牛肉嫩化机制的初步研究  

RUDIMENTARY STUDYING ON MECHANISMS OF BEEF TENDERIZATION

作　　者：丛玉艳[1] 张建勋 

机构地区：[1]沈阳农业大学畜牧兽医学院,辽宁沈阳110161 [2]辽宁省兽药饲料监察所,辽宁沈阳110016

出　　处：《食品研究与开发》2007年第10期15-18,共4页Food Research and Development

基　　金：辽宁省教育厅青年基金项目(20040328)

摘　　要：对牛肉分别注射300mmol/LCaCl_2溶液、EDTA溶液、ZnCl_2溶液(注射量为肉重的5%),然后将处理样品在4℃下分别腌制24h、48h,通过对其剪切力值、MFI的测定,初步研究牛肉嫩化的机制。结果表明,注射CaCl_2能促进肌原纤维的分解,进而加速肉的嫩化;而注射EDTA和ZnCl_2却抑制肌原纤维的分解,阻止肉的嫩化。牛肉的嫩化是Ca^(2+)通过促进肌原纤维的分解而实现的。This experiment was conducted to research rudimentary into the mechanisms of beef tenderization. The different pieces of beef were respectively injected with 300 mmol/L calcium chloride solution, zinc chloride solution and distilled water （at 5 %by weight）. Samples had been aged for 24 h and 48 h respectively in a 4 ℃ refrigerator after injection. Shear force value and myofibril fragmentation index （MFI）were determined.Results showed that： The shear force value of samples treated with calcium chloride decreased significantly （P〈0.05）, but the shear force value of samples treated with EDTA and zinc chloride increased significantly （P〈0.05）; the MFI of samples treated with calcium chloride increased significantly （P〈0.05）, but the MFI of samples treated with EDTA and zinc chloride decreased significantly （P〈0.05）. Calcium chloride injection could cause significant improvement of the beef tenderization by accelerating myofibrillar protein degradation, but EDTA and zinc chloride injection could restrain the beef tenderization by restraining myofibrillar protein degradation. The myofibrillar protein degradation by Ca^2＋ realize the tenderization of beef.

关 键 词：CACL2 EDTA ZNCL2 嫩度 MFI 牛肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]