Effect of Fat Addition and Frozen Storage Time on Quality of Meat Stuffing in Frozen Dumplings

Abstract

Abstract: In this study, lipid oxidation and quality change of frozen dumplings stuffed with different amounts of pork fat (0－40%) and different frozen storage periods (0－6 months) were examined. Lipid oxidation was evaluated by peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS). The quality change was measured by cooking loss, texture and a*-value (red degree) of meat stuffing. The results showed that the POV value and TBARS revealed an obvious increase with increasing fat addition and storage time. The increase of fat addition also caused a decrease in a*-value, springiness, hardness, chewiness and cohesiveness, and an increase in cooking loss.

Key words: fat addition, frozen dumplings, meat stuffing, frozen storage time, quality

CLC Number:

TS251.1

References

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