猪肉持水性与宰后肌肉组织结构变化的关系  

The relationship of water holding capacity and muscle tissue changes during postmortem

作　　者：陈韬[1] 崔薇[1] 邱燕[1] 李红民[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《食品科技》2011年第4期90-94,共5页Food Science and Technology

基　　金：云南省基金项目(2007C0060M);云南省科技计划项目(2008LA012)

摘　　要：测定了PSE肉和正常猪肉在宰后不同时间的pH、持水性指标和细胞空隙面积率。结果显示:滴水损失与宰后4h和8h的肌束内肌细胞间隙面积比率呈显著正相关,相关系数分别为0.691和0.835;贮藏损失与4、8、12h的肌束内肌细胞间空隙面积比率都呈显著正相关(p<0.05);宰后4h和8h,PSE肉的细胞间隙显著大于正常肉(p<0.05)。对2种肉样而言,宰后早期抑制Calpain酶,均可以在一定程度上减小细胞间隙的面积,但宰后12h,抑制Calpain酶对减小PSE肉的细胞间隙的效果并不显著。上述结果说明PSE肉的低持水性与肌原纤维网格结构收缩使细胞外空隙形成过早、过大有关。In this paper,Temperature,pH,indexes of WHC,and extracellular space on normal pork and PSE pork at postmortem were measured in order to analyze the relationship between water holding capacity and changes in spatial structure of muscle tissue.Results as follows：Correlation coefficients between drip loss and extracellular space at 4 h and 8 h were 0.691 and 0.835（p0.05）.Purge loss was signifying correlate with ex-tracellular space at 4 h,8 h and 12 h postmortem.The extracellular space of PSE was extremely larger than RFN（p0.05） at 4 h and 8 h postmortem.In these two samples,inhibition of calpain can reduce the extra-cellular space to some degree at early stage during postmortem,but at 12 h postmortem,the effect is not so significant for PSE.These data indication that lower WHC of PSE is due to formation of bigger extracellular space in PSE at early postmortem.

关 键 词：持水性 细胞间隙 汁液流失 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]