Myoglobin oxidative state affects internal cooked color development in ground beef patties

被引：36
|
作者：
Warren, KE
Hunt, MC
Kropf, DH
机构：
[1] KANSAS STATE UNIV,DEPT ANIM SCI & IND,MANHATTAN,KS 66506
[2] TYSON FOODS INC,SPRINGDALE,AR 72764
来源：
JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 03期
关键词：
ground beef; oxidative state; cookery; internal color; metmyoglobin;
D O I：
10.1111/j.1365-2621.1996.tb13145.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55 degrees C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/purplish-red for NRM, purplish-red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM-no treatment and reduced, and PMB-reduced were more red (P<0.05) than those of NRM-oxidized and PMB-no treatment and oxidized. Cooked colors of PMB-reduced and NRM-no treatment were similar (P>0.05), and those of NRM-oxidized and PMB-no treatment were similar (P>0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.
引用
收藏
页码：513 / &
页数：4
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