| 不同保水性牦牛肉品质比较及肌原纤维蛋白凝胶特性分析 |
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| 引用本文： | 牛克兰, 左惠心, 余群力, 韩玲, 赵索南, 石红梅. 不同保水性牦牛肉品质比较及肌原纤维蛋白凝胶特性分析[J]. 食品工业科技, 2016, (23): 81-85. DOI: 10.13386/j.issn1002-0306.2016.23.007 |
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| 作者姓名： | 牛克兰 左惠心 余群力 韩玲 赵索南 石红梅 |
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| 摘 要： | 为探讨宰后不同保水性牦牛肉品质及肌原纤维蛋白凝胶特性变化,本实验利用聚类分析选取低汁液损失率组(n=6)(汁液损失率<1.5%)和高汁液损失率组(n=10)(汁液损失率≥1.5%),比较两组品质和蛋白凝胶特性。结果表明:保水性差的牦牛肉宰后p H较低,CIE L*较高,CIE a*较低,总蛋白和肌原纤维蛋白更易变性。牦牛肉肌原纤维蛋白凝胶硬度及保水性在p H7.0,离子强度0.6 mol/L,温度70℃下最优,且保水性好的肌肉凝胶硬度和保水性更佳。总之,水分可显著的改善牦牛肉品质及肉糜蛋白的凝胶特性。
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| 关 键 词： | 牦牛肉 保水性 品质 肌原纤维蛋白 凝胶特性 |
| 收稿时间： | 2016-07-08 |
Comparison of yak meat quality with different water-holding capacity and analysis for characteristics of myofibrillar protein isolate gel |
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| NIU Ke-lan, ZUO Hui-xin, YU Qun-li, HAN Ling, ZHAO Suo-nan, SHI Hong-mei. Comparison of yak meat quality with different water-holding capacity and analysis for characteristics of myofibrillar protein isolate gel[J]. Science and Technology of Food Industry, 2016, (23): 81-85. DOI: 10.13386/j.issn1002-0306.2016.23.007 |
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| Authors: | NIU Ke-lan ZUO Hui-xin YU Qun-li HAN Ling ZHAO Suo-nan SHI Hong-mei |
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| Affiliation: | 1.College of Food Science and Engineering Gansu Agricultural University;2.Haibei Institute of Animal Husbandry and Veterinary Science Qinghai;3.Gannan Institute of Animal Science and Veterinary |
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| Abstract: | To explore the change of yak meat quality with different WHC and characteristics of myofibrillar protein isolate gel,sixteen pieces of yak meat were divided into lower( n = 6,loss < 1.5%) and higher( n = 10,loss≥1.5%)drip loss group by cluster analysis. The quality and gel properties were compared. The results indicated: the poor WHC meat had lower p H value,CIE a*value and higher CIE L*value when compared with the lower drip loss group.Total protein and myofibrillar protein were denatured more easily than that from that lower loss group.On the other hand,the characteristics of myofibrillar proteins gel of lower drip loss group was better than those of high drip loss group under the best gel environmental conditions( p H7.0,ionic strength( 0.6 mol / L Na Cl) and temperature of 70 ℃).In conclusion,the water can markedly improve the quality of yak meat and gel properties of meat protein. |
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| Keywords: | yak meat water holding capacity quality myofibrillar proteins gel characteristics |
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