| Literature DB >> 31108729 |
Kevin Kantono1, Nazimah Hamid2, Indrawati Oey3, Shu Wang1, Yun Xu1, Qianli Ma1, Farnaz Faridnia3, Mustafa Farouk4.
Abstract
This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.Entities:
Keywords: Fatty acid; Lipid oxidation; Meat colour; Pulsed electric fields; Temporal dominance of sensations; Tenderness
Year: 2019 PMID： 31108729 DOI： 10.1016/j.foodres.2019.03.020
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475