浙东大白鹅宰后肌肉成熟过程中品质变化的研究  

The Quality of Zhedong Goose Meat during Postmortem Aging

作　　者：刘涛[1] 潘道东[1,2] 张小涛[1] 孙杨赢[1] 曹锦轩[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]南京师范大学金陵女子学院,江苏南京210097

出　　处：《现代食品科技》2014年第5期125-130,共6页Modern Food Science and Technology

基　　金：国家农业科技成果转化基金(2013GB2C200191);国家水禽产业技术体系基金(CARS-43-17);宁波市科技局创新基金(2013C910017)

摘　　要：研究了鹅宰后肌肉成熟过程中理化指标的变化,为改善鹅肉的品质奠定基础。选取90 d的浙东大白鹅,宰后取肉样作0 d样品,其余肉样在4℃分别成熟4 h、12 h、1 d、4 d、7 d后取样快速冷冻。采用H2O2和N-乙酰半胱氨酸(N-acetylcysteine,NAC)分别对肉样浸泡1 d、4 d、7 d,分析肌原纤维小片化指数(Myofibrillar Fragmentation Index,MFI)的变化情况和肌间线蛋白(desmin)的降解变化情况。结果表明,在H2O2处理组中,胸肉中MFI含量在12 h^1 d内升高了80.70(P<0.01),1 d^7 d内下降了83.63(P<0.01)。在NAC处理组中,MFI在4 h^12 h内降低了27.76(P<0.01),12 h^1 d内升高了98.00(P<0.01),1 d^4 d内下降了87.60(P<0.01),4 d^7 d内升高了33.46(P<0.01)。0~4 d内,55 kD的desmin出现了50 kD左右的降解片段,在7 d时50 kD左右的降解片段被氧化为更小的片段。通过控制成熟时间可获得理想的鹅肉品质,在12~96 h内,宰后肌肉成熟过程中鹅肉品质最佳。The physicochemical index of postmortem aging of Zhedong Goose was investigated,which was established the foundation for improving the goose meat quality.90 days geese were involved in the research.Meat samples were taken after 0 h,4 h,12 h,1 d,4 d and 7 d at 4 ℃,then frozen immediately.Soaking the samples for 1 d,4 d and 7 d by using H2O2 and N-acetylcysteine（NAC）,respectively.Then the change of myofibrillar fragmentation index（MFI） and the degradation of desmin were analyzed.The results showed that the MFI of breast meat increased 80.70 from 12 h to 1 d（P〈0.01） and decreased 83.63 from 1 d to 7 d（P〈0.01） under H2O2 treatment.However,under NAC treatment,the MFI value decreased 27.76 from 4 h to 12 h（P〈0.01）,increased 98.00 from 12 h to 1 d（P〈0.01）,decreased 87.60 at 1～4 d（P〈0.01）,and increased 33.36 at 4～7 d（P0.01）.During 0～4 d,50 kD degradation fragments was observed in desmin（55 kD）,which were degraded to more smaller segments at 7 d.The best quality of goose meat could be got within 12～96 h during the maturing process.

关 键 词：浙东大白鹅 丙二醛 肌原纤维 宰后成熟 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]