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| Effect of Antioxidant Treatment on Texture Characteristics of Air-Dried Meat during Storage |
| GAO Aiwu1, ZHAO Jiao1, LI Limin1, YANG Xiaoqing1, WANG Hairong2, YANG Jinli2, SHI Caixia2 |
| 1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010010, China; 2.College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010010, China |
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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.
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WANG Yawen, JIA Xiaolei, HE Jiaxin, LIU Yuling, PAN Jinfeng, DONG Xiuping, HAN Ge, WANG Huihui, WANG Mingwei, LI Shengjie. Simultaneous and Rapid Measurement of Moisture and Fat Contents in Chilled Pork Based on Hyperspectral Imaging Technology[J]. Meat Research, 2026, 40(5): 65-72. |
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2018, Vol. 32 
