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首页> 外文期刊>Food Science & Nutrition >Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
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Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

机译：冷冻保存长达12周的免疫cast割猪的新鲜猪肉香肠的脂质氧化，感官特征和颜色

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Abstract Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lysine were made and not standardized to a similar content of fat content. Study 2: fat and lean trim obtained from IC and PC pigs was made into fresh sausage patties, targeting 25% lipid. Patties (1.25 cm) were placed on trays and assigned to 0, 4, or 12 weeks frozen storage and then, after frozen storage, placed in simulated retail display conditions for 5 days. Patties were evaluated for color stability, sensory and textural properties, and lipid oxidation. Data were analyzed as a one way ANOVA with repeated measures where appropriate. In both studies, sausage discolored with both increased time in frozen storage and with increased time in retail display ( P < 0.01). However, within each week of frozen storage, all treatments were equally discolored in both studies. Treatment did not affect the sensory characteristics or textural properties of fresh sausage in either study. Lipid oxidation did not differ by treatment in study 1. In study 2, lipid oxidation was reduced ( P < 0.05) in IC compared to PC by approximately 0.1 mg malonaldehyde/kg meat, but there were no differences within each storage week. Increasing frozen storage time increased lipid oxidation an off-flavor scores in both studies ( P < 0.05). Overall, immunological castration had no detrimental effects on color stability, sensory characteristics, or textural properties of fresh pork sausage.
机译：摘要进行了两项研究，以评估由免疫cast割（IC）猪生产的新鲜香肠的质量特征，这是猪肉行业中的一项新兴技术。研究1：从波士顿猪ground制成的新鲜香肠肉饼，这些猪屁股是由饲喂0.55％SID（标准的不合法可消化的）赖氨酸的PC（物理cast割）猪，饲喂0.55％SID赖氨酸的IC猪和饲喂0.65％SID赖氨酸的IC猪制成的，未标准化脂肪含量相似。研究2：从IC和PC猪获得的脂肪和瘦肉被制成新鲜的香肠肉饼，目标是25％的脂质。将肉饼（1.25厘米）放在托盘上，并分别冷冻保存0、4或12周，然后在冷冻保存后在模拟零售展示条件下放置5天。对肉饼的颜色稳定性，感官和质地特性以及脂质氧化进行了评估。将数据作为一种方差分析进行分析，并在适当情况下进行重复测量。在这两项研究中，香肠的变色都伴随着冷冻存储时间的增加和零售展示时间的增加（P <0.01）。但是，在冷冻保存的每个星期内，两项研究中所有处理均变色。在任何一项研究中，治疗均未影响新鲜香肠的感官特性或质地特性。脂质氧化在研究1中的处理方法上没有差异。在研究2中，与PC相比，IC中的脂质氧化减少了（P <0.05），丙二醛/ kg肉量降低了约0.1 mg，但在每个贮藏周内没有差异。在两个研究中，增加冷冻储存时间会增加脂质氧化和异味评分（P <0.05）。总体而言，免疫去势对新鲜猪肉香肠的颜色稳定性，感官特性或质地特性没有不利影响。

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