RESTRUCTURED REINDEER STEAK QUALITY AS AFFECTED BY ANTIOXIDANTS AND FROZEN STORAGE

被引：1
|
作者：
SWANSON, RB [1 ]
PENFIELD, MP [1 ]
DORKO, CL [1 ]
BARON, RF [1 ]
机构：
[1] UNIV TENNESSEE,DEPT FOOD SCI & TECHNOL,KNOXVILLE,TN 37901
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期
关键词：
REINDEER; COLOR; ANTIOXIDANTS; FLAVOR; OFF-FLAVORS;
D O I：
10.1111/j.1365-2621.1994.tb08111.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Restructured steaks were fabricated from forequarter muscles from field-slaughtered Alaskan reindeer. Steaks were formulated with an antioxidant (1:1 mixture of BHA and TBHQ with a propylene glycol carrier) at 0.00, 0.01 and 0.02% of the fat and 0.5% salt. Steaks were flash-frozen, vacuum-packaged and stored at -18 degrees C. Instrumental and sensory testing was conducted after storage (2, 6, 10, 14, 18, 22 wk). Minimal effects occurred on moistness, greasiness, softness and chewiness. Gamy flavor intensity decreased and off-flavor intensity fluctuated with storage and antioxidant. Effects of antioxidants on color were not notable. Use of the antioxidant system is not justified by any oxidative or color effects. Frozen storage was not detrimental to restructured steak quality.
引用
收藏
页码：716 / 719
页数：4
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