适宜加热温度保持牦牛瘤胃平滑肌加工品质和组织结构  

Maintaining processing quality and histological structure of yak rumen smooth muscle by proper heating temperature

作　　者：李升升[1,2] 余群力 靳义超[1] Li Shengsheng;Yu Qunli;Jin Yichao(Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, China;College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016 [2]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《农业工程学报》2017年第23期300-305,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(31701625);国家肉牛牦牛产业技术体系资助(CARS-38);藏牦牛品质杂交利用及特色产品开发技术研究资助(2014-HZ-806)

摘　　要：为研究不同温度对牦牛平滑肌加工品质和组织结构的影响。将牦牛瘤胃平滑肌分别在50、60、70、80、90、100℃条件下处理60 min后取样,考察不同温度对牦牛平滑肌蒸煮损失、热收缩率、剪切力、胶原蛋白含量和微观结构的影响。结果表明:随温度的升高,牦牛平滑肌的蒸煮损失、热收缩率、初级和次级肌束膜的厚度均显著增加(P<0.05);剪切力、胶原蛋白含量和肌纤维直径均显著降低(P<0.05);总体表现为牦牛平滑肌的加工品质随温度的升高而下降,组织结构随温度升高而收缩。80℃是平滑肌加工品质形成的关键温度,80℃处理60 min牦牛平滑肌的蒸煮损失为31.39%?3.08%、热收缩率为30.80%?2.15%、剪切力值为86.63 N?8.72 N、胶原蛋白质量分数为49.52 mg/g?2.84 mg/g。因此,推荐牦牛瘤胃平滑肌在80~90℃范围内熟制具有较好的加工品质和组织形态。研究结果将为含平滑肌的内脏等副产物的精深加工提供参考。Smooth muscle is a category of muscle tissue,and is widely distributed in blood vessels,stomach,intestines and other internal organs.Smooth muscle has wealthy nutritional value,special flavor and texture.Smooth muscle included in animal organs can be cooked to special dishes in lots of Asian countries.However,smooth muscle is treated as by-product and little as valuable muscle compared to skeletal muscle.In order to meet consumers’demand for new valuable food resource and high edible quality,we investigated the processing quality and histological structure change of yak rumen smooth muscle under different temperatures.The yak rumens were picked from a commercial abattoir,and the yaks were aged36-38months,had the same feeding background,and were slaughtered by conventional slaughtering method.The rumens were obtained,vacuum packaged and transported to the laboratory at(3±1)℃.The smooth muscle was obtained after removing the villi,mucosa and fat.The yak rumen smooth muscle was cooked at50,60,70,80,90,100°C for60min,respectively.And the cooking loss,heat shrinkage rate,Warner-Bratzler shear force(WBSF),collagen content and histological structure of yak rumen smooth muscle were evaluated.The results showed that cooking temperature had significant effect on WBSF,cooking loss,heat shrink rate,collagen content and histological structure.As the increasing of cooking temperature,the cooking loss value and heat shrinkage rate significantly increased(P<0.05);the initial cooking loss value of yak rumen smooth muscle was9.93%±1.71%and then increased to34.93%±3.06%;the heat shrinkage rate increased by306.78%,from10.18%±0.64%to41.41%±1.64%.However,WBSF and collagen content significantly decreased(P<0.05)with the increase of cooking temperature;the value of WBSF from(116.62±0.78)N to(61.74±1.67)N;the content of collagen decreased by57.49%,from(72.87±1.97)to(30.98±1.91)mg/g.The histological structure indicated that with the increasing of cooking temperature,the muscle fiber diameter of yak rumen smooth muscle and th

关 键 词：温度 加工 品质控制 组织结构 牦牛 瘤胃平滑肌 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]