Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle

被引：4
|
作者：
de Lima, Loise Caroline Santos [1 ]
Salim, Ana Paula Amaral de Alcantara [2 ]
Trezze, Isabelle [2 ]
Ferreira, Micheli da Silva [2 ]
Monteiro, Maria Lucia Guerra [1 ,3 ]
Mano, Sergio Borges [2 ]
Conte-Junior, Carlos Adam [1 ,2 ,3 ,4 ,5 ,6 ]
机构：
[1] Fed Univ Rio Janeiro, Chem Inst, Grad Program Food Sci PPGCAL, BR-21941909 Rio De Janeiro, RJ, Brazil
[2] Fluminense Fed Univ UFF, Fac Vet Med, Dept Food Technol, BR-24220000 Niteroi, RJ, Brazil
[3] Fed Univ Rio Janeiro, Ctr Food Anal NAL, Technol Dev Support Lab LADETEC, BR-21941598 Rio De Janeiro, RJ, Brazil
[4] Fed Univ Rio Janeiro, Chem Inst, Grad Program Chem PGQu, BR-21941909 Rio De Janeiro, RJ, Brazil
[5] Fed Univ Rio Janeiro UFRJ, Dept Biochem, Lab Adv Anal Biochem & Mol Biol LAABBM, Cidade Univ, BR-21941909 Rio De Janeiro, RJ, Brazil
[6] Oswaldo Cruz Fdn FIOCRUZ, Natl Inst Hlth Qual Control, Grad Program Sanit Surveillance PPGVS, BR-21040900 Rio De Janeiro, RJ, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2024年 / 59卷 / 03期
关键词：
Bos indicus; instrumental colour; lipid oxidation; meat sonication; metmyoglobin-reducing activity; protein oxidation; BEEF; MEAT; MYOGLOBIN; SEMITENDINOSUS; QUALITY; SYSTEMS; STORAGE; SHEAR;
D O I：
10.1111/ijfs.16376
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research aimed to evaluate the influence of different high-intensity ultrasound (HIU) levels (control: 0; low: 276.36; moderate: 422.67; and high: 747.79 W cm(-2)) and stored in aerobic conditions for 7 days at 4 +/- 1 degrees C on instrumental colour, metmyoglobin reducing activity (MRA), oxidative stability and texture of Longissimus lumborum (LL) from Nellore (Bos indicus) cattle. HIU moderate level samples exhibited higher (P < 0.05) lipid and protein oxidation, whereas high level showed higher MRA than control, low and moderate level counterparts. An increase (P < 0.05) of hue angle, MRA, lipid, and protein oxidation during refrigerated storage. Overall, the HIU levels did not influence pH, colour, texture, lipid, and protein oxidation, whereas HIU high level (HIU-HL) improved the MRA contributing to beef colour stability.
引用
收藏
页码：1990 / 2002
页数：13
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