鲜肉和冻/融梅花鹿（Dama dama）肉糜的颜色和氧化稳定性。
Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat.
机构信息
Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa.
Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa; CIRAD, UMR QualiSud, F-34398 Montpellier, France; CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa.
出版信息
Meat Sci. 2017 Apr;126:63-72. doi: 10.1016/j.meatsci.2016.12.008. Epub 2016 Dec 21.
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and half was frozen (-20°C) for 2months under vacuum prior to grinding. Surface colour attributes, myoglobin content and surface redox forms, pH and lipid oxidation of the mince were measured during eight days of display storage. Proximate composition was determined in mince on day 0, fatty acid composition on day 0 and 8. Freezing had no effect on the proximate composition or fatty acid composition of the mince. Frozen meat mince had lower (P≤0.05) total myoglobin content but higher (P≤0.05) decrease in redness (a*) during display storage, higher (P≤0.05) accumulation of metmyoglobin at the surface from day 2 and higher (P≤0.05) TBARS values. Results showed shorter colour and oxidative stability for frozen meat mince as compared to mince from fresh meat. Display storage however did not affect fatty acid composition.
研究了鲜冻/冻融梅花鹿肉糜的颜色和氧化稳定性。在收获的七只梅花鹿中，一半的肉被切碎为鲜肉糜，另一半在真空下于-20°C 下冷冻 2 个月，然后再进行研磨。在 8 天的展示贮藏过程中，测量了肉糜的表面颜色属性、肌红蛋白含量和表面氧化还原形式、pH 值和脂质氧化。在 0 天和 8 天测定肉糜的近红外分析值、脂肪酸组成。冻结对肉糜的近红外分析值或脂肪酸组成没有影响。冷冻肉糜的总肌红蛋白含量较低（P≤0.05），但在展示贮藏过程中红色（a*）的下降幅度较大（P≤0.05），从第 2 天开始表面高铁肌红蛋白的积累较高（P≤0.05），TBARS 值较高（P≤0.05）。结果表明，与鲜肉糜相比，冷冻肉糜的颜色和氧化稳定性更短。然而，展示贮藏并不影响脂肪酸组成。
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