Ohene-Adjei S, Bertol T, Hyun Y, Ellis M, McKeith F K, Brewer M S
Department of Animal Sciences, University of Illinois at Urbana-Champaign, 215B Meat Science Lab., 1503 S Maryland Dr., Urbana, IL 61801, USA.
Meat Sci. 2004 Sep;68(1):19-26. doi: 10.1016/j.meatsci.2003.08.016.
A 4×2×3 factorial experiment was designed to investigate the effect of supplemental vitamin E (0, 100, 200, and 300 mg/kg feed), irradiation and days in display on quality characteristics of aerobically packaged ground pork and vacuum packaged loin chops. Color, thiobarbituric acid reactive substances (TBARS), olfactory and sensory characteristics were evaluated. Samples held in display for 3 d were used for sensory evaluation. In the ground pork, irradiation (1.9 kGy) increased "wetdog" flavor, increased a() (redness) and decreased L() (lightness) and b() (yellowness) values but had no effect on TBARS. However, as display time (0, 4, and 8 days) increased; the differences in a() values diminished and putrefying and fishy odors were higher in non-irradiated samples than irradiated. Supplemented vitamin E had no effect on TBARS, odor, and color measures; but increased the juiciness of ground pork regardless of irradiation. Similarly, in the loin chops, irradiation (1.5 kGy) increased a() value and "wetdog" flavor; but decreased b() value regardless of vitamin E supplementation. Also, irradiation reduced putrefying, and fishy odors during longer display times. TBARS increased with increased display time but was not affected by vitamin E supplementation. These results indicate that in aerobically packaged ground pork and vacuum packaged loin chops, radiolytic odors and color changes cannot be mediated with vitamin E supplementation. Display time and irradiation are significant in determining color and odor changes.
设计了一个 4×2×3 析因实验，以研究补充维生素 E（0、100、200 和 300mg/kg 饲料）、辐照和展示天数对有氧包装绞碎猪肉和真空包装猪排品质特性的影响。评估了颜色、硫代巴比妥酸反应物（TBARS）、嗅觉和感官特性。用于感官评估的样品在展示 3 天。在绞碎猪肉中，辐照（1.9kGy）增加了“湿狗”味，增加了 a*（红色），降低了 L*（亮度）和 b*（黄色）值，但对 TBARS 没有影响。然而，随着展示时间（0、4 和 8 天）的增加，a值的差异减小，非辐照样品的腐臭和鱼腥味高于辐照样品。补充维生素 E 对 TBARS、气味和颜色测量没有影响；但增加了绞碎猪肉的多汁性，无论是否辐照。同样，在猪排中，辐照（1.5kGy）增加了 a值和“湿狗”味；但无论是否补充维生素 E，b*值都会降低。此外，辐照减少了较长展示时间下的腐臭和鱼腥味。TBARS 随展示时间的增加而增加，但不受维生素 E 补充的影响。这些结果表明，在有氧包装绞碎猪肉和真空包装猪排中，辐解气味和颜色变化不能通过维生素 E 补充来调节。展示时间和辐照对颜色和气味变化有重要影响。
