冷藏对鹿肉色泽的影响。

Q4 Agricultural and Biological Sciences

Polish Journal of Natural Sciences Pub Date : 2009-12-01 DOI:10.2478/V10020-009-0025-7

T. Żmijewski, A. Kwiatkowska, M. Cierach

{"title":"冷藏对鹿肉色泽的影响。","authors":"T. Żmijewski, A. Kwiatkowska, M. Cierach","doi":"10.2478/V10020-009-0025-7","DOIUrl":null,"url":null,"abstract":"The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.","PeriodicalId":39364,"journal":{"name":"Polish Journal of Natural Sciences","volume":"24 1","pages":"263-270"},"PeriodicalIF":0.0000,"publicationDate":"2009-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"The effect of cold storage on the color of venison.\",\"authors\":\"T. Żmijewski, A. Kwiatkowska, M. Cierach\",\"doi\":\"10.2478/V10020-009-0025-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.\",\"PeriodicalId\":39364,\"journal\":{\"name\":\"Polish Journal of Natural Sciences\",\"volume\":\"24 1\",\"pages\":\"263-270\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2009-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Polish Journal of Natural Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2478/V10020-009-0025-7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Natural Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2478/V10020-009-0025-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 3

摘要

本研究的目的是评价未包装和真空包装的鹿肉在储存过程中的颜色。评估真空包装样品在72、144、216、288和360 h后的颜色参数L*、a*和b*，以及未包装样品在72、144和216 h后的颜色参数。与鲜肉的颜色相比，确定颜色的总变化ΔE*。结果表明，储存未包装的鹿肉对颜色有不利影响，使其颜色更深，呈灰色。在储存144和216 h时，观察到最显著的变化。真空包装的鹿肉最大限度地减少了颜色的变化，并有长达15天的长期稳定效果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The effect of cold storage on the color of venison.

The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Polish Journal of Natural Sciences Agricultural and Biological Sciences-Agricultural and Biological Sciences (all)

CiteScore

0.60

自引率

0.00%

发文量