Effects of Different Intermittent Microwave Thawing Methods on the Quality Characteristics and Lipid Oxidation of Yak Meat

被引：0
|
作者：
Zhang S. [1 ]
Yang S. [2 ]
Wang X. [3 ]
Chen L. [1 ]
机构：
[1] College of Food Science and Technology, Southwest Minzu University, Chengdu
[2] Aba Vocational College, Aba
[3] Sichuan Food Inspection and Research Institute, Chengdu
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 12期
关键词：
fat oxidation; intermittent microwave thawing; physical and chemical properties; yak meat;
D O I：
10.13386/j.issn1002-0306.2023070044
中图分类号：
学科分类号：
摘要：
In order to improve the effect of microwave thawing on yak meat quality, this paper mainly adopted four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxide-value (POV), superoxide dismutase (SOD), total volatile base nitrogen (TVB-N), thiobarbituric acid reactants (TBARS). The results showed that the thawing loss of yak meat in mode 1 (heat 10 s and stop10 s as a cycle) was less, higher protein and fat content among the several thawing methods, and the hardness, viscosity and chewiness of yak meat were the smallest, which dates were 2612.115 g, 1771.18 N and 878.63 mJ respectively, with a shear force of 69.59 N and pH of 5.9. At the same time, the freshness preservation effect was better. Compared with room temperature thawing, the mode 1 reduced the degree of fat oxidation of yak meat, its POV and TBARS were 9.45 mmol/kg and 0.36 mg/kg respectively. But there was no significant data difference between SOD activity and TVB-N and other thawing methods (P>0.05). Therefore, choosing the mode 1 to thaw, which could greatly reduce the damage of yak meat caused by thawing in terms of basic quality. © The Author(s) 2024.
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页码：38 / 46
页数：8
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