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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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2018, Vol. 32 
