A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging
| Autor: | Sepideh Alasvand Zarasvand, Mahdi Kadivar, Mahmoud Aminlari, Shahram Shekarforoush |
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| Rok vydání: | 2012 |
| Předmět: |
chemistry.chemical_classification
Chemistry General Chemical Engineering food and beverages General Chemistry Industrial and Manufacturing Engineering Biochemistry Emulsion Ultrastructure Red meat Food science Water holding Protein solubility Longissimus dorsi Food Science Low sodium Polyunsaturated fatty acid |
| Zdroj: | CyTA - Journal of Food. 10:201-209 |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2011.631221 |
| Popis: | Ostrich meat has received considerable attention in recent years due to its low fat, low sodium and collagen, and high polyunsaturated fatty acids and iron. It is recommended as an alternative to other types of red meat. In this study, functional characteristics of ostrich meat (M. iliofibularis) and beef (M. longissimus dorsi) during storage at 4°C for different lengths of time post-mortem were determined and compared. Significant decrease in Warner-Bratzler shear force in both meat types occurred during storage. Lightness (L*) of the two muscles decreased while redness (a*) and yellowness (b*) increased. The pH significantly decreased whereas buffering, emulsion, foaming and water holding capacities and emulsion stability, protein solubility increased during seven days postmortem. Aging had no effect on cooking loss. In conclusion, the results of this study showed that ostrich meat has superior functional properties in comparison to beef and these properties are more preserved than beef during aging. |
| Databáze: | OpenAIRE |
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