Journal of Muscle Foods最新文献_第7页

EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN-THAWED FISH SPECIES 磷酸盐处理对冻融鱼类品质的影响

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00154.x

BERNA KILINC, SUKRAN CAKLI, TOLGA DINCER, ASLI CADUN

ABSTRACT

The influence of dipping frozen-thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water-holding capacity, and textural and sensory analyses of fish fillets was assessed. Dipping frozen-thawed fish species (sea bass and saithe) in 5% phosphates improved the quality when compared with the control group. Sodium triphosphate-treated fillets were lighter than the control group but phosphate treatments did not affect the a* and b* values. Dipping frozen-thawed fish species in 5% phosphates reduced microbiological (the total viable, psychrotrophic, coliform bacteria) counts and also chemical values (total volatile basic nitrogen, trimethylamine, thiobarbituric acid). Therefore, it can be concluded that the treatment of 5% sodium tripolyphosphate solution is the most effective to reduce the bacterial loads when compared with other phosphate groups. Phosphate treatment can be an alternative way to improve the quality of frozen-thawed fish.

PRACTICAL APPLICATION

There is a possibility of increasing the quality of frozen-thawed fish species by using phosphate treatment. For this purpose, the quality attributes of frozen-thawed fish species were determined after treated with sodium monophosphate, sodium diphosphate and sodium triphosphate. Phosphate treatments can be an alternative way to improve the quality of frozen-thawed fish.

摘要研究了在含单磷酸钠、二磷酸钠和三磷酸钠的5%溶液中浸泡10分钟冻融鱼片对鱼片微生物学、化学、颜色、蒸煮损失、保水能力、质地和感官分析的影响。与对照组相比，将冻融鱼类(黑鲈和赛鱼)浸泡在5%的磷酸盐中改善了品质。三磷酸钠处理后的鱼片重量比对照组轻，但磷酸盐处理对a*和b*值没有影响。将冷冻解冻的鱼类浸泡在5%的磷酸盐中可以降低微生物(总活菌、精神营养菌、大肠菌群)数量和化学值(总挥发性碱性氮、三甲胺、硫代巴比妥酸)。由此可见，与其他磷酸基团相比，5%三聚磷酸钠溶液处理对细菌负荷的降低效果最好。磷酸盐处理是提高冻融鱼品质的另一种方法。磷化处理有可能提高冻融鱼种的品质。为此，用单磷酸钠、二磷酸钠和三磷酸钠对冻融鱼类进行了品质特性测定。磷酸盐处理是提高冻融鱼品质的另一种方法。

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引用次数: 33

GLYCOLYTIC POTENTIAL IN SEMIMEMBRANOSUS MUSCLE OF ITALIAN LARGE WHITE PIGS 意大利大白猪半膜肌的糖酵解电位

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00155.x

L. NANNI COSTA, F. TASSONE, R. DAVOLI, L. FONTANESI, S. DALL'OLIO, M. COLOMBO, L. BUTTAZZONI, V. RUSSO

ABSTRACT

The objective of this study was to determine the distribution of glycolytic potential (GP) and its relationships with meat pH and the estimated breeding values (EBVs) of some traits in Italian Large White pigs. GP was determined on samples taken from the semimembranosus muscle at 120 min postmortem. Values of GP were normally distributed around a mean value of µmol/g 103.5 ± 23.0. Increasing GP was associated with decreasing pH at 2 and 24 h postmortem. A nonlinear relationship was found between GP and pH_u. GP also showed no relationship with the EBVs of daily gain and feed : gain ratio and a weak relationship with EBVs of carcass traits such as backfat thickness and lean cut weight. The positive but weak correlation between GP and EBV of ham weight loss during the first salting period may suggest a potential risk of using meat with high GP in dry-cured ham production.

PRACTICAL APPLICATIONS

Glycolytic potential is considered to be a determinant parameter for pork quality, especially when the meat is going to be processed. A better knowledge of its variation and its relationship with other valuable traits in vivo and postmortem is important in a breed such as the Italian Large White, largely used in the production of heavy pigs destined to produce meat for seasoned products. Data reported here on the variation of GP could suggest to breeder association the need to control this parameter in selection programs irrespectively to the presence of the RN^- negative allele, as the relationship of GP with processing losses could hinder dry-cured ham producers.

摘要本研究旨在确定意大利大白猪的糖酵解电位(GP)分布及其与肉质pH值的关系，以及某些性状的估计育种值(ebv)。GP是在死后120分钟取自半膜肌的样本上测定的。GP值在平均值(μ mol/g 103.5±23.0)附近正态分布。GP的增加与死后2和24小时pH的降低有关。GP与pHu之间存在非线性关系。GP与日增重、料重比ebv无显著相关，与背膘厚、瘦切重等胴体性状ebv关系较弱。在第一次腌制期间，GP与火腿减重的EBV呈正相关但弱相关，这可能表明在干腌火腿生产中使用高GP的肉类存在潜在风险。糖酵解电位被认为是猪肉品质的决定性参数，尤其是在猪肉加工过程中。更好地了解其在体内和死后的变异及其与其他有价值性状的关系，对意大利大白猪这样的品种非常重要，意大利大白猪主要用于生产用于调味产品的肉类的重猪。这里报道的GP变异数据可以向育种协会建议，在选择程序中需要控制这一参数，而不管是否存在RN-负等位基因，因为GP与加工损失的关系可能会阻碍干腌火腿生产者。

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引用次数: 9

INCLUDING CHESTNUTS AND SUGAR BEET PULP IN DIETS FOR PIGS: THE EFFECTS ON THE QUALITY OF PORK MEAT AND THE SENSORY PROPERTIES OF DRY-CURED SAUSAGE (CHORIZO GALLEGO) 猪日粮中添加栗子和甜菜浆:对猪肉品质和干腌香肠感官特性的影响

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00160.x

OLGA DÍAZ, CRISTINA ROS, ADÁN VEIGA, ÁNGEL COBOS

ABSTRACT

This research was aimed at evaluating how the inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs affected the quality of pork meat and the sensory properties of dry-cured sausage (chorizo gallego). The meat from pigs that received a diet with chestnuts and sugar beet pulp (CBP) showed lower thiobarbituric acid values and higher water-holding capacity than meat from pigs fed a conventional diet (C). Significant differences were also observed between both batches in color parameters and fatty acid composition of the meat. In the sensory analysis of chorizo, the sausages manufactured with meat from pigs fed the CBP diet were significantly better rated than those with meat from pigs fed a C diet in appearance, odor, flavor, texture and overall score.

PRACTICAL APPLICATIONS

The inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs during the fattening period allowed us to recover some of the ingredients more traditionally used in the feeding of pigs. This inclusion modifies some parameters of the resulting pork meat quality; (it decreases lipid oxidation and increases water-holding capacity and polyunsaturated fatty acid content) and also improves the sensory properties of any dry-cured product made with this pork meat.

摘要本试验旨在研究猪日粮中添加干栗子和干甜菜浆对猪肉品质和干腌香肠感官特性的影响。饲喂栗子和甜菜浆(CBP)日粮的猪的肉比饲喂常规日粮的猪的肉表现出更低的硫代巴比妥酸值和更高的持水能力(C)。两批猪的肉在颜色参数和脂肪酸组成方面也存在显著差异。在对西班牙辣香肠的感官分析中，CBP饲粮猪肉制成的香肠在外观、气味、风味、质地和总体得分上均显著优于C饲粮猪肉制成的香肠。在育肥期猪的日粮中加入干栗子和干甜菜浆，使我们能够恢复一些传统上用于猪饲料的成分。这改变了猪肉质量的一些参数;(它可以减少脂质氧化，增加保水能力和多不饱和脂肪酸含量)，还可以改善用这种猪肉制成的任何干腌产品的感官特性。

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引用次数: 14

SURVIVAL OF ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS IN FROZEN CHICKEN HAMBURGER 冷冻鸡肉汉堡中大肠杆菌、金黄色葡萄球菌和肠炎沙门氏菌的存活

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00162.x

LETÍCIA SOPEÑA CASARIN, EDUARDO CÉSAR TONDO, MANUELA POLETTO KLEIN, ADRIANO BRANDELLI

ABSTRACT

The survival of food pathogens during frozen storage of chicken hamburgers was evaluated. Hamburgers were contaminated with Escherichia coli (ECHC), Staphylococcus aureus (SAFH) and Salmonella Enteritidis (SE86), separately, and stored at −18C for 28 days. Results demonstrated reductions of 0.63 log₁₀ cfu/g, 0.73 log₁₀ cfu/g and 0.27 log₁₀ most probable number/g in the populations of ECHC, SAFH and SE86, respectively. These microorganisms were also stored at −18C in 0.1% peptone water and presented significantly different reductions (P < 0.05) when compared with frozen hamburgers, suggesting that components of chicken hamburger may exert a cryoprotective effect on microbial cells.

PRACTICAL APPLICATIONS

Even though Brazilian poultry meat industries present high levels of quality control, the presence of bacterial pathogens in hamburgers may occur. In Brazil, chicken hamburgers are frequently commercialized frozen, and it is well established that frozen temperatures are able to avoid microbial growth. However, frozen temperatures can also be able to inactivate part of the bacterial population, and the magnitude of its effect will vary according to the type of food and the process that it was submitted. This study evaluated the survival of Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis in frozen hamburgers, aiming to verify if this process could provide an additional margin of safety to this product.

摘要:研究了鸡肉汉堡冷冻贮藏过程中食品致病菌的存活情况。分别用大肠杆菌(ECHC)、金黄色葡萄球菌(SAFH)和肠炎沙门氏菌(SE86)污染汉堡，在- 18℃保存28天。结果显示，ECHC、SAFH和SE86群体的最可能数量分别降低了0.63 log10 cfu/g、0.73 log10 cfu/g和0.27 log10 cfu/g。与冷冻汉堡相比，这些微生物也在- 18℃的0.1%蛋白胨水中保存，与冷冻汉堡相比有显著不同的减少(P < 0.05)，这表明鸡肉汉堡的成分可能对微生物细胞有冷冻保护作用。尽管巴西家禽肉工业具有高水平的质量控制，但汉堡中可能存在细菌病原体。在巴西，鸡肉汉堡经常被商业化冷冻，冷冻温度可以避免微生物的生长。然而，冷冻温度也可以使部分细菌种群失活，其效果的大小将根据食品的类型和提交过程而变化。本研究评估了冷冻汉堡中大肠杆菌、金黄色葡萄球菌和肠炎沙门氏菌的存活率，旨在验证该工艺是否可以为该产品提供额外的安全边际。

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引用次数: 11

THE EFFECT OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON GROWTH OF LISTERIA IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS 真空和气调包装对虹鳟鱼片中李斯特菌生长的影响

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00161.x

MEHTAP YILMAZ, ZIYA GOKALP CEYLAN, MAHMUT KOCAMAN, MUKERREM KAYA, HATICE YILMAZ

ABSTRACT

Rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 1C were analyzed with respect to properties of microbiological (Listeria monocytogenes, total aerobic mesophilic count, psychrotrophic bacteria and Enterobacteriaceae) and chemical (pH, total volatile bases nitrogen) under air (control), vacuum and modified atmosphere packaging (MAP) with various gas mixture (50% CO₂ : 50% N₂, 80% O₂ : 20% CO₂ and 2.5% O₂ : 7.5% N₂ : 90% CO₂). The minimum L. monocytogenes counts were determined in the samples packaged with MAP, and no significant differences were found among them. It was determined that the effect of different atmosphere conditions and storage time on total aerobic bacteria count, psychrotrophic bacteria count and Enterobacteriaceae count were significantly different (P < 0.01). The maximum total volatile bases nitrogen value was determined from the control group. The effects of atmosphere condition on pH values were significant (P < 0.05).

PRACTICAL APPLICATIONS

Fresh fish are highly susceptible to spoilage due to postmortem microbial growth and biochemical reactions under refrigerated storage conditions. Therefore, the fish-processing industry has been motivated to investigate methods for maintaining products freshness. Modified atmosphere packaging (MAP) has become a useful preservation technique for prolonging the shelf time of perishable products. MAP is capable of inhibiting aerobic and anaerobic microbial growth and can be explained by the growth profiles of aerobes and anaerobes. Despite the advantages of modified atmosphere packaging, caution should be taken since improper handling and or extended storage might pose a public health hazard due to survival microorganisms, such as Listeria monocytogenes. Considering this fact, the establishment of the gas mixtures related to the target product is very important. Thus, the present study was undertaken to determine the effects of air (control), vacuum and MAP with various gas mixtures on microbiological and chemical changes of rainbow trout (Oncorhynchus mykiss) fillets during storage at 4 ± 1C.

摘要:对4±1C保存的虹鳟鱼鱼片在空气(对照)、真空和改良气氛包装(MAP)下(50% CO2: 50% N2、80% O2: 20% CO2和2.5% O2: 7.5% N2: 90% CO2)的微生物特性(单核细胞增李斯特菌、嗜氧中温菌总数、嗜冷菌和肠杆菌科)和化学特性(pH、总挥发性碱基氮)进行了分析。MAP包装样品中单核细胞增生L.菌的最小计数无显著差异。结果表明，不同气氛条件和贮藏时间对好氧细菌总数、心营养细菌总数和肠杆菌科细菌总数的影响差异有统计学意义(P < 0.01)。从对照组中测定最大总挥发性碱氮值。大气条件对pH值的影响显著(P < 0.05)。鲜鱼在冷藏条件下，由于死后微生物的生长和生化反应，极易变质。因此，鱼类加工业一直致力于研究保持产品新鲜度的方法。气调包装(MAP)已成为一种有效延长易腐产品货架时间的保鲜技术。MAP能够抑制好氧和厌氧微生物的生长，这可以用好氧和厌氧微生物的生长曲线来解释。尽管改良空气包装有优点，但应谨慎处理，因为处理不当和/或长时间储存可能由于存活的微生物(如单核细胞增生李斯特菌)而对公众健康构成危害。考虑到这一事实，建立与目标产品相关的气体混合物是非常重要的。因此，本研究旨在确定空气(对照)、真空和MAP(不同气体混合物)对虹鳟鱼鱼片在4±1C贮藏过程中微生物学和化学变化的影响。

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引用次数: 22

A PRACTICAL APPROACH TO PREPARATION AND MEAT PRESERVATION BY REFRIGERATION OR FREEZING OF THE LAND SNAIL (HELIX ASPERSA MÜLLER) 通过冷藏或冷冻蜗牛(helix aspersa mÜller)来制备和保存肉类的实用方法

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00156.x

PEDRO CEREZAL MEZQUITA, PAULA ESCOBAR MADARIAGA, YANINA MARIN SEGOVIA

ABSTRACT

Helix aspersa Müller is one of the few land snails suitable for preparation for human consumption, and constitutes an important potential alternative for mass production of animal protein. High-quality meat obtained from this snail can compete with cattle, swine and poultry because of its comparatively lower production costs of infrastructure, labor and feeding. The objective of the study is to present information on initial processing steps for this product, where mucus (“slime”) is eliminated from the snails. Concentrations of salt and vinegar over periods of time required for elimination of slime after the purging step were determined, permitting uninterrupted continuation of the preparation process before its refrigeration and freezing storage. Optimal slime elimination was achieved by following a statistical design based on a 2³ factorial scheme as a variable response to weight loss, indicating elimination of the slime. The results obtained showed the best concentration of salt to be 7.5% and vinegar 10%, with an immersion time of 45 min. Moreover, some preliminary aspects related to refrigeration and freezing rate process are also delivered.

PRACTICAL APPLICATIONS

The results of this study indicate that there is a practical way to eliminate the Helix aspersa Müller slime in order to obtain a cleaner meat, using acid salt solutions at room temperature with low-cost additives, including common salt and white vinegar, allowing the low- and median-capacity industries to have access to a simple technology in the preliminary operations of the production process. Furthermore, the product obtained could undergo the preservation processes with or without the shell, where the boiling-in-water operation could be included or not. Finally, it could be preserved by refrigeration or freezing.

摘要螺旋螺(Helix aspersa m ller)是为数不多的适于制备供人类食用的陆地蜗牛之一，是大规模生产动物蛋白的重要潜在替代品。从这种蜗牛身上获得的高质量肉类可以与牛、猪和家禽竞争，因为它的基础设施、劳动力和饲养成本相对较低。该研究的目的是提供该产品的初始加工步骤的信息，其中粘液(“粘液”)从蜗牛中去除。在净化步骤后，在清除黏液所需的一段时间内，盐和醋的浓度被确定，允许在其冷藏和冷冻储存之前不间断地继续制备过程。通过遵循基于23因子方案的统计设计来实现最佳的黏液消除，作为体重减轻的变量响应，表明黏液的消除。结果表明，盐的浓度为7.5%，醋的浓度为10%，浸泡时间为45 min。此外，还介绍了与制冷和冷冻速率过程有关的一些初步问题。本研究的结果表明，有一种实用的方法可以消除Helix aspersa m ller黏液，以获得更清洁的肉，使用室温下的酸盐溶液和低成本的添加剂，包括普通盐和白醋，使中低产能行业在生产过程的初步操作中获得一种简单的技术。此外，所获得的产品可以进行有壳或无壳的保存过程，其中可以包括或不包括水中煮沸操作。最后，它可以通过冷藏或冷冻保存。

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引用次数: 4

EFFECT OF ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY 屠场宰前行程和放养对兔肉品质的影响

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00163.x

MASSIMILIANO PETRACCI, MAURIZIO BIANCHI, LUCA VENTURI, MAURO ANDREA CREMONINI, CLAUDIO CAVANI

A study was conducted to determine the effects of journey duration (1 versus 3 h) and lairage time at abattoir (0 versus 5 h) on rabbit meat quality traits. Rabbits transported for 3 h produced meat with significantly higher pH values (P < 0.01), darker (lower L*values, P < 0.01) and less yellow (P < 0.05) color, as well as lower losses during cooking (P < 0.01), than those transported for 1 h. Moreover, animals laired for 5 h yielded meat with more (P < 0.05) yellow color, cooking losses (P < 0.05) and higher shear values (P < 0.01) than rabbits not laired before slaughtering. The nuclear magnetic resonance analysis revealed that these differences (P < 0.05) are mainly related to changes occurring in the distribution of myofibrillar (T21) and extra-myofibrillar (T22) water. In conclusion, this study indicated that journey time and lairage at abattoir may play an important role in determining rabbit meat quality traits. PRACTICAL APPLICATIONS In many previous studies that considered the effect of journey and lairage on rabbit meat quality, animals were stress-induced by extreme conditions of journey and/or lairage that were unlikely to occur during commercial operations. The aim of this study is to establish whether meat quality characteristics are still influenced when journey and lairage times match current commercial production practices. Because processing-plant efficiency depends on product uniformity, it will be interesting to test the potential variability effect of rabbit preslaughter practices on meat quality properties.

摘要本研究旨在确定旅行时间(1 h vs 3 h)和在屠宰场饲养时间(0 h vs 5 h)对兔肉品质性状的影响。与运输1 h的肉兔相比，运输3 h的肉兔的pH值显著升高(P < 0.01)，肉色较深(L*值较低，P < 0.01)，肉色偏黄(P < 0.05)，蒸煮过程中的损失也显著降低(P < 0.01)。产蛋5 h的肉质黄度(P < 0.05)、蒸煮损失(P < 0.05)和剪切值(P < 0.01)均高于未产蛋的肉质。核磁共振分析显示，这些差异(P < 0.05)主要与肌原纤维(T21)和肌原纤维外(T22)水分分布的变化有关。综上所述，旅途时间和饲养时间可能对兔肉品质性状有重要影响。在许多先前的研究中，考虑了旅程和放养对兔肉品质的影响，动物在旅程和/或放养的极端条件下受到压力诱导，这在商业运营中不太可能发生。本研究的目的是确定当旅程和运输时间与当前的商业生产实践相匹配时，肉类品质特征是否仍然受到影响。由于加工厂的效率取决于产品的均匀性，因此测试兔子预笑做法对肉质特性的潜在变异性影响将是有趣的。

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引用次数: 10

RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY 研究笔记:生活在土耳其不同湖泊的桑德尔(sander lucioperca)的化学成分的比较

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00157.x

ABDULLAH ÖKSÜZ, AYGÜL KÜÇÜKGÜLMEZ, ABDULLAH DİLER, MEHMET ÇELİK, ESRA KOYUNCU

ABSTRACT

In the present work, the proximate compositions, minerals and trace element contents of zander (Sander lucioperca) caught from two lakes (Beyşehir Lake and Seyhan Dam Lake) of Turkey were compared. There were significant differences between moisture and lipid contents, although there were no statistically significant differences between crude protein and ash contents. The mineral and trace elements determined were Na, K, Ca, P, Mg, Zn, Cu, Fe, Pb and Se. Although Na and Fe contents of zanders in two different lakes were different from each other (P < 0.01), we found no statistically significant differences in terms of Mg, Ca, P, Cu, Pb, Se, Zn contents (P > 0.01). Among the minerals analyzed, K was the highest followed by P, Ca, Na and Mg. The most abundant trace elements were Zn, Fe, Cu, Se followed by Pb, and these elements were below the limits proposed by Turkish Food Codes for human consumption in the meat of zander.

PRACTICAL APPLICATIONS

This present study includes information about the nutritional value of zander, which lives in the fresh water lakes of our country and of which people are fond and is being exported. The comparison of the proximate, mineral and trace element contents of the same species which are caught in two different lakes has been made. In the scope of human nutrition, in accordance with the minerals which have got much importance, it involves useful information about what the position of this fish is, and whether it contains any risk due to trace elements. Furthermore, concerning this subject, it will also light the way for studies to be made in the future.

摘要本研究比较了土耳其两个湖泊(bey ehir湖和Seyhan Dam湖)中捕获的桑德尔(Sander lucioperca)的近似组成、矿物质和微量元素含量。水分和脂肪含量差异显著，粗蛋白质和粗灰分含量差异无统计学意义。测定的矿物和微量元素有Na、K、Ca、P、Mg、Zn、Cu、Fe、Pb和Se。两湖水体中Na、Fe含量存在差异(P < 0.01)， Mg、Ca、P、Cu、Pb、Se、Zn含量差异无统计学意义(P < 0.01)。在分析的矿物中，钾含量最高，其次是P、Ca、Na和Mg。zander肉中微量元素含量最高的是Zn、Fe、Cu、Se，其次是Pb，这些元素均低于土耳其食品法典规定的人类食用限量。本研究包括了有关生活在我国淡水湖中的桑德尔鱼的营养价值的信息，这种鱼受到人们的喜爱并正在出口。对两个不同湖泊中捕获的同一物种的近似值、矿物质和微量元素含量进行了比较。在人类营养的范围内，根据矿物质的重要性，它涉及到有用的信息，关于这种鱼的位置，以及它是否含有微量元素的风险。此外，对于这一课题，也将为今后的研究指明方向。

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引用次数: 4

QUALITY CHARACTERISTICS OF MEAT FROM WILD RED DEER (CERVUS ELAPHUS L.) HINDS AND STAGS 野生马鹿肉的品质特性母鹿和雄鹿

Journal of Muscle Foods

Pub Date : 2009-09-25 DOI: 10.1111/j.1745-4573.2009.00159.x

T. DASZKIEWICZ, P. JANISZEWSKI, S. WAJDA

ABSTRACT

The objective of the present study was to determine the chemical composition as well as physicochemical and sensory properties of meat (musculus longissimus lumborum) from red deer (Cervus elaphus L.) hinds and stags harvested in forests of north-eastern Poland. Red deer meat was found to have a low fat content and a high content of total protein and water-soluble nitrogen in relation to total nitrogen. The total collagen content of meat was relatively low. Meat from hinds contained larger amounts of the above components (except for collagen). Meat from both hinds and stags had physical properties typical of venison, i.e., a dark color and a low pH level. Meat from hinds was characterized by better water-holding capacity. The relatively high TBARS value indicated lipid susceptibility to oxidation. The analyzed red deer meat had specific, but very good eating attributes (aroma, taste, juiciness, tenderness). Meat from stags was rated higher for taste and shear force.

PRACTICAL APPLICATION

Meat from animals raised under natural conditions has enjoyed a rise in popularity among consumers in recent years. The condition of “naturalness” is met by venison, which at the same time is known for its very high nutritive value and specific, but highly desirable, sensory properties. However, the nutritional and sensory qualities of venison should be analyzed in view of their great variation resulting from the impact of genetic and environmental factors, which remains insufficiently investigated, particularly with regard to wild populations.

摘要:本研究的目的是测定波兰东北部森林中收获的马鹿(Cervus elaphus L.)后肢和雄鹿肉(最长腰肌)的化学成分、理化和感官特性。马鹿肉脂肪含量低，总蛋白质和水溶性氮含量相对于总氮含量较高。肉的总胶原蛋白含量相对较低。鹿肉含有大量的上述成分(胶原蛋白除外)。鹿肉和鹿肉都具有鹿肉的典型物理特性，即深色和低pH值。鹿肉的特点是具有更好的保水能力。较高的TBARS值表明脂质对氧化易感性。分析的马鹿肉具有特定但非常好的食用属性(香气，味道，多汁性，嫩度)。牡鹿肉在口感和剪切力方面的评分更高。近年来，在自然条件下饲养的动物肉在消费者中越来越受欢迎。鹿肉满足了“自然”的条件，同时鹿肉以其非常高的营养价值和特殊的，但非常理想的感官特性而闻名。然而，由于遗传和环境因素的影响，鹿肉的营养和感官品质存在很大差异，因此应该对其进行分析，这方面的研究仍然不够充分，特别是对野生种群的研究。

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引用次数: 62

COMPARISON OF METHODS TO VERIFY END POINT COOKING TEMPERATURE OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS 海峡鲶鱼鱼片终点蒸煮温度验证方法的比较

Journal of Muscle Foods

Pub Date : 2009-06-22 DOI: 10.1111/j.1745-4573.2009.00151.x

OLEKSANDR TOKARSKYY, DOUGLAS L. MARSHALL, M. WES SCHILLING, KENNETH O. WILLEFORD

ABSTRACT

Cooking to 63C for 15 s remains an important step to ensure safe fish for human consumption. Methods for heat process verification have not been validated for channel catfish (Ictalurus punctatus). The present research compared extractable protein quantification, lactate dehydrogenase, acid phosphatase and catalase activity assays for verification of internal cooking temperature of channel catfish fillets. Ground raw catfish fillet samples (fresh and frozen) were cooked to 55, 60, 62, 63, 64 and 66C. Extractable protein, acid phosphatase and catalase activities decreased as internal cooking temperature increased, but lactate dehydrogenase activity remained unchanged. Samples cooked to 63C had extractable protein concentrations between 9.11 and 10.02 mg/g (95% confidence). Catalase was rapidly inactivated between 55 and 60C and may be suitable for identification of severely undercooked product. Acid phosphatase activity was influenced by method of storage (fresh versus frozen). A method based on total extractable protein appeared to be the most promising for determining the end point cooking temperature of catfish.

PRACTICAL APPLICATIONS

The most precise and reliable method to verify maximum cooking temperature attained during heat treatment of catfish fillets was total extractable protein. This finding may be useful for critical control point verification and may be valuable where claims of foodborne illness associated with catfish consumption are being litigated or investigated. To confirm gross undercooking, an easier test would be to measure catalase activity.

摘要:将鱼烹调至63摄氏度，烹调15秒是确保人类食用安全的重要步骤。对槽鱼(Ictalurus punctatus)的热过程验证方法尚未得到验证。本研究比较了可提取蛋白定量、乳酸脱氢酶、酸性磷酸酶和过氧化氢酶活性测定对通道鲶鱼鱼片蒸煮温度的验证。磨碎的生鲶鱼鱼片样本(新鲜的和冷冻的)被煮到55、60、62、63、64和66摄氏度。随着蒸煮温度的升高，可提取蛋白、酸性磷酸酶和过氧化氢酶活性降低，乳酸脱氢酶活性保持不变。样品煮至63℃时，可提取的蛋白质浓度在9.11至10.02 mg/g之间(95%置信度)。过氧化氢酶在55℃至60℃之间迅速失活，可能适用于鉴定严重未煮熟的产品。酸性磷酸酶活性受贮藏方法(新鲜与冷冻)的影响。基于总可提取蛋白的方法是确定鲶鱼最终烹饪温度最有希望的方法。在鲶鱼片热处理过程中，最精确、最可靠的蒸煮温度验证方法是总可提取蛋白。这一发现可能对关键控制点验证有用，并且在与食用鲶鱼有关的食源性疾病索赔被起诉或调查时可能有价值。要确认完全未煮熟，一个更简单的测试是测量过氧化氢酶的活性。

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引用次数: 5