Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

Coleen Leygonie; Trevor J. Britz; Louwrens C. Hoffman

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Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

机译：新鲜和冷冻/解冻的鸵鸟M. iliofibularis的肉品质比较

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A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20 °C before thawing. The fresh samples had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09 ±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*. hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed samples, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat.

机译：进行了成对的新鲜和冷冻/解冻的Musculus iliofibularis肉品质的成对比较。收集三十二（左16；右16）肌肉并分配给两种处理：新鲜和冷冻/解冻。冷冻真空包装的样品在融化前在-20°C下保存1个月。新鲜样品的pH值（P <0.05），水结合能力（P <0.05），CIE L *（P <0.0001），CIE a *（P <0.05）和色度值（P <0.05）样品解冻，表明新鲜样品外观为鲜红色，渗出液最少。冷冻/解冻的样品在融化过程中损失了5.09±0.21％的水分，滴落损失（P <0.0001）和剪切力（P <0.001）更大。在烹饪损失CIE b *方面没有差异。色调和TBARS。冷冻/融化样品中的蛋白质氧化（mM羰基/毫克蛋白质）较低（P <0.05），这归因于蛋白质浓度较高（P <0.0001）而羰基含量较高（P <0.001）。工业冷冻和解冻机制对鸵鸟肉的质量产生负面影响。

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来源
《Meat Science》 |2012年第3期|p.364-368|共5页
作者
Coleen Leygonie; Trevor J. Britz; Louwrens C. Hoffman;
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作者单位

Department of Food Science, University ofStellenbosch, Stellenbosch 7600, South Africa,Department of Animal Sciences, University of Stellenbosch, Stellenbosch 7600, South Africa;

Department of Food Science, University ofStellenbosch, Stellenbosch 7600, South Africa;

Department of Animal Sciences, University of Stellenbosch, Stellenbosch 7600, South Africa;

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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
ostrich; freezing; thawing; meat quality; lipid oxidation; protein oxidation;

机译：鸵鸟;冷冻;解冻肉质脂质氧化;蛋白质氧化;

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7. Proposal for a Council Regulation (EC) opening a Community tariff quota for high-quality fresh, chilled or frozen meat of bovine animals falling within CN codes 0201 and 0202 and for products falling within CN codes 0206 10 95 and 0206 29 91 (first half of 1995) 94/0261 (ACC); Proposal for a Council Regulation (EC) opening and providing for the administration of a Community tariff quota for frozen meat of bovine animals falling within CN code 0202 and products falling within CN code 0206 29 91 (first half of 1995) 94/0262 (ACC); Proposal for a Council Regulation (EC)opening a Community tariff quota for frozen buffalo meatfalling within CN code 0202 30 90 (first half of 1995)94/0263 (ACC); Proposal for a Council Regulation (EC)opening a Community tariff quota for frozen thin skirt ofbovine animals falling within CN code 0206 29 91 (first half of 1995) 94/0264 (ACC) (presented by the Commission). COM (94) 512 final, 18 November 1994 [O] . 1994

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8. Objective Methodology to Differentiate between Fresh and Frozen-and-Thawed Meats. [R] . Berry, K. E., Lineweaver, H. 1975

机译：客观的方法来区分新鲜和冷冻和解冻的肉类。

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

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