盐和氨对水牛肉品质的影响。
Effects of salt and ammonium hydroxide on the quality of ground buffalo meat.
机构信息
National Research Centre on Meat, Chengicherla, Hyderabad, Andhra Pradesh 500039, India.
出版信息
Meat Sci. 2011 Apr;87(4):315-20. doi: 10.1016/j.meatsci.2010.11.004. Epub 2010 Nov 13.
The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P<0.05) the pH and water holding capacity (WHC) of ground buffalo meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P<0.05) and hue decreased (P<0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P<0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P<0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground buffalo meat patties.
本研究旨在评估氨（AH）和氯化钠对-ground 水 buffalo 肉汉堡品质的影响。-ground 水 buffalo 肉经蒸馏水（对照）、0.5% v/w AH、1.0% v/w AH、2.0% v/w AH 和 1.0% w/w 氯化钠处理，所有样品均添加 1.0% w/w 氯化钠。与对照相比，在储存过程中，AH 处理的-ground 水 buffalo 肉汉堡的 pH 值和持水能力（WHC）增加（P<0.05）。与对照相比，在储存过程中，所有 AH 处理样品的 Hunterlab a*（红色度）和色度值增加（P<0.05），色调降低（P<0.05）。与对照相比，在储存的第 3 天，AH 显著抑制了 metmyoglobin 的形成。与对照相比，在整个储存过程中，所有 AH 处理的样品的硫代巴比妥酸反应物质（TBARS）值均显著降低（P<0.05）。这些结果表明 AH 在-ground 水 buffalo 肉汉堡中具有潜在的抗氧化和肌红蛋白氧化还原稳定作用。
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