Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo
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引用次数: 0
摘要
本研究评估了干湿老化 35 天对宰杀母羊的肉的各种理化、色度、氧化、挥发和感官属性的影响。干陈肉的持水量从第 28 天开始增加,明显高于湿陈肉。DA肉的蒸煮损耗降低,低于WA肉。在老化过程中,DA 肉的华氏布拉兹勒剪切力增加,而 WA 肉的华氏布拉兹勒剪切力下降。DA肉的氧化产物浓度较高可能是由于暴露于氧气所致。DA 肉中的一些醛和酮在第 7 天达到峰值,超过了 WA 肉的水平。在第 14 天和第 21 天,人们对 DA 肉的总体好感度较高,但从第 14 天到第 35 天,人们对 DA 肉的好感度有所下降,这与戊醛含量增加有关。干法老化比湿法老化更能提高淘汰母羊肉的可接受性,但老化时间要短(14 天)。
Enhancement of culled ewes’ meat quality: Effects of aging method and time
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28 and was significantly higher than wet-aged (WA) meat. Cooking loss of DA meat decreased, and it was lower than that of WA meat. Warner Bratzler shear force increased in DA meat but decreased in WA meat during aging. Higher oxidation product concentration in DA meat likely results from oxygen exposure. Some aldehydes and ketones peaked at day 7 in DA meat, surpassing levels in WA meat. Overall liking scores favored DA meat at day 14 and 21 but declined from day 14 to 35, coinciding with increased pentanal content. Dry aging could improve the acceptability of culled ewes' meat more than wet aging, but in short aging time (14 days).
期刊介绍:
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.