PROPERTIES OF LOW-FAT GROUND-BEEF CONTAINING POTASSIUM LACTATE DURING AEROBIC REFRIGERATED STORAGE

被引：37

作者：

EGBERT, WR ^{[1
]}

HUFFMAN, DL ^{[1
]}

BRADFORD, DD ^{[1
]}

JONES, WR ^{[1
]}

机构：

[1] AUBURN UNIV,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

MICROBES; BEEF; LOW-FAT; SENSORY; POTASSIUM LACTATE;

D O I：

10.1111/j.1365-2621.1992.tb11255.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Low-fat patties containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based patties) with 0, 1, 2 or 3% potassium lactate were compared to low-fat all-beef patties with no additives. Carrageenan-based patties bad enhanced (P<0.05) sensory properties (juiciness, tenderness, mealiness and beef flavor intensity) compared to all-beef patties. The bacterial populations of low-fat, carrageenan-based patties did not differ (P<0.05) from low-fat all-beef patties. Bacterial growth in low-fat, carrageenan-based patties was reduced through the use of 2 or 3% potassium lactate with no deleterious effects on the sensory properties of the low-fat, ground beef. However, low-fat, carrageenan-based patties underwent greater (P<0.5) discoloration and lipid oxidation during aerobic refrigerated storage than all-beef patties.

引用

页码：1033 / 1037

页数：5

共 28 条

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[Anonymous], 1991, PRINCIPLES PROCEDURE

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