电刺激和吊挂对羊肉贮藏期肉质嫩化效果的影响
详细信息Effect on cooling mutton quality by using electrical stimulation and slung-load
-
摘要: 采用电刺激、吊挂两种方式处理屠宰后不久的羊肉,再放入0～4℃冷藏16d。测定羊肉在储藏期间剪切力、pH、蒸煮损失率、挥发性盐基氮(TVBN)、肌原纤维小片化指数(MFI)以及蛋白质电泳等指标的动态变化。实验结果表明:电刺激可以降低羊肉的剪切力,加快羊肉pH的下降,提高肌原纤维小片化指数,加快蛋白质的降解,对持水性有不利影响;吊挂可以降低羊肉的剪切力,减缓pH下降速率,对持水性无显著影响。由此得出,电刺激和吊挂处理均能提高羊肉嫩度,但与吊挂相比,电刺激能缩短羊肉的成熟时间(2～3d),显著的改善了羊肉的品质。Abstract: The slaughtered mutton was treated by using electrical stimulation and slung-load, and then stored at 0～4℃ for 16d. The dynamic changes of index including share force, pH, drip loss, TVBN, myofibril fragmentation index and protein electrophoresis were determined during storage. The results showed that electrical stimulation resulted in a lower shear force, accelerate the muscle pH declining rate, increased the muscle myofibril fragmentation index and protein degradation rate, had a detrimental effect on water holding capacity.Slung-load resulted in a lower shear force, slowed the rate of pH decline and without having a detrimental effect on water holding capacity.The analysis indicated that electrical stimulation and slung load both can improve the tenderness of mutton, compare with slung load, electrical stimulation could shorten the maturation time of mutton for 2 ～ 3d. Mutton quality could be improved by using electrical stimulation.
-
[1] Tarrant P V.Some recent advances and future priorities in reseach for the meat industry[A].Proceedings of the44th international congress of meat science and technology, Bar celona, Spain, 1998:2-13.
[2] Dhanda J S, Taylor D G, Murray P J.Growth, carcass and meat quality parameters of male goats:effects of genotype and live weight at slaughter[J].Small Ruminant Research, 2003, 50:57-66.
[3] 马俪珍, 卢智, 朱俊玲, 等, 宰后处理方式对羊肉品质的影响[J].农业工程学报, 2006 (2) :173-175. [4] Hope Jones M, Strydom P E, Frylinck L, et al.The efficiency of electrical stimulation to counteract the negative effects ofβ-agonists on meat tenderness of feedlot cattle[J].Meat Science, 2010, 86:699-705.
[5] Toohey E S, Hopkins D L, Stanley D F, et al.The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat[J].Meat Science, 2008, 79:683-691.
[6] Fisher.Post mortem manipulation of beef quality[J].Meat Focus International, 1994, 3 (2) :62-65.
[7] Moller A J, Bouton P E, Harris P V, et al.Effect of electrical stimulation on the tenderization of mutton by aging[J].Journal of Food Science, 1987, 48:874-877.
[8] Abdullah Y, Abdullah, Rasha I, et al.Effect of slaughter weight and aging time on the quality of meat from Awassiram lambs[J].Meat Science, 2009, 82:309-316.
[9] Martínez-Cerezo, Udo C Sa, Panea B, et al.Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb[J].Meat Science, 2005, 69:797-805.
[10] Culler R A, Parrish F C, Smith G C, et al.Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine LD muscle[J].Food Science, 1978, 43:1177-1180.
[11] 罗欣.电刺激和延迟冷却对牛肉食用品质影响及其作用机理[D].南京:南京农业大学, 2006:40-45. [12] Channon H A, Walker P J, Kerr M G, et al.Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality[J].Meat Science, 2003, 65:1309-1313.
[13] Klont R E, Barnier V M H, Smulders F J M, et al.Post-morem variation in pH, temperature, and colour profile of veal carcasses in relation to breed, blood heamglobin content and carcass characteristics[J].Meat Science, 1999, 53:195-202.
[14] 李利.不同温度处理对羊肉宰后成熟速度和食用品质的影响[D].呼和浩特:内蒙古农业大学, 2003:13-14. [15] 罗欣, 黄明, 朱燕.电刺激技术在牛肉快速成熟中的应用研究[J].农业工程学报, 2001, 17 (6) :127-131. [16] Bruce H L, Jones C R, Ball R O.Interactive effects of low voltage electrical stimulation and leg restraint on meat quality of Charolais crossbred steer carcass[J].Canalian Journal of Animal Science, 1990, 70:1131-1135.
[17] Syrovy I.Separation of muscle proteins[J].Journal of Chromatography, 1984, 300 (2) :225-47.
[18] Dransfield E.Optimisation of tenderization, ageing and tenderness[J].Meat Science, 1994, 36:105-121.
计量
- 文章访问数: 100
- HTML全文浏览量: 5
- PDF下载量: 254
下载:
