Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Equipment
2.2. Preparation of Minced Beef
2.3. Preparation of Beef Gel
2.4. pH
2.5. Chroma
2.6. Water-Retaining Property
2.6.1. Water Content
2.6.2. Cooking Loss (CL)
2.6.3. Non-Expressible Water, NW, and Water-Holding Capacity, WHC
2.6.4. Thawing Loss
2.6.5. Emulsion Stability
2.7. Texture Profile Analysis (TPA)
2.8. Dynamic Rheological Measurement
2.9. Sensory Evaluation
2.10. Scanning Electron Microscope (SEM)
2.11. Fat Oxidation Index
2.11.1. Peroxide Value (POV)
2.11.2. Thiobarbituric Acid Reactive Substances (TBARSs)
2.12. Protein Oxidation Index
2.12.1. Surface Hydrophobic
2.12.2. Carbonyl Content
2.12.3. Protein Solubility
2.12.4. Sulfhydryl Content
2.12.5. Dityrosine
2.13. Fourier Transform Infrared (FT-IR) Spectroscopy
2.14. Tertiary Structure
2.15. Statistical Analysis
3. Results
3.1. pH and Chroma
3.1.1. PH
3.1.2. Chroma
3.2. Water-Retaining Property
3.2.1. Water Content
3.2.2. Cooking Loss (CL)
3.2.3. Non-Expressible Water, NW
3.2.4. Water-Holding Capacity, WHC
3.2.5. Thawing Loss
3.2.6. Emulsion Stability
3.3. Texture Profile Analysis (TPA)
3.4. Dynamic Rheological Measurement
3.5. Sensory Evaluation and Scanning Electron Microscope (SEM)
3.5.1. Sensory Evaluation
3.5.2. SEM
3.6. Lipid Oxidation Index
3.6.1. POV
3.6.2. Thiobarbiturate Number (TBARS)
3.7. Protein Oxidation Index
3.7.1. Surface Hydrophobic
3.7.2. Carbonyl Content
3.7.3. Protein Solubility
3.7.4. Sulfhydryl Content
3.7.5. Dityrosine
3.8. Fourier Transform Infrared (FT-IR) Spectroscopy and Tertiary Structure
3.8.1. Fourier Transform Infrared (FT-IR) Spectroscopy
3.8.2. Tertiary Structure
4. Discussion
4.1. pH and Chroma
4.2. Water-Retaining Property
4.3. Texture Profile Analysis (TPA) and Gel Strength
4.4. Dynamic Rheological Measurement
4.5. Sensory Evaluation and Scanning Electron Microscope (SEM)
4.6. Lipid Oxidation Index
4.7. Protein Oxidation Index
4.8. Fourier Transform Infrared (FT-IR) Spectroscopy and Tertiary Structure
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Item | Standard | Mark |
---|---|---|
Color and luster | White, dull, yellow | 1 10 |
Taste | Coarse taste, strong powdery feeling | 1 10 |
Masticatory | Chew 1–5 times, and the product will become meat residue Chew more than 10 times, the product will become meat residue | 1 10 |
Organizational structure | The surface of the section is uneven, there are pores, and the tissue is loose The surface of the section is flat, without porosity, and the tissue is compact | 1 10 |
Elasticity | It does not recover after finger pressure Recover immediately after pressing with your fingers | 1 10 |
Starch Type | Number of Days | Hardness/g | Springiness | Cohesiveness | Adhesiveness/g.s | Chewiness |
---|---|---|---|---|---|---|
CON | 1 | 2493 ± 91 a | 0.83 ± 0.01 a | 0.69 ± 0.01 a | 1716 ± 61 a | 1424 ± 51 a |
3 | 2789 ± 26 a | 0.81 ± 0.01 a | 0.70 ± 0.01 a | 1957 ± 26 a | 1591 ± 18 a | |
5 | 2871 ± 49 a | 0.81 ± 0.01 a | 0.71 ± 0.01 a | 2042 ± 18 a | 1658 ± 44 a | |
7 | 2899 ± 15 a | 0.77 ± 0.01 b | 0.72 ± 0.01 a | 2251 ± 114 a | 1746 ± 20 a | |
9 | 2954 ± 45 a | 0.73 ± 0.01 b | 0.73 ± 0.01 a | 2357 ± 81 a | 1816 ± 20 a | |
Tapioca | 1 | 2191 ± 43 a | 0.82 ± 0.03 a | 0.58 ± 0.05 b | 1274 ± 128 b | 1048 ± 138 b |
3 | 2218 ± 90 a | 0.72 ± 0.01 b | 0.58 ± 0.01 b | 1290 ± 75 b | 931 ± 61 b | |
5 | 1908 ± 54 c | 0.77 ± 0.07 b | 0.51 ± 0.06 b | 963 ± 102 c | 746 ± 154 b | |
7 | 2555 ± 125 a | 0.82 ± 0.01 a | 0.69 ± 0.04 a | 1749 ± 12 b | 1440 ± 22 a | |
9 | 1998 ± 197 b | 0.76 ± 0.05 b | 0.52 ± 0.03 c | 1040 ± 81 b | 792 ± 32 c | |
ADSP | 1 | 872 ± 39 d | 0.65 ± 0.02 c | 0.46 ± 0.05 c | 401 ± 9 c | 260 ± 12 d |
3 | 1072 ± 49 b | 0.74 ± 0.05 b | 0.49 ± 0.01 c | 525 ± 48 c | 390 ± 60 c | |
5 | 1576 ± 19 c | 0.74 ± 0.04 b | 0.48 ± 0.06 c | 763 ± 61 c | 565 ± 64 c | |
7 | 1534 ± 116 c | 0.72 ± 0.14 b | 0.62 ± 0.04 b | 940 ± 59 c | 672 ± 111 c | |
9 | 1568 ± 49 c | 0.79 ± 0.03 b | 0.56 ± 0.03 c | 883 ± 29 c | 696 ± 21 c | |
PSP | 1 | 1825 ± 39 b | 0.80 ± 0.02 a | 0.58 ± 0.03 b | 1057 ± 53 b | 842 ± 61 b |
3 | 2538 ± 78 a | 0.77 ± 0.04 b | 0.58 ± 0.03 b | 1474 ± 28 b | 1138 ± 72 b | |
5 | 1877 ± 54 c | 0.74 ± 0.02 b | 0.52 ± 0.01 b | 984 ± 39 c | 726 ± 16 b | |
7 | 2618 ± 70 a | 0.77 ± 0.04 b | 0.68 ± 0.02 b | 1786 ± 40 b | 1378 ± 61 b | |
9 | 2672 ± 94 a | 0.80 ± 0.03 a | 0.67 ± 0.02 b | 1780 ± 98 c | 1433 ± 131 b | |
SA | 1 | 1880 ± 36 b | 0.86 ± 0.02 a | 0.65 ± 0.05 a | 1231 ± 96 b | 1054 ± 107 b |
3 | 2229 ± 63 a | 0.85 ± 0.04 a | 0.61 ± 0.05 a | 1369 ± 145 b | 1049 ± 28 a | |
5 | 2362 ± 33 b | 0.83 ± 0.03 a | 0.58 ± 0.06 b | 1361 ± 134 b | 1138 ± 151 b | |
7 | 2210 ± 25 a | 0.84 ± 0.04 a | 0.68 ± 0.02 b | 1500 ± 66 b | 1260 ± 110 b | |
9 | 2553 ± 44 a | 0.80 ± 0.02 a | 0.56 ± 0.03 c | 1440 ± 93 b | 1159 ± 106 b | |
CSP | 1 | 1570 ± 61 c | 0.77 ± 0.02 b | 0.60 ± 0.01 a | 949 ± 32 c | 731 ± 46 c |
3 | 1889 ± 70 b | 0.79 ± 0.03 a | 0.60 ± 0.02 a | 1131 ± 27 b | 890 ± 14 b | |
5 | 2059 ± 25 b | 0.80 ± 0.05 ab | 0.61 ± 0.02 a | 1258 ± 31 b | 1008 ± 35 b | |
7 | 2553 ± 84 a | 0.81 ± 0.01 a | 0.67 ± 0.03 b | 1714 ± 119 b | 1391 ± 116 b | |
9 | 2167 ± 100 b | 0.82 ± 0.04 a | 0.71 ± 0.03 a | 1531 ± 92 b | 1257 ± 130 b | |
HPDSP | 1 | 1242 ± 76 c | 0.73 ± 0.05 b | 0.53 ± 0.03 b | 660 ± 66 c | 486 ± 72 d |
3 | 1579 ± 78 c | 0.80 ± 0.06 a | 0.64 ± 0.06 a | 1017 ± 87 b | 818 ± 121 b | |
5 | 2335 ± 18 b | 0.83 ± 0.03 a | 0.68 ± 0.01 a | 1579 ± 19 b | 1305 ± 59 c | |
7 | 1850 ± 14 b | 0.73 ± 0.03 b | 0.55 ± 0.05 c | 1021 ± 90 c | 746 ± 99 c | |
9 | 1710 ± 94 c | 0.76 ± 0.06 b | 0.56 ± 0.04 c | 951 ± 97 c | 726 ± 121 c |
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Zhang, S.; Wang, L.; Wang, Q.; Wang, Y.; Wang, L.; Du, R. Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage. Foods 2024, 13, 2767. https://doi.org/10.3390/foods13172767
Zhang S, Wang L, Wang Q, Wang Y, Wang L, Du R. Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage. Foods. 2024; 13(17):2767. https://doi.org/10.3390/foods13172767
Chicago/Turabian StyleZhang, Shulin, Lina Wang, Qiuyu Wang, Yuqi Wang, Linlin Wang, and Rongsheng Du. 2024. "Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage" Foods 13, no. 17: 2767. https://doi.org/10.3390/foods13172767