低温贮藏过程中水牛肉质构特性的变化  

Study on the change of texture characteristics of water buffalo meat during low temperature storage

作　　者：刘纯友[1,2] 付春婷 殷朝敏[3] 许金蓉[1] 黄承都[1] 靳国锋[2] LI Chun-you;FU Chun-ting;YIN Chao-min;XU Jin-rong;HUANG Cheng-du;JIN Guo-feng(Department of Food Science and Engineering,School of Biology and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China;College of Food Science and Engineering,Huazhong Agricultural University,Wuhan,Hubei 430070,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan,Hubei 430064,China)

机构地区：[1]广西科技大学生物与化学工程学院食品科学与工程系,广西柳州545006 [2]华中农业大学食品科技学院,湖北武汉430070 [3]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品与机械》2019年第10期88-92,共5页Food and Machinery

基　　金：国家自然科学基金项目（编号：31960492,31201390）;广西自然科学基金青年基金项目（编号：2016GXNSFBA380009,2016GXNSFBA380075）;广西自然科学基金面上项目（编号：2018GXNSFAA138081）;广西科技大学博士基金项目（编号：校科博16Z05）;广西科技大学自然科学培育计划项目（编号：科大科研发[2019]56号，科大科研发[2018]77号）

摘　　要：以广西水牛肉为原料,采用质地多面剖析法探究了低温贮藏过程中水牛肉质构特性变化规律,并进一步分析了水牛肉质构特性各指标间的相关性。结果显示:随着贮藏时间的延长,水牛肉的硬度、弹性、咀嚼性和胶着性呈不断降低的趋势,但水牛肉的内聚性呈不断增加的趋势。低温贮藏期间,水牛肉的硬度与弹性、胶着性、咀嚼性显著正相关(P<0.05),但水牛肉的内聚性与各指标没有显著的相关性(P>0.05)。3种低温贮藏条件下,-60℃冻藏水牛肉质构特性变化相对缓慢,其保鲜效果优于4℃冷藏和-18℃冻藏。The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis.Moreover,the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed.The results indicated that the hardness,elasticity,chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time,but the cohesiveness of buffalo meat was increasing.During cryopreservation,there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity,adhesiveness,and chewiness(P<0.05),but no significant correlation between the cohesiveness of buffalo meat and others index was found(P>0.05).Under the control of three kinds of low temperature storage conditions,the texture characteristics of frozen buffalo meat at-60℃were relatively slow,and the fresh-keeping effect was better than the storage at 4℃and-18℃.

关 键 词：水牛肉 质构特性 冷藏 冻藏 

分 类 号：TS2[轻工技术与工程—食品科学与工程]