食品科学 ›› 2019, Vol. 40 ›› Issue (1): 249-255.doi: 10.7506/spkx1002-6630-20171016-150

• 包装贮运 • 上一篇    下一篇

冰温贮藏羊肉电阻抗特性及肉品质相关性分析

王政纲,赵丽华,苏 琳,靳 烨*   

  1. 内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特 010018
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFE0106200);国家自然科学基金地区科学基金项目(31660439)

Correlation Analysis between Electrical Impedance and Quality of Mutton during Controlled Freezing-Point Storage

WANG Zhenggang, ZHAO Lihua, SU Lin, JIN Ye*   

  1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 为探讨羊肉宰后冰温贮藏过程中电阻抗特性及与肉品质间的相关性,以宰后冰温贮藏((-1.0±0.6)℃)绵羊肉为研究对象,分别对宰后8~216 h的肉样进行了电阻抗特性(细胞内阻、细胞外阻、细胞膜电容、松弛因子、Cole-Cole曲线)和肉品质(色差、失水率、剪切力和pH值)指标的测定。结果表明:在整个冰温贮藏过程,正、负向两组样品的细胞内阻和细胞外阻呈先增加后降低再趋于稳定的变化趋势,细胞膜电容和松弛因子呈逐渐下降的变化趋势,Cole-Cole曲线半径逐渐减小,相同宰后时间,负向组各项阻抗指标整体上小于正向组。正向组在贮藏期间的保水性、色差、嫩度都要高于负向组,pH值低于负向组(P<0.05)。相关性分析结果表明,两组样品贮藏期间细胞内阻、细胞外阻、细胞膜电容在特定的贮藏时间内与失水率、色差a*值、剪切力、pH值有显著的相关性(P<0.05);说明电阻抗特性在固定的冰鲜贮藏时期可作为评价羊肉品质的指标,用于指导生产实践。

关键词: 羊肉, 电阻抗, 冰温贮藏, 肉品质

Abstract: This study investigated the correlation between the electrical impedance and quality characteristics of mutton stored under controlled freezing-point condition ((?1.0 ± 0.6) ℃) for 8–216 h after slaughter. The quality characteristics such as color, drip loss rate, shear force value and pH were measured, as well as the electrical impedance properties, including intracellular resistance (Ri), extracellular resistance (Re), cell membrane capacitance (Cm), relaxation factor (α), and Cole- Cole plots. The results showed that as the storage time increased, Ri and Re initially increased and then decreased until reaching a stable level for both the positive and negative groups. Cm and α gradually decreased, and so did the radius of Cole-Cole plots. Overall, the electrical impedance properties of the negative group were lower than those of the positive group at the same times postmortem. The positive group maintained better water-holding capacity, color difference and tenderness but showed a decrease in pH compared with the negative one. During a certain stage of storage, Ri, Re and Cm were significantly correlated with water loss percentage, a* value, shear force and pH for both groups (P < 0.05). Therefore, the electrical impedance properties can be importance indicators to evaluate mutton quality at a certain stage of controlled freezing-point storage.

Key words: mutton, electrical impedance, controlled freezing-point storage, meat quality

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