脂质氧化
食品科学
化学
TBARS公司
熟肉
轻巧
保质期
纹理(宇宙学)
食品储藏室
脂质过氧化
生物化学
抗氧化剂
物理
人工智能
计算机科学
光学
图像(数学)
作者
Yan Dai,Yi Ning Lu,Wei Wu,Xiaoming Lu,Zhao-peng Han,Yi Liu,Xingmin Li,Ruitong Dai
标识
DOI:10.1016/j.ifset.2014.06.009
摘要
In the present work, changes in lipid and protein oxidation, non-heme iron (NHI) content, color and texture parameters during refrigerated storage (7 days/4 °C) of ohmically (OH) and water bath (WB)-cooked pork meat were studied. A significant effect of refrigerated storage duration and cooking method on color, texture, lipid oxidation and carbonyl content was detected for OH-cooked and WB-cooked meat. The OH-cooked meat had better color appearance, lipid oxidative stability, slightly enhanced hardness and protein oxidation levels during 7 days of storage having lower values of TBARS, center lightness (L⁎), center/surface brownness (b⁎) and free thiol groups; however, there were higher values of center/surface redness (a⁎), non-heme iron, protein carbonyl and hardness compared to those from WB-cooked meat. The conventional cooking protocols always result in quality deteriorations and reduced shelf-life in meat products due to longer cooking times. In this study, the ohmically-cooked meat showed comparable or improved oxidation levels, color appearance and texture attributes during 7 days of refrigerated storage. From an anti-oxidation perspective, the available data are provided for the application of ohmic cooking in Chinese commercial productions of cooked meat with high quality requirements that could be established.
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