冻融对早胜牛肉品质及微细结构的影响

畜牧兽医学报 ›› 2011, Vol. 42 ›› Issue (3): 375-380.doi:

冻融对早胜牛肉品质及微细结构的影响

阿依木古丽¹，蔡勇²，陈士恩¹*，申晓荣¹

1. 西北民族大学生命科学与工程学院，兰州 730030； 2. 西北民族大学实验中心，兰州 730030

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2011-03-25 发布日期:2011-03-25
通讯作者: 陈士恩

Effects of Freezing-thawing on Muscle Quality and Microstructure ofZaosheng Cattle Meat

Ayimuguli¹, CAI Yong², CHEN Shi-en¹*, SHEN Xiao-rong¹

1.College of Life Science and Engineering, Northwest University for Nationalities, Lanzhou 730030,China； 2. Experiment Center, Northwest University for Nationalities, Lanzhou 730030, China

Received:1900-01-01 Revised:1900-01-01 Online:2011-03-25 Published:2011-03-25

摘要/Abstract

摘要： 为探讨反复冻融对早胜牛肉品质的影响，选取2.0~2.5岁阉割牛背最长肌，随机分成6组，称重，真空包装，进行不同次数的反复冷冻—解冻试验，分别检测原料肉解冻损失、煮制损失、失水率、熟肉剪切力及pH，并观察原料肉显微超微结构的变化。结果显示，随着反复冻融次数的增加，原料肉解冻损失和煮制损失极显著增加，失水率只在第1次冻融后显著增加，剪切力先显著增加后再降低，pH随着冻融次数增加而显著降低，肌纤维结构混乱，肌束及肌原纤维间隙增加，肌节略微缩短，线粒体肿胀、空泡样变，Z线错位排列，甚至溶解、消失。结果表明，反复冻融严重破坏了早胜牛肉的组织结构，显著降低了肉品质。

Abstract: In order to study the effects of repetitive freezing-thawing on beef quality, 2.0-2.5 years old bullock Zaosheng cattle were selected, longissimus dorsi (LD) were collected and cut into 6 samples randomly, weighted and vacuum packed and repetitively freezing-thawing different times, then thawing loss (TL), cooking loss (CL), water loss(WL),shear force(SF), pH and microstructure were studied. The results showed that compared with fresh beef, repetitive freezing-thawing significantly increased the TL and CL; WL were increased significantly after freezing-thawing once; SF were significantly increased when freezing-thawing twice and then decreased; Freezing-thawing increased the space between muscle fiber, confused fiber bundles, and shortened sarcomere, vacuolated structure formation in the mitochondria, blurred even disappeared Z disc. The results demonstrated that repetitive freezing-thawing seriously damaged the structure of beef and declined the muscle quality of Zaosheng cattle.

阿依木古丽;蔡勇;陈士恩;申晓荣. 冻融对早胜牛肉品质及微细结构的影响[J]. 畜牧兽医学报, 2011, 42(3): 375-380.

Ayimuguli;CAI Yong;CHEN Shi-en;SHEN Xiao-rong . Effects of Freezing-thawing on Muscle Quality and Microstructure ofZaosheng Cattle Meat[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2011, 42(3): 375-380.