电刺激对白牦牛不同部位肉品质及感官特性的影响  

Effect of electrical stimulation on different parts of yak meat quality and sensory characteristics

作　　者：郑祖林 韩玲[1] 余群力[1] 孙志昶[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2014年第2期131-135,共5页Science and Technology of Food Industry

基　　金：国家肉牛牦牛产业体系资助;国家自然科学基金(31060221)

摘　　要：目的：研究电刺激对白牦牛不同部位肉品质及感官特性的影响。方法：20头天祝白牦牛每5头一组按实验设计对宰后白牦牛胴体进行电刺激ES（电压21V、额定功率50W、时间72s）分别取前驱肱三头肌（TB）、中部背最长肌（ML）、后驱半膜肌（SM）三种不同部位肉和常规冷却排酸NES（0~4℃、风速0.5m·s-1）处理,在成熟过程中的24、72、168h测定牦牛肉的各指标和感官特性。结果：电刺激明显加速了宰后pH的下降。电刺激明显加速了糖原含量的下降,且24h前TB、ML与SM之间差异性极为显著（p〈0.01）。电刺激对牦牛肉的剪切力、MFI作用极为显著（p〈0.01）,提高了牦牛肉的嫩度和多汁性及风味。结论：电刺激在牦牛屠宰加工过程中能缩短牦牛肉成熟时间,显著改善其嫩度（剪切力可降低至26.6）。特别是对肉质较差的SM部位肉效果尤为显著（p〈0.01）。Objective ： The effect of electrical stimulation on different parts of yak meat quality and sensory characteristics was researched. Methods：TianZhu white yak of 20d were put in 4 groups that 5 yak in a group. They were handled by electrical stimulation ES（Voltage 21V rated power 50W,time 72s）,and were taken by prodromal triceps（TB）,Central longissimus muscle（ML）,rear-wheel drive semimembranosus（SM） in three different parts of yak meat and conventional cooling row acid NES（0~4℃,wind speed 0.5m·s-1） was handled, In the maturation process of 24,72,168h,each indexs were measured. Results：Speed of pH was decreased significantly by electrical stimulation. Glycogen content was decreased significantly by electrical stimulation,the difference was very significant among TB,ML and SM before 24h（p0.01）. The effects of Shear force,MFI was very significant by electrical stimulation（p0.01）,Yak meat tenderness,juiciness and flavor were improved. Conclusion：Yak meat maturation time was shorten by electrical stimulation,Tenderness of yak meat was significantly improved（Shearing force could be reduced to 26.6）. In particular,the effect of the poorer parts of SM on meat was particularly significant（p0.01）.

关 键 词：天祝白牦牛 不同部位 电刺激 嫩化 感官特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]