COLOR STABILITY, LIPID STABILITY, AND NUTRIENT COMPOSITION OF RED AND WHITE VEAL

被引：37

作者：

FAUSTMAN, C ^{[1
]}

YIN, MC ^{[1
]}

NADEAU, DB ^{[1
]}

机构：

[1] WEIGHT WATCHERS FOOD CO INC,GLASTONBURY,CT

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

VEAL; LIPIDS; CHOLESTEROL; ACCEPTABILITY; COLOR; LIPID; NUTRIENTS;

D O I：

10.1111/j.1365-2621.1992.tb05481.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4-degrees-C storage (P<0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days, 2 and 4 of 4-degrees-C storage (P<0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P>0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P<0.05). The results indicate that while red veal has a more limited shelf-life than white veal, it also has potential nutritional advantages.

引用

页码：302 / &

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