牛肉排酸成熟过程中的品质变化  

Beef Quality Changes during Postmortem Aging

作　　者：付丽[1] 杨兆华 高雪琴[1] 郝修振[1] 马路石 FU Li;YANG Zhaohua;GAO Xueqin;HAO Xiuzhen;MA Lushi(College of Food Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Henan Yisai Beef Co.Ltd.,Jiaozuo 454450,China)

机构地区：[1]河南牧业经济学院食品工程学院,河南郑州450046 [2]河南伊赛牛肉股份有限公司,河南焦作454450

出　　处：《肉类研究》2018年第11期9-14,共6页Meat Research

基　　金：2018年河南省科技攻关计划项目(182102110006);焦作市创新创业人才项目(20170504)

摘　　要：为探究排酸成熟过程中肉类品质的变化,以牛肉为研究对象,测定排酸1～7 d肉样的硬度、保水性、pH值、肌原纤维小片化指数(myofibril fragmentation index,MFI)、菌落总数、大肠菌群数以及排酸1、3、5 d时肌原纤维的超微结构。结果表明:牛肉排酸3 d时出现最大僵直期,硬度达到最高,保水性达到最低,pH值降到最低值5.56;随着解僵及成熟的进行,牛肉嫩度、保水性回升,排酸7 d时pH值回升到5.84,达到排酸成熟肉标准(5.8～6.2);排酸1 d时,肌原纤维的Z线、粗细丝清晰可见,随着肌原纤维小片化程度的不断加深,排酸5 d时,Z线变得模糊,几乎消失,成为晕染状,几何构型发生明显变化。上述结果表明,牛肉在0～4℃条件下排酸成熟需要7 d,前3 d是排酸的关键时期。The present study aimed to evaluate the changes in beef quality characteristics during postmortem aging. Hardness, water-holding capacity (WHC), pH, myofibrillar fragmentation index (MFI), aerobic plate count (APC), coliform count and myofibrillar ultrastructure were measured after different periods of postmortem aging. The results showed that the maximum hardness was reached after 3 days of postmortem aging;the minimum values of both WHC and pH (5.56) were attained at this time. Meat tenderness and WHC increased with aging, and pH increased to 5.84, within the range of 5.8–6.2 for chilled meat. Myofibrillar Z lines and thick filaments were clearly observable after 1 day of aging. As MFI increased, the Z lines blurred and almost disappeared and the geometric configuration changed significantly after 5 days of aging. The above results demonstrated that the postmortem aging time for beef meat at 0–4 ℃ should be 7 days and the first 3 days are crucial.

关 键 词：牛肉 排酸成熟 品质 肌原纤维小片化指数 透射电镜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]