Quality of Yellowtail Meat Stored at 3° ?? -3°C
نویسندگان
چکیده
منابع مشابه
Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
The objectives of the present study were: (a) to evaluate the aroma evolution of raw lamb packaged in multi-layer coating film and stored at 4 ± 1 °C, with respect to storage time and (b) to investigate whether specific aldehyde ratios could serve as markers of lamb meat freshness and degree of oxidation. Volatile compounds were determined using headspace solid phase microextraction coupled to ...
متن کاملMicrobial and sensory quality changes in refrigerated minced goat meat stored under vacuum and in air
Goat mince was packed and stored at 4 18C. Mince was analysed physico-chemically and microbiologically at intervals 0, 3, 7, 10, 21 and 28 days for packs stored aerobically and 7, 14, 21, 28 and 40 days for vacuum packs. Although the initial pH of mince was 6.5, meat pH and extract release volume declined during vacuum storage. The microbial pro®le of aerobically stored mince was signi®cantly h...
متن کاملFate of Staphylococcus aureus on Vacuum-Packaged Ready-to-Eat Meat Products Stored at 218C
The U.S. Department of Agriculture has established standards for the composition and shelf stability of various readyto-eat meat products. These standards may include product pH, moisture:protein ratio, and water activity (aw) values. It is unclear how closely these standards are based on the potential for pathogen growth or toxin production. Because the vacuum packaging used on most ready-to-e...
متن کاملEffect of NaCl on protein and lipid oxidation in frozen yellowtail meat.
Protein carbonyl (PC) and malonaldehyde (MA) contents and protein extractability (PE) in yellowtail meat containing NaCl stored at -20 degrees C for 20 weeks were analyzed. Although the PC and MA contents increased in all samples, the PE value decreased in the samples containing NaCl. After 20 weeks of storage, the protein (approximately 97.4 kDa) disappeared in the samples containing NaCl.
متن کاملModelling Meat Quality Attributes
Recent meat demand models incorporate demand functions for cuts of meat rather than whole carcasses. However, parameters for “meat quality” are seldom included in such models. Modelling difficulty arises as meat cuts are heterogeneous in their quality attributes. Meat quality may be assessed by measurement of attributes including tenderness, juiciness and flavour. Cooking method and cooking tim...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1987
ISSN: 0021-5392,1349-998X
DOI: 10.2331/suisan.53.165