摘要
探讨不同成熟时期、不同部位鹅肉品质以及肌肉内Na＋K＋ATPase和Ca2＋ATPase活性的变化情况，研究酶活性与品质间的相关性。结果显示：鹅胸肉中，Ca2＋ATPase活性与pH值、蒸煮损失率以及色泽（L＊、a＊和b＊）有显著相关性（P〈0．05），其中仅与b＋呈正相关。而Na＊K＊ATPase活性与滴水损失率和剪切力有显著负相关性（P〈0．05）。鹅腿肉中，Ca2＋ATPase活性仅与pH值、色泽（L＊）呈显著正相关性（P〈0．05），与其他各指标相关性较低，而Na＋K＋ATPase活性与滴水损失率和剪切力呈显著负相关性（P〈0．05）。鹅宰后，将肉在4℃下成熟4—5d，品质最佳。ATPase与肌肉品质指标密切相关。
The experiment was conducted to study the variation of the active of Na＋K＋ATPase and Ca2＋ATPase and meat quality in different aging time and position. Relationship between enzyme and meat quality was studied. Results indicated： the active of Ca〉ATPase had significant correlations with pH value, water boiling loss （WBL） and meat color （L＊,a＊ and b＊） in breast meat（P〈0.05） and it had negative correlations with b＊. The active of Na＋K＋ATPase had significant negative correlations with water dripping loss （WDL） and tenderness （P〈0.05）; the active of Ca2＋ATPase only had significant positive correlations with pH value and meat color（L＊） in leg meat（P〈0.05）, and lower correlations with other characteris of meat quality. But Na＋K＋ATPase also had significant negative correlations with water dripping loss（WDL） and tenderness （P〈0.05）. It was concluded that the best quality of goose after slaughter was from 4 d to 5 d at 4 ℃ and it had relationship between ATPase and meat quality.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第7期82-88,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家农业成果转化基金(2013GB2C200191)
浙江省科技厅重大项目(2012C12016-1)
国家水禽产业技术体系基金(CARS-43-17)
国家自然科学基金(31101309)
