电刺激和成熟对冷热剔骨牦牛肉品质的影响  

Effect of Electrical Stimulation and Ageing on Eating Quality of Cold-and Hot-boned Yak Meat

作　　者：郎玉苗[1] 张睿[1,2] 谢鹏[1] 李海鹏[1] 罗欣[2] 孙宝忠[1] Lang Yumiao Zhang Rui Xie Peng Li Haipeng Luo Xin Sun Baozhong(Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193 College of Food Science and Engineering, Shandong Agriculture University, Taian 271018, Shandong)

机构地区：[1]中国农业科学院-北京畜牧兽医研究所,北京100193 [2]山东农业大学食品学院,山东泰安271018

出　　处：《中国食品学报》2017年第3期177-185,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项(201203009);国家自然科学基金项目(31440069)

摘　　要：为了研究电刺激和成熟对冷热剔骨牦牛肉品质的影响,将18头甘南公牦牛随机分为2组(电刺激组ES和非电刺激组NES),劈半后左、右半胴体分别进行热剔骨(HB)和冷剔骨(CB)处理,并对宰后成熟21 d内背最长肌的品质(pH、剪切力、压力失水率、蒸煮损失和肉色L~*、a~*和b~*)进行测定。结果显示:热剔骨使宰后9 h内牦牛肉温度降低快,导致冷收缩的发生;宰后1~14 d,热剔骨组牦牛肉剪切力值显著高于冷剔骨组(P<0.05);宰后0~3 d,HB组的压力失水率显著高于CB组(P<0.05)。电刺激显著加快牦牛肉pH的降低,防止冷收缩变硬;宰后1~14 d,ES组牦牛肉剪切力值显著低于NES组(P<0.05)。宰后成熟使牦牛肉剪切力值和蒸煮损失降低(P<0.01),肉色L~*、a~*和b~*显著增加(P<0.01)。结论 :电刺激结合成熟显著提高了冷热剔骨牦牛肉嫩度,改善了牦牛肉品质,拓宽了牦牛肉在西餐、烧烤、涮食、爆炒等的食用途径,为我国牦牛肉增值提供理论和技术支撑。In order to evaluate the effect of electrical stimulation and ageing on eating quality of cold- and hot- boned yak meat, 18 Ganan yak were selected and randomly divided into two groups （ES and NES）. The left carcasses were excised to hot boning （HB） and the fight carcasses were deboned after 3 days aging in 0-4 ℃ chiller （CB）. During the 21 day ageing time, eating quality （pH, Warner-Bratzler shear force, pressing loss, cooking loss and color L^＊, a^＊ and b^＊） of yak m. longissimus were detected. The results show that the rate temPerature decline of hot boned m. longissimus was faster than cold boned during the first nine hours （P 〈 0.05）. The WBSF values of hot boned yak meat were significant higher than cold boned yak meat at 1, 2, 3, and 14 day postmortem （P〈0.05）. Pressing loss of hot boned yak meat was significant higher than that of cold boned yak meat at 0, 1, 2 and 3 day postmortem （P〈0.05）. Electrical stimulation can increase the rate of pH decline （P〈0.05）. The WBSF values of ES group were significant lower than NES group at 1, 2, 3, and 14 day postmortem （P〈0.05）. Aging had significant effect on WBSF, pressing loss, cooking loss and color （L^＊, a^＊ and b^＊; P〈0.05）. As the aging time increasing, the WBSF values and cooking loss of yak meat in four groups decreased （P 〈 0.05）. But color parameters L^＊, a^＊ and b^＊ increased with the increasing of aging time （P〈0.05）. In conclusion, low-voltage combined with aging can significant improve the tenderness of hot-boned yak meat and broaden the cooking methods of yak meat. This was useful for the development of yak meat industry.

关 键 词：低压电刺激 热剔骨 成熟 甘南牦牛 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]