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  • Influence of frying on the SAR and DIF residues in beef and meat quality.

    Author(s) : Yao YaoBi XiaoTongZhao RuiWang QianYan ShiJie

    Author Affiliation : College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384, China.

    Journal article : Storage and Process 2018 Vol.18 No.2 pp.61-65, 73 ref.16

    Abstract : The beefbeefSubject Category: Commodities and Products
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    was minced and added with 0.4 mL 10 µg/mL SAR and DIF mixed standard solutions per 5 g, and then made into 10 g meatballs, fried at 140°C, 160°C and 180°C, respectively. While beef balls (not fried) with 0.4 mL distilled water added to 5 g beef as control. The effects of different fryingfryingSubject Category: Techniques, Methodologies and Equipment
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    temperatures on the quality of beef and the elimination of the residues of SAR and DIF were studied. The results indicated that with the increase of frying temperature, the water contentwater contentSubject Category: Properties
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    and water activitywater activitySubject Category: Properties
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    decreased significantly, but crude protein and ash contents increased. The pHphSubject Category: Properties
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    and TBARS of fried beef samples were higher than fresh beef, while pH values showed a downward trend at different frying temperature. The contents of SAR and DIF lowered after frying; the degradation rate of SAR was significantly higher than that of DIF. Therefore, the beef ball fried at 180°C had the best quality and the lowest SAR and DIF residues.

    ISSN : 1009-6221

    URL : http://www.bxyjg.com

    Record Number : 20183140711

    Publisher : National Engineering Technology Research Center for Preservation of Agricultural Products

    Location of publication : Tianjin

    Country of publication : China

    Language of text : Chinese

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : beefbeefSubject Category: Commodities and Products
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    , fryingfryingSubject Category: Techniques, Methodologies and Equipment
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    , meatmeatSubject Category: Commodities and Products
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    , meat qualitymeat qualitySubject Category: Properties
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    , pHphSubject Category: Properties
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    , water activitywater activitySubject Category: Properties
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    , water contentwater contentSubject Category: Properties
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    Identifier(s) : hydrogen ion concentration, potential of hydrogen