Serrano A, Cofrades S, Jiménez-Colmenero F
Instituto del Frío (CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040-Madrid, Spain.
Meat Sci. 2006 Jan;72(1):108-15. doi: 10.1016/j.meatsci.2005.06.008. Epub 2005 Aug 10.
Physicochemical (thawing loss, cooking loss, surface shrinkage, texture, colour and lipid oxidation) and sensory properties of restructured beef steak with different levels of added walnut (0%, 10% and 20%) were determined at various times during frozen storage up to 128 days. Cooking loss (CL), Kramer shear force (KSF) and binding strength (BS) of restructured beef decreased (P<0.05) as the proportion of walnut increased. Walnut enhanced (P<0.05) lightness and yellowness and reduced (P<0.05) redness. Frozen storage did not affect (P>0.05) CL, KSF and BS of restructured beef steak. Redness decreased (P<0.05) over storage for all samples. Lipid oxidation of restructured beef steak containing walnut was not a limiting factor for frozen stability of meat products. Frozen storage had no effect (P>0.05) on the sensory quality of restructured beef steak.
在长达128天的冷冻储存期间，对添加不同水平核桃（0%、10%和20%）的重组牛排的物理化学性质（解冻损失、烹饪损失、表面收缩、质地、颜色和脂质氧化）和感官特性进行了测定。随着核桃比例的增加，重组牛肉的烹饪损失（CL）、克莱默剪切力（KSF）和结合强度（BS）降低（P<0.05）。核桃增加了（P<0.05）亮度和黄度，并降低了（P<0.05）红色度。冷冻储存对重组牛排的CL、KSF和BS没有影响（P>0.05）。所有样品的红色度在储存过程中均降低（P<0.05）。含有核桃的重组牛排的脂质氧化不是肉类产品冷冻稳定性的限制因素。冷冻储存对重组牛排的感官质量没有影响（P>0.05）。
