Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage

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成果类型：

期刊论文

作者：

Sun, Shuguo;Zhao, Juanhong;Luo, Zhang;Lin, Qinlu;Luo, Feijun;...

通讯作者：

Yang, Tao

作者机构：

[Luo, Feijun; Yang, Tao; Zhao, Juanhong; Sun, Shuguo; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha Engn Res Ctr Food Storage & Preservat,Hu, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.

[Luo, Zhang] Tibet Agr & Anim Husb Univ, Coll Food Sci, Lingzhi 860000, Tibet, Peoples R China.

[Luo, Feijun] Univ Cambridge, Addenbrookes Hosp, Dept Pathol, Cambridge, England.

通讯机构：

[Yang, Tao] C

Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha Engn Res Ctr Food Storage & Preservat,Hu, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Yak meat;Deterioration index;Volatile compounds;Headspace solid-phase microextraction

期刊：

Journal of Food Science and Technology

ISSN：

0022-1155

年：

2020

卷：

期：

页码：

1351-1361

DOI：

10.1007/s13197-019-04169-8

基金类别：

This study was supported by the State Key Research and Development Plan “Modern Food Processing and Food Storage and Transportation Technology and Equipment” (2018YFD0400102), the Key Scientific Research Projects of the Tibet Autonomous Region of China (Project Code No: XZ201901NA04), China Central Finance Supports the Development of Local Universities in Tibet: R&D and Demonstration of Key Technologies for Farming and Animal Processing (503118004), the Key Research and Develop Plan Project of Hunan Province (2017SK2190), and the Science and Technology Innovation Platform and Talent Project of Hunan Province (2017TP1021).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 degrees C) and controlled freezing-point (- 2 degrees C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of storage at 0 degrees C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2 degrees C, the TVB-N did not exceed 15 mg/100 g until 24 days. Compared with storage at 0 degrees C, the samples stored at - 2 degrees C had a slower rate of...

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Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage

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