植物提取液对牦牛肉嫩化作用的研究  

Tenderization of yak meat by plant extracts

作　　者：李璐[1] 夏白雪[1] 聂远洋[1] 马福林[1] 温文婷[1] 安添午[2] 罗晓林[2] 孙群[1] 

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室,成都610064 [2]四川省草原科学研究院,成都611731

出　　处：《四川大学学报（自然科学版）》2015年第6期1381-1386,共6页Journal of Sichuan University(Natural Science Edition)

基　　金：国家自然科学基金(J1103518);四川省统筹城乡发展科技行动项目(2012NZ0047-04/05);肉类加工四川省重点实验室项目(2013LF3002)

摘　　要：本文探究了包括生姜汁(GE)和猕猴桃汁(KE)的植物提取液对牦牛背最长肌的嫩化作用.结果表明,相较生姜汁和猕猴桃汁单独处理,两者复配后能更有效改善嫩度和抑制脂质氧化(P<0.05),显示生姜汁和猕猴桃汁在嫩化牦牛肉和抑制其脂质氧化方面存在协同作用.继续优化获得到了改善牦牛肉嫩度、抑制脂质氧化的最适组成为0.18%GE+0.13%KE(V/W).植物提取液注射处理对牦牛肉的肉色、pH、蒸煮损失率和肌红蛋白氧化均无显著不利影响(P>0.05).相比对照组,经过21d的贮藏,最适组成的复配汁处理组TBARS和WBSF要分别低49.11%和31.37%,体现了植物提取液应用于实际生产的可能性.The objective of the current study was to tenderize yak meat Longissimus dorsi by using aqueous extract of ginger （GE） and kiwi （KE）. The results showed that the treatment by the mixture of two plant extracts inhibited lipid oxidation and improve tenderness more effectively than ginger or kiwifruit used alone （P〈0.05）, indicating the existence of the synergistic effect of ginger and kiwifruit extract toward the tenderization of yak meat. The optimal concentration for tenderizing yak meat and inhibiting lipid oxidation of 0.18% GE ＋ 0.13~ KE （V/W） was obtained, with pH value, color, cooking loss, and myoglobin oxidation not impaired by any treatment （P〉0.05）. After 21 days＇ storage time, the TBARS and WBSF values of chunks treated with the optimal composition of the mixture of GE and KE were 49. 11% and 31. 37% lower than control chunks respectively, indicating potential feasibility of plant extract utilized in practice.

关 键 词：植物提取液 嫩度 脂质氧化 牦牛肉 协同作用 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]