Sahoo J, Anjaneyulu A S
Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar 125004 (Haryana, India.
Meat Sci. 1997 Nov;47(3-4):223-30. doi: 10.1016/s0309-1740(97)00053-3.
Buffalo meat nuggets (BMN) were incorporated with 500 ppm sodium ascorbate, 10 ppm α-tocopherol acetate and 0.5% sodium tripolyphosphate while processing. There were three experimental groups of BMN, namely control aerobic packaged (CAP), treated aerobic packaged (TAP) and treated vacuum packaged (TVP), refrigerated and stored at 4 °C. It was observed that the treated samples (TAP and TVP) had significantly (p < 0.05) higher pH, W-B shear force, moisture and protein contents, sensory attributes and lower free fatty acids content in comparison to CAP samples. Vacuum packed nuggets (TVP) had significantly (p < 0.05) lower free fatty acid content, higher lactobacilli and total anaerobe counts and markedly higher scores for flavour and overall palatability, even at the 25th day of storage. Product quality reduced as storage time increased. Use of natural antioxidants and vacuum packaging extended the shelf life of BMN from 10 to 30 days under refrigerated storage.
水牛城肉粒（BMN）在加工过程中添加了500 ppm抗坏血酸钠、10 ppm醋酸生育酚和0.5%三聚磷酸钠。BMN有三个实验组，即对照需氧包装（CAP）、处理需氧包装（TAP）和处理真空包装（TVP），在4℃下冷藏储存。结果发现，与CAP样品相比，处理后的样品（TAP和TVP）的pH值、W-B剪切力、水分和蛋白质含量、感官属性显著更高（p < 0.05），游离脂肪酸含量更低。即使在储存第25天，真空包装的肉粒（TVP）的游离脂肪酸含量也显著更低（p < 0.05），乳酸菌和总厌氧菌数量更多，风味和总体适口性得分明显更高。产品质量随着储存时间的增加而下降。使用天然抗氧化剂和真空包装将BMN在冷藏储存下的保质期从10天延长至30天。
