EFFECTS OF HEAT-TREATMENT ON WARMED-OVER FLAVOR IN GROUND-BEEF DURING AEROBIC CHILL STORAGE

被引：12

作者：

MIELCHE, MM ^{[1
]}

BERTELSEN, G ^{[1
]}

机构：

[1] ROYAL VET & AGR UNIV,KVL,CTR FOOD RES,DK-1871 FREDERIKSBERG C,DENMARK

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 01期

关键词：

D O I：

10.1007/BF01202692

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of heat-treatment conditions (end-point temperature and rate) on warmed-over flavour (WOF) development in ground beef during aerobic chill storage was examined. Quantification of WOF was determined by extraction of thiobarbituric-acid-reactive substances (TBARS), which were correlated with scores obtained by a sensory panel. The effect of end-point temperature, heating rate and chill-storage time on TBARS is described by a mathematical model based on first-order kinetics. The model predicts increasing levels of TBARS with increasing end-point temperature (60-80-degrees-C), increasing heating time and chill-storage time. The model can be used for optimizing processing conditions of heat-treated meat products.

引用

页码：8 / 13

页数：6

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