不同压力熟制对牦牛平滑肌质构和微观结构的影响  

Effect of Different Pressure Cooking on Texture and Microstructure of Yak Rumen Smooth Muscle

作　　者：赵立柱 魏占楠 张燕 李升升[1] 王冠宇 ZHAO Lizhu;WEI Zhannan;ZHANG Yan;LI Shengsheng;WANG Guanyu(Qinghai Academy of Animal and Veterinary Science,Qinghai University,Xining 810016,Qinghai,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Fushun Food Inspection and Testing Center,Fushun 113000,Liaoning,China)

机构地区：[1]青海大学畜牧兽医科学院,青海西宁810016 [2]青海大学农牧学院,青海西宁810016 [3]抚顺市食品检验检测中心,辽宁抚顺113000

出　　处：《食品研究与开发》2023年第19期28-33,共6页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD1602312);青海省科技特派员专项(2023-NK-P42)。

摘　　要：为研究不同压力熟制对牦牛平滑肌质构和微观结构的影响,将牦牛瘤胃平滑肌分别在0.15、0.20、0.24 MPa下熟制10 min后取出,测定不同压力下牦牛平滑肌蒸煮损失率、热收缩率、剪切力、质构、胶原蛋白含量和微观结构的变化,并进行相关性分析。结果表明:随压力的升高,牦牛平滑肌的蒸煮损失率、剪切力、硬度、胶着性、咀嚼性和胶原蛋白含量均明显下降,弹性明显增加,热收缩率和内聚性呈增加趋势但差异不显著。微观结构显示随压力的升高,牦牛平滑肌的肌纤维从完整到破碎,肌束膜从细小到粗大,肌纤维与肌束膜间的间隙由有到无。相关性分析表明,除热收缩率和内聚性外,压力大小和胶原蛋白含量与牦牛平滑肌各指标间的相关系数均在0.8以上,说明压力和胶原蛋白含量对牦牛平滑肌的品质影响较大。综上,牦牛平滑肌的食用品质和微观结构随压力的升高而下降,在0.20 MPa下牦牛平滑肌的食用品质较好。To investigate the effects of different pressure cooking on the texture and microstructure of yak rumen smooth muscle,yak rumen smooth muscle was cooked under pressures of 0.15,0.20 MPa and 0.24 MPa for 10 min.The changes in cooking loss,thermal shrinkage,shear force,texture,collagen content and microstructure of yak rumen smooth muscle under different pressures were determined,followed by correlation analysis.The results showed that with increasing pressure,the cooking loss,shear force,hardness,adhesiveness,chewiness and collagen content of yak rumen smooth muscle significantly decreased,while elasticity significantly increased.Thermal shrinkage and cohesiveness showed an increasing trend,but the differences were not significant.Microstructural analysis revealed that with increasing pressure,the muscle fibers of yak rumen smooth muscle went from intact to fragmented,the fascicles became thicker,and the gaps between muscle fibers and fascicles decreased.Correlation analysis indicated that,except for thermal shrinkage and cohesiveness,the correlation coefficients between pressure magnitude,collagen content,and various indicators of yak rumen smooth muscle were all above 0.8,suggesting that pressure and collagen content had a significant influence on the quality of yak rumen smooth muscle.In conclusion,the edibility and microstructure of yak rumen smooth muscle decreased with increasing pressure,and yak rumen smooth muscle cooked under 0.20 MPa exhibited better edibility.

关 键 词：牦牛瘤胃平滑肌 压力 质构 微观结构 相关性分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]