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- W2361395360 abstract "[Objective]The quality change of quick-frozen dumplings pork stuffing with prolong of frozen storage time was studied,as well as the influence of adding antioxidants to delay quality losses. [Method]This paper studies the degree of oxidation and the impact on the quality of the pork fillings during frozen three months by adding different antioxidants. Thiobarbituric acid value( TBARS) to measure the level of fat oxidation,the thawing loss,cooking loss and texture( TPA) measured to determine the change in the quality of the meat. [Result]The result shows that: with the extension of time frozen,the TBARS continued to rise,fat oxidation was deepening; three months later,the TBARS was over 2 mg / kg. While the thawing loss,cooking loss increased,water holding capacity decreased; hardness,springiness,cohesiveness and chewiness had the overall downward trend; by adding 0. 010% butylated hydroxyanisole( BHA),0. 010% butylated hydroxytoluene( BHT), the TBARS was significantly reduced,while the degree of change in quality indicators is also smaller,and the effect of adding composite antioxidant is better. [Conclusion] The study can provide a certain reference basis for improving quick-frozen dumplings." @default.
- W2361395360 created "2016-06-24" @default.
- W2361395360 creator A5019295084 @default.
- W2361395360 date "2014-01-01" @default.
- W2361395360 modified "2023-09-24" @default.
- W2361395360 title "Quality Change and Control of Pork Stuffing in Quick-frozen Dumplings" @default.
- W2361395360 hasPublicationYear "2014" @default.
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