Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

被引：60

作者：

Ramanathan, R. ^{[1
]}

Mancini, R. A. ^{[1
]}

Dady, G. A. ^{[1
]}

机构：

[1] Univ Connecticut, Dept Anim Sci, Storrs, CT 06269 USA

来源：

MEAT SCIENCE | 2011年 / 88卷 / 03期

关键词：

Pyruvate; Succinate; Lactate; Beef color; Myoglobin; Lipid oxidation; LIPID-PEROXIDATION; SODIUM-CHLORIDE; IN-VITRO; METMYOGLOBIN; STABILITY; REDUCTION; SALTS; PATTIES; ACETATE;

D O I：

10.1016/j.meatsci.2011.01.021

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Beef strip loins (n = 30) were divided into halves, and each half was assigned randomly to one of four injection enhancements: (1) non-enhanced control, (2) 3% pyruvate, (3) 3% succinate, and (4) 3% lactate. Steaks were cut and packaged in either vacuum, high oxygen (80% O-2/20% CO2), or PVC. Color and lipid oxidation were measured on days 0, 5, and 13 of storage at 1 degrees C. Enhancement had a significant effect on steak pH. On day 13 of storage, steaks enhanced with lactate, pyruvate, and succinate were less discolored (P<0.05) than control steaks in PVC and high oxygen. Enhancement darkened steaks (P<0.05) compared with control steaks. Succinate had the greatest and pyruvate had the least metmyoglobin-reducing activity (P<0.05). Lactate and pyruvate decreased the TBARS values of steaks packaged in PVC (P<0.05) whereas pyruvate was most effective for lowering lipid oxidation in high-oxygen packaging. (c) 2011 Elsevier Ltd. All rights reserved.

引用

页码：424 / 428

页数：5

共 39 条

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