摘要
以僵直前獭兔肉为原料,在室温(25℃)条件下,分别用100、200、400 MPa超高压处理15 min,-8℃贮存24 h,然后对兔肉进行品质分析和超微结构研究。结果表明:随着压力的升高,兔肉亮度(L*)值升高,红度(a*)值降低,兔肉颜色由浅红色逐渐变为灰白;随着压力的升高兔肉蒸煮损失率、滴水损失率呈现先下降后上升的趋势,在200 MPa时兔肉的蒸煮损失率、滴水损失率最低,分别为31.54%和2.61%;超高压对兔肉嫩度影响显著(P<0.05),在0.1~200 MPa之间,剪切力随压力增大而降低,而400 MPa处理时,兔肉剪切力急剧升高并显著高于对照组(0.1 MPa);100 MPa压力处理,兔肉组织结构与对照组相比变化不大,而400 MPa时兔肌肉显微组织结构变化明显:肌节收缩,肌纤维歪曲、片段化,蛋白质发生解聚、三级结构遭到破坏。可见,不同的超高压对僵直前獭兔肉的品质和微观结构有显著影响,且200 MPa是最适于僵直前兔肉处理的超高压条件。
Pre-rigor Rex rabbit meat was subjected to high pressure processing at 100, 200 and 400 MPa, respectively, at 25 ℃ for 15 min prior to storage at-18 ℃ for 24 h. The quality and ultrastructure of the rabbit meat were studied. With increasing pressure, L* increased, a* decreased and the reddish meat turned gray. Furthermore, cooking loss rate and drop loss rate showed an upward trend after the first drop. The lowest drip loss and cooking loss(31.54% and 2.61%, respectively) were observed for rabbit meat when treated with 200 MPa. Ultra high pressure(UHP) had a significant effect on the tenderness of rabbit meat(P < 0.05). The shear force declined as the pressure increased from 0.1 to 200 MPa, but sharply increased at 400 MPa to be significantly higher than that of the control group(0.1 MPa). There were only little changes in the organizational structure of the meat treaded with 100 MPa as compared to that of the control group(0.1 MPa). However, UHP processing at 400 MPa significantly altered the microstructure of rabbit meat: sarcomere contraction, muscle fiber distortion and fragmentation, protein depolymerization and tertiary structure were all destroyed. These results showed that ultra-high pressure causes significant effects on the quality and ultrastructure of pre-rigor Rex rabbit meat and that the best ultra-high pressure condition for pre-rigor rabbit meat is 200 MPa.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第21期73-78,共6页
Food Science
基金
公益性行业(农业)科研专项(201303082)
关键词
超高压
僵直前
兔肉
品质
微观结构
ultra high pressure(UHP)
pre-rigor
rabbit meat
quality
ultrastructure
