ヤギ肉の肉質に及ぼす抗凍結剤と凍結時間の影響

DOI Web Site

書誌事項

タイトル別名
  • Effect of Cryoprotectant and Freezing Time on the Quality of Goat Meat

この論文をさがす

抄録

The experiment was conducted to find out the effects of cryoprotectants and freezing time on the quality of Black Bengal goat meat. For this purpose 5 samples were taken as a meat block (sample A), mince meat (sample B, considered as control), mince meat with 4% sucrose plus 0.3% polyphosphate (sample C), mince meat with 4% sorbitol plus 0.3% polyphosphate (sample D) and mince meat with 4% sucrose plus 4% sorbitol plus 0.3% polyphosphate (sample E) . Samples were kept at -20°C for 80 days and analyzed on every 20 days of interval. Moisture (P<0.01), protein (P<0.05) and lipid of all the samples decreased gradually with the elapse of storage time. No significant change occurred in organoleptic characteristics and sensory properties. The pH value initially decreased and then increased during the storage period. The TVN (Total Volatile Nitrogen) and expressible moisture values were significantly increased (P<0.01) and the protein solubility percentage was significantly decreased (P<0.01) during the storage period. Sample E was found to be the best, followed by sample D, C, A and B, respectively. Sorbitol and sucrose in combination was found as the best cryoprotectant for preserving meat quality of goat under refrigerated conditions.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ