| 高强度超声对鹅胸肉嫩度及品质的影响 |
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| 引用本文： | 张坤,王道营,张淼,诸永志,邹烨,徐为民. 高强度超声对鹅胸肉嫩度及品质的影响[J]. 食品科学, 2018, 39(15): 122-127. DOI: 10.7506/spkx1002-6630-201815018 |
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| 作者姓名： | 张坤 王道营 张淼 诸永志 邹烨 徐为民 |
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| 作者单位： | 1.南京财经大学食品科学与工程学院，江苏 南京 210046；2.江苏省农业科学院农产品加工研究所，江苏 南京 210014；3.江苏省肉类生产与加工质量安全控制协同创新中心，江苏 南京 210095 |
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| 基金项目： | 基金项目：江苏省农业科技自主创新资金项目（CX(15)1008）；中国博士后科学基金面上项目（2016M600385）；江苏省普通高校研究生科研创新计划项目 |
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| 摘 要： | 为了解超声技术对鹅胸肉品质的影响，采用高强度超声（超声功率800 W，超声总时间42 min，工作时间 2 s、停歇时间3 s）对鹅胸肉进行处理。测定未超声和超声处理的鹅胸肉于4 ℃下放置不同时间（0、6、12、24、 36、48 h）的pH值、肌原纤维小片化指数、蒸煮损失率、剪切力、表面微观结构、肌原纤维蛋白降解情况、肉品 的热力学性质等指标。结果显示：与未经超声处理的鹅胸肉相比，超声处理后随着放置时间的延长，肉品pH值升 高，肌原纤维小片化指数显著增大，蒸煮损失率和剪切力显著减小（P＜0.05）；表面微观结构发生明显变化，肌 动蛋白和肌球蛋白热敏性增大，导致更多肌原纤维蛋白降解，游离肌动蛋白含量显著增加（P＜0.05），从而显著 改善鹅胸肉的嫩度。因此，超声处理可破坏鹅胸肉肌原纤维的完整结构，缩短宰后肉品成熟所需时间，进一步提高 鹅胸肉的品质。
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| 关 键 词： | 超声 放置时间 嫩化 剪切力 |
Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality |
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| ZHANG Kun,WANG Daoying,ZHANG Miao,ZHU Yongzhi,ZOU Ye,XU Weimin. Effect of High-Intensity Ultrasonic Treatment on Goose Tenderness and Meat Quality[J]. Food Science, 2018, 39(15): 122-127. DOI: 10.7506/spkx1002-6630-201815018 |
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| Authors: | ZHANG Kun WANG Daoying ZHANG Miao ZHU Yongzhi ZOU Ye XU Weimin |
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| Affiliation: | 1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China; 2. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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| Abstract: | To investigate the effect of ultrasonic treatment on the quality of goose breast meat, goose breast meat was treated with high-intensity ultrasound at an 800 W power for 42 min (on-time 2 s, off-time 3 s). We examined the effects of ultrasonic treatment and different storage durations (0, 6, 12, 24, 36 and 48 h) at 4 ℃ on goose breast meat tenderness by measuring pH, muscle fibrillation index, cooking loss, shear force, scanning electron microscopy, sodium dodecyl sulfategel electrophoresis of myofibrillar protein and thermodynamics. The results showed that the pH of the ultrasonic treatment group increased, muscle fibrillation index increased significantly, and the cooking loss and shear force significantly reduced when compared with the untreated group (P < 0.05). Moreover, the surface microstructure significantly changed and the heat sensitivity of actin and myosin increased over the untreated group. Additionally, the myofibrillar protein was broken down and actin content was significantly increased with storage time (P < 0.05), thereby significantly improving meat tenderness. Accordingly, ultrasonic treatment could destroy myofibril structure, shorten postmortem aging time, and consequently improve the quality of goose breast meat. |
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| Keywords: | ultrasound storage time tenderness shear force |
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