不同温-时组合处理老龄牛肉的水分含量、脂肪酸组成和氧化特性。
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations.
机构信息
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.
Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, Victoria 3083, Australia.
出版信息
Meat Sci. 2019 Nov;157:107876. doi: 10.1016/j.meatsci.2019.107876. Epub 2019 Jun 21.
Temperature-time combinations (TTC) effects on beef fatty acid (FA) composition, moisture content and oxidative traits were investigated. TTC were designed so temperatures were constant over each time period, and there was at most one variation in temperature within a sample's combined (total) time period. Therefore, three temperatures (~ 3, 5 and 7 °C) and five time periods (6, 8, 10 and 12 d) resulted in 72 different TTC, which were compared to control samples held for 14 d at ~ 1 °C. It was found that moisture losses increased as TTC temperature and time periods increased. There were negligible effects of TTC on FA composition. Sample TBARS and vitamin E content did not respond to TTC. A positive relationship between beef vitamin E and long chain polyunsaturated FA contents was observed. We concluded that TTC could be applied to accelerate the rate of ageing for beef and achieve comparable yield, oxidative and FA characteristics compared to conventional ageing approaches.
本研究旨在探讨温度-时间组合（TTC）对牛肉脂肪酸（FA）组成、水分含量和氧化特性的影响。TTC 的设计使得每个时间段内温度保持恒定，并且在样品的总时间内最多只有一次温度变化。因此，三种温度（3、5 和 7°C）和五个时间段（6、8、10 和 12d）产生了 72 种不同的 TTC，并与在1°C下保存 14d 的对照样品进行了比较。结果发现，水分损失随着 TTC 温度和时间的增加而增加。TTC 对 FA 组成几乎没有影响。样品 TBARS 和维生素 E 含量对 TTC 没有反应。牛肉维生素 E 与长链多不饱和 FA 含量之间存在正相关关系。本研究得出结论，TTC 可用于加速牛肉的陈化速度，并获得与传统陈化方法相当的产率、氧化和 FA 特性。
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