The changes of beef lipid contents on Cook-Chill System
2001 Volume 12 Issue 2 Pages 134-140
Details
2001 Volume 12 Issue 2 Pages 134-140
We experimented on the changes of round beef and plate of beef of cook-chill system.
The samples were prepared for five conditions, i. e.(1) Craw meat, (2) heated meat (steamed), (3) chilled storage for three days after heating, (4) chilled storage for fivedays after heating, and (5) reheated after chilled storage for five days.
After we differentiated the neutral lipid and the phospholipid from extracted lipid of the each samples, we measured the composition of fatty acid and peroxide value (POV) in each lipid. We also conducted each sensory tests of heated meat and re-heated meat after chilled storage for five days.
We obtained the following results:
1. The ratio of phospholipid in the total lipid was 8.29 (±0.53)% for round of beef, and 2.84 (±0.71)% for the plate of beef.
2. The ratio of polyunsaturated fatty acid of round beef was greater than that of the plate of beef. The total lipid and the neutral lipid had the same lipid composition. But the amount of phospholipid in C14:0, C16:0, C16: 1, and C18: 1 was less than that in C18: 2, C20: 4.
3. The chilled storage or re-heated changed the lipid composition of phospholipid.
The content of polyunsaturated fatty acid decreased, while those of saturated fatty acid and monovalent unsaturated fatty acid increased.
4. The values of POV was increased by chilled storage, but this was decreased by reheated. The change of phospholipid was significant comparing to that of neutral lipid.
5. The result of sensory tests showed that the sample which was reheated after the chilled storage for five days had a lower evaluation score than that of immediately after heated. It also showed that the sample of vacuum packed did not have a lower evaluation score during the chilled storage.
