Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 211 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026374

Low-temperature processing characteristics and quality of Anhui white goat meat

  • LIU Yan ,
  • ZHOU Ying ,
  • JIA Yongjing ,
  • LI Jingjun ,
  • XIONG Guoyuan
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  • 1(College of Food Engineering, Anhui Science and Technology University, Fengyang 233100,China)
    2(Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China)

Received date: 2020-12-08

  Revised date: 2021-01-12

  Online published: 2021-09-10

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Abstract

To fully take advantage of the low-temperature process properties of Anhui white goat meat (AWGM), the studies were performed to measure the fresh meat quality of AWGM and to determine the processing characteristics of meat products prepared by four low-temperature processing techniques: boiling, roasting, frying and chopping. The yields, texture, dynamic rheological properties and sensory evaluation of mutton were assessed. The results showed that the water content, L*and pH of fresh AWGM were significantly higher than those of fresh HMSM (P<0.05), while the fat, protein content and shear force values were significantly lower (P<0.05). In addition, the adhesiveness and yield of AWGM after boiled and chopped were significantly higher than that of HMSM (P<0.05). The hardness, adhesiveness, chewiness of AWGM in terms of the roasting process and elasticity in terms of the frying process were significantly higher than those of HMSM (P<0.05). However, the hardness, adhesiveness, TBA value of AWGM after frying and elasticity, cohesiveness after chopping were significantly lower than those of HMSM (P<0.05). The storage modulus of HMSM minced meat was larger which indicated that HMSM had strong gel-forming ability. Furthermore, the sensory evaluation of boiling process and chopping process was the best. This study suggested that AWGM was more suitable for low-temperature roasting and boiling, while the overall quality of HMSM was better through the frying and chopping process.

Key words： Anhui white goat meat; characteristics of meat products; low temperature processing techniques; yield; the sensory evaluation

Cite this article

LIU Yan , ZHOU Ying , JIA Yongjing , LI Jingjun , XIONG Guoyuan . Low-temperature processing characteristics and quality of Anhui white goat meat[J]. Food and Fermentation Industries, 2021 , 47(16) : 211 -218 . DOI: 10.13995/j.cnki.11-1802/ts.026374

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