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Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat.
- Source :
-
Innovative Food Science & Emerging Technologies . Dec2014, Vol. 26, p341-346. 6p. - Publication Year :
- 2014
-
Abstract
- In the present work, changes in lipid and protein oxidation, non-heme iron (NHI) content, color and texture parameters during refrigerated storage (7 days/4 °C) of ohmically (OH) and water bath (WB)-cooked pork meat were studied. A significant effect of refrigerated storage duration and cooking method on color, texture, lipid oxidation and carbonyl content was detected for OH-cooked and WB-cooked meat. The OH-cooked meat had better color appearance, lipid oxidative stability, slightly enhanced hardness and protein oxidation levels during 7 days of storage having lower values of TBARS, center lightness ( L ⁎ ), center/surface brownness ( b ⁎ ) and free thiol groups; however, there were higher values of center/surface redness ( a ⁎ ), non-heme iron, protein carbonyl and hardness compared to those from WB-cooked meat. Industrial relevance The conventional cooking protocols always result in quality deteriorations and reduced shelf-life in meat products due to longer cooking times. In this study, the ohmically-cooked meat showed comparable or improved oxidation levels, color appearance and texture attributes during 7 days of refrigerated storage. From an anti-oxidation perspective, the available data are provided for the application of ohmic cooking in Chinese commercial productions of cooked meat with high quality requirements that could be established. [ABSTRACT FROM AUTHOR]
- Subjects :
- *REFRIGERATED storage
*PORK industry
*MEAT quality
*IRON content of food
*LIPIDS
Subjects
Details
- Language :
- English
- ISSN :
- 14668564
- Volume :
- 26
- Database :
- Academic Search Index
- Journal :
- Innovative Food Science & Emerging Technologies
- Publication Type :
- Academic Journal
- Accession number :
- 99919227
- Full Text :
- https://doi.org/10.1016/j.ifset.2014.06.009