不同电刺激处理时间对宰后马肉成熟过程中嫩度的影响

采用不同电刺激处理时间对宰后马肉进行处理,对马肉成熟过程中的蒸煮损失率、剪切力、可溶性蛋白浓度(soluble protein concentration,SPC)、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)、胶原蛋白溶解性及微观结构进行研究。结果表明:不同电刺激处理时间对宰后马肉成熟过程中的蒸煮损失率没有显著影响(P0.05);在一定电刺激处理时间范围内,马肉成熟过程中剪切力下降,SPC上升,MFI上升,胶原蛋白溶解性上升。实验条件下电刺激60 s对改善马肉的嫩度具有较好的效果,进一步延长电刺激处理时间对嫩度的改善效果不明显。电刺激60 s、成熟14 d时,马肉剪切力较对照组下降了13.8%,SPC与MFI分别是对照组的1.16倍与1.28倍,电刺激破坏了马肉的肌纤维结构。适当的电刺激处理能够促进宰后马肉的成熟,使较为粗糙的马肉得到有效的嫩化。本研究为马肉电刺激嫩化机理及产品开发提供了一定的理论依据。

Effect of Electrical Stimulation on Horsemeat Tenderness during Postmortem Aging

Horse carcasses were subjected to different durations of electrical stimulation after slaughter and the cooking loss, shear force, soluble protein concentration (SPC), myofibrillar fragmentation index (MFI), collagen solubility and muscle fiber microstructure in horsemeat were assayed during postmortem aging. The results indicated that electrical stimulation had no significant impact on the cooking loss of horsemeat during aging (P > 0.05). However, within a certain range of electrical stimulation duration, the shear force decreased, whereas SPC, MFI and collagen solubility increased during aging. Under the experimental conditions used in this study, electrical stimulation for 60 s improved the tenderness of horsemeat, but this effect was not enhanced by increasing the treatment time. Electrical stimulation for 60 s decreased the shear force of horsemeat at 14 d of aging by 13.8% and increased SPC and MFI 1.16- and 1.28- fold, respectively as compared with the control. Moreover, this treatment destroyed muscle fiber microstructure. In summary, appropriate electrical stimulation promoted postmortem aging of horsemeat and improved meat tenderness. This study will provide theoretical insights into the mechanism of meat tenderization by electrical stimulation and a theoretical basis for new product development.