兔肉宰后成熟过程中肌原纤维蛋白功能性质的变化  

Changes of myofibril protein functional properties during rabbit postmortem aging

作　　者：张斌斌[1] 李兴艳[1] 夏杨毅[1,2,3] 彭增起[4] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400716 [3]重庆市特色食品工程技术研究中心,重庆400716 [4]南京农业大学,农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2015年第4期105-110,115,共7页Science and Technology of Food Industry

基　　金：(国家)公益性行业(农业)科研专项(201303144)

摘　　要：以兔腿肉和兔背最长肌为原料,研究兔肉宰后成熟过程中pH变化趋势以及肌原纤维蛋白(MP)功能性质的变化规律。结果表明:宰后成熟过程中兔后腿和兔背最长肌的pH显著下降并分别在宰后24h和48h时达到极限pH,肌肉进入完全僵直状态,此时的兔肉加工品质较差;兔后腿和兔背最长肌MP的溶解度、乳化性及凝胶保水性等功能性质的变化规律与pH变化趋势一致,分别在宰后24h和48h达到最小值;而表面疏水性及凝胶的硬度均呈先上升后下降的趋势,且分别在宰后24h和48h达到最大值。通过对兔肉MP功能性质变化规律的分析并结合宰后成熟过程中理化性质的变化趋势,确定宰后合理的成熟时间为72h。Rabbit longissimus dorsi muscle and leg meat were used as the raw material to investigate the changing trends of pH and variation regulation of myofibril protein（ MP） functional properties during rabbit postmortem aging. The results showed that：during rabbit postmortem aging,the pH of rabbit longissimus dorsi muscle and leg meat significantly decreased and respectively reached the limits pH at 24 h and 48 h during rabbit postmortem aging,muscles into full stiff state,at this time the rabbit meat processing quality was poor.The variation regulation on solubility, emulsification, gel water- holding capacity of rabbit longissimus dorsi muscle and leg meat MP was consistent with pH trends,respectively reached a minimum value in post-mortem24 h and 48 h. But surface hydrophobicity and gel hardness were increased first and then decreased,and in post-mortem 24 h and 48 h reached a maximum value respectively. By analyzing the variation regulation of the functional properties of rabbit MP,and combining the changes of physical and chemical properties during rabbit postmortem aging,determined a reasonable mature time after postmortem was 72 h.

关 键 词：兔肉 宰后成熟 理化性质 肌原纤维蛋白 功能性质 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]