不同等级延边黄牛肉成熟期间质构参数分析  

Texture parameter of Yanbian yellow cattle beef in different grades during ageing

作　　者：羿庆燕[1] 董玉影[1] 孙晓龙[1] 李玉林 梁成云[1] 

机构地区：[1]延边大学农学院,龙井133000 [2]国家肉牛牦牛产业技术体系延边实验站,延吉133002

出　　处：《食品科技》2013年第7期155-159,共5页Food Science and Technology

基　　金：吉林省科技厅项目(611010012)

摘　　要：对不同等级延边黄牛肉进行了嫩度测定和质构剖面分析测试(Texture Profile Analysis简称TPA),得到剪切力、硬度、黏附性、内聚性、弹性、胶黏性、咀嚼性7个指标,对每个指标随时间的变化进行了数据分析。结果表明:质量等级和成熟时间对牛肉质地参数影响显著,随着成熟时间的延长,牛肉的嫩度有所提高。胶黏性与咀嚼性相关系数最大为0.89。剪切力与硬度、黏附性、胶黏性、咀嚼性呈正相关,与内聚性、弹性呈负相关。Shear force, hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness of Yanbian yellow cattle beef in different grades during ageing were analysed by TPA. The results showed that： quality grades and ageing time had significant influence on texture parameters of Yanbian yellow cattle beef. As the extension of ageing time, the beef tender degree was increased. The correlation coefficient of gumminess and chewiness was 0.89. Shear force and hardness, adhesiveness, gumminess, chewiness were positive correlation. Shear force and cohesiveness, springiness were negative correlation.

关 键 词：延边黄牛肉 等级 质构参数 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]