不同温度对牛肉质量和湿度分布的影响
Jing Liu1,2, Qichen Gu1,2, Mingming Huang1
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
概括
将牛肉加热在60°C至80°C之间,极大地影响了水能力和蛋白质降解. 这些与水迁移和肌肉纤维收缩相关的变化,增强了牛肉的质地和质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 生物物理学的生物物理.
背景情况:
- 了解热加工过程中的牛肉质量变化对于优化肉类生产至关重要.
- 持水能力 (WHC) 和蛋白质完整性是牛肉质地和果汁度的关键决定因素.
- 之前的研究已经探讨了肉的各个方面,但需要对特定温度范围内的水分布和蛋白质降解进行全面分析.
研究的目的:
- 研究加热温度 (40°C,60°C,80°C,100°C) 对牛肉水容量 (WHC) 和质量属性的影响.
- 在不同加热阶段分析牛肉肌肉中的蛋白质降解和水分分布.
- 确定影响牛肉质量变化的关键温度范围,并为改进肉类加工提供基础.
主要方法:
- 来自Luxi黄牛和Simmental品种的牛肉大腿样本经过受控加热.
- 测量包括损耗,尺寸收缩,pH,颜色 (L*,a*,b*,ΔE) 和纹理分析.
- 使用二甲基硫酸聚烯胺凝电泳 (SDS-PAGE) 评估了蛋白质降解,并通过低场核磁共振 (LF-NMR) 分析了水的分布.
主要成果:
- 损耗增加和尺寸收缩与加热期间减少的不流水含量相关.
- 60°C至80°C的温度范围被认为是关键的,显示出显著的肌球蛋白降解和峰值颜色值 (L*,a*,b*,DE).
- 在这个关键温度范围内,牛肉的性和弹性得到了增强.
结论:
- 在加热过程中,牛肉质量和水分分布的变化是由肌肉纤维收缩,蛋白质降解和水迁移决定的.
- 60°C-80°C的温度范围对于理想的纹理变化至关重要,受肌球蛋白降解和水分重新分配的影响.
- 这些发现为提高牛肉加工和精炼肉类生产技术提供了理论基础.
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