菠萝汁对牛肉持水力效果的影响  

Effect of pineapple juice on water retention of beef

作　　者：王莹[1] 孟可心 高海燕[1] 秦跃奇 姜继凯 张麟 曾洁[1] GAO Haiyan;WANG Ying;MENG Kexin;QIN Yueqi;JIANG Jikai;ZENG Jie(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2020年第3期39-46,共8页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省高校创新人才项目(16HASTIT015);河南科技学院2019年大学生创新创业训练计划项目(2019CX026)。

摘　　要：以牛肉为原料,新鲜菠萝汁为处理剂,研究其对牛肉持水力的影响.对菠萝汁的质量分数、处理时间、处理温度进行单因素试验,并通过L9(3^4)正交试验选择出最佳处理工艺.结果表明:菠萝汁的质量分数、处理温度、处理时间对牛肉的持水力有一定的影响.最佳处理条件为:菠萝汁的质量分数6%、时间80 min、温度40℃.因素的影响次序为:处理时间>处理温度>菠萝汁质量分数.DSC分析表明,菠萝汁处理后牛肉的肌原蛋白部分被分解.质构结果表明,与对照组相比,被菠萝汁处理过的牛肉的硬度有所降低.电镜观察表明,菠萝汁处理后肌肉纹理较细腻,断面较光滑,肌原纤维有断裂现象,说明被菠萝汁处理过的牛肉的持水力得到提高,牛肉的嫩度得到了改善.Taking beef as raw material and fresh pineapple juice as treating agent,the effects of fresh pineapple juice on the hydraulic holding effect of beef were studied.The quality fraction,treatment time and treatment temperature of pineapple juice were tested by single factor,and the optimum treatment process was selected by L9(3^4)orthogonal test.The results showed that the quality fraction,treatment temperature and treatment time of pineapple juice had certain effects on the holding capacity of beef.The best treatment conditions were:6% mass fraction of pineapple juice,80 min time,40℃ temperature.The influencing order of factors is:pineapple juice quality fraction>treatment temperature>treatment time.DSC analysis showed that the myogen of beef was decomposed after pineapple juice treatment.The results showed that the hardness of the beef treated with pineapple juice was decreased compared with the control group.The observation by electron microscope showed that the muscle texture of pineapple juice was fine,the section was smooth,and the myofibrils were broken,indicating that the water holding capacity of beef treated with pineapple juice was improved.

关 键 词：菠萝汁 牛肉 持水力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]