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首页> 外文期刊>Meat Science >Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark
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Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark

机译：饲喂不同水平松树皮的山羊的盐和磷酸盐增强的山羊腰肉的质量和消费者接受度

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摘要

Goat loins (n = 22) were evaluated to test effects of 0,15, and 30% dietary pine bark (PB) and salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer acceptability. No interactions existed between PB and enhancement. Dietary PB did not affect objective color, but enhancement increased a~* and b~* values (P<0.05). Thiobarbituric acid reactive substances (TBARS) increased from d 1 to d 5 of storage (P<0.0001), but were not affected by PB or enhancement. The WBSF for 30% PB was less than that of 0% PB (P = 0.0199), and enhancement decreased WBSF (P=0.0010). Texture, flavor, and overall acceptability were greater (P<0.05) for 15 and 30% PB compared to 0% PB. Enhanced loin samples had greater appearance, aroma, texture, flavor, and overall acceptability scores (P<0.05). Results indicated that enhancement improved tenderness and consumer acceptability of goat loin, and PB had minimal impact on goat loin quality.
机译：对山羊腰肉（n = 22）进行了评估，以测试0.15％和30％的膳食松树皮（PB）以及盐，水和磷酸盐的增强对保质期，剪切力（WBSF）和消费者可接受性的影响。 PB与增强之间不存在交互作用。膳食PB不会影响目标颜色，但增强会增加a〜*和b〜*值（P <0.05）。硫代巴比妥酸反应性物质（TBARS）从储存的d 1增加到d 5（P <0.0001），但不受PB或增强作用的影响。 30％PB的WBSF小于0％PB的WBSF（P = 0.0199），增强效果降低了WBSF（P = 0.0010）。与0％PB相比，15％和30％PB的质地，风味和总体可接受性更高（P <0.05）。增强的里脊肉样品具有更好的外观，香气，质地，风味和总体可接受性评分（P <0.05）。结果表明增强能改善山羊腰肉的嫩度和消费者可接受性，而PB对山羊腰肉质量的影响最小。

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  • 来源
    《Meat Science》 |2012年第3期|p.665-669|共5页
  • 作者

    C.M. Leick; P.R. Broadway; S. Solaiman; J.M. Behrends;

  • 作者单位

    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;

    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;

    Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36083, United States;

    Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;

  • 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

    goat; pine bark; tannin; enhancement; consumer;

    机译：山羊;松树皮单宁增强消费者;

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