不同煮制温度对新疆熏马肉品质的影响  

Effect of Boiling Temperature on the Quality of Xinjiang Smoked Horsemeat

作　　者：魏健[1] 郭守立 徐泽权[2] 杨海燕[1] 陈铮[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学动物科学学院,新疆乌鲁木齐830052

出　　处：《食品科学》2016年第15期39-44,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD04B00)

摘　　要：目的:本实验旨在研究不同煮制中心温度对新疆熏马肉熟化过程中品质的影响。方法:测定煮制中心温度为60、65、70、75、80、85、90、95℃时,熏马肉的蒸煮损失、色泽、剪切力、肌节长度、肌纤维直径,并分析质构特性。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)分析熟化过程中蛋白质的变化。结果:随着中心温度的升高,蒸煮损失率显著增大(P<0.05)。色泽a*、b*值呈先减少后增加的趋势,L*值先增加后减少,在70℃时a*、b*值达到最小值,L*值达最大值。剪切力与肌纤维直径均呈先增加后减少的趋势,并且剪切力与肌纤维直径成正相关(r=0.777)。肌节长度显著降低(P<0.05)。中心温度升高,硬度显著增大(P<0.05);弹性呈先增加后减少趋势;黏聚性与咀嚼性呈先减少后增加的变化趋势。SDS-PAGE结果表明,随着中心温度升高,大分子质量蛋白质发生降解。结论:煮制中心温度70℃是影响熏马肉品质的关键温度。Objective： To explore the effect of core temperature of boiling on the quality of Xinjiang smoked horsemeat.Methods： Changes in cooking loss, color, shear force, texture analysis, muscle fiber diameter, sarcomere length, andsodium dodecyl sulfate polyacrylamide gel electrophoresis （SDS-PAGE） electrophoresis characteristics of smokedhorsemeat when it was cooked in boiling water to internal temperatures of 60, 65, 70, 75, 80, 85, 90 and 95 ℃ weredetermined. Results： With the increase of core temperature, the cooking loss significantly increased （P 〈 0.05）. Colora＊ and b＊ values tended to decrease firstly and then increase, while the opposite trend was observed for L＊. As a result,a＊ and b＊ values reached their minimum level and L＊ reached its maximum level when the temperature was 70 ℃.Both shearing force and muscle fiber diameter showed a tendency of increasing at first and then decreasing. Moreover,they were positively correlated with each other （r = 0.777）, and the sarcomere length was significantly reduced. As thecore temperature increased, the hardness of the horsemeat significantly increased （P 〈 0.05）. However, the elasticityincreased first and then reduced. Cohesiveness and chewiness appear to first decrease and then increase. The SDSPAGEanalysis showed that with the increase of temperature, the degradation of macromolecular proteins occurred.Conclusion： The eating quality of smoked horsemeat is influenced more obviously when the core temperature is 70 ℃.

关 键 词：熏马肉 煮制温度 品质 影响 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]