超高压处理对牛肉主要理化品质的影响.PDFVIP

16 2013, Vol.34, No.07 食品科学 ※基础研究 超高压处理对牛肉主要理化品质的影响 1 1 2 2 3 常海军 ，周文斌 ，余小领 ，马汉军 ，周光宏 (1.重庆工商大学环境与生物工程学院，重庆高校催化理论与应用技术市级重点实验室，重庆 400067 ；2.河南科技学院食品学院， 河南 新乡 453003；3.南京农业大学 教育部肉品加工与质量控制重点实验室，江苏 南京 210095) 摘  要：探讨超高压处理(不同压力和保压时间)对牛肉主要理化品质的影响。牛半腱肌肉经200～600MPa压力分别 处理10min和20min ，分析胶原蛋白含量和溶解性等特性以及牛肉蒸煮损失和嫩度在超高压处理过程中的变化。结 果表明：随着压力的升高，牛半腱肌肉的剪切力均呈下降趋势，保压时间为20min 时剪切力下降更显著。当压力达 600MPa，牛肉剪切力分别降至39.59N(保压10min)和31.36N(保压20min) 。总胶原蛋白、可溶性胶原蛋白的含量和胶 原蛋白的溶解性随着处理压力的升高而增加。胶原蛋白特性变化与肉品质之间存在显著相关性。 关键词：牛半腱肌肉；超高压；胶原蛋白特性；肉品质 Effects of High Pressure Processing on Physical and Chemical Quality of Beef 1 1 2 2 3 CHANG Hai-jun ，ZHOU Wen-bin ，YU Xiao-ling ，MA Han-jun ，ZHOU Guang-hong (1. Key Laboratory of Catalysis Science and Technology of Chongqing Education Commission, College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China ；2. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China ；3. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanj ing Agricultural University, Nanj ing 210095, China) Abstract ：The main obj ective of this study was to investigate the changes in the main physical and chemical quality of beef semitendinosus muscle after high pressure processing (HPP) (with different pressures and lengths of dwell time). Muscle samples were processed under high pressure from 200 to 600 MPa for 10 min and 20 min, respectively. The changes in collagen contents, solubility, cooking