河南科技学院学报(自然科学版)
河南科技學院學報(自然科學版)
하남과기학원학보(자연과학판)
JOURNAL OF HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY(NATURAL SCIENCES EDITION)
2014年
3期
31-35
,共5页
刘萌%余小领%项丰娟%程佳佳
劉萌%餘小領%項豐娟%程佳佳
류맹%여소령%항봉연%정가가
牛肉%宰后放置时间%pH值%剪切力%蒸煮损失
牛肉%宰後放置時間%pH值%剪切力%蒸煮損失
우육%재후방치시간%pH치%전절력%증자손실
beef%postmortem chilling time%pH value%shear force value%cooking loss
以牛后腿肉为原料,测定pH值、剪切力、蒸煮损失等指标随贮藏时间的变化状况,以确定宰后放置不同时间对牛肉品质指标的影响规律。结果表明:宰后放置时间对牛肉各品质指标均有显著影响。牛肉的pH值随着宰后放置时间的延长呈先降低后上升的趋势,于宰后4 d达到极限pH;而蒸煮损失的变化趋势则相反。肌肉的剪切力在宰后1 d内显著增加,24 h时达到最大值,当放置较长时间时,剪切力随着宰后时间整体呈现降低趋势。
以牛後腿肉為原料,測定pH值、剪切力、蒸煮損失等指標隨貯藏時間的變化狀況,以確定宰後放置不同時間對牛肉品質指標的影響規律。結果錶明:宰後放置時間對牛肉各品質指標均有顯著影響。牛肉的pH值隨著宰後放置時間的延長呈先降低後上升的趨勢,于宰後4 d達到極限pH;而蒸煮損失的變化趨勢則相反。肌肉的剪切力在宰後1 d內顯著增加,24 h時達到最大值,噹放置較長時間時,剪切力隨著宰後時間整體呈現降低趨勢。
이우후퇴육위원료,측정pH치、전절력、증자손실등지표수저장시간적변화상황,이학정재후방치불동시간대우육품질지표적영향규률。결과표명:재후방치시간대우육각품질지표균유현저영향。우육적pH치수착재후방치시간적연장정선강저후상승적추세,우재후4 d체도겁한pH;이증자손실적변화추세칙상반。기육적전절력재재후1 d내현저증가,24 h시체도최대치,당방치교장시간시,전절력수착재후시간정체정현강저추세。
The effect of postmortem chilling time on eating quality of beef hind leg muscle was investigated by evaluating pH,shear force value,and cooking loss in this paper.The results showed that the postmortem chilling time has a significant influence on eating quality of beef.As the chilling time prolongs,the pH value of beef firstly decreases,reaches the ultimate pH limit at 4 h,and then increases,whereas the evolution of cooking loss changes in reverse.The shearing force value of beef muscle vividly becomes bigger within the following first day,reaching at the highest value at 24 h;and then gradually decreases with a longer chilling time.