| CaCl_2处理对羊肉嫩度和系水力的影响 |
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| 引用本文： | 丛玉艳,朱玉博,张建勋. CaCl_2处理对羊肉嫩度和系水力的影响[J]. 食品与发酵工业, 2004, 30(12): 44-46 |
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| 作者姓名： | 丛玉艳 朱玉博 张建勋 |
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| 作者单位： | 1. 沈阳农业大学畜牧兽医学院,沈阳,110161
2. 辽宁省兽药饲料监察所,沈阳,110016 |
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| 摘 要： | 选用宰后8h的羊背最长肌,注射占肉质量3%的浓度分别为0、150、200和250mmol/L的CaCl2溶液,将样品放在4℃左右冷藏24h后,测定其剪切力和煮熟率,以此分析不同浓度CaCl2处理对羊肉嫩度和系水力的影响。研究结果显示,CaCl2处理能显著降低羊肉的剪切力(P<005),但对煮熟率影响不显著(P>005)。注射CaCl2在改善羊肉嫩度同时,不影响羊肉的系水力。
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| 关 键 词： | CaCl_2 嫩度 系水力 羊肉 |
| 修稿时间： | 2004-08-10 |
Effect of Calcium Chloride on Tenderness and WHC of Mutton |
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| Cong Yuyan,Zhu Yubo,Zhang Jianxun. Effect of Calcium Chloride on Tenderness and WHC of Mutton[J]. Food and Fermentation Industries, 2004, 30(12): 44-46 |
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| Authors: | Cong Yuyan Zhu Yubo Zhang Jianxun |
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| Affiliation: | Cong Yuyan1 Zhu Yubo1 Zhang Jianxun2 1 |
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| Abstract: | The objectives of this study was to determine the effect of calcium chloride on tenderness and water holding capacity(WHC) of mutton when injected at 8-hour postmortem. The different pieces of mutton were respectively injected of 0,150?mmol/L, 200?mmol/L, 250?mmol/L calcium chloride solution at the amount of 3% of mutton by weight basis. Samples were aged in a 4℃ refrigerator. The sampling for shear force and cooking percentage was carried out 24 h after injection. The result shows that calcium chloride injection decreased shear force of mutton significantly than control(P<0.05), but had no significant effect on cooking percentage of mutton. A injection of 150mmol/L calcium chloride solution can be applied to improve the mutton tenderness, with no negative effect on WHC. |
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| Keywords: | calcium chloride tenderness WHC mutton |
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