不同盐类对牦牛肉嫩化效果的影响研究

杨敏; 刘洋; 杨富民; 杨继涛; 张媛

doi:10.13386/j.issn1002-0306.2014.08.057

不同盐类对牦牛肉嫩化效果的影响研究

杨敏^1,2,
刘洋²,
杨富民³,
杨继涛²,
张媛²

1. 中国农业科学院兰州畜牧与兽药研究所甘肃省牦牛繁育工程重点实验室
2. 甘肃农业大学理学院
3. 甘肃农业大学食品科学与工程学院

基金项目:

甘肃省牦牛繁育工程重点实验室开放课题资助项目；

详细信息

作者简介:
杨敏 (1981-) , 女, 在读博士, 讲师, 研究方向:食品科学与技术。;

中图分类号: TS251.52
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出版历程
- 收稿日期: 2013-08-26

Study on yak meat tenderizer processing conditions by different salts

Lanzhou Institute of Animal Science, CAAS Key Laboratory for Yak Genetics, Breeding & Reproduction Engineering of Gansu Province
College of Science, Gansu Agricultural University
College of Food Science and Engineering, Gansu Agricultural University

摘要

摘要: 以牦牛肉为原料,以剪切力和肌原纤维断裂指数为指标,考察了牛肉嫩化处理常用无机盐:氯化钙、焦磷酸钠、焦磷酸二氢钠、三聚磷酸钠浓度及四种无机盐的处理时间对牦牛肉嫩化效果的影响。结果显示,不同盐类在不同浓度、不同天数下对牦牛肉嫩化效果影响极显著（p<0.01）,不同盐类和浓度的交互作用对牦牛肉剪切力影响极显著（p<0.01）,综合考虑W-B剪切力和肌原纤维小片化指数变化,以减少盐用量和嫩化时间为目的,确定出CaCl2嫩化的最佳条件是浓度4%,处理2d;焦磷酸钠嫩化的最佳条件是浓度4%,处理1d;焦磷酸二氢钠嫩化的最佳条件是浓度5%,处理3d;三聚磷酸钠嫩化的最佳条件是浓度3%,处理4d。研究结果为牦牛肉的嫩化处理提供参考依据。
- 牦牛肉 /
- 嫩化 /
- 剪切力 /
- 肌原纤维小片化指数
Abstract: Yak meat was selected as raw material and tenderized by calcium chloride, sodium pyrophosphate (TSPP) , sodium dihydrogen pyrophosphate (SDPP) and sodium tripolyphosphate (STPP) . The Warner-Bratzle shear force and myofibrillar fragmentation index (MFI) were chose as indicator, the optimum tender treatment condition of four salts solution on yak meat were determined. Results showed that, the meat tenderizer effects of different salts in different concentration under different times on yak meat were significant (p<0.01) , the interaction between salts and concentration on sheer force of yak meat were significant (p<0.01) . The best condition for tenderizer treatment on yak meat were calcium chloride concentration of 4% with two days, sodium pyrophosphate concentration of 4% with one day, sodium dihydrogen pyrophosphate concentration of5% with 3d, sodium tripolyphosphate solution concentration of 3% with 4d. Results could provide references for yak meat industrially tenderizer processed.
- Yak meat /
- tenderization /
- shearing force /
- myofibril fragmentation index

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