摘要
探讨反复冷冻-解冻对牛肉品质及组织结构的影响,对牛背最长肌进行不同次数的冷冻、解冻实验,分别检测原料肉解冻损失、煮制损失、失水率、熟肉剪切力及pH值,并观察原料肉显微、超微结构的变化。随着反复冷冻-解冻次数的增加,原料肉解冻损失和煮制损失极显著增加,失水率只在第1次冷冻-解冻后显著增加,剪切力先显著增加后降低,pH值随着冷冻-解冻次数增加而显著降低,肌纤维结构混乱,间隙显著增加,线粒体空泡样变,Z线错位排列,甚至溶解、消失。结果表明:反复冷冻-解冻严重破坏了牛肉的组织结构,显著降低了牛肉品质。
In order to understand the effect of repeated freezing-thawing on beef quality properties and structure,vacuum packaged bovine longissimus dorsi（LD） muscle was subjected to 5 cycles of repeated freezing-thawing（one cycle was freezing-20 ℃ for 24 h and subsequent thawing under running water until the central temperature reached 0-2 ℃）,and the thawing loss（TL）,cooking loss（CL）,water loss（WL）,shear force（SF）,pH and microstructure of beef were measured after each repeated cycle.The results indicated that as the number of repeated cycle increased,beef TL and CL were significantly increased,a significant increase in beef WL was observed only after the first repeated cycle,beef SF showed a trend to significantly increase first and then decrease,pH was significantly lowered,a confused structure of muscle fiber bundles with markedly widened gaps and vacuolated structure formation in the mitochondria were observed,and the Z-disc was found to be deranged,dissolved or even diminished.In summary,repeated freezing-thawing can result in seriously damaged beef structure and obviously reduced meat quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第7期109-112,共4页
Food Science
基金
西北民族大学与甘肃宁县人民政府合作项目(H2008-11)
西北民族大学与玛曲民康高新绿色畜产品开发有限公司合作项目(H2010-7)
