
Meat Sci. 2010 Jun;85(2):339-46. doi: 10.1016/j.meatsci.2010.02.001. Epub 2010 Feb 6.
Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees C. Lactate improved (p<0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p>0.05) on the a * values and visual color scores of patties in 0.4% CO. Lactate decreased (p<0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p<0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p>0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p<0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.
我们的目的是确定乳酸和改良气氛包装对碎牛肉饼原始表面颜色、脂质氧化和内部熟色的影响。将 8 个肉块（85%瘦肉）分成两半，每一半要么分配给对照组（无乳酸），要么与 2.5%乳酸（w/w）混合。处理后，准备肉饼并包装在真空、聚氯乙烯（大气氧气水平）、高氧（80% O(2)+20% CO(2))或 0.4% CO（30% CO(2)+69.6% N(2))中，并在 2 摄氏度下储存 0、2 或 4 天。储存后，测量原始表面颜色和脂质氧化，然后将肉饼煮熟至 66 或 71 摄氏度。乳酸（p<0.05）改善了 PVC、高氧和真空包装原始肉饼的颜色稳定性，但对 0.4% CO 中肉饼的 a * 值和视觉颜色评分没有影响（p>0.05）。乳酸（p<0.05）降低了所有包装气氛中的脂质氧化。然而，高氧和聚氯乙烯包装的肉饼比 CO 和真空包装的肉饼具有更多的脂质氧化（p<0.05）。乳酸（p>0.05）对早期褐变没有影响，而高氧包装的肉饼表现出早期褐变。相反，0.4% CO 和真空包装的煮熟肉饼比高氧和聚氯乙烯包装的肉饼更红（p<0.05）。尽管乳酸改善了原始颜色稳定性，但它并没有最大限度地减少煮熟的碎牛肉饼中的早期褐变。
