Study of some chemical changes in sheep meat stored by freezing
1987
Al-Aswad, M.B. | Al-Dulaimy, H.H.A. (Salahaddin Univ., Arbil province (Iraq). Coll. of Agriculture)
Different chemical changes were studied during frozen storage of Longissimus dorsi muscle of Hamdani sheep (7 months age) using different treatments and temperatures. The study included the determination of moisture, protein, fat, ash, total volatile nitrogen, thiobarbituric acid value, volatile fatty acids, free fatty acids, pH, bound water and extract release volume. Values of moisture, protein and fat decreased during frozen storage. The highest decrease was found in samples which were directly frozen and when -12 deg C was used in comparison with the samples which were frozen stored after cooling and when -20 deg C was used respectively. The results showed an increase in the value of total volatile nitrogen, number of thiobarbituric acid, volatile and free fatty acids. In general, the increase was more in the samples which were frozen stored after cooling in comparison with those directly frozen. It was noticed that the values of pH and bound water decreased and the value of extract release volume increased during the storage period
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