摘要
为探讨牦牛背最长肌宰后保水性机理,研究其宰后成熟过程中持水性变化规律、不同水分群的水分分布情况,以及相互之间的关系,选取了10头青海公牦牛,宰后在4℃环境中成熟,选择成熟过程的不同时间点(0、0.5、1、3、5、7 d)进行加压损失率、滴水损失率、蒸煮损失率、表面疏水性指数的测定,利用低场核磁共振(LF-NMR)与核磁成像(MRI)定量定性分析了牦牛背最长肌宰后水分分布情况,并以肉牛为对照进行了相关性分析。结果表明:加压损失率、滴水损失率、蒸煮损失率、表面疏水性指数均在第3天达到最大值,显著高于其他时间点(p<0.05),此时保水性最差;水分分布情况显示,宰后成熟初期不易流动水水分相对含量P22降低,自由水水分相对含量P23升高,成熟后期P22升高而P23降低,并且P22与P23呈显著负相关(p<0.05),说明成熟期两种水分状态互相转变;核磁成像反映了水分空间分布,确定了当宰后成熟时间为5 d时,保水性最优。对比分析发现,整个成熟过程中牦牛背最长肌保水性低于肉牛。
In order to study the relationship between water distribution change and water retention properties of yak meat during postmortem aging, explore the mechanism of water holding capacity (WHC) after slaughter, 10 male yak in Qinghai Province were slaughtered and aging within 4℃, then the pressing loss, drip loss, cooking loss and surface hydrophobicity index were determined during different aging times, and the water distribution was analyzed by low-field nuclear magnetic resonance (LF NMR) and nuclear magnetic resonance imaging (MRI), beef cattle were control group. The results showed that the pressing loss, drip loss, cooking loss and surface hydrophobicity index got the maximum value on the third day, which was significantly higher than other time points ( p <0.05). It had the worst water holding capacity. Water distribution showed that at the early stage of postmortem aging, P 22 was decreased and P 23 was increased, at the later stage of postmortem aging, P 22 was increased and P 23 was decreased, in addition, P 22 and P 23 had a significant negative correlation ( p <0.05), it indicated that the phase transitions existed between two kinds of moisture during postmortem aging. Nuclear magnetic resonance imaging reflected the spatial distribution of water, and the optimal maturity time was determined as 5 d, at this time, the image gray value was the highest and WHC was the best. Through comparative analysis, it was found that the WHC of the beef cattle was better than that of yak meat during the whole aging.
作者
郭兆斌
余群力
陈骋
韩玲
孔祥颖
石红梅
GUO Zhaobin;YU Qunli;CHEN Cheng;HAN Ling;KONG Xiangying;SHI Hongmei(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;Haibei Institute of Animal Science and Veterinary, Haibei 810200, China;Institute of Animal Science and Veterinary Science of Gannan Tibetan Autonomous Prefecture, Gannan 747000, China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2019年第10期343-351,共9页
Transactions of the Chinese Society for Agricultural Machinery
基金
甘肃农业大学盛彤笙科技创新基金项目(GSAU-STS-1739)
国家自然科学基金地区基金项目(31760482、31860426)
甘肃省高等学校科学研究项目(2016B-041)
国家肉牛牦牛产业技术体系项目(CARS-37)
关键词
牦牛肉
水分分布
持水性能
宰后成熟
低场核磁共振
yak meat
water distribution
water retention properties
postmortem aging
low-field nuclear magnetic resonance
