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中国精品科技期刊2020

钙盐调控牛肉品质因素及其应用的研究进展

杨晓东 张扬 李婉君 白跃宇 阎向民 李洪波 谢鹏 雷元华 王煦 胡常红 孙宝忠 张松山

杨晓东,张扬,李婉君,等. 钙盐调控牛肉品质因素及其应用的研究进展[J]. 食品工业科技,2022,43(23):387−393. doi:  10.13386/j.issn1002-0306.2021110041
引用本文: 杨晓东,张扬,李婉君,等. 钙盐调控牛肉品质因素及其应用的研究进展[J]. 食品工业科技,2022,43(23):387−393. doi:  10.13386/j.issn1002-0306.2021110041
YANG Xiaodong, ZHANG Yang, LI Wanjun, et al. Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application[J]. Science and Technology of Food Industry, 2022, 43(23): 387−393. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110041
Citation: YANG Xiaodong, ZHANG Yang, LI Wanjun, et al. Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application[J]. Science and Technology of Food Industry, 2022, 43(23): 387−393. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110041

钙盐调控牛肉品质因素及其应用的研究进展

doi: 10.13386/j.issn1002-0306.2021110041
基金项目: 新疆自治区重大科技专项“牛羊肉屠宰加工关键技术集成与产业化示范”(2021A02003-3);河南省重大公益专项“河南省地方肉牛种质创新”(201300111200);财政部和农业农村部:国家现代农业产业技术体系资助”(CARS-37);河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2018130204)。
详细信息
    作者简介:

    杨晓东(1997−),男,硕士研究生,研究方向:食品加工与安全,E-mail:2317066570@qq.com

    通讯作者:

    张松山(1981−),男,博士,助理研究员,研究方向:畜产品加工,E-mail:474002029@qq.com

  • 中图分类号: TS251.1

Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

  • 摘要: 嫩度和肉色是影响消费者购买牛肉的两个最重要因素,也直接影响着牛肉品质。为了改善嫩度和肉色等肉品质出现了很多方法,钙盐嫩化法被认为是一种经济实惠而又高效的方法,在适宜的添加量范围内它既可以显著提高肉嫩度,也可以明显改善肉色。然而,现在关于不同钙盐调控牛肉品质改善的机理因素及其应用情况的研究还相对较少,这阻碍了钙盐嫩化法的进一步发展。因此,本文从钙盐添加方式、钙盐调控牛肉品质改善因素和钙盐在牛肉上的应用研究情况三方面进行综述,以期为钙盐在肉制品领域中进一步发展提供借鉴意义。
  • 表  1  添加氯化钙溶液对牛不同部位肉的处理效果

    Table  1.   Treatment effect of adding calcium chloride solution on meat in different parts of cattle

    添加时间
    (宰后/h)
    添加部位浓度
    (mmol/L)
    添加量
    (占肉重)
    对牛肉品质影响情况参考文献
    0.5牛大腿肌肉2005%剪切力值、蒸煮损失更低,对肉色无显著影响[40]
    0.5牛大腿肌肉2005%剪切力值降低、出品率增加、感官评分提高、对肉色无显著影响[41]
    30牛背最长肌和半膜肌2005%剪切力值都降低,且背最长肌降低更多,感官评分增加,对肉色无显著影响[42]
    48牛腰肉2005%嫩度明显改善,肉色无显著变化[43]
    48牛腰肉2005%剪切力值降低,出品率增加[44]
    72牛腰肉2005%嫩度、多汁性、鲜味等感官整体评分增加[45]
    24牛背最长肌2005%剪切力值低于对照组[46]
    24奶牛背最长肌25010%剪切力值降低、肌原纤维碎裂加快、滴水损失无显著变化、感官评分无显著差异[47]
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-11-05
  • 网络出版日期:  2022-10-19
  • 刊出日期:  2022-11-23

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