超声联合真空滚揉对调理马肉结构及品质的影响  

Effect of Ultrasound Combined with Vacuum Rolling on Structure and Quality of Prepared Horse Meat

作　　者：王梓棚 顾雪敏 蒋洪安 张斌 梅洁 马慧 王同莉 孔令明 WANG Zi-peng;GU Xue-min;JIANG Hong-an;ZHANG Bin;MEI Jie;MA Hui;WANG Tong-li;KONG Ling-ming(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Yili West Horse Food Co.,Ltd.,Yili 835000,China;Xinjiang Yuanhang Food Co.,Ltd.,Changji 831100,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]伊犁西极马食品有限公司,新疆伊犁835000 [3]新疆远航食品有限公司,新疆昌吉831100

出　　处：《中国调味品》2025年第4期1-10,共10页China Condiment

基　　金：新疆维吾尔自治区科研计划项目“新疆马产业关键技术研发”(2022A02013-3);新疆伊犁马产业集群项目(2023xjmlt-z-10)。

摘　　要：为改善调理马肉的品质特性,试验以马肉背最长肌为主要原料,添加谷氨酰胺转氨酶(glutamine transaminase,TG)和无磷保水剂后,研究调理马肉超声联合真空滚揉技术的最佳加工条件。结果表明,最佳加工条件为在功率150 W下超声40 min、真空度0.08 MPa、滚揉转速10 r/min、滚揉时间60 min、胸口油添加量15%。在此条件下,调理马肉的黏合性为234.315 g,硬度为374.40 g。所建立的响应面模型可准确地预测加工条件与调理马肉品质的关系,预测值与试验值的相对误差较小,可信度高。通过扫描电镜进行微观结构观察,探究未处理、真空滚揉处理、超声联合真空滚揉处理3种不同处理方式对调理马肉微观结构的影响。该研究通过探究调理马肉的加工工艺,改善了马肉的品质特性,并通过扫描电镜观察其微观结构,研制出一款适应市场需要、接受度高的调理马肉制品,对推进马肉工业化发展具有重要意义。In order to improve the quality characteristics of prepared horse meat,in this test,with the longissimus dorsi of horse meat as the main raw material,after glutamine transaminase(TG)and non-phosphorus water-holding agent are added,the optimal processing conditions of ultrasound combined with vacuum rolling technology of prepared horse meat are studied.The results show that the optimal processing conditions are ultrasonic processing for 40 min at 150 W,vacuum degree of 0.08 MPa,rolling speed of 10 r/min,rolling time of 60 min and chest oil addition amount of 15%.Under these conditions,the adhesion of prepared horse meat is 234.315 g and the hardness is 374.40 g.The established response surface model can accurately predict the relationship between the processing conditions and the quality of prepared horse meat,the relative error between the predicted value and the test value is small,and the reliability is high.The microstructure is observed by scanning electron microscope(SEM)to explore the effects of three different processing methods including untreated,vacuum rolling and ultrasound combined with vacuum rolling on the microstructure of prepared horse meat.By exploring the processing technology of prepared horse meat,the quality characteristics of horse meat are improved,its microstructure is observed by scanning electron microscope,and a kind of prepared horse meat product that meets market demand and has high acceptance is developed,which is of great significance for promoting the industrialization development of horse meat.

关 键 词：马肉 谷氨酰胺转氨酶 超声 真空滚揉 扫描电镜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]