超高压处理对冷却牛肉色泽稳定性的影响

选取牛肉半腱肌为原料,研究室温条件下,常压以及200、400、600MPa超高压处理10min对牛肉色泽稳定性的影响,测定色差值、肌红蛋白含量、高铁肌红蛋白还原酶活性(MRA)、烟酰胺腺嘌呤二核苷酸(NADH)含量、耗氧率(OCR)等指标。结果表明:高压处理后牛肉的L*值升高,a*、b*值降低,OCR降低。MRA在400MPa左右达到最高,削弱高铁肌红蛋白(Met Mb)的积累,NADH含量与MRA相关。贮藏期间,各组MRA、NADH含量均降低,但高压处理组比对照组Met Mb积累速度慢,说明高压处理虽然可使肉色变浅,但贮藏期间肉色稳定性提高。 

Effect of high pressure processing treatment on beef color stability

Beef emitendinous muscle was used as material in this experiment, different pressures of HPP (0, 200, 400, 600MPa) 10 min on beef color stability were analyzed. The results of beef color, myoglobin, Metmyoglobin reducing activity ( MRA) , NADH and oxygen consumption rate ( OCR) showed as follows : as the pressure increased, L* value of beef increased, a* and b* value decreased, OCR was reduced. 400 MPa group had the highest MRA and slowest rate of Met Mb accumulation comparing with other groups, NADH level was associated with the MRA. During storage, MRA, NADH content were gradually decreased in both control and HPP-treated groups, but the rate of Met Mb accumulation in HPP-treated groups were slower than that of the control group, indicating that the HPP treatment could improve color stability.