摘要
为探讨超声波处理提高牛肉嫩度的最佳参数,应用25 kHz和40 kHz的双频超声波清洗器处理宰后6 h以内的牛肉背最长肌,分别处理3 min、5 min和8 min,并结合注射0.2 mol/L CaCl_2检测超声波在牛肉嫩化中的作用。结果发现2种频率超声波都不同程度地提高了牛肉宰后7 d的嫩度,嫩化效果高于单纯CaCl_2注射。40 kHz的嫩化效果高于25 kHz,但低于超声波处理联合注射CaCl_2。本研究建立了超声波处理时间与肉品MFI(肌纤维片断化指数)的二次回归方程,25 kHz超声波处理5.4 min牛肉背最长肌MFI最高为51.8,40 kHz超声波处理6.2 min MFI最高为55.3。
To find the optimal parameter of supersonic for tendernization of beef, Longissinus dorsi of postmortem 6 hours were disposed in double-frequency supersonic wave launder for 3, 5 or 8 min, then were injected 0.2 mol/L CaCl2 after one day. Shear force and myofibril fragmentation index were measured for evaluating the effect of supersonic tendernization. Results showed that supersonic improved the tenderness of beef and the meat was much tender than simply with CaCl2 injection. Supersonic of 40 kHz improved the tenderness of beef much greater than that of 20 kHz, but it is lower than the combination of supersonic and CaCl2. The quadratic regression equation for the time of supersonic and beef tendernization was set up. The beef in 25 kHz supersonic wave for 5.4 min was most tender and MFI was 51.8, and beef in 40 kHz supersonic wave for 6.2min was most tender and MFI was 55.3.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
2008年第3期89-92,共4页
Journal of Hebei Agricultural University
基金
河北省教育厅资助项目(2005327)
关键词
超声波
氯化钙
嫩化
牛肉
MFI
剪切力
supersonic wave
CaCl2
tendernization
beef
MFI
shear force
