不同钙盐对牛肉品质影响初探  

Effect of different calcium salt on beef quality

作　　者：杨晓东 魏萌 于豪杰[1] 谢鹏 雷元华[1] 刘晓畅 孙宝忠 张松山[1] YANG Xiaodong;WEI Meng;YU Haojie;XIE Peng;LEI Yuanhua;LIU Xiaochang;SUN Baozhong;ZHANG Songshan(Beijing Institute of Animal Husbandry and Veterinary Medicine,Chinese Academy of Agricultural Sciences,Beijing 100089;Chemical Engineering Institute,Shijiazhuang University,Shijiazhuang 050035)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100089 [2]石家庄学院化工学院,石家庄050035

出　　处：《中国食品添加剂》2022年第11期106-112,共7页China Food Additives

基　　金：新疆维吾尔自治区重大科技专项“牛羊肉屠宰加工关键技术集成与产业化示范”(项目编号2021A02003-3);河南省重大公益专项“河南省地方肉牛种质创新”(项目号201300111200);财政部和农业农村部:国家现代农业产业技术体系资助(CARS-37);河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204)。

摘　　要：为探究不同钙盐对牛肉品质影响作用。本实验以西门塔尔牛宰后24h的背最长肌为原料,分别注射200mmol/L(以钙离子等物质的量浓度)占肉重5%的氯化钙、丙酸钙、磷酸二氢钙、抗坏血酸钙溶液,真空包装放置于12℃,湿度为80%±1%的牛排成熟柜中成熟24h,与空白组比较分析钙盐对牛背最长肌pH、肉色、系水力、剪切力、质构及感官评价评分的影响。结果发现四种钙盐处理对牛肉品质均有不同程度的改善作用,且丙酸钙处理效果最好,pH和剪切力都显著低于空白组(P <0.05),肉色方面无显著性改变(P>0.05),系水力显著性提高(P <0.05),质构中硬度、粘性和咀嚼性显著低于空白组(P <0.05),消费者感官评价中生肉评价评分低于空白组。To explore the influence of calcium salt on beef quality,200mmol/L calcium chloride,calcium propionate,calcium dihydrogen phosphate and calcium ascorbic(5%,w/w)was respectively injected into the longissimus dorsi of Simmental cattle 24h after slaughter. The vacuum packed beef meat was placed at 12℃ with humidity of 80%±1% for 24h,and the effect of calcium salt on meat pH,color,hydraulic force,shear force,texture and sensory evaluation score were compared with the control group. The results showed that four calcium salts improved the quality of beef,and the calcium propionate was the best. Both pH and shear force were significantly lower than the control group(P < 0.05),no significant change in meat color(P > 0.05);hydraulic force increased(P < 0.05);texture hardness,viscosity and chewiness were significantly lower(P < 0.05);consumer sensory evaluation of the raw meat was lower than the control group.

关 键 词：钙盐 嫩化方法 肉品质 感官评价 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]