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首页> 外文会议>International conference of meat science and technology >Effects of lipid supplementation, method of preservation and cooking on nutritional and sensorial qualities of minced beef
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Effects of lipid supplementation, method of preservation and cooking on nutritional and sensorial qualities of minced beef

机译：脂质补充，保存方法对碎牛肉营养和情感素质的影响

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The purpose of this study was to investigate the effects of lipid supplementation, preservation and cooking on nutritional and sensory beef qualities. During 100 days, 24 Normand cull cows divided into 3 groups were fed with one of the 3 following lipid supplementations: no supplementation (control) / extruded linseed / extruded linseed + rapeseed. Minced beef patties (15% fat content) were produced from briskets of these cows. The patties were then stored for 4 days in a tray under air packaging or for 6 days under modified atmosphere packaging (70:30, O_2/CO_2). After storage, the patties were fried on a steel griddle until an internal temperature of 58°C (medium rare cooking). Linseed or linseed + rapeseed supplementation increased respectively by 3 and 2 C18:3 n-3 content of minced beef compared to control group and resulted in 110 or 85 mg of C18:3 n-3/100 g of minced beef. Preservation and cooking did not alter C18:3 n-3 content. However, onset of lipid oxidation measured by TBA-RS was observed during storage, especially for patties enriched in C18:3 n-3 (levels higher than 2.5 mg/kg). No difference in flavor intensity was observed between groups but a greater fishy taste has been observed in the linseed group.
机译：本研究的目的是探讨脂质补充，保存和烹饪对营养和感官牛肉品质的影响。在100天内，将分为3组的24烃烃奶牛用3次脂质补充剂之一进行喂养：无补充（对照）/挤出亚麻籽/挤出亚麻籽+油菜籽。碎牛肉馅饼（15％脂肪含量）由这些奶牛的牛仔片生产。然后在空气包装下的托盘中或在改性气氛包装下储存在托盘中储存4天（70:30，O_2 / CO_2）。在储存后，馅饼在钢板上炒，直至内部温度为58°C（中等稀有烹饪）。与对照组相比，亚麻籽或亚麻籽+油菜补充剂分别增加3和2 C18：3 N-3含量碎牛肉，导致110或85mg C18：3 N-3 / 100g碎牛肉。保存和烹饪未改变C18：3 N-3含量。然而，在储存期间观察到通过TBA-RS测量的脂氧化的发作，特别是对于富含C18：3 N-3（高于2.5mg / kg）的馅饼。在组之间观察到风味强度的差异，但在亚麻籽组中观察到更大的腥味。

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