两种冷却方式对宰后成熟过程中牛肉保水性的影响  

Effect of chilling methods on water-holding capacity of beef during postmortem aging

作　　者：惠小洋 余群力[1] 曹晖 韩广星 吴磊 韩玲[1] XI Xiao-yang;YU Qun-li;CAO Hui;HAN Guang-xing;WU Lei;HAN Ling(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Shanxi Qinbao Animal Husbandry Co.,Ltd.,Baoji 721000,China;Shandong Lvrun Food Co.,Ltd.,Linyi 276000,China;Hebei Fucheng Cattle Food Co.,Sanhe 065200,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]陕西秦宝牧业股份有限公司,陕西宝鸡721000 [3]山东绿润食品有限公司,山东临沂276000 [4]河北福成五丰食品股份有限公司,河北三河065200

出　　处：《食品与发酵工业》2018年第11期193-199,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31460402);国家现代农业产业(肉牛牦牛)技术体系项目(CARS-38);甘肃省财政厅资助项目(牛羊肉安全高效屠宰加工关键技术研究)

摘　　要：通过对牛背最长肌施以常规冷却和快速冷却处理,研究不同冷却方式对宰后成熟过程中牛肉保水性的影响。结果发现快速冷却使蛋白性质在宰后12 h内变化不显著,使葡萄糖、乳酸含量及糖酵解潜力出现峰值时间提前,且肌原纤维蛋白疏水性、浊度及乳化性变化是宰后48 h至72 h蛋白结合水的能力减弱。此外,快速冷却比常规冷却处理牛肉的表观持水力在宰后6 h内较高、48 h后较低;宰后168 h滴水损失和蒸煮损失分别降低0. 11%和4. 37%,且差异极显著(p <0. 01),加压损失降低2. 07%(p <0. 05)。结果表明,快速冷却可在一定程度上提高原料肉质量,缩短僵化时间,提高保水性。The effects of different chilling methods on the water holding capacity were studied by the conventional chilling and rapid chilling treatment of the M.longissimus dorsi of cattle during postmortem aging.The results showed that the rapid chilling had no significant impact on protein properties within 12 h postmortem,the peak time of glucose,lactate and glycolytic shows earlier.The hydrophobicity,turbidity and emulsification of myofibrillar proteins change caused the water holding capacity weaker between 48 h to 72 h in postmortem.In addition,the apparent water holding capacity of beef in rapid chilling process was higher than that of conventional chilling treatment within 6 h postmortem,and went down after 48 h.The dripping loss and cooking loss decreased by 0.11%and 4.37%respectively after 168 h,the difference was significant(p<0.01),and the pressure loss decreased by 2.07%(p<0.05).The results show that rapid chilling can improve the quality of raw meat to a certain extent,shorten the aging time and improve water holding capacity.

关 键 词：冷却方式 宰后成熟 保水性 糖酵解 牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]