Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere
作者:
SYOU‐YU HWANG,
JANE A. BOWERS,
D.H. KROPF,
期刊:
Journal of Food Science
(WILEY Available online 1990)
卷期:
Volume 55,
issue 1
页码: 26-29
ISSN:0022-1147
年代: 1990
DOI:10.1111/j.1365-2621.1990.tb06009.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTCooked beef loin slices were packaged with (1) vacuum, (2) 80% N2and 20% CO2gas mixture, or (3) air and stored at ‐20°C for 11 wk. Modified packaging of cooked beef improved flavor and odor. After storage and reheating, flavor and aroma of samples in vacuum and N2/CO2packages were more meaty, less warmed‐over, less cardboardy, and less oxidized and had lower TBA, less hexanal, and less pentanal than those in air‐containing packages. Textural properties of beef were unaffected by packaging treatments. Vacuum‐packaged beef slices had higher HunterLab a values than those in N2/CO2and air
点击下载:
PDF
(619KB)
返 回