摘要
研究不同贮藏温度对马肉不同部位嫩度变化的影响。将宰后马肉的臀肌、肩肌和背最长肌在15、4、-18℃3种不同的温度条件下贮藏24h后,分析测定其水分、脂肪、胶原蛋白和剪切力等指标的变化情况,并对上述指标进行相关性分析。结果显示:臀肌和肩肌的剪切力值均与水分含量呈极显著负相关(p<0.01),臀肌的剪切力值与胶原蛋白含量呈显著负相关(p<0.05)。肩肌剪切力值与总胶原蛋白含量呈极显著负相关(p<0.01),与不溶性胶原蛋白含量呈负相关。背最长肌剪切力值与总胶原蛋白含量呈负相关,与不溶性胶原蛋白含量呈显著负相关(p<0.05)。在15、4、-18℃下,3个部位的剪切力值与蒸煮损失呈负相关,与脂肪含量、系水力呈正相关。肩肌和背最长肌的剪切力值与pH呈负相关,而臀肌相反。15、4、-18℃下马肉3个部位肌肉的各项指标不能统一达到相对最佳点。
This study investigated effects of different storage temperature on tenderness change of different part of horse meat. The gluteus muscles,shoulder muscles and longissimus muscles of post-mortem horse meat were stored at 15℃,4℃,-18℃ for 24 hours. The changes of moisture,fat,collagen and shear force were measured and analyzed,as well as the correlation among them. The results showed that the shearing force value of gluteus muscles and shoulder muscle had extremely negative correlation with water content（p〈0.01）.The shearing force value of gluteus muscles had negative correlation with collagen content（ p 〈0.05）. The shearing force value of shoulder muscle had extremely negative correlation with total collagen content（p〈0.01）.and negative correlation insolubility collagen content. The shearing force value of longissimus muscle had negative correlation with total collagen content（p〈0.01）. and negative correlation insolubility collagen content（p〈 0.05）. The shearing force value of three parts at 15℃,4℃,-18℃ had negative correlation with cooking loss,and positive correlation fat content and water holding capacity. The shearing force value of shoulder muscle and longissimus muscle had negative correlation with pH,while the gluteus was on the contrary. The indicators of three parts of horse muscle could not achieve relatively optimal point at 15℃、4℃、-18℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第4期339-343,共5页
Science and Technology of Food Industry
基金
新疆维吾尔自治区科技厅重大专项(201130101-4)
关键词
马肉
贮藏温度
不同部位
嫩度
horse meat storage temperature different location tenderness
