老化前冷冻对婆罗门牛和阿伯丁安格斯牛牛肉肌红蛋白氧化还原形式及CIE颜色的影响。
Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
作者信息
Aroeira Carolina Naves, de Almeida Torres Filho Robledo, Fontes Paulo Rogério, de Lemos Souza Ramos Alcinéia, de Miranda Gomide Lúcio Alberto, Ladeira Márcio Machado, Ramos Eduardo Mendes
机构信息
Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais, 37200-000, Brazil.
Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal, Minas Gerais, 35690-000, Brazil.
出版信息
Meat Sci. 2017 Mar;125:16-21. doi: 10.1016/j.meatsci.2016.11.010. Epub 2016 Nov 16.
The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (P<0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P<0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P<0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
本研究的目的是评估湿腌前冷冻对婆罗门牛和阿伯丁安格斯牛肉颜色的影响。采集胸最长肌样本进行两种处理：常规熟成（0、7、14和21天）；冷冻（-20°C 40天），随后解冻和熟成。冷冻促进了（P<0.05）熟成过程中高铁肌红蛋白的形成，尤其是在婆罗门牛肉中。冷冻肉在储存第一天的亮度（L*）值较低，红度（a*）、色度（C*）和色相角（h*）值较高（P<0.05），并随着熟成时间迅速变差。婆罗门牛肉的颜色对冷冻的稳定性较低（P<0.05），比安格斯牛肉更浅、更黄且红色更淡。结果表明，真空包装牛肉的颜色稳定性会因熟成前冷冻而降低，且这种降低取决于动物品种。
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