不同嫩化方法对鹅肉色泽的影响  

Effects of Different Tenderization Treatments on the Color of Goose Meat

作　　者：高海燕[1] 马汉军[1] 曾洁[1] 潘润淑[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2015年第13期74-78,共5页Food Science

基　　金：河南省高校科技创新团队支持计划项目(13IRTSTHN006);河南省科技计划基础前沿项目(142300410139)

摘　　要：本实验比较了几种嫩化处理方法对鹅肉色泽的影响。结果表明,低温处理后,鹅肉的L＊、a＊、b＊值降低,肌红蛋白总量在处理前期也迅速降低,但24~48 h内肌红蛋白总量又增加。低温处理对氧合肌红蛋白的比例影响不大,高铁肌红蛋白和脱氧肌红蛋白的比例成相反变化趋势。木瓜蛋白酶处理的鹅肉其L＊值呈现增加趋势,a＊、b＊值变化较小。木瓜蛋白酶处理对肌红蛋白3种形式的比例影响较大,添加量为6 U/g、处理时间为70 min时,高铁肌红蛋白的比例最低。磷酸盐处理后鹅肉的L＊、b＊值降低,a＊值变化不明显。但适量的复合磷酸盐处理后,氧合肌红蛋白和脱氧肌红蛋白的比例增加,高铁肌红蛋白的比例极低。综合分析,木瓜蛋白酶处理和复合磷酸盐处理有利于保持鹅肉的色泽,并且在适当应用时可以改善鹅肉的色泽。The effects of different tenderization treatments on the color of goose meat were investigated.The results showed that the L＊,a＊ and b＊ values decreased after low temperature treatment,and the total amount of myoglobin also decreased during the early stage of low temperature treatment,but increased within 24–48 h.There was no significant difference in the proportion of oxygenated myoglobin（Mb O2） under the condition of low temperature.On the other hand,the proportion of metmyoglobin（Met Mb） and deoxy-myoglobin（deoxy Mb） showed the opposite trend.The L＊ value of goose meat treated by papain increased,while a＊ and b＊ values changed little.Meanwhile,significant effect of papain on the proportions of three myoglobins was observed,and the proportion of Met Mb showed the lowest value when the treatment with 6 U/g of papain lasted 70 min.The L＊ and b＊ values of goose meat treated by compound phosphate declined while a＊ value showed no significant difference.In addition,the proportions of Mb O2 and deoxy Mb increased obviously after being treated by compound phosphate,and the proportion of Met Mb was extremely low.To sum up,both papain and compound phosphate treatments were beneficial for maintaining or improving the color of goose meat.

关 键 词：低温处理 木瓜蛋白酶 磷酸盐 鹅肉 色泽 肌红蛋白 

分 类 号：TS205.2[轻工技术与工程—食品科学]