冻融次数对牦牛肉胶原蛋白特性及品质的影响
TS251.5+2; 为探究冻融次数对牦牛肉胶原蛋白特性和品质的影响.以牦牛肉为研究对象,分析不同冻融次数下牦牛肉剪切力、pH、解冻损失、蒸煮损失、色差、质构、胶原蛋白含量及溶解性、酶活性及微观结构的变化规律.结果表明,随着冻融次数的增加,牦牛肉剪切力下降了59.72％,牦牛肉胶原蛋白溶解性、β-半乳糖苷酶和β-半乳糖醛酶活力、解冻损失、蒸煮损失和b*值显著上升(P<0.05),胶原蛋白含量、剪切力、pH、L*值、a*值以及质构显著下降(P<0.05).相关性分析表明:剪切力与L*值、a*值、pH、胶原蛋白含量和溶解性、质构指标呈显著正相关(P<0.01),与解冻损失、蒸煮损...
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| Published in | 食品工业科技 Vol. 44; no. 7; pp. 107 - 114 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
青海大学畜牧兽医科学院,青海西宁 810016%青海大学农牧学院,青海西宁 810016
01.04.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2022060130 |
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| Abstract | TS251.5+2; 为探究冻融次数对牦牛肉胶原蛋白特性和品质的影响.以牦牛肉为研究对象,分析不同冻融次数下牦牛肉剪切力、pH、解冻损失、蒸煮损失、色差、质构、胶原蛋白含量及溶解性、酶活性及微观结构的变化规律.结果表明,随着冻融次数的增加,牦牛肉剪切力下降了59.72％,牦牛肉胶原蛋白溶解性、β-半乳糖苷酶和β-半乳糖醛酶活力、解冻损失、蒸煮损失和b*值显著上升(P<0.05),胶原蛋白含量、剪切力、pH、L*值、a*值以及质构显著下降(P<0.05).相关性分析表明:剪切力与L*值、a*值、pH、胶原蛋白含量和溶解性、质构指标呈显著正相关(P<0.01),与解冻损失、蒸煮损失、b*值、β-半乳糖苷酶活性和 β-葡糖醛酸酶活性呈极显著负相关(P<0.001);pH与胶原蛋白特性呈极显著正相关(P<0.001);胶原蛋白特性与质构指标呈极显著正相关(P<0.001).牦牛肉组织结构随冻融次数增加表现为破坏严重,肌纤维边界模糊.综上,冻融次数增加,牦牛肉的胶原蛋白含量降低,溶解性增高,剪切力降低,质构特性变差,胶原蛋白特性对牦牛肉的品质具有一定影响,不超过3次是保持牦牛肉加工品质的适宜冻融次数.研究结果为牦牛肉的产品开发和品质控制提供理论依据和数据支持. |
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| AbstractList | TS251.5+2; 为探究冻融次数对牦牛肉胶原蛋白特性和品质的影响.以牦牛肉为研究对象,分析不同冻融次数下牦牛肉剪切力、pH、解冻损失、蒸煮损失、色差、质构、胶原蛋白含量及溶解性、酶活性及微观结构的变化规律.结果表明,随着冻融次数的增加,牦牛肉剪切力下降了59.72％,牦牛肉胶原蛋白溶解性、β-半乳糖苷酶和β-半乳糖醛酶活力、解冻损失、蒸煮损失和b*值显著上升(P<0.05),胶原蛋白含量、剪切力、pH、L*值、a*值以及质构显著下降(P<0.05).相关性分析表明:剪切力与L*值、a*值、pH、胶原蛋白含量和溶解性、质构指标呈显著正相关(P<0.01),与解冻损失、蒸煮损失、b*值、β-半乳糖苷酶活性和 β-葡糖醛酸酶活性呈极显著负相关(P<0.001);pH与胶原蛋白特性呈极显著正相关(P<0.001);胶原蛋白特性与质构指标呈极显著正相关(P<0.001).牦牛肉组织结构随冻融次数增加表现为破坏严重,肌纤维边界模糊.综上,冻融次数增加,牦牛肉的胶原蛋白含量降低,溶解性增高,剪切力降低,质构特性变差,胶原蛋白特性对牦牛肉的品质具有一定影响,不超过3次是保持牦牛肉加工品质的适宜冻融次数.研究结果为牦牛肉的产品开发和品质控制提供理论依据和数据支持. |
| Author | 李升升 赵立柱 魏占楠 张燕 |
| AuthorAffiliation | 青海大学畜牧兽医科学院,青海西宁 810016%青海大学农牧学院,青海西宁 810016 |
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| Author_FL | ZHANG Yan ZHAO Lizhu WEI Zhannan LI Shengsheng |
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| Keywords | 冻融 胶原蛋白 酶活性 品质 牦牛肉 |
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| Publisher | 青海大学畜牧兽医科学院,青海西宁 810016%青海大学农牧学院,青海西宁 810016 |
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| Title | 冻融次数对牦牛肉胶原蛋白特性及品质的影响 |
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