• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文学位 >Studies on the onset of warmed-over flavor in ground beef products and the use of M-S based electronic nose in differentiating beef products.
【24h】

Studies on the onset of warmed-over flavor in ground beef products and the use of M-S based electronic nose in differentiating beef products.

机译：研究绞碎牛肉产品中变温风味的发作以及在区分牛肉产品中使用基于M-S的电子鼻。

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Warmed-over flavor (WOF) is a major hurdle facing the meat and food industries that deal with pre-cooked meat products. It has been suggest that WOF develops due to the loss of fresh meat characteristics and the increase in undesirable lipid oxidation notes (Kerler and Grosch, 1996). This research was conducted in three experiments to determine the onset of WOF. In experiment 1 WOF was investigated in raw vs. cooked beef patties products. Results of experiment 1 indicated that sensory panel was able to differentiate between cooked beef patties that stored for 3 hours, and reheated from cooked patties stored for 48 hours at 4°C and reheated. Gas chromatography profile showed that hexanal did not increase significantly, and pentanal and heptanal increased significantly for some these same products. In experiment 2 WOF was investigated in beef patties stored at 4°C or −18°C for 0, 3, 6, 12, 24, or 48 hours, and reheated using convection or microwave ovens. Sensory analysis revealed no significant difference (p > 0.05) due to all treatments. TBARS values showed that some significant differences existed due to storage temperature and storage time's interactions. Further, GC-MS profile showed that hexanal production increased but insignificantly, and other compound such as octanal and heptanal increased significantly at certain storage times. In experiment 3 WOF was investigated in beef patties cooked at oven temperature of 121°C vs. 232°C and stored at 4°C for 0, 6, 12, 24, or 48 hrs. and reheated using a microwave oven. Sensory panel were unable to detect difference in WOF in all treatments. TBARS values of beef patties cooked at 121°C were greater than patties cooked at 232°C. GC-MS analysis revealed that hexanal is the only compound detected in all treatments.; Three additional experiments (4, 5, and 6) were conducted to investigate the use of Mass spectrometry (M-S) based Electronic nose (EN) in meat research. Experiment 4, focused on the use of EN in Electron impact (EI) and Negative chemical ionization (NCI) modes to differentiate between beef patties, raw and cooked to an internal temperature of 54.4°C and 82.2°C. This data were analyzed using Hierarchic Cluster Analysis (HCA) and Principal Component Analysis (PCA) and showed that the EN in both modes could differentiate between the beef products in experiment 4. However, EN in EI mode was unable to differentiate between beef patties containing 10 and 30 percent fat either raw or cooked (experiment 5). Further, EN in NCI mode was unable to differentiate between cooked beef patties made from meat tissues produced in different locations (experiment 6).
机译：暖味（WOF）是肉类和食品行业面临的主要障碍，这些行业涉及预煮的肉类产品。有人提出，由于鲜肉特性的丧失和不良的脂质氧化作用的增加，WOF得以发展（Kerler和Grosch，1996）。这项研究在三个实验中进行，以确定WOF的发作。在实验1中，研究了生牛肉和熟牛肉馅饼产品的WOF。实验1的结果表明，感官小组能够区分存储3小时的熟牛肉肉饼和在4℃下存储48小时的熟肉饼并重新加热的加热的肉饼。气相色谱图表明，对于某些相同的产品，己醛没有显着增加，而戊醛和庚醛显着增加。在实验2中，对在4°C或-18°C下储存0、3、6、12、24或48小时并使用对流或微波炉加热的牛肉馅饼的WOF进行了研究。感官分析显示，所有治疗均无明显差异（ p

著录项

  • 作者

    Mulla, Zohair Shoroz.;

  • 作者单位

    The Ohio State University.;

  • 授予单位 The Ohio State University.;
  • 学科 Agriculture Animal Culture and Nutrition.; Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2002
  • 页码 198 p.
  • 总页数 198
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 饲料;农产品收获、加工及贮藏;
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号