4种检测方法测定羊肉系水力及对肌肉纤维影响的比较研究  

A comparative study on hydraulic power of mutton and its effect on muscle fiber by four methods

作　　者：张文涛 洪恩楷 易爽 雷国栋 张丽 李海玲[1] 杨具田[1] 曹忻[1] Zhang Wentao;Hong Enkai;Yi Shuang;Lei Guodong;Zhang Li;Li Hailing;Yang Jutian;Cao Xin(Northwest University for Nationalities,Gansu Lanzhou 730000)

机构地区：[1]西北民族大学,甘肃兰州730000

出　　处：《现代畜牧兽医》2023年第4期9-14,共6页Modern Journal of Animal Husbandry and Veterinary Medicine

基　　金：中央高校业务经费(31920220039、31920220026);兰州市科技局项目(2019-1-42);本科生科研创新项目(XBMU-BYL20102);校企合作项目(91621023MA)。

摘　　要：研究旨在通过对比常用的4种系水力测定方法并联系生产实际,探究不同加工处理对羊肉水分和肌纤维的影响,明确不同方法的难易程度以及在试验、生产中的适用条件。试验采用不施加外力的滴水损失法、施加外力的烹饪损失法以及拿破率法、压力法测定羊胴体背最长肌的系水力,再通过石蜡切片技术观察肌纤维的粗细以及密度的变化。结果显示,滴水损失法、压力法、烹饪损失法、拿破率法处理测得羊肉失水率分别为1.54%、22.51%、30.04%、13.01%。各组羊肉肌纤维直径和肌纤维面积由大到小依次为原样>蒸煮处理>压制处理>腌制高温处理>烘制处理。各组羊肉肌纤维密度由大到小依次为蒸煮处理>烘制处理>腌制高温处理>压制处理>原样。研究表明,通过对系水力、失水率以及处理后肌纤维组织变化的比较,得出4种系水力测定方法虽然可分别评价肉品的保水性、嫩度以及出品率,但需要在不同试验条件、要求下加以选择。The purpose of the study was to explore the influence of different processing methods on the water content and muscle fiber of mutton by comparing four commonly used hydraulic measurement methods and connecting with the production practice,and to clarify the difficulty degree of different methods as well as the applicable conditions in the test and production.The experiment used drip loss method without external force,cooking loss method with external force,breakage rate method and pressure method to measure the hydraulic properties of Longissimus dorsi muscle of sheep carcass,and then observed the changes in the thickness and density of muscle fibers by paraffin section technology.The results showed that the water loss rates of mutton were 1.54%,22.51%,30.04%and 13.01%by drip loss,pressure loss,cooking loss and breaking rate,respectively.The muscle fiber diameter and muscle fiber area of each group were as follows from large to small:Original sample>cooking treatment>pressing treatment>curing and high-temperature treatment>drying treatment.The muscle fiber density of each group was in the order of cooking treatment>drying treatment>curing high temperature treatment>pressing treatment>original sample.The study indicates that by comparing the water retention rate,water loss rate and the changes of muscle fiber tissue after treatment,the four hydraulic determination methods could respectively evaluate the water retention rate,tenderness and yield of meat,but they should be selected under different test conditions and requirements.

关 键 词：系水力 滴水损失法 压力法 蒸煮损失法 拿破率法 适用条件 

分 类 号：S872[农业科学—畜牧兽医]