正向近冰点温度下肉牛骨骼肌主要生化指标变化特性的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 54-58.

正向近冰点温度下肉牛骨骼肌主要生化指标变化特性的研究

德力格尔桑, 刘慧燕, 艳茹, 李和, 崔丽娟, 王政纲, 陆绍跃

内蒙古农业大学食品科学与工程学院；内蒙古科尔沁牛业股份有限公司

出版日期:2006-10-15 发布日期:2011-11-16

Changes of Biochemical Properties of Beef Skeletal Muscle Meat Stored at the Temperatrue Close to Cryoscopic Point

DE Li-Ge-尔Sang, Liu-Hui-Yan, Yan-Ru, Li-He, Cui-Li-Juan, Wang-Zheng-Gang, Lu-Shao-Yue

1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China; 2.Inner Mongolia Kerqin Cattle Industrial Co. Ltd., Tongliao 028000, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 本文对30头肉牛宰后经电刺激的胴体从背最长肌肉处取样在近冰点温度(1～-1℃)下贮存10d过程中游离Ca2+、ATP、总游离氨基酸、糖原、失水率的变化进行了研究。结果表明,10d中糖原、总游离氨基酸、ATP、失水率的变化几乎是同步的,均在刚宰后的0～1d(24h)中变化明显,第2d(48h)是转折点,而游离Ca2+第3d(72h)是转折点。作出了相应的变化曲线图,对指标间作Pearson相关性分析表明:游离钙与可溶性磷、游离钙与失水率、可溶性磷与失水率、糖原与总游离氨基酸、糖原与可溶性磷之间相关系数均极显著(p<0.01);游离钙与糖原之间相关系数显著(p<0.05);并且得出了相应的相关方程。对牛肉样的五项指标进行综合分析可知:所测定的牛肉样品在宰后约13.5h就进入了僵直起始阶段,而到宰后接近48h僵直达到了最大化。

关键词: 肉牛骨骼肌, 电刺激, 近冰点, 僵直化, 生化指标

Abstract: Changes of the level of free Ca2+, ATP, total free amino acids, glycogen ,water losing rate of the skeletal muscle meat (LD, longissimus dorsi) of 30 beef, and the beef skeletal muscle treated wtih electricity stimulate and stored for 10 days at the temperature close to cryoscopic point(1～-1℃) were studied. The results showed that the level of glycogen, total free amino acids, dissolubility phosphorus, water losing rate changed significantly in the second day after slaughtered, but became steady after that, while level of Ca2+ increased in the third day .The graphs of changes of properties have been created. The correlativities among properties have been decided by Pearson analysis, correlativities between Ca2+ and dissolubility phosphorus, Ca2+ and water losing rate, dissolubility phosphorus and water losing rate, glycogen and total free amino acids, glycogen and dissolubility phosphorus all of correlation coefficients were at significant level(p<0.01), Ca2+ and glycogen was at significant level (p< 0.05), and the correlative equations have computed. It was concluded that rigor mortis initiated in 13.5 hours and terminated in 48 hours immediately after slaughtering by this research.

Key words: beef skeletal muscle meat, close to cryoscopic point, rigor mortis, biochemistry properties

德力格尔桑, 刘慧燕, 艳茹, 李和, 崔丽娟, 王政纲, 陆绍跃. 正向近冰点温度下肉牛骨骼肌主要生化指标变化特性的研究[J]. 食品科学, 2006, 27(10): 54-58.

DE Li-Ge-尔Sang, Liu-Hui-Yan, Yan-Ru, Li-He, Cui-Li-Juan, Wang-Zheng-Gang, Lu-Shao-Yue. Changes of Biochemical Properties of Beef Skeletal Muscle Meat Stored at the Temperatrue Close to Cryoscopic Point[J]. FOOD SCIENCE, 2006, 27(10): 54-58.

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