Abstract：Samples of air-dried mutton were treated with 2.0 g/L chitosan coating containing 1.0 g/L acetic acid and 0.5 g/L tea polyphenols, vacuum packaged, and stored at 4 or ?20 ℃ for up to 120 days. Untreated samples were used as a control. pH value, moisture content and texture profile analysis (TPA) parameters were measured during the storage period. The results indicated that moisture content in the treatment group was maintained at about 22% over the storage time. The antioxidant treatment significantly prevented the increase in hardness and chewiness (P < 0.05), and maintained a proper level of cohesiveness. However, gumminess and springiness were not significantly affected by the antioxidant treatment. The antioxidant treatment could significantly reduce peroxide value (P < 0.05) and 2-thiobarbituric acid (TBA) value during storage at 4 ℃ (P < 0.05). In conclusion, the antioxidant coating could effectively maintain the moisture content and texture of air-dried meat, had a pronounced inhibitory effect on fat oxidation in air-dried meat.
高爱武，赵 娇，李立敏，杨晓清，王海荣，杨金丽，石彩霞. 抗氧化处理对风干肉贮藏期间质构特性的影响[J]. 肉类研究, 2018, 32(11): 30-35.
GAO Aiwu, ZHAO Jiao, LI Limin, YANG Xiaoqing, WANG Hairong, YANG Jinli, SHI Caixia. Effect of Antioxidant Treatment on Texture Characteristics of Air-Dried Meat during Storage. Meat Research, 2018, 32(11): 30-35.
2018, Vol. 32 
