摘要
目的研究静电场对干式成熟牛肉品质的影响。方法通过对比测定施加2.0、3.0 kV静电场电压条件(实验组,成熟温度为0~4℃)及未施加静电场(对照组,成熟温度为0~4℃)的牛肉背最长肌品质指标变化情况,探究静电场对干式成熟牛肉品质的影响。结果2.0、3.0 kV静电场处理的牛肉剪切力在成熟第7 d时已经接近可接受范围,分别为4.65 kg和4.50 kg,显著(P<0.05)低于对照组,实验组的肌原纤维小片化指数(myofibril fragmentation index,MFI)显著(P<0.05)高于对照组,说明静电场的处理能够显著提高牛肉嫩度,加速牛肉成熟;静电场处理对牛肉干式成熟过程中保水性也具有显著影响(P<0.05),在成熟第14 d时,2.0 kV与3.0 kV静电场处理组的蒸煮损失比对照组分别降低了5.13%、6.03%;在整个成熟过程中,实验组的硬度值均显著(P<0.05)低于对照组,在一定程度上改善了牛肉质构特性(P<0.05)。结论静电场条件下干式成熟处理提高了牛肉的嫩度及保水性,提高了干式成熟期间牛肉的品质,加快成熟过程,对降低企业成本、生产优质优价的成熟牛肉具有重要应用价值。
Objective To study the effect of voltage electrostatic field on the quality of dry mature beef.Methods The experiment was conducted to determine the quality index of longissimus dorsi of beef under the condition of applying 2.0 and 3.0 kV electrostatic voltage(test group,the maturation temperature was 0‒4℃)and without electrostatic voltage(control group,the maturation temperature was 0‒4℃)changes in the situation,to explore the impact of electrostatic voltage on the quality of dry mature beef.Results The shear force of beef treated with 2.0 and 3.0 kV voltage electrostatic fields was close to the acceptable range on the 7th day of maturity,which were 4.65 kg and 4.50 kg,which were significantly(P<0.05)lower than those of the control group and the test group.The myofibril fragmentation index(MFI)value was significantly higher(P<0.05)than the control group,indicating that the voltage electrostatic field treatment could significantly improve beef tenderness and accelerate beef maturation;voltage electrostatic field treatment can improve beef jerky maturation water retention during the process also had a significant impact(P<0.05).At the 14th day of maturity,the cooking loss of the 2.0 kV and 3.0 kV voltage electrostatic field treatment groups was reduced by 5.13%and 6.03%respectively compared with the control group;during the entire maturation process among them,the hardness value of the test group was significantly(P<0.05)lower than that of the control group,which improved the texture characteristics of beef to a certain extent(P<0.05).Conclusion Dry maturation under voltage electrostatic field conditions improves the tenderness and water retention of beef,helps to improve the quality of beef during dry maturation,speeds up the maturation process,and has important application value for reducing enterprise costs and producing high-quality mature beef at a better price.
作者
闫晓晶
张松山
谢鹏
刘晓畅
雷元华
张文华
白跃宇
张寿
刘丽华
孙宝忠
YAN Xiao-Jing;ZHANG Song-Shan;XIE Peng;LIU Xiao-Chang;LEI Yuan-Hua;ZHANG Wen-Hua;BAI Yue-Yu;ZHANG Shou;LIU Li-Hua;SUN Bao-Zhong(Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Xiahua Meat Food Co.,Ltd.,Zhongwei 755000,China;Henan Provincial Animal Health Supervision Institute,Zhengzhou 450003,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第14期5772-5778,共7页
Journal of Food Safety and Quality
基金
河南省重大公益专项项目(201300111200)
财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-37)
科技援青合作专项项目(2020-QY-217)
河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204)。
关键词
静电场
干式成熟
肉品质
voltage electrostatic field
dry-aging
meat quality
