Abstract
In this study, color, cooking loss, water holding capacity, water-loss rate, pH value, amino acid and fatty acid composition of raw meat were investigated during storage （0, 1, 2, 4, 8 weeks） at -18 ℃. The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased, and water holding capacity of meat decreased with the increasing storage time （P<0.05）. The contents of lysine, alanine and cysteine increased with the increasing storage time. The amounts of saturated fatty acids increased obviously, while polyunsaturated fatty acids contents decreased with the increasing storage time. Therefore, although frozen storage is an ideal method for meat storage. However, the nutritive value of raw meat will change, leading to the decline of meat quality.
Publication Date
6-28-2021
First Page
150
Last Page
154
DOI
10.13652/j.issn.1003-5788.2021.06.025
Recommended Citation
Yun-kai, GUO; Li-gang, YU; Yu-kun, YANG; Cai-xia, GUO; and Mei-ping, LI
(2021)
"Effect of frozen storage time on the physicochemical property of different type of raw meat,"
Food and Machinery: Vol. 37:
Iss.
6, Article 25.
DOI: 10.13652/j.issn.1003-5788.2021.06.025
Available at:
https://www.ifoodmm.cn/journal/vol37/iss6/25
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