Mielche M M
Z Lebensm Unters Forsch. 1995 Mar;200(3):186-9. doi: 10.1007/BF01190491.
The susceptibility towards development of warmed-over flavour (WOF) was investigated in meat from turkey and chicken breast and thigh, and from pork longissiums dorsi muscle. Ground meat samples from these five sources were heated for 30 min in a water bath at 60, 70 or 80C, and the samples were stored at 5C for 0-4 days. During storage, WOF was quantified by measurement of thiobarbituric-acid reactive substances (TBARS) and by sensory evaluations. The increase in TBARS was modelled for each type of meat at the different heating temperatures by a first-order reaction, and it was shown that a common rate constant could be used for all types of meat. The estimated maximum levels of TBARS in meat samples decreased in the following order: turkey thigh > chicken thigh > turkey breast > chicken breast > port. For each type of meat, the estimated maximum level of TBARS rose when the heating temperature increased in the range 60-80C. This temperature effect was particularly obvious for the chicken samples. Thus thigh and breast meat from chicken heated to 60C was almost stable against oxidation during storage. Results obtained by measurement of TBARS were in good agreement with the sensory evaluations.
研究了火鸡肉、鸡胸肉、鸡腿肉以及猪背最长肌对产生加热过度风味（WOF）的敏感性。将来自这五个来源的绞肉样本在60、70或80℃的水浴中加热30分钟，然后将样本在5℃下储存0至4天。在储存期间，通过测量硫代巴比妥酸反应性物质（TBARS）和感官评价对WOF进行定量。通过一级反应对不同加热温度下每种肉类的TBARS增加情况进行建模，结果表明所有类型的肉都可以使用一个共同的速率常数。肉样本中TBARS的估计最大水平按以下顺序降低：火鸡腿肉＞鸡腿肉＞火鸡胸肉＞鸡胸肉＞猪肉。对于每种肉类，当加热温度在60至80℃范围内升高时，TBARS的估计最大水平会上升。这种温度效应在鸡肉样本中尤为明显。因此，加热至60℃的鸡胸肉和鸡腿肉在储存期间几乎对氧化稳定。通过测量TBARS获得的结果与感官评价结果高度一致。
