摘要
探讨经真空滚揉腌制以后鹅肉品质的变化,以及各个指标之间的相关性。用pH计、色差仪、压力仪、剪切力仪、低场核磁共振(NMR)、相差显微镜、透射电镜和DSC差示扫描量热仪分别测定滚揉腌制前后鹅肉的品质变化。结果显示:滚揉腌制以后鹅肉的pH值显著提高,L*值、a*值、蒸煮损失、压力损失显著降低,剪切力极显著降低,b*值差异不显著;肌纤维直径显著降低,肌节长度极显著增加;DSC测得的3个蛋白变性温度都极显著降低;NMR结果拟合后得到水有3个组分,对应的横向弛豫时间分别是T2b、T21、T22,分别对应结合水、不易流动水、自由水;滚揉腌制以后的T23消失,T21和T22都较滚揉腌制前显著增大,且T22占T2的百分比显著提高(由滚揉腌前德89.64%增大到98.25%)。多个指标之间相关性显著或极显著。滚揉腌制工艺可以显著提高鹅肉的食品品质,改善肌肉嫩度,提高保水性。
The changes of meat quality characteristics of goose breast muscle after vacuum tumbling were investigated.Results showed that the pH value was increased significantly,while the L＊ value,a＊ value,cooking loss,pressing loss and muscle fiber diameter was decreased significantly;the sarcomere length showed an extremely significant increase,and the share force and the denatured temperature of three proteins measured by DSC were decreased extremely significantly.An extremely significant decrease in the muscle fiber diameter and a highly significant increase in the sarcomere length were observed.The values of b＊ was changed insignificantly.Fitting of the NMR data resulted in 3 water fractions,namely bound water,immobilized water and free water with respective transverse relaxation times of T2b,T21 and T22.After the tumbling,T23 disappeared,while T21 and T22 were increased significantly.The correlations among all the investigated indexes were significant or extremely significant.Hence,tumbling process can improve the quality of goose meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第11期88-92,共5页
Food Science
基金
2008年江苏省科技成果转化专项资金项目(BA2008808)
关键词
真空滚揉
鹅肉
核磁共振
vacuum tumbling
goose meat
DSC
nuclear magnetic resonance（NMR）
