EFFECT OF FE2+, SALT, COOKING AND SHREDDED COFFIR ON THIOBARBITURIC ACID (TBA) NUMBERS IN GROUND-BEEF

被引：9

作者：

FAROUK, MM ^{[1
]}

PRICE, JF ^{[1
]}

SALIH, AM ^{[1
]}

机构：

[1] MPSC INC, EDEN PRAIRIE, MN 55343 USA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

WARMED-OVER FLAVOR; LIPID OXIDATION; BREAST MEAT; IRON;

D O I：

10.1111/j.1365-2621.1991.tb08004.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Presence of ferrous iron (Fe2+) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (Coffi(R)) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.

引用

页码：172 / 174

页数：3

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