低压电刺激对牦牛肉宰后成熟过程中嫩度及肌纤维超微结构的影响

doi:10.7506/spkx1002-6630-201407009

食品科学

低压电刺激对牦牛肉宰后成熟过程中嫩度及肌纤维超微结构的影响

田园，孙志昶，余群力，张文华，杨勤

1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2.宁夏厦华肉食品有限公司，宁夏中卫 755000；3.甘南州畜牧科学研究所，甘肃合作 747000

出版日期:2014-04-15 发布日期:2014-04-18

Effect of Low Voltage Electrical Stimulation on Tenderness and Myofibrillar Microstructure of Yak during Postmortem Aging

TIAN Yuan, SUN Zhi-chang, YU Qun-li, ZHANG Wen-hua, YANG Qin

1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Ningxia Xiahua Meat Food Co. Ltd., Zhongwei 755000, China; 3.Gannan Institute of Animal Science and Veterinary, Hezuo 747000, China

Online:2014-04-15 Published:2014-04-18

摘要/Abstract

摘要：

目的：研究电刺激对宰后牦牛肉剪切力、肌原纤维小片化指数（myofibrillar fragmentation index，MFI）及肌纤维超微结构的影响。方法：选取20 头甘南黑牦牛，每5 头一组按实验设计进行电刺激（electrical stimulationand chilling，ESC）电压21 V、额定功率50 W、时间72、90、108 s和常规冷却排酸（normal chilling，NC），作为对照（0～4 ℃、风速0.5 m/s）处理，在成熟过程中的0、1、3、5、7、9 d测定牦牛肉的剪切力、MFI和肌纤维超微结构。结果：电刺激处理可以加速剪切力的降低，宰后0 d，ESC108 s处理组的牦牛背最长肌的平均剪切力值最高；宰后第9天，电刺激72、90、108 s的平均剪切力分别比NC低12.9、17.9%和5.9%。提高了肌原纤维小片化指数，宰后0 d，电刺激90 s处理的牦牛肉MFI平均值较其他处理组最高；第9天，ESC72 s和ESC90 s处理组分别比NC高7.71%和9.86%。牦牛肉的MFI和剪切力呈极显著相关（P＜0.01），说明牦牛肉的嫩度与肌原纤维的降解密切相关；电刺激使肌节长度明显收缩，ESC处理组的肌纤维直径分别是NC组的57.47、68.97%和80.46%，肌纤维被大面积溶解，溶解度高达47%。结论：电刺激处理能显著改善牦牛肉嫩度，缩短其成熟时间，破坏肌纤维结构。

关键词: 牦牛, 电刺激, 冷却排酸, 成熟, 嫩度

Abstract:

Objective: To explore the effect of electrical stimulation on shear force, MFI and myofibrillar microstructure ofyak during postmortem aging. Methods: Twenty black yaks from the South of China’s Gansu province were selected anddivided into 4 groups with 5 yaks each. After slaughter, the carcasses were subjected to electrical stimulation (ES) at 21 Vand 50 W for 72, 90 or 108 s and subsequent chilling as ESC, or normal chilling alone (0–4 ℃ and 0.5 m/s air velocity)as a control. At 0,1, 3, 5, 7 and 9 days postmortem, the shear force, myofibril fragmentation index (MFI) and myofibrillarmicrostructure were determined. Results: Electrical stimulation accelerated the decrease in shear force. At 0 d postmortem,the shear force of ESC108 s was higher than all other treatments. The average shear force of ESC 72, 90 and 108 s was12.9%, 17.9% and 5.9% lower than that of NC at 9 days, respectively. At 0 d postmortem, the MFI of ESC 90 s was thehighest of all treatments. At 9 days postmortem, the MFI values of ESC 72 and 90 s were 7.71% and 9.86% higher thanthat of NC. The MFI of yak meat was very significantly correlated with the shear force, implying the close associationbetween meat tenderness and myofiber degradation. The length of sarcomeres was significantly shortened as a result ofelectrical stimulation, and the myofiber diameters of ESC 72, 90 and 108 s were respectively 57.47%, 68.97% and 80.46%as compared to NC. As a result, 47% myofiber was degraded. Conclusion: Electrical stimulation can improve the tendernessof yak, shorten the aging time and damage the structure of myofiber.

Key words: yak, electrical stimulation, chilling, aging, tenderness

田园，孙志昶，余群力，张文华，杨勤. 低压电刺激对牦牛肉宰后成熟过程中嫩度及肌纤维超微结构的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201407009.

TIAN Yuan, SUN Zhi-chang, YU Qun-li, ZHANG Wen-hua, YANG Qin. Effect of Low Voltage Electrical Stimulation on Tenderness and Myofibrillar Microstructure of Yak during Postmortem Aging[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407009.

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低压电刺激对牦牛肉宰后成熟过程中嫩度及肌纤维超微结构的影响

Effect of Low Voltage Electrical Stimulation on Tenderness and Myofibrillar Microstructure of Yak during Postmortem Aging

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