加热温度及时间对牛肉胶原蛋白特性及嫩度的影响  

Effects of Heating Temperature and Time on Collagen Properties and Tenderness in Beef

作　　者：刘晶晶 雷元华 李海鹏[1] 谢鹏[1] 万红兵[1] 黄彩燕[1] 孙宝忠[1] 张松山[1] LIU JingJing, LEI YuanHua, LI HaiPeng, XIE Peng, WAN HongBing, HUANG CaiYan, SUN BaoZhong, ZHANG SongShan(Institute of Animal Science of Chinese Academy of Agricultural Sciences, Beo＇ing 10009)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100092

出　　处：《中国农业科学》2018年第5期977-990,共14页Scientia Agricultura Sinica

基　　金：国家肉牛牦牛产业体系(CARS-38)

摘　　要：【目的】通过研究不同加热温度和加热时间来探究胶原蛋白特性对嫩度的影响,为中国高熟度牛肉嫩度特性研究提供参考。【方法】将牛半腱肌肉在60、70、80、90和100℃水浴温度下分别加热30、60、90、120和150 min,通过测定剪切力、蒸煮损失、水分含量、质构特性、结缔组织机械强度、胶原蛋白含量及热溶解性、胶原蛋白共价交联以及扫描电镜等指标探究嫩度的变化规律,通过相关性分析得出影响嫩度的关键因素。【结果】随着加热温度的升高和加热时间的延长,牛半腱肌肉剪切力降低,蒸煮损失增大,水分含量降低;总胶原蛋白和不溶性胶原蛋白随着加热温度的升高其相对含量明显增加,随着加热时间的延长其相对含量变化不显著,可溶性胶原蛋白含量及热溶解性增加、羟赖氨酸吡啶啉(HP)相对含量上升、赖氨酸吡啶啉(LP)相对含量下降,黏着性增大,胶黏性、咀嚼性、凝聚性和回弹性减小。随着加热时间的延长,牛肉剪切力与蒸煮损失呈显著负相关(P<0.05);与水分含量、硬度、凝聚性、胶黏性、咀嚼性以及回弹性呈极显著正相关(P<0.01);与总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白含量、胶原蛋白热溶解性以及羟赖氨酸吡啶啉含量呈极显著负相关(P<0.01)。总胶原蛋白、不溶性胶原蛋白的含量与蒸煮损失呈极显著正相关(P<0.01);羟赖氨酸吡啶啉与肌肉的黏着性和总胶原蛋白含量呈极显著正相关(P<0.01),与弹性、可溶性胶原蛋白以及不溶性胶原蛋白含量呈显著正相关(P<0.05),与胶黏性和咀嚼性呈显著负相关(P<0.05),赖氨酸吡啶林与弹性呈显著负相关(P<0.05),与凝聚性呈显著正相关(P<0.05),与回弹性呈极显著正相关(P<0.01)。与加热温度相比,加热时间对牛肉嫩度的影响更为显著。牛肉嫩度与胶原蛋白含量及热溶解性、HP、蒸煮损失、水分含量、硬度、凝聚性、胶黏�【Objective】 The purpose of this study is to explore the effect of collagen on the beef tenderness by increasing the heating temperature and prolonging the heating time, which provided the theoretical basis for the tenderness characteristics of high maturity beef in China. 【Method】 The bovine semitendinosus muscle was heated at 60, 70, 80, 90 and 100℃ water bath temperature, and prolong heating time to 30, 60, 90, 120 and 150 min. The shear force, cooking loss, moisture content, texture characteristics, mechanical strength of connective tissue, collagen content and thermal solubility of cooked samples were measured, and the treated muscle samples were observed using scanning electron microscopy. The changes in tenderness under different heat temperatures and times were analyzed and the key factors influencing the tenderness are obtained through the correlation analysis. 【Result】 With the increase of heating temperature and heating time, the shear force and the water moisture of bovine semitendinosus decreased, the cooking loss increased. The total collagen and insoluble collagen increased with the increase of heating temperature, the change of relative total collagen and insoluble collagen content was not significant with the increase of heating time. The content of soluble collagen and the solubility of the soluble collagen increased with the increase of the heating time, and the relative content of the hydroxy-lysine pyridine and the adhesion all increased, but the relative content of lysine pyridine, gumminess, chewiness, cohesion and resilience all reduced. With the increase of heating time, the shear force of beef was negatively correlated with the cooking loss（P0.05）, extremely positively correlated with the water content, hardness, cohesion, adhesiveness, resilience and chewiness（P0.01）.The shear force was extremely significant negatively correlated with the content of HP, total collagen, soluble collagen, insoluble collagen and collagen thermal solubility（P0.01）. The total collage

关 键 词：牛肉 加热 嫩度 胶原蛋白 共价交联 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]