pH变换腌制对牛胃平滑肌嫩度、保水性及微观结构的影响  

Effect of p H shifting marinating on the tenderness,water retention and microstructure in cattle gastric smooth muscle

作　　者：王复龙[1] 高菲菲[1] 彭增起[1] 

机构地区：[1]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国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品工业科技》2016年第3期110-113,118,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助项目(CARS-38)

摘　　要：不同p H溶液腌制可以影响牛胃品质。本研究分别采用0.5%的苹果酸和0.5%的氢氧化钠溶液于4℃下对牛瘤胃和网胃进行腌制。经酸或碱腌制处理后瘤胃和网胃剪切力值显著降低(p<0.05),其中经碱处理的嫩度更好。对于瘤胃,酸处理和碱处理后其增重率较对照组增幅150%,蒸煮损失由原来的50.08%分别下降到42.10%和40.23%;与对照组相比差异显著(p<0.05)。对于网胃,经酸处理或碱处理后增重率与对照组差异显著(p<0.05),是对照组的9.7倍;经酸或碱处理后蒸煮损失约为40.23%和38.74%。微观结构观察表明,酸或碱处理后瘤胃和网胃平滑肌纤维结构均发生一定弱化。综上所述,酸、碱处理均可以改善网胃和瘤胃其嫩度,在一定程度上提高其保水性。Marinating in different p H solutions could affect the quality of bovine rumen and reticulum.0.5% of malic acid and 0.5% sodium hydroxide solution were used at 4 ℃ for the marinating,respectively.Shear force of rumen and reticulum were significantly decreased after acid and alkali marinating（ p〈 0.05）. The tenderness was better after alkali marinated compared with acid treatments.The weight gain rates in rumen were both over 2.5 times that of the control group,respectively. And there were significant differences between the treated group and control group（ p〈 0.05）.The cooking loss in rumen treated with acid and alkali was decreased from 50.08% in the control group to 42.10% and 40.23%（ p 〈0.05）,respectively.Similarly,the weight gain in reticulum were both over 9.7 times that of the control group with significant differences（ p 〈0.05）. And the cooking loss in reticulum marinated with acid and alkali were about 40.23% and 38.74%. Microstructure observations indicated that there were some weakens in the smooth muscle fiber in rumen and reticulum marinated with acid and alkali.In conclusion,there were improvements in the tenderness of rumen and reticulum marinated with acid and alkali,and the marinating were also could improve the ability of water retention.

关 键 词：网胃 瘤胃 酸碱腌制 品质 微观结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]