肉用食用油腌制短期保鲜

Meat Research Pub Date : 2022-06-30 DOI:10.55002/mr.2.3.22
A. Das, Mahmodi Hashem, M. Azad, Md. Mizanur Rahman
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引用次数: 6

摘要

本试验旨在评价添加大豆、芥菜和亚麻籽油的肉用生肉在4±1℃冷藏条件下的品质和保质期。肉类样品分为T0 =(对照组)、T1=(1%大豆油)、T2=(1%芥菜油)、T3=(1%亚麻籽油)4个批次。在0、7和14天后,对样品进行理化特性(pH值、持水量)、氧化稳定性(TBARS)、感官特性(颜色)和微生物计数(TVC、TCC和TYMC)以及近似分析(DM、EE、CP、Ash)的测试。与对照样品相比,添加油脂对其理化特性、氧化稳定性、微生物学和感官品质均有显著影响(P<0.05)。在整个贮藏过程中,T1、T2和T3批次的pH值和持水量均显著低于对照组(P<0.05)。在各处理批次中,芥菜油(T2)贮藏期间TBARS值极显著降低(P<0.01)。T2处理在贮藏期内的活菌数、大肠菌群数和酵母菌数均较低。T0样品的颜色远远优于其他处理。T2组最喜欢好的气味,而对照组最不喜欢。根据本研究的结果,可以得出结论,芥末油可以用于肉类腌制和保存,延长储存肉类的保质期,而不是大豆和亚麻籽油。通过对不同油脂腌制方式的对比研究,认为芥菜油可用于肉用生肉的冷藏保鲜。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Edible oil marination in broiler meat for short term preservation
The aim of this study was to evaluate the quality and shelf life of raw broiler meat incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC. Meat samples were divided into four different batches i.e. T0 = (Control group), T1= (1% Soybean oil), T2= (1% mustard oil), T3= (1% flax seed oil). After 0, 7 and 14 days of storage, the samples were tested for physicochemical characteristics (pH, water holding capacity), oxidative stability (TBARS), sensory properties (color) and microbiological counts (TVC, TCC, and TYMC), proximate analysis (DM, EE, CP, Ash). When compared to control samples, the addition of oils had a significant (P<0.05) effect on physicochemical characteristics, oxidative stability, microbiological and sensory quality. During the whole storage process, the pH and water holding capacity in batches of T1 , T2 and T3 were considerably lower (P<0.05) than in the control group. Among all the treatment batches, the mustard oil (T2 ) had significantly lower (P<0.01) TBARS values during storage. The T2 treatment showed comparatively lower values of viable count, coliform count and yeast-mold count throughout the storage period. The color of the T0 sample was far superior than other treatments. The T2 treatment had the most preferred good odor, whereas the control group had the least. Based on the findings of this study, it is possible to conclude that mustard oil may be used for meat marination and preservation and extending the shelf life of stored meat rather than soybean and flax seed oil. According to the findings of this comparative study of different types of oil marination, mustard oil could be used in the preservation of raw broiler meat at refrigerated storage.
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