Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat |
| |
Authors: | Rhee K S Myers C E |
| |
Affiliation: | Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA. |
| |
Abstract: | Plain meat loaf and chili (a seasoned product) prepared with vacuum-packaged/frozen-and-thawed ground goat meat were aerobically refrigerated for 0, 3, or 6 days. The 2-thiobarbituric acid-reactive substances (TBARS) content of the plain loaf increased ~3200 and ~4200% after 3 and 6 days, respectively, while peroxide value (PV) increased 250 and 430%. The corresponding increases for chili were much smaller (29 and 79% for TBARS and 90 and 47% for PV), most likely due to antioxidative effects of culinary non-meat ingredients used in chili preparation. Trained sensory panel evaluations of plain loaf samples showed that "cooked goat meat/brothy" aromatic (associated with freshly cooked goat meat) intensity decreased (P<0.05) 3% in plain loaf samples stored for 6 days, while "cardboard" aromatic (associated with oxidized cooked meat) intensity increased (P<0.05) 31%. "Cardboard" scores correlated (P<0.05) with both TBARS and PV, but the correlation was higher with TBARS. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|