近冰点下牛骨骼肌糖原、pH值、失水率变化及相关性研究  

Correlation study on the Glycogen,pH,and water loss rate of longissimus dorsi muscles of cattle at a temperature close to cryoscopic point

作　　者：德力格尔桑[1] 刘慧燕[1] 艳茹[1] 陆绍跃 王政纲[1] 崔丽娟[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古科尔沁牛业股份有限公司,通辽028000

出　　处：《食品科技》2006年第7期90-94,共5页Food Science and Technology

基　　金：国家自然科学资金项目(30470440)

摘　　要：试验以30头牛为研究对象,对宰后经电刺激并在近冰点温度(1～-1℃)下贮藏的牛骨骼肌肉(Longissimusdorsi,LD)的糖原含量、pH值、失水率进行了测试,结果表明,宰后10d内糖原含量、pH值、失水率在第1～3天变化幅度明显,之后几天变化趋于平缓,10d中上述指标的变化均在α=0.01的检验水平下差异极显著。糖原含量与pH值呈负相关,相关系数(r=-0.24351)在α=0.05水平下显著、pH值与失水率呈负相关,相关系数(r=-0.67314)在α=0.01水平下极显著;糖原含量与失水率相关系数在α=0.05水平下不显著。The study was based on thirty heads of cattle that were slaughtered, electrically stimulated, and stored at a temperature close to the cryoscopic point for 1 to 10 days. Analyses were performed of the Glycogen, pH, and water loss rate of Iongissimus dorsi muscles. The results of the analyses showed that the glycogen, pH value, and water loss rate in bovine muscles varied significantly during the first one to three days of storage time. After that, the variation stabilized. Within the ten days of storage time, variations in the Glycogen, pH, and Water Loss Rate of the Iongissimus dorsi Muscles were significant （α=0.01）. The glycogen content had a negative correlation with pH and the correlation index r=-0.24351 was significant （α=0.05）. The pH value had a negative correlation with the water loss rate and the correlation index r=-0.67314 was significant（α=0.01）. The glycogen content was not significantly correlated with water loss rate （α=0.05）.

关 键 词：牛骨骼肌 近冰点 糖原 PH值 失水率 相关性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]