高压二氧化碳处理对牛通脊颜色和肌红蛋白的影响

在35℃、30min,不同压力(0、7、14、21、28、35MPa)和在35℃、21MPa,不同时间(0、10、20、30、40、50min)对牛通脊进行高压二氧化碳(HPCD)处理,测定肉的色泽和肌红蛋白(Mb)指标的变化。结果表明:HPCD处理能使肉由红色逐渐变成灰棕色,显著提高L*值(p<0.05)、降低a*值(p<0.01)。在35℃、30min条件下,7、14、21MPa的处理分别使L*值提高4.891、9.494、16.432;a*值降低1.575、3.573、5.872。同时,HPCD处理显著降低了肌红蛋白的总量(p<0.01),7～35MPa处理后分别降低了0.034、0.048、0.054、0.044、0.061mmol/L/L。另外,提高压力、延长时间也能显著降低高铁肌红蛋白(MetMb)比例(p<0.05),提高氧合肌红蛋白(MbO2)比例(p<0.01)。4℃冷藏7d后,与对照组相比,HPCD处理均能提高肌红蛋白的稳定性。该研究为HPCD技术在肉类中的应用提供理论参考。

Effect of high pressure carbon dioxide on changes of color and myoglobin in beef sirloin

The effects of high pressure carbon dioxide(35℃,7 ～ 35MPa,30min and 35℃,10 ～ 50min,21MPa) on changes of beef sirloin color and myoglobin were investigated.The results showed that the meat color was changed to grey and brown with higher temperature or pressure in HPCD,and L* values of meat significantly increased(p<0.05),on the contrary a* values signally decreased(p<0.01).Under the condition of 35℃ for 30min,by treatment of 7,14,21MPa,L* values were enhanced 4.891,9.494,16.432 sequentially,whereas a* values reduced 1.575,3.573 and 5.872,respectively.Meanwhile,the treatment of HPCD decreased the content of extractible myoglobin significantly(p<0.01).In the range of 7 ～ 35MPa with the increment of 7MPa,the content of extractible myoglobin decreased 0.034,0.048,0.054,0.044 and 0.061mmol/L/L.In addition,proportions of metmyoglobin were significantly enhanced(p<0.05) and oxygen-myoglobin appreciably reduced(p<0.01) with higher pressure or longer time.Stored in 4℃ for seven days,the stability of myoglobin in treated samples was reinforced compared to the controlled.The study laid a foundation for further research and application of HPCD in meat.