摘要
以牦牛肉为研究对象,研究了不同氢氧化铵添加量对牦牛肉的pH值、嫩度、胶原蛋白溶解性、离心损失和蒸煮得率的影响,以及滚揉处理的协同作用。结果表明:添加一定量的氢氧化铵可以显著的提高牦牛肉的pH值、蒸煮得率和胶原蛋白溶解性,降低离心损失和剪切力值,而滚揉处理可以显著促进氢氧化铵对牦牛肉的嫩化作用。
This study was performed to investigate the effect of ammonium hydroxide （AH） treatment and its synergistic effect with tumbling on pH value, tenderness, collagen solubility, centrifugation loss and cooking yield of yak meat. In the presence of AH, pH, cooking yield and collagen solubility of yak meat were significantly increased, while centrifugation loss and Warner-Bratzler shear force （WBSF） were reduced. Furthermore, tumbling could enhance the tenderizing effect of AH on yak meat.
出处
《肉类研究》
2013年第8期8-10,共3页
Meat Research
基金
"十二五"农村领域国家科技计划项目(2012BAD28B01)
关键词
牦牛肉
嫩度
胶原蛋白
蒸煮得率
氢氧化铵
yak meat
tenderness
collagen solubility
cooking yield
ammonium hydroxide
