Effect of Storage Temperature on the Quality of Minced Beef with Different Fat Content and Their Water Migration
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Abstract:
In order to investigate the effect of storage temperature on the quality of minced beef with different fat content and their water migration, 0%, 10%, 20% butter were added to the minced beef and then packed in trays. The samples were stored at 2 ℃ and -1.5 ℃, respectively. The microbial, physical and chemical properties were detected on the 0, 3rd, 6th, 9th and 12th day of storage. The total number of colonies and the number of psychrophilic bacteria of the 20% tallow group were more than 6.00 log(cfu/g) on the 6th day of storage, which was the highest value among the treatment groups. On the 12th day of storage, the TVB-N value was lower than 25 mg/100 g (the maximum value stipulated by national standards of). Meanwhile, the TVB-N value in the refrigerated group ranged from 25.34 to 25.81 mg/100 g, exceeding the limit of national standards. The addition amount of fat had a significant effect on the value of TBARS. The order of TBARS value was as follow: 20% butter >10% butter >no butter. LF-NMR was used to evaluate water migration. It was found that the content of T22 in ice temperature storage group changed little, while that of T23 increased. The non-flowable water content (P22) decreased and the free water content (P23) increases first and then decreases. Temperature had a significant effect on water migration. The results showed that storage temperature affected the physical properties of minced beef and their water migration. Ice temperature storage can inhibit microbial growth and this technology can improve the physical and chemical stability of the product. Meanwhile, the addition amount of fat had no significant effect on microbial properties and water migration of minced beef. However, it can increase the level of lipid oxidation. As a result, the lightness (L*) and yellowness (b*) increased, while redness (a*) decreased. This study can provide theoretical guidance and scientific basis for the formula of minced beef and their storage.
