超高压处理对牛肉主要理化品质的影响  

Effects of High Pressure Processing on Physical and Chemical Quality of Beef

作　　者：常海军[1] 周文斌[1] 余小领[2] 马汉军[2] 周光宏[3] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆高校催化理论与应用技术市级重点实验室,重庆400067 [2]河南科技学院食品学院,河南新乡453003 [3]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2013年第7期16-19,共4页Food Science

基　　金：国家自然科学基金项目(31101313);重庆市教育委员会科学技术研究项目(KJ110714);重庆工商大学博士科研启动基金项目(2010-56-12);重庆高校创新团队建设计划“资源化学与利用”项目(KJTD201020)

摘　　要：探讨超高压处理(不同压力和保压时间)对牛肉主要理化品质的影响。牛半腱肌肉经200～600MPa压力分别处理10min和20min,分析胶原蛋白含量和溶解性等特性以及牛肉蒸煮损失和嫩度在超高压处理过程中的变化。结果表明:随着压力的升高,牛半腱肌肉的剪切力均呈下降趋势,保压时间为20min时剪切力下降更显著。当压力达600MPa,牛肉剪切力分别降至39.59N(保压10min)和31.36N(保压20min)。总胶原蛋白、可溶性胶原蛋白的含量和胶原蛋白的溶解性随着处理压力的升高而增加。胶原蛋白特性变化与肉品质之间存在显著相关性。The main objective of this study was to investigate the changes in the main physical and chemical quality of beef semitendinosus muscle after high pressure processing （HPP） （with different pressures and lengths of dwell time）. Muscle samples were processed under high pressure from 200 to 600 MPa for 10 min and 20 min, respectively. The changes in collagen contents, solubility, cooking loss and meat tenderness were analyzed for beef semitendinosus muscle during processing. The results indicated that with increasing pressure, the shear force of beef tended to decrease, and this reduction was significant when the dwell time was 20 min. Under pressure up to 600 MPa, the shear force was reduced to 39.59 N and 31.36 N when treated for 10 min and 20 min, respectively. The contents of total collagen, soluble collagen and collagen solubility increased with rising pressure. Significant correlation was observed between the changes of collagen characteristics and meat quality.

关 键 词：牛半腱肌肉 超高压 胶原蛋白特性 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]