| 摘要: |
| 【目的】研究不同因素对秦川牛肉嫩化效果的影响,探讨肌纤维间隙与嫩化效果的关系。【方法】以秦川牛肉(背最长肌)为原料,用不同质量浓度(3,5,7,9和11 g/L)的氯化钙注射及不同质量浓度(0.03,0.05,0.07,0.09和0.11 g/L)木瓜蛋白酶和不同质量浓度(2,4,6,8和10 g/L)的焦磷酸钠、磷酸氢二钠、三聚磷酸钠进行浸渍,于4℃放置3 d,测定各处理肉样的剪切力,并对3种因素处理的最佳嫩化效果肉样作石蜡切片,测定肌纤维间隙。【结果】木瓜蛋白酶、氯化钙、焦磷酸钠均对牛肉有极显著的嫩化效果(P<0.01),其中以0.09 g/L的木瓜蛋白酶、3g/L的氯化钙和8 g/L的焦磷酸钠对牛肉的嫩化效果最为理想(P<0.01);与氯化钙和焦磷酸钠相比,木瓜蛋白酶的嫩化效果较好,且与其嫩化效果的差异达极显著水平(P<0.01),而氯化钙和焦磷酸钠对牛肉的嫩化效果无显著性差异(P>0.05),这与以肌纤维间隙作为嫩化指标时的测定结果一致。【结论】木瓜蛋白酶、氯化钙和磷酸盐均对牛肉有极显著的嫩化效果(P<0.01),但以木瓜蛋白酶的嫩化效果最佳;牛肉肌纤维间隙可以作为嫩化效果的评价指标。 |
| 关键词: 秦川牛肉 嫩化效果 木瓜蛋白酶 磷酸盐 氯化钙 |
| DOI： |
| 分类号: |
| 基金项目:农业部“948”项目“肉牛产业链关键技术引进和中国安全优质牛肉生产体系建设”（2006-7）；陕西“13115”科技创新工程专项“秦川肉牛新品种选育及标准化生产技术集成与产业化示范”（2007ZDCY-01） |
|
| Infuence of different factors on Qinchuan beef tenderization |
|
|
| Abstract: |
| 【Objective】 The research investigated the tenderization effects of different factors on Qinchuan beef and explored the relationship between the muscle fibrils gap and tenderization effects.【Method】This study took fresh Qinchuan beef longissimus dorsi as raw material.Different concentrations of calcium chloride solutions (3,5,7,9 and 11 g/L) were injected and the beef was dipped into different concentrations of papain solutions (0.03,0.05,0.07,0.09 and 0.11g/L) and three kinds of phosphate salt (sodium hydrogen phosphate and sodium pyrophosphate and sodium tripolyphosphate) solution(2,4,6,8 and 10 g/L).Then the beef was storeds at 4 ℃ for 3 days.Each sample's shear force and the muscle fibrils gap of the best tenderized samples were measured.【Result】 The results showed that the tenderization effects of 0.09 g/L papain and 3 g/L calcium chloride and 8 g/L sodium pyrophosphate were significant(P<0.01).Compared with the control and the calcium chloride and the sodium pyrophosphate the tenderization effects of the papain treatment was very significant（P<0.01）,so were the tenderization effects of calcium chloride and sodium pyrophosphate （P<0.01）,but the effects between them were not significant（P>0.05）.The muscle fibrils gap results were the same with that of shear force.【Conclusion】 The tenderization effects of the papain and the calcium chloride and the sodium pyrophosphate were very significant（P<0.01）.Compared with the calcium chloride and the sodium pyrophosphate the tenderization effects of the papain were very significant（P<0.01）.It is possible to take the muscle fibrils gap as tenderization index. |
| Key words: Qinchuan beef tenderization papain phosphate salt calcium chloride |
