摘要
采用电刺激、吊挂两种方式处理屠宰后不久的羊肉,再放入0～4℃冷藏16d。测定羊肉在储藏期间剪切力、pH、蒸煮损失率、挥发性盐基氮(TVBN)、肌原纤维小片化指数(MFI)以及蛋白质电泳等指标的动态变化。实验结果表明:电刺激可以降低羊肉的剪切力,加快羊肉pH的下降,提高肌原纤维小片化指数,加快蛋白质的降解,对持水性有不利影响;吊挂可以降低羊肉的剪切力,减缓pH下降速率,对持水性无显著影响。由此得出,电刺激和吊挂处理均能提高羊肉嫩度,但与吊挂相比,电刺激能缩短羊肉的成熟时间(2～3d),显著的改善了羊肉的品质。
The slaughtered mutton was treated by using electrical stimulation and slung-load,and then stored at 0～4℃ for 16d. The dynamic changes of index including share force,pH,drip loss,TVBN,myofibril fragmentation index and protein electrophoresis were determined during storage. The results showed that electrical stimulation resulted in a lower shear force,accelerate the muscle pH declining rate,increased the muscle myofibril fragmentation index and protein degradation rate,had a detrimental effect on water holding capacity.Slung-load resulted in a lower shear force,slowed the rate of pH decline and without having a detrimental effect on water holding capacity.The analysis indicated that electrical stimulation and slung load both can improve the tenderness of mutton,compare with slung load,electrical stimulation could shorten the maturation time of mutton for 2 ～ 3d. Mutton quality could be improved by using electrical stimulation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期124-127,131,共5页
Science and Technology of Food Industry
基金
石河子大学高层启动资金专项(RCZX201020)
关键词
羊肉
电刺激
吊挂
品质
mutton
electrical stimulation
slung-load
quality
