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| Quality Changes of Low-Temperature Cooked Chinese Large Meatball (Shizitou) during Chilled Storage |
| ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele |
| 1.State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China; 2.College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China |
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Abstract In order to study the quality changes of Chinese large meatballs (a traditional braised dish in China, known in Chinese as Shizitou) during storage and to evaluate its suitability for industrial processing, changes in sensory evaluation, texture profile, thiobarbituric acid reactive substances (TBARs) value, protein carbonyl content and total volatile basic nitrogen (TVB-N) content were determined during chilled storage of low-temperature cooked Shizitou, and high-throughput sequencing technique was employed to analyze changes in microbial diversity and community structure. The sensory evaluation score of Shizitou decreased during storage at 4 ℃; color became darker and intrinsic ?avor gradually became weaker. In addition, the hardness signi?cantly increased, tenderness dropped, and cohesiveness decreased slightly. On the other hand, the elasticity and chewiness did not obviously change. TBARs value, carbonyl and TVB-N contents showed a gradual increase with storage time. High-throughput sequencing analysis showed that the microbial ?ora changed obviously, and microbial diversity initially increased and then decreased. Clostridium and Paenibacillus were the dominant strains at the end of storage.
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2020, Vol. 34 
