超高压处理对冷却牛肉色泽稳定性的影响

王璐; 韩衍青; 杨伯冰; 李兴民; 徐宝才; 戴瑞彤

doi:10.13386/j.issn1002-0306.2015.02.022

超高压处理对冷却牛肉色泽稳定性的影响

1. 中国农业大学食品科学与营养工程学院
2. 肉品加工与质量控制国家重点实验室江苏雨润肉类产业集团有限公司

基金项目:

科技部十二五科研项目(2012BAD28B02)；

详细信息

作者简介:
王璐 (1991-) , 女, 硕士研究生, 研究方向:肉制品贮藏保鲜理论与技术。;

戴瑞彤 (1966-) , 女, 博士研究生, 副教授, 研究方向:肉品的贮藏保鲜技术研究。;

中图分类号: TS251.52
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出版历程
- 收稿日期: 2014-05-06

Effect of high pressure processing treatment on beef color stability

College of Science and Nutrition Engineering, China Agriculture University
State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Group Co., Ltd.

摘要

摘要: 选取牛肉半腱肌为原料,研究室温条件下,常压以及200、400、600MPa超高压处理10min对牛肉色泽稳定性的影响,测定色差值、肌红蛋白含量、高铁肌红蛋白还原酶活性(MRA)、烟酰胺腺嘌呤二核苷酸(NADH)含量、耗氧率(OCR)等指标。结果表明:高压处理后牛肉的L*值升高,a*、b*值降低,OCR降低。MRA在400MPa左右达到最高,削弱高铁肌红蛋白(Met Mb)的积累,NADH含量与MRA相关。贮藏期间,各组MRA、NADH含量均降低,但高压处理组比对照组Met Mb积累速度慢,说明高压处理虽然可使肉色变浅,但贮藏期间肉色稳定性提高。
- 超高压 /
- 肌红蛋白含量 /
- 高铁肌红蛋白还原酶活性 /
- 烟酰胺腺嘌呤二核苷酸含量 /
- 耗氧率
Abstract: Beef emitendinous muscle was used as material in this experiment, different pressures of HPP (0, 200, 400, 600MPa) 10 min on beef color stability were analyzed. The results of beef color, myoglobin, Metmyoglobin reducing activity ( MRA) , NADH and oxygen consumption rate ( OCR) showed as follows : as the pressure increased, L* value of beef increased, a* and b* value decreased, OCR was reduced. 400 MPa group had the highest MRA and slowest rate of Met Mb accumulation comparing with other groups, NADH level was associated with the MRA. During storage, MRA, NADH content were gradually decreased in both control and HPP-treated groups, but the rate of Met Mb accumulation in HPP-treated groups were slower than that of the control group, indicating that the HPP treatment could improve color stability.
- HPP /
- myoglobin /
- MRA /
- the content of NADH /
- OCR

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