| 摘要: |
| [目的]研究不同浓度乳酸对不同年龄秦川牛肉的嫩化效果,以筛选适宜的乳酸处理浓度.[方法]以剪切力为指标,研究不同浓度(0(CK),0.1,0.2,0.3,0.4和0.5 mol/L)乳酸按质量分数10%用量注射入肉样并于4℃放置1 d后,对不同年龄段(2.0,3.5和5.0岁)秦川牛肉的嫩化效果;通过石蜡切片观察,探讨乳酸对牛肉纤维结构的影响及其与牛肉嫩化效果的关系.[结果]随着乳酸浓度上升,不同年龄段秦川牛肉样的剪切力和pH值均逐渐下降,其中0.3 mol/L乳酸溶液对2.0岁秦川牛肉的嫩化效果较好(P<0.05),0.4 mol/L乳酸溶液对3.5和5.0岁秦川牛肉的嫩化效果较好(P<0.05);与对照相比,用乳酸处理后,牛肉肌纤维直径无显著(P>0.05)变化,肌纤维间隙显著(P<0.05)增大,剪切力显著(P<0.05)降低.[结论]乳酸能显著改善各年龄段秦川牛肉的嫩度,肌原纤维间隙也可作为衡量牛肉嫩化效果的指标. |
| 关键词: 秦川牛肉 嫩化 乳酸 肌纤维直径 肌纤维间隙 |
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| 基金项目:农业部公益性行业专项基金，国家科技支撑计划-农林动物育种专项基金，陕西省13115科技创新工程重大科技专项基金 |
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| Studies on the tender effects of lactic acid on Qin-chuan beef at different ages |
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| Abstract: |
| 【Objective】 The effects of different concentrations of lactic acid on the tenderness of Qin chuan beef were studied to select the best method on tenderness.【Method】 In this study,beef of different ages (2.0 years,3.5 years and 5.0 years) was tenderized by injecting different concentrations of the lactic acid solution (0(CK),0.1,0.2, 0.3, 0.4 and 0.5 mol/L),and after that stored for 1 d at 4 ℃.Then the beef was subject to shearing force measurement and histological observations. 【Result】 High concentration of lactic acid decreased the shearing force and pH of beef.The lactic acid (0.3 mol/L) injection improved significantly the tenderness of 2-year-old beef (P＜0.05),and lactic acid (0.4 mol/L) injection improved significantly the tenderness of 3.5-year and 5-year-old beef (P＜0.05).The muscle fibrils gap result was the same to the shearing force,so it was possible to make the muscle fibrils gap as tender index.【Conclusion】 The lactic acid injection improved significantly the tenderness of Qin-chuan beef at different ages.It is possible to make the muscle fibrils gap as tender index. |
| Key words: Qin-chuan beef tenderization lactic acid muscle fibril diameter muscle fibril gap |
