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高压静电熟化对牛肉食用品质的影响
解祥学, 孟庆翔, 刘萍, 李德勇, 任丽萍
0
(动物营养学国家重点实验室/中国农业大学 动物科学技术学院, 北京 100193)
摘要:
为探究高压静电熟化技术对牛肉食用品质的影响,选择6头中国西门塔尔牛左侧腰大肌,每块均匀分成两部分,分别进行普通和高压静电熟化处理72 h,并在0、4、8、12、24和72 h测定肉色(L、a*b*)、过氧化物值(PV)及硫代巴比妥酸反应物(TBARS);熟化72 h后取样测定pH、剪切力及蒸煮损失。研究发现在熟化72 h后,高压静电处理组牛肉的剪切力值(1.99 kg)极显著(P<0.01)小于普通熟化处理(2.74 kg),pH和蒸煮损失在2个处理间差异不显著(P>0.05);除了0 h,其余小时高压静电处理组肉色L、a*值均高于普通处理,且在12及72 h L值显著高于普通处理(P<0.05),在4、8、12和24 h a*值显著高于普通处理(P<0.05);随着熟化时间延长,2个处理组的PV、TBARS值均升高。除了0 h,其余小时高压静电处理组的PV及TBARS值均低于普通处理,且在8 h之后,高压静电处理组的PV及TBARS值均显著低于普通处理(P<0.05),排酸72 h后,静电熟化处理组的PV和TBARS值分别为226.96和104.42 μmol/kg,普通熟化处理组为330.20和142.14 μmol/kg。高压静电熟化处理可以显著提高牛肉嫩度、延长理想肉色时间、减缓牛肉氧化速度,有助于改善牛肉品质和延长货架期。
关键词:  牛肉  高压静电熟化  嫩度  肉色  抗氧化
DOI:10.11841/j.issn.1007-4333.2012.05.023
投稿时间:2012-02-25
基金项目:中国农业大学研究生科研创新专项(KYCX2011044);国家肉牛牦牛产业体系(CARS-38)
Effect of high voltage electrostatic field aging on meat quality of beef
XIE Xiang-xue, MENG Qing-xiang, LIU Ping, LI De-yong, REN Li-ping
(State Key Laboratory of Animal Nutrition/College of Animal Science and Technology, China Agriculture University, Beijing 100193, China)
Abstract:
The objective of this study was to investigate the effect of high voltage electrostatic field ageing on meat quality of beef.Six psoases major of left carcass of Simmental cattle were selected.Each sample was divided into two equal parts.One part was treated by high voltage electrostatic field aging (treatment group) and the other part was treated by normal aging (control group).Meat color,lipid peroxides(PV)and Thiobarbituric Acid Reactive Substances(TBARS)were measured at 0,4,8,12,24,48 and72 h,and pH,Warner-Bratzler-Shear (WBS) and cooking loss were detected after 72 h aging.There is no significant differences in pH and cooking loss between the two treatments after 72 h aging.The Warner-Bratzler-Shear was significantly lower (P<0.01) in treatment group (1.99 kg) than in control group (2.74 kg) at 72 h.The L and a* values of the beef is higher in treatment group than control group at all aging times except for 0 h.Compared with control group,the L values in treatment group were significantly higher at 12 and 72 h (P<0.05),and the a* values in treatment group were significantly higher at 4,8,12 and 24 h (P<0.05).The values of PV and TBARS were increased gradually during ageing time.Except for 0 hour,the values of PV and TBRAS were lower in treatment group than in control group.After 8 hour aging,the values of PV and TBRAS were significantly lower (P<0.05) in treatment group than in control group at other ageing hours.After ageing 72 h,the values of PV and TBARS in treatment group were 226.96 and 104.42 μmol/kg,and in control group were 330.20 and 142.14 μmol/kg.In conclusion,the high voltage electrostatic field aging can improve the tenderness,meat color,and prevent lipid oxidation of beef,which will be helpful for meat quality and shelf time.
Key words:  beef  high voltage electrostatic field aging  tenderness  meat color  antioxidation