超声时间对延边黄牛肉品质的影响  

Effects of ultrasonic treatment time on meat quality of Yanbian yellow cattle

作　　者：司马胜雪 郝贝贝 武泽文 张佳惠 夏广军[1,2,3] SIMA Shengxue;HAO Beibei;WU Zewen;ZHANG Jiahui;XIA Guangjun(College of Agriculture,Yanbian University,Yanji,Jilin 133002,China;Engineering Research Center of North-East Cold Region Beef Cattle Science&Technology Innovation,Ministry of Education,Yanji,Jilin 133002,China;College of Integration Science,Yanbian University,Yanji,Jilin 133002,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]东北寒区肉牛科技创新教育部工程研究中心,吉林延吉133002 [3]延边大学融合学院,吉林延吉133002

出　　处：《食品与机械》2024年第7期169-174,共6页Food and Machinery

基　　金：国家自然科学基金(编号:32160774);吉林省科技发展计划重大科技专项(编号:YDZJ202203CGZH037)。

摘　　要：[目的]提高延边黄牛肉在贮藏过程中的品质。[方法]以延边黄牛眼肉和臀肉为试验材料,采用低频高强度(功率360 W,频率40 kHz)超声技术处理牛肉,探究不同超声时间(0,40,60,80 min)对牛肉贮藏10 d过程中理化特性的影响。[结果]增加超声时间可显著降低牛肉的剪切力和红度值(P<0.05)。此外,对经超声处理过的牛肉中肌原纤维进行分析后发现:肌原纤维小片化指数随超声时间的增加而明显升高(P<0.05)。[结论]超声处理80 min时,宰后牛肉的剪切力最低,MFI最高,嫩度最佳。[Objective]This study aimed to improve the quality of Yanbian yellow beef during storage.[Methods]Yanbian yellow cattle eye meat and buttocks were used as experimental materials.Low frequency and high intensity(power 360 W,frequency 40 kHz)ultrasound technology was used to treat beef,and the effects of different ultrasound treatment time(0,40,60,80 min)on the physical and chemical properties of beef during 10 days of storage were investigated.[Results]Extending ultrasonication treatment time significantly decreased the shear stress and redness value of beef(P<0.05).Moreover,the analysis of myofibrils in beef after ultrasonic treatment showed that the microfibril fragmentation index increased significantly with the extension of ultrasonic time(P<0.05).[Conclusion]Ultrasonic treatment for 80 min resulted in the lowest shear stress,the highest MFI and the best tenderness.

关 键 词：超声 肉质 延边黄牛 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]