碳酸钾处理对秦川肉牛牛肉食用品质的影响  

Effect of Potassium Carbonate Treatment on theEating Quality of Meat from Qinchuan Beef Cattle

作　　者：邵建航 昝林森[1,2] SHAO Jianhang;ZAN Linsen(College of Animal Science and Technology,Northwest A&F University,Yangling,Shaanxi 712100,China;National Beef Cattle Improvement Center,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学动物科技学院,陕西杨凌712100 [2]西北农林科技大学国家肉牛改良中心,陕西杨凌712100

出　　处：《家畜生态学报》2023年第7期49-54,共6页Journal of Domestic Animal Ecology

基　　金：国家重点研发计划(2018YFD0501700);国家肉牛牦牛产业技术体系建设(CARS-37);宁夏回族自治区重点研发计划(2019BEF020047);青海省科技成果转化专项(2018-NK-108)。

摘　　要：为探究碳酸钾处理对牛肉嫩化效果的影响,试验采用不同浓度碳酸钾溶液(0、0.1、0.2、0.3、0.4mol/L)对屠宰的秦川牛肉用新品系(简称“秦川肉牛”)牛肉进行处理,通过检测牛肉剪切力、蒸煮损失、肌原纤维小片化指数、肌纤维微观结构、肌原纤维蛋白降解情况等指标,研究碳酸钾对秦川肉牛牛肉食用品质的影响。结果显示,不同浓度碳酸钾溶液处理对牛肉嫩化有一定作用,尤其在0.3mol/L时效果明显,差异显著(P<0.05)。在0.3mol/L碳酸钾溶液处理后,牛肉的剪切力和蒸煮损失显著降低(P<0.05),肌纤维肌节长度显著增大(P<0.05),肌原纤维小片化指数显著增大(P<0.05),肌球蛋白重链和肌钙蛋白T发生不同程度的降解。可见,一定浓度的碳酸钾溶液处理可以提高牛肉嫩度和持水性,嫩化效果明显,为新型嫩化技术的研究提供理论依据。The purpose of the study was to explore the effect of potassium carbonate treatment on beef tenderization.In the experiment,different concentrations of potassium carbonate solutions(0,0.1,0.2,0.3,0.4 mol/L)were used to treat the beef from new strain Qinchuan cattle(“Qinchuan Beef Cattle”),by detecting beef shear force,cooking loss,myofibril fragmentation index,muscle fiber microstructure,myofibril protein degradation,and other indicators,to study the effect of potassium carbonate on the tenderness and quality of Qinchuan beef cattle.The results showed that the treatment of potassium carbonate solution with different concentrations had a certain effect on the tenderization of beef,especially at 0.3 mol/L,and the effect was obvious,and the difference was significant.After treating with 0.3 mol/L potassium carbonate solution,the shearing force and cooking loss of beef significantly reduced(P<0.05);the length of muscle fiber sarcomere significantly increased(P<0.05);the myofibril fragmentation index significantly increased(P<0.05);myosin heavy chain and troponin-T were observed to have different degrees of degradation.In conclusion,a certain concentration of potassium carbonate solution treatment can improve beef tenderness and water holding capacity,and the tenderization effect is obvious.The study provides a scientific theoretical basis for the research of new tenderization technology.

关 键 词：牛肉 碳酸钾 嫩度 肌节长度 蛋白降解 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]