Sadler D N, Swan J E
Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Sci. 1997 Aug;46(4):329-38. doi: 10.1016/s0309-1740(97)00027-2.
The functionality and microbial storage life of pre-rigor beef mince stored at -1.5 °C under vacuum or a saturated carbon dioxide atmosphere, or at -18 °C in polyethylene bags, was investigated. Salt (2% w w ) or salt plus the cryoprotectant Polydextrose(®) (2%/2.6% w w ) was added pre-rigor to some samples. Chilled storage decreased salt soluble protein (SSP) by 13-18% (P < 0.01); frozen storage decreased SSP content by 20%. Pre-rigor salted mince in saturated carbon dioxide packs had a satisfactory microbial quality after 12 weeks storage. The cook yield of finely comminuted sausage batters made from that mince and from fresh pre-rigor mince were similar, although batter stress and strain decreased with chilled storage. Adding Polydextrose(®) to salted mince improved batter strain compared with the non-additive and salt-only samples and improved batter stress compared with the salt-only samples. The microbial storage life of chilled vacuumpacked unsalted mince was less than 6 weeks; pre-rigor salting increased its storage life.
研究了在-1.5℃真空或饱和二氧化碳气氛下储存的宰后僵直前牛肉末，以及在-18℃聚乙烯袋中储存的牛肉末的功能和微生物储存寿命。在一些样品宰后僵直前添加了盐（2% w/w）或盐加冷冻保护剂聚葡萄糖（2%/2.6% w/w）。冷藏使盐溶性蛋白（SSP）减少了13 - 18%（P < 0.01）；冷冻储存使SSP含量减少了20%。在饱和二氧化碳包装中宰后僵直前加盐的肉末在储存12周后微生物质量良好。用该肉末和新鲜宰后僵直前肉末制成的精细粉碎香肠面糊的烹饪产量相似，不过面糊的应力和应变随冷藏而降低。与未添加和仅加盐的样品相比，向加盐的肉末中添加聚葡萄糖可改善面糊的应变，与仅加盐的样品相比可改善面糊应力。冷藏真空包装未加盐肉末的微生物储存寿命不到6周；宰后僵直前加盐可延长其储存寿命。
