驴肉在低温成熟过程中质构变化研究  

Research on the Texture Index of Donkey Meat during the Postmortem Aging at Low Temperature

作　　者：敖冉[1] 赵雪聪 王伟[2] 韩晴[1] 陈晨[1] 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000 [2]中央司法警官学院,保定071000

出　　处：《食品工业》2016年第7期126-128,共3页The Food Industry

摘　　要：以驴后腿肉为原料,研究0℃-4℃低温成熟过程中驴肉质构的变化。通过对驴肉硬度、咀嚼性、内聚性、黏附性和弹性等指标的检测,研究驴肉在成熟过程中质构的变化规律。检测结果表明：驴肉的硬度、咀嚼性、内聚性和黏附性整体均呈现先增高后降低的趋势,在第2天时均达到最大值,而弹性在成熟过程中逐渐降低。结合相关性测定得出结论：第2天时驴肉进入了最大僵直期,此时驴肉的品质最差,随着成熟时间的延长,驴肉的品质又逐步上升。Take the donkey leg meat as the raw material to study the texture change of donkey meat during the postmortem aging at the temperature of 0 ℃-4 ℃. Through the detection of hardness, chewiness, cohesiveness, adhesiveness and elasticity, index to study the texture variation during the mature process. Test results showed that： the donkey＇s hardness, chewiness, cohesiveness and adhesiveness showed the trend of first increased and then decreased, on the second day reached the top value, and elastic gradually reduced in the mature process. Combined with the correlation of obtained conclusion, donkey meat entered the period of maximum stiffness on the second day, at this time donkey meat quality was the worst, with the extension of time to mature, donkey meat quality gradually rised.

关 键 词：驴肉 低温成熟 质构 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]