注射水和氯化钙溶液对宰后猪肉肉色及其稳定性的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 106-111.

注射水和氯化钙溶液对宰后猪肉肉色及其稳定性的影响

姜珊珊，畅阳，刘登勇，徐幸莲，周光宏*

南京农业大学肉品加工与质量控制教育部重点实验室

收稿日期:2011-07-21 修回日期:2012-08-01 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 周光宏 E-mail:ghzhou@njau.edu.cn
基金资助:
国家公益性行业科技专项;江苏高校优势学科建设工程资助项目

Influence of Injection of Water and Calcium Chloride Solution on the Color and Color Stability of Pork

Received:2011-07-21 Revised:2012-08-01 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 目的：探讨注射水和氯化钙溶液对宰后冷藏期间猪背最长肌肉色及其稳定性的影响。方法：猪背最长肌于宰后1.5h注射肉质量分数5%的水和200mmol/L氯化钙溶液，分别测定其冷藏期间肉色a*值、总色素含量、高铁肌红蛋白(MetMb)相对百分含量、MetMb还原酶活性等指标。结果：注射氯化钙溶液能降低肉中a*值、总色素含量、MetMb还原酶活性和乳酸脱氢酶-B(LDH-B)活性，增加MetMb相对百分含量和丙二醛(MDA)含量。注水能降低肉中总色素含量和MetMb还原酶活性，增加MetMb相对百分含量。结论：注射水和氯化钙溶液均能降低宰后冷藏期间猪背最长肌中总色素含量，增加MetMb相对百分含量，从而加快猪背最长肌的褪色，不利于其冷藏期间新鲜肉色的维持。

关键词: 氯化钙溶液, 水, 肉色, 颜色稳定性

Abstract: Purpose: To investigate the effects of injection of water and calcium chloride (CaCl2) solution on the color and color stability of chilled pork longissimus dorsi muscle during storage. Methods: At 1.5 h postmortem, pork longissimus dorsi muscle was injected 200 mmol/L CaCl2 solution or pure water at a dose of 5%, tray-packaged, and stored at 4 ℃. Total pigment content, a* value, relative metmyoglobin (MetMb) percentage, and MetMb reductase activity were measured during storage. Results: CaCl2 injection reduced a* value, total pigment content, MetMb reductase activity and LDH-B activity, increased relative MetMb percentage and MDA content during storage. Water injection reduced total pigment content and MetMb reductase activity and increased relative MetMb percentage during storage. Conclusions: Both CaCl2 and water injections result in a reduction in total pigment content and an increase in relative MetMb percentage and accordingly accelerate the discoloration of pork longissimus dorsi muscle, which is unfavorable to the maintenance of fresh meat color during chilled storage.

Key words: calcium chloride, water, meat color, color stability

中图分类号:

TS251.1

姜珊珊，畅阳，刘登勇，徐幸莲，周光宏* . 注射水和氯化钙溶液对宰后猪肉肉色及其稳定性的影响[J]. 食品科学, 2012, 33(17): 106-111.

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