牦牛肉宰后成熟机理与肉用品质研究  

Ageing Mechanism and Meat Quality during Postmortem Ageing of Yak Meat

作　　者：田甲春[1] 韩玲[1] 刘昕[1] 师希雄[1] 王文婷[1] 郭兆斌[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《农业机械学报》2012年第12期146-150,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31060221);国家公益性行业(农业)科研专项经费资助项目(201203009)

摘　　要：以10头青海牦牛为研究对象,对其在宰后8 d成熟期间的机理指标:pH值、糖原含量、肌原纤维小片化指数(MFI)、钙激活酶活性、组织蛋白酶L活性以及肉用品质:加压损失、蒸煮损失、剪切力、色度L*、a*、b*进行了测定分析,并对剪切力、MFI、钙激活酶活性、组织蛋白酶L活性进行相关性分析。结果表明:成熟过程中上述指标均发生变化,最直接的效应是改善了牦牛肉的嫩度。MFI和钙激活酶活性相关性极显著(P<0.01)与组织蛋白酶L活性相关性显著(P<0.05),钙激活酶活性与组织蛋白酶L活性呈显著负相关(P<0.05)。The indicators about ageing mechanism including pH value, content of glycogen, myofibril fragmentation index （MFI） , the activities of calpains and cathepsin L and meat quality including pressing loss, cooking loss, shear force and chromaticity during ageing of eight days were determinated from ten Qinghai yaks. The correlation between shear force and MFI, activities of calpains and cathepsins L were also analyzed. The results showed that the all above mentioned indicators changed during the ageing period, and the direct reflect was improving the yak meat tenderness. MFI had a very significantly（P 〈 0.01） correlated with the activities of calpains, and had a significantly correlated with the activity of cathepsin L（P 〈 0.05） , while there was a significant negative correlated with the activity of cathepsin L （P 〈0.05）.

关 键 词：牦牛肉 肉用品质 成熟机理 嫩度 钙激活酶 组织蛋白酶 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]