超高压处理对僵直前獭兔肉品质及微观结构的影响.pdfVIP

※基础麟究 2014， 而1. 35， No.21 73 重重目融事 超高压处理对僵直前懒兔肉品质及 微观结构的影响 王稳航，徐倩倩，刘婷，鲁冬雪，李茜，赵文萍 (天津科技大学食品工程与生物技术学院，天津 3∞457) 摘 要z 以僵直前獗兔肉为原料，在室温 (25 C)条件下，分别用1∞、 2∞、 4∞MPa超高压处理15 min , -8.C 贮存24h，然后对兔肉进行品质分析和超微结构研究。结果表明g 随着压力的升高，兔肉亮度 (L*) 值升高，红度 (a*) 值降低，兔肉颜色由浅红色逐渐变为灰白:随着压力的升高兔肉蒸煮损失率、滴水损失率呈现先下降后上升 的趋势，在2∞MPa时兔肉的蒸煮损失率、滴水损失率最低，分别为3 1.54%和2.61%; 超高压对兔肉嫩度影响显著 (P0.05) ， 在0.1~2∞MPa之间，剪切力随压力增大而降低，而4∞MPa处理时，兔肉剪切力急剧升高并显著高 于对照组 (0.1 MPa) ; 1∞MPa压力处理，兔肉组织结构与对照组相比变化不大，而4∞MPa时兔肌肉显微组织结 构变化明显z 肌节收缩，肌纤维歪曲、片段化，蛋白质发生解聚、三级结构遭到破坏。可见，不同的超高压对僵直 前撤兔肉的品质和微观结构有显著影响，且2∞MPa是最适于僵直前兔肉处理的超高压条件。 关键词:超高压:僵直前:兔肉:品质:微观结构 Effects of Ultra High Pressure 00 由e Quality and Ultrastructure of Pre-rigor Rex Rabbit Meat WANG Wen-hang , XU Qian吨ian， LIU Ting , LU Dong-xl后， LI Qian, ZHAO Wen-ping (School ofFood Engineering and Biotechnology, Tianjin University of Science and Technology，吼叫in 3∞457， China) Abstract: Pre-rigor Rex rabbit meat was subjected to high pressure pr侃侃sing at 1∞， 2∞ and4∞ MPa， respectively , at 25 .C for 15 min prior to storage at 一18 .C for 24 h. The quality 皿d ultrastructure of the rabbit meat were studied. With increasing pressure , L* increased, a* decreased and the reddish meat turned gray. Furthermore, cooking loss rate and drop loss rate showed an upward trend after the first drop. 币le lowest 世ip loss and cooking loss (3 1.54% and 2.61% , respectively) were observed for rabbit meat when treated with 2∞MPa. Ultra high press町e (UHP) had a sign