Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states
To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522003212 |
| _version_ | 1797868306443534336 |
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| author | Shaobo Li Dequan Zhang Can Xiang Yue Ge Huan Liu Xiaochun Zheng Li Chen Zhenyu Wang |
| author_facet | Shaobo Li Dequan Zhang Can Xiang Yue Ge Huan Liu Xiaochun Zheng Li Chen Zhenyu Wang |
| author_sort | Shaobo Li |
| collection | DOAJ |
| description | To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated that meat batters obtained from post-rigor meat had less water holding capacity and lower immobilized water than that obtained from pre-rigor meat. The gel network of meat batters produced with Funiu white goat muscle appeared denser and smoother compared with Oula sheep meat batters. Furthermore, meat batters produced with pre-rigor meat had higher hardness compared to that produced with post-rigor meat. Differences in response values were found for CPS (sensitivity to sweet taste) of meat batters made with meat in the three rigor states. Collectively, both Funiu white goat and Oula sheep meat in pre-rigor state were more suitable to minced meat product production compared to post-rigor meat based on gel properties. |
| first_indexed | 2024-04-09T23:53:51Z |
| format | Article |
| id | doaj.art-b4a60ee998c643fb899617e62d68c59c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:51Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-b4a60ee998c643fb899617e62d68c59c2023-03-17T04:34:00ZengElsevierFood Chemistry: X2590-15752023-03-0117100523Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor statesShaobo Li0Dequan Zhang1Can Xiang2Yue Ge3Huan Liu4Xiaochun Zheng5Li Chen6Zhenyu Wang7Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaCorresponding authors at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 1 Nong-Da South Road, Hai-Dian District, Beijing 100193, PR China.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaCorresponding authors at: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 1 Nong-Da South Road, Hai-Dian District, Beijing 100193, PR China.; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaTo study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated that meat batters obtained from post-rigor meat had less water holding capacity and lower immobilized water than that obtained from pre-rigor meat. The gel network of meat batters produced with Funiu white goat muscle appeared denser and smoother compared with Oula sheep meat batters. Furthermore, meat batters produced with pre-rigor meat had higher hardness compared to that produced with post-rigor meat. Differences in response values were found for CPS (sensitivity to sweet taste) of meat batters made with meat in the three rigor states. Collectively, both Funiu white goat and Oula sheep meat in pre-rigor state were more suitable to minced meat product production compared to post-rigor meat based on gel properties.http://www.sciencedirect.com/science/article/pii/S2590157522003212Meat battersPre-rigor meatPost-rigor meatGel propertiesElectronic sense |
| spellingShingle | Shaobo Li Dequan Zhang Can Xiang Yue Ge Huan Liu Xiaochun Zheng Li Chen Zhenyu Wang Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states Food Chemistry: X Meat batters Pre-rigor meat Post-rigor meat Gel properties Electronic sense |
| title | Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states |
| title_full | Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states |
| title_fullStr | Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states |
| title_full_unstemmed | Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states |
| title_short | Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states |
| title_sort | insights into the gel and electronic sense characteristics of meat batters made from funiu white goat and oula sheep meat in different rigor states |
| topic | Meat batters Pre-rigor meat Post-rigor meat Gel properties Electronic sense |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522003212 |
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