摘要
探讨超声辅助氯化钙(CaCl2)浸泡处理牛肉,以加速CaCl2浸泡法嫩化牛肉过程中钙离子的渗透,提高嫩化效果。采用Box-Behnken响应曲面中心组合设计法,建立超声辅助CaCl2浸泡处理对牛肉嫩度影响的响应模型,对超声强度、CaCl2浓度、超声处理时间3因素及其两两交互作用进行分析,并对超声处理的肉样作石蜡切片染色,测定肌纤维间距和直径,进行嫩化效果比较。结果表明:响应模型的拟合度高,试验误差小,该模型可以对超声处理牛肉嫩化效果进行分析和预测;超声强度、CaCl2浓度、超声处理时间及超声强度和CaCl2浓度的交互作用对牛肉嫩化效果极显著(p<0.01);超声强度和超声处理时间交互作用对牛肉嫩化效果显著(p<0.05);超声辅助处理CaCl2浸泡嫩化牛肉理想条件为:超声强度为200～220W/m2、CaCl2浓度为0.25～0.30g/L、超声处理时间为10～15min,在上述条件下,秦川公牛背最长肌剪切力在36.65～39.89N之间,肌纤维直径显著变小,肌纤维间距显著增大,嫩化效果较好。
The influence of ultrasound-assisted calcium chloride marination treatment was studied to accelerate calcium ion penetration and improve beef tenderization effect. A response model was established by the Box-Behnken response surface method. The paper analyzed the effects of ultrasound intensity, calcium chloride concentration, ultrasound treatment time, and their interactions on beef tenderness. The muscle fiber gap and diameter in paraffin-dyed sections were measured to compare tenderization effects. The results showed that the response model was valid in analyzing and predicting tenderization effect. Beef tenderness was significantly improved by ultrasound intensity（p〈0.01）, calcium chloride concentration（p〈0.01）, ultrasound treatment time（p〈0.01）, the interaction between ultrasound intensity and calcium chloride concentration（p〈0.01）, and the interaction between ultrasound intensity and ultrasound treatment time （p〈0.05）. The optimum conditions of ultrasound-assisted calcium chloride marination treatment on beef tenderness were ultrasound intensity ranging from 200-220 W/m^2, calcium chloride concentration 0.25-0.30 g/L and ultrasound treatment time within 10-15 min. Under the above-mentioned conditions, the shear force of Qinchuan bull longissimus dorsi ranged from 36.65-39.89 N, the diameter of muscle fiber significantly decreased, and the gap of muscle fiber largely increased, consequently, the beef tenderization effect was satisfactory.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第6期290-295,共6页
Transactions of the Chinese Society of Agricultural Engineering
基金
农业部公益性行业专项(nyhyzx07-035)
国家科技支撑计划-农林动物育种专项(2006BAD01A10-3)
陕西省“13115”科技创新工程(2007ZDCY-01)
关键词
超声波
氯化钙
肉
牛肉
嫩度
ultrasonic waves, calcium chloride, meats, beef, tenderness
