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1.
冻融循环对秘鲁鱿鱼蛋白及肌肉品质的影响   总被引:5,自引:1,他引:4       下载免费PDF全文
研究反复冻融对秘鲁鱿鱼肌原纤维蛋白及肌肉品质的影响,为水产品保鲜提供理论依据。将鱿鱼肌肉分别进行0、1、3、5、7次冻融处理,测定蛋白羰基、总巯基、表面疏水性、蛋白的聚集情况及蛋白浊度、乳化活性、乳化稳定性等,并结合感官评价对肌肉品质如解冻损失、蒸煮损失、色泽、嫩度、质构特性及肌肉脂肪氧化程度等进行分析。结果发现经过冻融处理后,蛋白羰基含量和表面疏水性增加,总巯基含量下降,蛋白出现一定程度的聚集,肌原纤维蛋白的浊度增加,乳化活性和乳化稳定性降低。随着冻融次数的增加,鱿鱼肌肉脂肪氧化程度、解冻损失、蒸煮损失、b*等显著增加(p0.05),而L*、a*、W、嫩度、弹性和硬度等下降,同时感官评价结果和仪器分析结果保持一致。因此,反复冻融促进蛋白和脂肪发生氧化,导致鱿鱼肌肉品质下降。  相似文献
2.
超声波与氯化钙结合处理对牛肉品质的影响   总被引:4,自引:1,他引:3  
钟赛意  姜梅  王善荣  戴飞  陈海燕 《食品科学》2007,28(11):142-146
本实验采用超声波与钙结合对牛肉进行处理,通过测定牛肉的质构、增水率、色泽、游离氨基酸含量变化以及对熟肉的感官评定,探讨超声波与钙盐结合处理对牛肉品质的影响。结果表明:超声波与钙盐结合处理能显著降低牛肉的硬度,牛肉的黏性有一定的增加,但对其他质构指标影响不大;处理后牛肉的增水率增加;在色泽方面,L*值明显增加,a*值明显降低,但对b*值影响不大;游离氨基酸含量明显增加;感官评定的总体可接受性得分也较高。  相似文献
3.
Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish.  相似文献
4.
桃源鸡屠宰性能测定及肌肉营养组成分析   总被引:2,自引:0,他引:2  
测定了90日龄桃源鸡商品代肉鸡的屠宰性能及其肌肉的近似营养组成、5种矿物元素和17种氨基酸含量.结果表明:90日龄公母平均活重分别为1187.43g和942.06g,性别问差异极显著(P<0.01),屠宰率分别为89.51%和88.47%,半净膛率分别为83.91%和81.06%,全净膛率分别为73.17%和70.56%,公鸡显著高于母鸡(P<0.05).桃源鸡肌肉的水分、粗蛋白、粗脂肪、灰分含量分别为74.70%、22.08%、1.29%、和1.14%.胸腿肌中Ca、Fe、Cu、Zn、Mn的含量分别为21.03和42.66、29.36和37.93、1.15和4.25、23.02和57.03、0.45和0.89p.g/g,腿肌极显著高于胸肌(P<0.01).肌肉中17种氨基酸总量为23.98%,其中人体所需的7种必需氨基酸总和为10.66%,4种鲜味氨基酸总和为7.46%.  相似文献
5.
陕北白绒山羊周岁羯羊肌肉常规营养成分及肉质特性   总被引:2,自引:0,他引:2  
选取陕北白绒山羊周岁羯羊为实验动物,测定不同部位肌肉的常规营养成分,同时对肌肉组织学特性和品质进行评定,旨在揭示陕北白绒山羊肉用性能。结果显示,陕北白绒山羊周岁羯羊肌肉中蛋白质、脂肪、水分及灰分的平均含量分别为19.54%、3.45%、72.77%、1.38%,背部、前腿、后腿肌肉中各主要成分含量之间无明显差异(P>0.05);肉色评分3.70,大理石纹评分2.60,pH1值6.22,pH24值6.05,剪切力4.01kg,失水率16.04%,熟肉率55.10%;肌纤维直径31.9μm,肌纤维密度683.41n/mm2。研究认为,陕北白绒山羊周岁羯羊具有肌内脂肪含量适中,灰分含量较高,肉质细嫩、多汁,加工特性好等特点,体现了良好的食用品质。  相似文献
6.
Fat cell distribution in the structure of semimembranosus muscle of goat and lamb was studied. The effect of various heating methods including conventional, domestic and industrial microwave were investigated using fluorescent light microscopy. Frequency used for microwave heating was 2450 MHz with two wattages levels of 700 (domestic microwave) and 12000 (industrial microwave). All samples were heated to internal temperature of 70 °C. The roasted samples in conventional oven were compared with microwave cooking. Fat distribution was different in various heat treatments. The roasted samples had greater fat retention in semimembranosus muscle. Results showed that uneven distribution of fat in muscle system influenced fat loss during cooking. The fat cells in the interior of muscle were lost more slowly compared to the fat located near the surface of the muscle. The overall migration of fat globules during microwave cooking was higher than conventional cooking.  相似文献
7.
5 种不同花斑黄鳝肌肉品质的差异性分析   总被引:1,自引:0,他引:1  
为分析大花斑、碎花斑、细花斑、隐花斑、黄黑斑5 种不同花斑黄鳝肌肉品质的差异性,采用物性分析、组织切片及生化分析等方法对5 种不同花斑黄鳝肌肉的质构特性、肌纤维特性及营养成分进行测定。结果显示:口感方面,隐花斑黄鳝肌肉的硬度和咀嚼性显著大于大花斑、碎花斑和黄黑斑(P<0.05),细花斑黄鳝次之;黄鳝肌纤维直径的平均值以细花斑黄鳝显著最小(P<0.05),碎花斑黄鳝最大。营养成分方面,粗脂肪含量以细花斑黄鳝显著低于大花斑黄鳝(P<0.05),其他花斑黄鳝差异不显著(P>0.05)。17 种检出氨基酸中,氨基酸总量、必需氨基酸总量及鲜味氨基酸总量均以细花斑黄鳝含量最高,碎花斑黄鳝含量最低,且二者差异显著(P<0.05)。测定的17 种脂肪酸中,豆蔻酸和棕榈一烯酸均以隐花斑黄鳝和碎花斑黄鳝含量显著大于黄黑斑黄鳝(P<0.05),花生三烯酸和花生四烯酸及多不饱和脂肪酸总量均为黄黑斑黄鳝含量显著大于隐花斑黄鳝(P<0.05),其他花斑黄鳝差异不显著(P>0.05)。结果表明,5 种不同花斑黄鳝肌肉品质存在一定差异,且综合来看,细花斑黄鳝肌肉的品质更具优势。  相似文献
8.
主要对新疆地产绵羊宰后不同部位肉的pH值、色泽、剪切值、挥发性盐基氮等理化品质及宰后变化规律进行系统的分析,为今后新疆肉用绵羊的品质研究及开发提供科学依据。研究表明:新疆地产绵羊宰后4h后腿部肉pH值为5.57、肋部肉pH值为5.42;前腿部肉色泽L值为33.69、A值为13.39、后腿部肉L值为31.41、A值为10.53、肋部肉L值为30.48、A值为9.29。前腿部肉剪切值8.39kg、后腿部肉3.08kg、肋部肉5.63kg。畜体宰后室温(25~27℃)放置4~8h过程中,肋部肉和后腿部肉处于肉的成熟阶段。后腿部肉颜色鲜红,前腿部肉其次,肋部肉色泽较暗。在6d冷藏过程中(4℃)后腿部肉成熟缓慢,颜色鲜红,pH值从5.57升至5.70,比较稳定,肋部肉不稳定,pH值从5.42升至6.39,相比后腿部肉腐败变质较快。  相似文献
9.
以青脚土杂肉鸡为试验对象,研究了蛹拟青霉液体发酵菌丝体作为饲料添加剂对肉鸡屠宰性能和肌肉品质的影响。结果表明:肉鸡日粮中添加0.25%和0.50%的蛹拟青霉菌丝体时,能显著提高肉鸡的活体重、肌肉中氨基酸、呈味氨基酸的含量,同时也显著提高了肉鸡胸肌肌间脂肪的含量(P<0.05),降低了肌肉的失水率(P<0.05)。但是日粮中添加蛹拟青霉菌丝体对肉鸡的屠宰性能未构成显著性影响。日粮添加蛹拟青霉菌丝体不影响肉鸡的屠宰性能,但可显著改善肉鸡的肌肉品质。  相似文献
10.
T. Polak 《LWT》2009,42(2):504-513
Here we have studied the effects of ageing time (as non-aged, 24 h post mortem vs. aged, 3, 6 and 10 days post mortem, kept at 2 °C), muscle quality (normal vs. pale, soft and exudative [PSE]) and internal cooking temperature (Ti, 70 and 95 °C) on the content of HAs in grilled steaks. HA precursors (creatine, creatinine, free amino acids, monosaccharides), ageing, and the muscle quality indicators of drip loss, instrumentally measured colour, pH, non-protein nitrogen, and grilled-meat WBSF of the pork longissimus dorsi muscle were determined. In general, all of the ageing and muscle quality indicators and precursors of the HAs were influenced by ageing time. Creatine content decreased significantly, and creatinine increased with days of ageing, dependent on muscle quality. There was higher content of total free amino acids after 10 days of storage, as compared to non-aged pork. A higher level of free amino acids was seen in normal as compared to PSE pork muscle. The glucose content increased with ageing, and there was a higher glucose content in PSE as compared to normal muscle. Five specific HAs were measured: PhIP, MeIQx, DiMeIQx, Harman and Norharman. The total HA content increased with ageing (non-aged and normal pork HA content, 1.35 ng g−1; after 3 days, 1.38 ng g−1; after 6 days, 1.77 ng g−1; and after 10 days, 3.49 ng g−1) and it was dependent on the internal temperature; greater amounts of HAs were formed in samples grilled to Ti = 95 °C, than in samples grilled to Ti = 70 °C (8.34 vs. 2.36 ng g−1). No marked differences due to muscle quality were seen in HA content at Ti = 70 °C (with the exception of MeIQx). The mean HA content of PSE samples grilled to Ti = 95 °C was 22% more than for the normal samples.  相似文献
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