This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef b...This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated;the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.展开更多
This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored a...This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4°C and 12°C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12°C) against control treatment (0.026% nitrite and storage at 4°C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4°C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12°C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.展开更多
The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patti...The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.展开更多
以牛肉酶解液为底物,通过添加糖、氨基酸和硫胺素进行美拉德反应,研究烤牛肉风味形成的最佳酶解条件和添加物配比。通过正交试验确定牛肉最优酶解条件为:酶解温度50℃、酶解p H 6.5、m(风味蛋白酶)∶m(复合蛋白酶)=1∶1、加酶量质量分...以牛肉酶解液为底物,通过添加糖、氨基酸和硫胺素进行美拉德反应,研究烤牛肉风味形成的最佳酶解条件和添加物配比。通过正交试验确定牛肉最优酶解条件为:酶解温度50℃、酶解p H 6.5、m(风味蛋白酶)∶m(复合蛋白酶)=1∶1、加酶量质量分数8%、酶解时间50 min;析因试验确定美拉德反应模型体系最优配比为牛肉酶解液20 g、葡萄糖1.0 g、甘氨酸0.8 g、硫胺素0.3 g,120℃、p H 7.5条件下反应90 min。气相色谱-质谱法分析结果表明,该模型体系烤牛肉特征风味物质(2-甲基-3-呋喃硫醇、2-甲基四氢噻吩-3-酮、双(2-甲基-3-呋喃基)二硫)相对含量较高。感官评定表明,该模型体系褐变程度高,吸光度最高为0.263,且肉香纯正,烤牛肉风味浓郁。展开更多
文摘This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated;the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.
文摘This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4°C and 12°C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12°C) against control treatment (0.026% nitrite and storage at 4°C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4°C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12°C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.
基金supported by the Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps (2022AB001)the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2022)+2 种基金the National Key R&D Program of China (2019YFC1606200),funded by Ministry of Science and Technology of the People’s Republic of Chinathe China Agriculture Research System (CARS-41), which was funded by the Chinese Ministry of Agriculturethe Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
文摘The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.
