低温贮藏对调理牦牛肉品质的影响  

Effect of Low Temperature Storage on Quality of Prepared Yak Beef

作　　者：李威[1] 闫忠心[1] 秦建芳 胡蓉[1] 金玉礼 LI Wei(Academy of Animal Sciences and Veterinary Medicine of Qinghai University, Xining 810016)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016 [2]青海省农业技术推广总站,西宁810000 [3]青海大学动物科学系,西宁810016

出　　处：《青海畜牧兽医杂志》2019年第4期40-45,39,共7页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：青海省高原牦牛研究开发中心能力建设(2017-GX-G06);青海省重大科技专项(2016-NK-A7)

摘　　要：本试验以经过一定加工工艺处理后的调理牦牛肉为试验原料,将调理牦牛肉在4℃和-4℃两种条件下进行贮藏,测定调理牦牛肉pH值、蒸煮损失、肉色、质构等品质特性,并进行相关性分析。结果表明:在4℃贮藏条件下,随着贮藏时间的增加,调理牦牛肉的pH值、蒸煮损失、亮度值L^*值呈增大的趋势;红度值a^*、硬度呈减小的趋势。在-4℃贮藏条件下,随着贮藏时间的增加,调理牦牛肉的pH值、亮度值L^*、黄度值b^*、咀嚼性呈增大的趋势;红度值a^*、硬度、弹性呈减小的趋势。In this experiment, the prepared yak beef was as raw material and stored at 4℃ and-4℃ respectively with certain processing technology. The pH value, cooking loss, meat color and texture of the prepared yak beef were determined, and correlation analysis was conducted. The results showed that the pH value, cooking loss and brightness L~* value of prepared yak beef increased with the increasing of storage time at 4℃. The redness value a~* and hardness showed a decreasing trend. Under the storage condition of-4℃, the pH value, brightness value L~*, yellowness value b~* and chew ability of the prepared yak beef increased with the increasing of storage time. The redness value a~*, hardness and elasticity showed a decreasing trend.

关 键 词：调理牦牛肉 储藏 品质变化 相关性 

分 类 号：S879.2[农业科学—畜牧兽医]