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首页> 外文期刊>Meat Science >Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties
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Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties

机译：猪腿肌肉初始冻结率的综合影响（M.二头肌股骨和M.Memitendinosuss）及之后冻结猪肉馅饼的优质特征

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摘要

The objective of this study was to determine the combined impacts of initial sub-primal freezing with subsequent freezing of manufactured pork patties on quality attributes and oxidative stability. Fatties were manufactured (n = 3 batches) from pork leg muscles (M. biceps femoris and M. semitendinosus) frozen at different methods including still-air freezing (SAF), blast freezing (BF), and cryogenic freezing (CF). Then, patties were subjected to additional freezing treatments. Frozen/thawed patties exhibited increased cooking loss, springiness, and che-winess, lipid and protein oxidation, and decreased protein solubility compared to unfrozen counterparts (P < .05). However, patties from CF legs maintained similar protein solubility and lipid/protein oxidation compared to unfrozen controls (P > .05), while significantly minimizing sub-primal thawing loss and oxidation compared to patties from SAF. The results of the present study suggest the importance of initial freezing rate of sub-primals with subsequent freezing on quality characteristics of frozen/thawed meat patties.
机译：本研究的目的是确定初始亚原页冻结与随后的制造猪肉馅饼的冻结冻结的综合影响，以质量属性和氧化稳定性。以不同方法冷冻的猪腿肌肉（M.二头肌股骨和M. MADITENINOSUS）制造（n = 3批次）制造（n = 3批次）。然后，进行糕点额外的冷冻处理。冷冻/解冻的馅饼表现出烹饪损失，弹性和Che-Winess，脂质和蛋白质氧化，与未冷却的对应物相比降低蛋白质溶解度（P <.05）。然而，与未冷却的对照（P> 0.05）相比，CF腿的肉饼保持了类似的蛋白质溶解度和脂质/蛋白氧化，同时与SAF的馅饼相比，显着最小化了亚原始解冻损失和氧化。本研究的结果表明，次原药的初始冻结率的重要性与随后的冷冻/解冻肉饼馅饼的质量特征进行了冻结。

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  • 来源
    《Meat Science》 |2020年第12期|108248.1-108248.8|共8页
  • 作者

    Jacob R. Tuell; Jin-Kyu Seo; Yuan H. Brad Kim;

  • 作者单位

    Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA;

    Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA Division of Applied Life Science (BK 21 Plus) Gyeongsang National University 501 Jinju-daero Jinju-si Gyeongsangnam-do 52828 Republic of Korea;

    Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Freezing rate; Oxidative stability; Processed meat quality; Protein solubility; Water-holding capacity;

    机译：冷冻率;氧化稳定性;加工肉质;蛋白质溶解度;水持量;

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