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首页> 外文期刊>Meat Science >Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi
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Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

机译：高压，高温和贮藏对猪背最长肌颜色的影响

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摘要

The color of pork longissimus dorsi high pressure (HP) treated at 200 to 800 MPa at 5 and 20 ℃ for 10 min was determined to a high degree by pressure level and to a lesser degree by temperature. Severe color changes appeared up to a threshold pressure at 400 MPa. HP treatment at 20 ℃ compared to 5 ℃ resulted in meat, which was less red and slightly lighter. Storage at 2 ℃ for 6 days had no effect on lightness due to no further protein denaturation, but meat HP treated above 300 MPa became significantly less red and more yellow within the first day of storage. Reflectance spectra showed that a short-lived ferrohemochrome myoglobin species was formed during HP treatment at 300 to 800, but transformed into a brown, ferric form of the pigment within the first day of storage. This explains the observed changes in the redness and yellowness after one day of storage.
机译：在较高的压力水平下，在较低的温度下，于200和800 MPa下于5和20℃下处理10分钟，可以检测到背最长肉（HP）的颜色。出现严重的颜色变化，直至达到400 MPa的阈值压力。与5℃相比，20℃的高压处理产生的肉红色少且轻一些。由于没有进一步的蛋白质变性，因此在2℃下存储6天对亮度没有影响，但是在300 MPa以上处理的肉HP在存储的第一天就变得明显更少的红色和更多的黄色。反射光谱表明，在HP处理期间，在300至800的温度下会形成一种短寿命的铁血红蛋白肌红蛋白，但在储存的第一天便转变为棕色的铁状颜料。这解释了储存一天后所观察到的红色和黄色的变化。

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  • 来源
    《Meat Science》 |2012年第4期|p.374-381|共8页
  • 作者

    Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H. Karlsson; Vibeke Orlien;

  • 作者单位

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

    Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;

  • 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

    meat color; high pressure; longissimus dorsi; pork; storage; temperature;

    机译：肉色;高压力;背最长背猪肉;存储;温度;

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