| 不同热处理方式和温度对牛半腱肌肉品质的影响 |
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| 引用本文： | 常海军,曹莹莹,王 强,徐幸莲,黄 明,周光宏. 不同热处理方式和温度对牛半腱肌肉品质的影响[J]. 食品科学, 2010, 31(11): 42-46. DOI: 10.7506/spkx1002-6630-201011009 |
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| 作者姓名： | 常海军 曹莹莹 王 强 徐幸莲 黄 明 周光宏 |
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| 作者单位： | 1. 南京农业大学 教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制重点开放实验室 2. 重庆工商大学环境与生物工程学院 3. 重庆教育学院生命科学与化学系 |
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| 基金项目： | 农业部“948”项目(2006G35(2));国家自然科学基金项目(30972133) |
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| 摘 要： | 探讨不同热处理方式和温度对牛半腱肌肉品质的影响。牛半腱肌肉分别采用水浴和微波加热到内部终点温度分别为40、50、60、70、80℃ 和 90℃，研究牛肉品质特性在热处理过程中的变化。结果表明：在水浴加热中，牛肉剪切力随着热处理温度的升高而增加，而在微波加热过程中呈无规则变化。当加热温度为50℃ 和 90℃时，剪切力值在两种热处理方式间存在显著差异(P＜0.05)。随着加热温度的升高，牛肉微观组织结构发生显著的变化，主要表现为结缔组织和胶原蛋白出现变性和收缩现象，肌纤维收缩导致纤维直径减小。不同热处理方式和温度对牛肉品质有显著的影响。
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| 关 键 词： | 牛半腱肌肉 品质 热处理 方式 温度 |
| 收稿时间： | 2009-08-12 |
Effects of Thermal Treatment Mode and Temperature on Meat Quality of Beef Semitendinosus Muscle |
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| CHANG Hai-jun,CAO Ying-ying WANG Qiang XU Xing-lian HUANG Ming ZHOU Guang-hong. Effects of Thermal Treatment Mode and Temperature on Meat Quality of Beef Semitendinosus Muscle[J]. Food Science, 2010, 31(11): 42-46. DOI: 10.7506/spkx1002-6630-201011009 |
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| Authors: | CHANG Hai-jun CAO Ying-ying WANG Qiang XU Xing-lian HUANG Ming ZHOU Guang-hong |
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| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Food Processing and QualityControl, Ministry of Agriculture Nanjing Agricultural University, Nanjing 210095, China 2. College of Environmental andBiological Engineering, Chongqing Technology and Business University, Chongqing 400067, China 3. Department of Life Scienceand Chemistry, Chongqing Education College, Chongqing 400067, China |
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| Abstract: | The main objective of this study was to investigate the effects of thermal treatment mode and internal core temperature on the meat quality of beef Semitendinosus muscle. Muscle samples were heated to an internal core temperature of 40, 50, 60, 70, 80 ℃ or 90 ℃ in a water bath and in a microwave oven respectively. The changes of meat quality properties with internal core temperature were examined. The results indicated that water bath heated muscle samples always exhibited a substantial increase in Warner-Bratzler shear force (WBSF) with increasing internal core temperature, but microwave heated muscle samples presented an irregular change in WBSF. WBSF manifested a significant difference (P＜0.05) at a core temperature of 50 ℃ or 90 ℃ between water bath and microwave treated samples. As heating temperature increased, the muscle microstructure was changed significantly as exhibited by the denaturation and shrinkage of connective tissue and collagen and the reduction of fiber diameter caused by the shrinkage of muscle fibers. Therefore, thermal treatment mode and temperature had significant effects on the meat quality of beef Semitendinosus muscle. |
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| Keywords: | beef Semitendinosus muscle meat quality thermal treatment mode temperature |
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