Suman S P, Faustman C, Lee S, Tang J, Sepe H A, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Venkitanarayanan K S
Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, USA.
Meat Sci. 2005 Feb;69(2):363-9. doi: 10.1016/j.meatsci.2004.08.008.
Premature browning (PMB) was investigated in ground beef patties with (0.04%, w/w) and without erythorbate. In Experiment 1, patties were stored at 4 °C for 48 h; at -18 °C for 21 days; or at -18 °C for 21 days, thawed at 4 °C for 24 h; and cooked. Bulk ground beef was stored at -18 °C for 24 days, thawed for 24 h at 4 °C, and patties prepared and cooked immediately. In Experiment 2, fresh patties were overwrapped with oxygen-permeable film or packaged in 80% O(2)/20% N(2) (MAP), and stored for 48 h at 4 °C, or at -18 °C for 21 days, and cooked. Total reducing activity and color (L*, a* and b* values) were measured immediately prior to cooking. Patties were cooked to internal temperatures of 60, 66, 71 and 77 °C and internal cooked color was measured. Total reducing activity was higher for the erythorbate treatment than controls for all storage conditions (P<0.05). a* Values of cooked patties were higher for erythorbate than control treatments under all storage and packaging conditions at 60 and 66 °C (P<0.05). The presence of erythorbate in ground beef patties appeared to maintain red color at cooked internal temperatures of 60 and 66 °C. Frozen bulk storage appeared to increase the susceptibility of ground beef to PMB when compared to fresh and frozen patties. Patties cooked directly from frozen state appeared less susceptible to PMB than frozen-thawed and bulk storage. Ground beef appeared predisposed to PMB when stored in high-oxygen MAP at 4 °C for 48 h.
研究了添加（0.04%，w/w）异抗坏血酸钠和未添加异抗坏血酸钠的牛肉饼中的早熟褐变（PMB）情况。在实验1中，牛肉饼在4℃下储存48小时；在-18℃下储存21天；或在-18℃下储存21天，然后在4℃下解冻24小时，再进行烹饪。将碎牛肉在-18℃下储存24天，在4℃下解冻24小时，然后立即制作并烹饪牛肉饼。在实验2中，将新鲜牛肉饼用透氧薄膜覆盖或包装在80% O₂/20% N₂（气调包装，MAP）中，在4℃下储存48小时，或在-18℃下储存21天，然后进行烹饪。在烹饪前立即测量总还原活性和颜色（L*、a和b值）。将牛肉饼烹饪至内部温度达到60、66、71和77℃，并测量内部烹饪后的颜色。在所有储存条件下，异抗坏血酸钠处理组的总还原活性均高于对照组（P<0.05）。在所有储存和包装条件下，当烹饪温度为60和66℃时，添加异抗坏血酸钠的烹饪牛肉饼的a*值高于对照处理组（P<0.05）。牛肉饼中添加异抗坏血酸钠似乎能在60和66℃的烹饪内部温度下保持红色。与新鲜和冷冻牛肉饼相比，冷冻批量储存似乎会增加碎牛肉对早熟褐变的敏感性。直接从冷冻状态烹饪的牛肉饼似乎比冷冻解冻和批量储存的牛肉饼更不易发生早熟褐变。当在4℃下高氧气调包装中储存48小时时，碎牛肉似乎易于发生早熟褐变。
