摘要
研究了反复冻融对牛外脊肉理化品质和蛋白质降解的影响。结果表明：随着反复冻融次数的增加,牛外脊肉解冻时间缩短;L＊（亮度）先增大后减小,a＊（红度）逐渐减小,b＊（黄度）逐渐增大;解冻损失逐渐增大;剪切力值在冻融5次以上时显著增加;硫代巴比妥酸值显著增大;SDS-PAGE蛋白电泳显示肌原纤维蛋白在反复冻融3次以上时在分子量3.5×104处条带变浅,而在3.0×104处有新条带出现,肌浆蛋白在2.6×104~2.8×104处有条带消失。因此,反复冻融过程中牛外脊肉理化品质和蛋白质降解都发生了一些变化,导致了牛外脊肉品质下降。
This study was designed to explore the effect of freeze-thaw cycle on the physico-chemical quality and protein degradation of beef striploin.As the number of freeze-thaw cycles increased,thawing time of beef decreased,L＊（lightness） increased first and then decreased,a＊（redness） declined significantly,and b＊（yellowness） rose significantly,thawing loss increased significantly,WBSF improved significantly after 5 cycles,TBARS value increased significantly.SDS-PAGE patterns showed that myofibrillar protein decreased after 3 cycles at molecular weight of 3.5×104,and new bands appeared at molecular weight of 3.0×104.Sarcoplasmic protein droped after 5 cycles at molecular weight of 2.6×104-2.8×104.As a result,freeze-thaw cycle affected the physico-chemical quality and protein degradation of beef muscle,causing the degradation of beef quality.
出处
《江苏农业学报》
CSCD
北大核心
2010年第2期406-410,共5页
Jiangsu Journal of Agricultural Sciences
基金
国家“948”项目(2006G35)
关键词
牛肉
反复冻融
理化品质
蛋白质降解
beef
freeze-thaw cycle
physico-chemical quality
protein degradation
作者简介
李金平（1983-），男，江苏常州人，硕士研究生，研究方向为畜产品加工与质量控制。
通讯作者：周光宏，（E-mail）ghzhou@njau．edu．cn
