食品科学 ›› 2018, Vol. 39 ›› Issue (1): 84-90.doi: 10.7506/spkx1002-6630-201801013

• 基础研究 • 上一篇    下一篇

不同加热条件下牛肉嫩度和保水性的变化及机理

孙红霞1,黄 峰1,2,丁振江1,张春江1,2,张 良1,2,张 泓1,2,*   

  1. 1.中国农业科学院农产品加工研究所,北京 100193; 2.中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江 哈尔滨 151900
  • 出版日期:2018-01-15 发布日期:2018-01-05
  • 基金资助:
    中央级公益性科研院所基本科研业务费专项(0032015016); 中国农业科学院科技创新工程协同创新任务项目(CAAS-XTCX2016005)

Changes in Tenderness and Water-Holding Capacity and Underlying Mechanism during Beef Stewing

SUN Hongxia1, HUANG Feng1,2, DING Zhenjiang1, ZHANG Chunjiang1,2, ZHANG Liang1,2, ZHANG Hong1,2,*   

  1. 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China
  • Online:2018-01-15 Published:2018-01-05

摘要: 为探究不同加热条件下牛肉嫩度及保水性的变化机理,测定了牛肉在不同加热温度和时间条件下的蒸煮损 失率、剪切力、肌原纤维小片化指数和肌节长度,并进行了差示扫描量热和低场核磁共振测定。结果表明,随加热 温度的升高,蒸煮损失率显著增大(P<0.05);剪切力整体趋于上升,但在45~55 ℃和75 ℃以上温度时均出现下 降趋势,肌原纤维小片化指数在55~65 ℃显著增加(P<0.05),可能由肌动球蛋白解离造成,这也是55 ℃时剪切 力下降的主要原因;差示扫描量热测定中变性焓值和低场核磁共振T2弛豫谱测定中的T21与A21逐渐降低,肌节长度 呈缩短趋势,这与蒸煮损失率的变化一致。这些结果表明55~65 ℃是牛肉加热过程中的一个关键控制温度范围, 可以为进一步形成牛肉类菜肴低温加热技术提供理论依据。

关键词: 牛肉, 蒸煮, 水分, 蛋白质, 嫩度

Abstract: The objective of the present study was to investigate the mechanism underlying the changes in beef tenderness and water-holding capacity during stewing by examining cooking loss rate, Warner-Bratzler shear force, myofibril fragmentation index (MFI), sarcomere length and low field nuclear magnetic resonance (LF-NMR) characteristics. Results showed that cooking loss percentage increased significantly with increasing heating temperature (P < 0.05). Warner-Bratzler shear force overall increased with increasing temperature despite a decrease from 45 to 55℃ and from 75 to 95 ℃. Meanwhile, MFI significantly increased as temperature rose from 55 to 65 ℃ (P < 0.05), which may be ascribed to the liberation of actin from actomyosin, which also contributed to the decreased tenderness at 55 ℃. LF-NMR analysis indicated that both transverse relaxation time (T21) and peak area (A21) decreased significantly. Sarcomere length and cooking loss percentage also decreased significantly with increasing temperature from 55 to 65 ℃. These results demonstrated that controlling the temperature in the range of 55–65 ℃ is critical during beef stewing, which could provide a theoretical basis for processing Chinese braised beef at low temperature.

Key words: beef, stewing, water, protein, tenderness

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