牛宰后肌肉生物电阻抗与pH值相关性研究  

Study of the relationship between bioimpedance of postmortem beef muscle and its pH value

作　　者：德力格尔桑[1] 艳茹[1] 刘慧燕[1] 路绍跃 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8期62-66,共5页Food Science and Technology

基　　金：国家自然科学资金项目(30470440)

摘　　要：试验在多频(5～200kHz)条件下采用四电极法对30头肉牛宰后背最长肌肉(Longissimusdorsi,LD)的生物电阻抗和pH值进行了为期10d的连续检测。发现肉牛肌肉生物电阻抗同pH值有显著相关性(γ=-1.000～-0.999)。宰后第3天(48h),驱动电流频率为40～200kHz时,肌肉组织生物电阻抗达到最大值,pH值降到最小值。在不同频率下肌肉生物电阻抗表现的离散度不同,尤其是在5～100kHz范围内,肌纤维的生物电阻抗受频率影响较明显,并且和宰后肌肉的贮藏时间有关。在相同的环境条件下,肌肉的横向电阻抗(平行于肌纤维横截面方向)均大于纵向电阻抗(平行于肌纤维方向)。The bioimpedance of Longissimus dorsi （LD） beef muscle and its pH values were examined continuously for ten days with a four-pole electrode under polyfrequency （5-200kHz） conditions. Thirty beef cattle carcasses were used in the study immediately after the cattle were slaughtered. The results showed that the bioimpedance of the beef muscle was related to its pH （γ=-1.000-0.999） in the first three days. The third day after the cattle were slaughtered, the bioimpedance value of muscle samples peaked and the pH decreased to the lowest when the frequency of the initiated electdc current was controlled between 40 and 200 kHz. At different frequencies, the bioimpedance of muscles dispersed to different degrees. Especially within a range between 5 and 100kHz, frequency and the length of storage time after slaughtering affected the bioimpedance of muscles more. Under the same conditions, the bioimpedance measured parallel to the cross-section area of the muscle fiber was higher than that measured along the direction of the muscle fiber.

关 键 词：宰后肌肉 生物电阻抗 PH值 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]