| 大理石花纹评分与猪背最长肌凝胶特性的关系研究 |
| |
| 引用本文： | 刘强,闵成军,彭增起,刘智,靳红果,王蓉蓉,姚瑶. 大理石花纹评分与猪背最长肌凝胶特性的关系研究[J]. 食品科学, 2011, 32(7): 83-86. DOI: 10.7506/spkx1002-6630-201107019 |
| |
| 作者姓名： | 刘强 闵成军 彭增起 刘智 靳红果 王蓉蓉 姚瑶 |
| |
| 作者单位： | 1.南京农业大学 教育部肉品加工与质量控制重点实验室 2.中国雨润食品集团有限公司 |
| |
| 基金项目： | 国家“863”计划项目(2008AA10Z211) |
| |
| 摘 要： | 以猪背最长肌为材料，对第5～6根肋骨背最长肌横切面的大理石花纹进行等级评定，在不同离子强度和冷却方式下，研究大理石花纹评分与猪背最长肌凝胶特性的关系。结果表明：在0.60mol/L NaCl条件下，各等级花纹肉的凝胶特性好于同条件下离子强度0.45mol/L的凝胶(P＜0.05)。在0.60mol/L NaCl和同一冷却方式下，各等级之间的凝胶保水性(P＜0.01)和凝胶强度(P＜0.05)差异显著；而凝胶弹性差异不显著(P＞0.05)。在0.60mol/L NaCl和10℃冷却时，等级3具有最好的凝胶特性。此外，花纹等级与凝胶保水性呈显著正相关(P＜0.05)，与蛋白溶解度和凝胶强度达到极显著正相关(P＜0.01)。大理石花纹分为3个等级，猪背最长肌的凝胶特性随着大理石花纹评分的增加而提高。
|
| 关 键 词： | 凝胶特性 离子强度 冷却方式 大理石花纹 |
| 收稿时间： | 2010-08-06 |
Relationship between Marbling Scores and Gel Properties of Pig Longissimus Dorsi |
| |
| LIU Qiang,MIN Cheng-jun,PENG Zeng-qi,LIU Zhi,JIN Hong-guo,WANG Rong-rong,YAO Yao. Relationship between Marbling Scores and Gel Properties of Pig Longissimus Dorsi[J]. Food Science, 2011, 32(7): 83-86. DOI: 10.7506/spkx1002-6630-201107019 |
| |
| Authors: | LIU Qiang MIN Cheng-jun PENG Zeng-qi LIU Zhi JIN Hong-guo WANG Rong-rong YAO Yao |
| |
| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing210095, China；2. China Yurun Food Group Limited, Nanjing 210041, China) |
| |
| Abstract: | The marbling in pig longissimus dorsi cross-section between the 5th and 6th ribs was evaluated by scoring.Along with this,the relationship between marbling score and gel properties of pig longissimus dorsi under varying ionic strength and cooling methods was addressed.longissimus dorsi muscles between the 5th and 6th ribs could be divided into 3 grades by marbling score.Various marbling grades of longissimus dorsi muscles had better gel properties at 0.60 mol/L NaCl than at 0.45 mol/L NaCl(P<0.05).Significa... |
| |
| Keywords: | marbling gel properties ionic strength cooling method |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
