延迟冷却对钙激活酶m-calpain活性及牛肉嫩度的影响  

Effect of Delay Chilling on M-calpain Activities of Calcium-activated Enzyme and Tenderness of Beef

作　　者：胡鹏[1,2] 罗欣[2] 梁荣蓉[2] 杜方岭[1] 

机构地区：[1]山东省农业科学院农产品研究所,济南250100 [2]山东农业大学食品学院,山东泰安271018

出　　处：《中国食物与营养》2011年第2期32-34,共3页Food and Nutrition in China

基　　金：国家科技部十一五支撑计划(2006BAD05A03)

摘　　要：本文通过对中国杂交黄牛(鲁西黄牛×西门塔尔)牛背最长肌中钙激活酶m-calpain活性及剪切力值的分析,研究了延迟冷却对牛背最长肌宰后成熟过程中m-calpain活性及牛肉嫩度的影响。结果表明,延迟冷却仅在宰后成熟1h,显著提高了m-calpain的活性(P<0.05);宰后成熟24h、3d时,与对照组之间差异不显著(P>0.05);试验结果证实,m-calpain在牛肉的嫩化过程中并不起主要作用,对牛肉的嫩度贡献不大。M-calpain activities and shear force values of bovine M.longissimus from Chinese Yellow crossbred bulls were analyzed, and the effect of delay chilling on m-calpain activities and tenderness of beef during postmortem aging were studied. Results showed that delay chilling only increased m-calpain activities after postmortem aging lh significantly （P〈0.05）, but there were no significant differences between them at postmortem aging 24h and 3d（P〉0.05）. Experiment results confirmed that m-calpain didn＇t play the major role in the course of postmortem aging and had little contribution to the tenderness of beef.

关 键 词：延迟冷却 剪切力值 嫩度 钙激活酶 m-calpain活性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]