《冰温结合真空包装处理对牛肉组织结构变化的影响 Effect of Controlled Freezing Point Storage Combined with Vacuum Packaging on Texture and Histological Structure of Beef》.pdfVIP

冰温结合真空包装处理对牛肉组织 结构变化的影响 孙天利1，张秀梅1，张平2，李江阔2，岳喜庆1’水 300384 1．沈阳农业大学食品学院，辽宁沈阳 110866；2．国家农产品保鲜工程技术研究中心 天津 ，天津 处理，每隔96h对牛肉的质地剖面分析 TPA 指标 硬度、弹性、凝聚性、胶性、咀嚼性 、肌节长度、肌原纤维小片 化指数0订FI 进行测定。结果表明：除弹性外，其他质地剖面分析指标在Cv条件比在zv、Fv条件下变化缓慢；Cv条 件下，牛肉的肌节长度在第8天降到测定的最低值，而zv、Fv条件下第1天就达到了测定的最低值：MFI随着贮藏时 间的延长而逐渐增大，Cv条件下的MFI从第4天开始就与zv、Fv条件下的MFI差异显著。冰温结合真空包装有效延 迟了牛肉的僵直、解僵过程。该条件下贮藏，牛肉的组织结构性质变化缓慢，能较长时间使牛肉保持在较好的品质 范围内。冰温结合真空包装处理对于宰后牛肉组织结构的改善，远远优于其他温度与真空包装结合的处理。 关键词：冰温：真空；质地剖面分析；肌节长度；肌原纤维小片化指数；牛肉 with onTextureand EffectofControlledPoint CombinedVacuum FreezingStorage Packaging of StructureBeef Histological SUNTian．1i1，ZHANGXiu．meil，ZHANGPin92，LIJiang．ku02，YUEXi．qin91半 ofFood 110866，China； 1．CollegeScience，ShenyangAgriculturalUniversity，Shenyang 2．National ResearchCenterforPreservationof Products，Tianjin300384，China EngineeringTechnology Agricultural Abstract：This theeffectof atcontrolled 4℃ studyinvestigated storage freezingpointtemperature Cv ，0℃ Zv or withvacuum ontexture Fv combinedpackaging profile showed and sarcomereand beef．Theresults gumminesschewiness and fragmentationindex MFl of lengthmyofibrillar thatallotherTPA thanunderZv Fvconditions． variedmore underCvconditions and parameters slowly exceptspringiness Sarcomere onthe andFv reacheditsminimumlevelonthe80 of underCvconditionsbut underZv length daystorage l“day conditions．MFI Cvandeither increased with time．andshoweda differencebetween graduallyprolongedstorage significant ZvorFvfromthe Cvtreatmentwaseffectivefor the ofbeef and and 4。day．The delayingprocessesstiffeningdestiffening thetextureand structure Cv in ofbeeffora histologicalchangedslowlyduringstorage，resultingqualitypreservation long othertwo and combinedwithvacuum weremuch time．However，the storagetemperatures ZvFv individually packaging less in effective thestructureofbeef． improving words：controlled Key freezingpoint；vacuum；textureprofile analysis TPA ；sarcomerelength；myofibrillar fragmentationindex MFI ；beef 中图分类号：TS205 文献标志码：A doi：10．7506／spkxl002．663