不同肌纤维走向下牛肉剪切力的差异  

The Difference of Beef Shear Force between Different Muscle Fiber Directions

作　　者：刘晶晶 万红兵[1] 丰永红[1] 张松山[1] 雷元华 谢鹏[1] 李海鹏[1] 孙宝忠[1] LIU Jing-jing;WAN Hong-bing;FENG Yong-hong;ZHANG Song-shan;LEI Yuan-hua;XIE Peng;LI Hai-peng;SUN Bao-zhong(Institution of Animal Science of Chinese Academy of Agricultural Sciences,Beijing 100000,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100000

出　　处：《食品工业科技》2018年第16期65-71,共7页Science and Technology of Food Industry

基　　金：国家肉牛牦牛产业体系(CARS-38)

摘　　要：肌纤维走向(平行或垂直于肌纤维)影响牛肉的各项嫩度指标,该研究从肌纤维和结缔组织两方面出发探究肌纤维走向引起嫩度差异的原因。以牛半腱肌为原料肉,分别在60、70、80、90、100℃的水浴温度下加热30、60、90、120、150 min,测定不同肌纤维走向下的剪切力、结缔组织机械强度、质构特性、胶原蛋白共价交联的变化以及扫描电镜观察,最后通过相关性分析得出肌纤维走向影响嫩度的关键因素。结果显示,相同温度和加热时间下,垂直于肌纤维方向的剪切力、硬度、凝聚性显著高于平行方向(p<0.05)。垂直肌纤维方向的剪切力与结缔组织机械强度和咀嚼性呈极显著正相关(p<0.01),与硬度、胶黏性、羟赖氨酸吡啶含量呈显著正相关(p<0.05);平行于肌纤维方向的剪切力与硬度、凝聚性、胶黏性、咀嚼性、回弹性呈极显著正相关(p<0.01),与结缔组织机械强度呈显著负相关(p<0.05)。由此得出垂直方向的嫩度特性由肌纤维和结缔组织共同决定,平行方向的嫩度特性由少数结缔组织和肌纤维变形挤压力决定。The direction of the muscle fibers（ parallel or perpendicular to the direction of the muscle fibers） affected edible quality aspects of the beef. From muscle fibers and connective tissue these two aspects,the causes of the differences were explored.The shear force,connective tissue mechanical strength,texture,collagen cross-linking were measured and the structure was observed by scanning electron miuroscope（ SEM）,by heating bovine semitendinosus for 30,60,90,120,150 min at 60,70,80,90,100 ℃ water bath.The key factors affecting the tenderness of the muscle fiber direction were obtained by the correlation analysis. The results showed that the shear force,hardness and cohesiveness of the connective tissue were significantly higher than those of the parallel direction（ p〈0.05）. Shear force in the direction of vertical muscle fibers was significantly positively correlated with the mechanical strength and chewiness of the connective tissue（ p〈0.01）,significantly positively correlated with hardness,adhesiveness and hydroxylysyl pyridinoline（ p〈0.05）; and the shear force in the direction of parallel muscle fibers was extremely positive correlated with hardness,cohesiveness,adhesiveness,chewiness and resilience（ p〈0.01）,and a negative correlation with the mechanical strength of connective tissue（ p〈0.05）.The vertical direction of the tenderness characteristics of muscle were determined by fibers and connective tissue,the parallel direction of the tenderness characteristics were determined by a small number of connective tissue and muscle fiber extrusion force.

关 键 词：肌纤维走向 牛肉 肌纤维 结缔组织 嫩度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]