食品科学 ›› 2020, Vol. 41 ›› Issue (13): 14-21.doi: 10.7506/spkx1002-6630-20190529-356

• 基础研究 • 上一篇    下一篇

正常牛肉与DFD牛肉成熟过程中保水性和水分状态变化

孙文彬,罗欣,毛衍伟,张一敏,朱立贤,梁荣蓉,左惠心,明丹丹,牛乐宝   

  1. (山东农业大学食品科学与工程学院,山东 泰安 271018)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-037);山东省“双一流”奖补资金项目(SYL2017XTTD12); 山东省重点研发项目(2017GGX80101);山东省重点研发计划项目(2018GGX108004)

Changes in Water Retention and Moisture State of Normal and Dark, Firm and Dry Beef during Postmortem Aging

SUN Wenbin, LUO Xin, MAO Yanwei, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, ZUO Huixin, MING Dandan, NIU Lebao   

  1. (College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为探究正常牛肉与DFD(dark, firm and dry)牛肉成熟过程中水分状态变化及其对保水性的影响,本实验以正常牛肉和DFD牛肉的背最长肌(M. longissimus lumborum)作为研究对象,使用低场核磁共振技术探究DFD牛肉与正常牛肉分别在成熟3、7、14 d和21 d时水分状态的变化,并通过肌节长度和细胞外空间比组织学指标分析成熟过程中DFD牛肉与正常牛肉保水性差异的原因。结果表明:成熟过程中正常牛肉和DFD牛肉保水性均呈下降趋势,其中DFD牛肉保水性显著高于正常牛肉(P<0.05),DFD牛肉中结合水、不易流动水和自由水的自由度较低,且结合水相对含量较高;DFD牛肉肌节长度显著低于正常牛肉(P<0.05),肌节内狭窄的储水空间可降低肉中水分的自由度,并且成熟过程中DFD牛肉肌细胞始终保持完整形态,细胞水分散失减少,因此DFD牛肉能够在成熟过程中保持良好的保水性。本研究结果阐述了DFD和正常牛肉成熟过程中的水分状态变化,并从不同水分状态和肌肉组织学角度揭示了DFD牛肉成熟过程中保水性较好的原因,可为提高牛肉保水性提供理论指导。

关键词: DFD牛肉, 成熟, 低场核磁共振, 肌节长度, 细胞外空间

Abstract: In order to investigate the change of water state in normal beef and dark, firm and dry (DFD) beef during postmortem aging and its effect on water-holding capacity (WHC), the change of water state in normal beef and DFD beef Longissimus dorsi aged for 3, 7, 14 and 21 days postmortem was explored using low-field nuclear magnetic resonance (LF-NMR), and the reason for the difference in WHC between normal and DFD beef was analyzed by using histological analyses such as sarcomere length and the percentage of extracellular space. The results showed that water-holding capacity revealed a decreasing trend during postmortem aging in both normal beef and DFD beef, and DFD beef had significantly higher WHC than normal beef (P < 0.05). The freedom degree of bound water, immobilized water and free water was lower in DFD beef, which had a higher content of bound water when compared with normal beef The sarcomere length of DFD beef was significantly lower than that of normal beef (P < 0.05), leading to narrow storage space in sarcomere and consequently reduced degree of freedom of water. Moreover, the muscular cells of DFD beef remained intact and showed reduced water evaporation during aging so that DFD beef could well maintain its water-holding capacity. The results of this study clarified the change of water state in beef during postmortem aging and uncovered the reason for better water-holding capacity in DFD beef during aging by using water state and histological analysis, which will provide a theoretical guidance for improving the water-holding capacity of beef.

Key words: DFD beef, aging, low-field nuclear magnetic resonance, sarcomere length, extracellular space

中图分类号: