Study on the change of texture characteristics of water buffalo meat during low temperature storage

Authors

LI Chunyou, Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China; College of Food Science and Engineering, Huazhong Agricultural University, Wuhan, Hubei 4
FU Chunting, Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
YIN Chaomin, Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
XU Jinrong, Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
HUANG Chengdu, Department of Food Science and Engineering, School of Biology and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
JIN Guofeng, College of Food Science and Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, China

Abstract

The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis. Moreover, the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed. The results indicated that the hardness, elasticity, chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time, but the cohesiveness of buffalo meat was increasing. During cryopreservation, there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity, adhesiveness, and chewiness (P＜0.05), but no significant correlation between the cohesiveness of buffalo meat and others index was found (P＞0.05). Under the control of three kinds of low temperature storage conditions, the texture characteristics of frozen buffalo meat at -60 ℃ were relatively slow, and the fresh-keeping effect was better than the storage at 4 ℃ and -18 ℃.

Publication Date

10-28-2019

First Page

88

Last Page

92

DOI

10.13652/j.issn.1003-5788.2019.10.017

Recommended Citation

Chunyou, LI; Chunting, FU; Chaomin, YIN; Jinrong, XU; Chengdu, HUANG; and Guofeng, JIN (2019) "Study on the change of texture characteristics of water buffalo meat during low temperature storage," Food and Machinery: Vol. 35: Iss. 10, Article 17.
DOI: 10.13652/j.issn.1003-5788.2019.10.017
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/17

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