发酵对牛肉嫩度影响及机理分析

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 121-124.

发酵对牛肉嫩度影响及机理分析

李林强1，昝林森2,*

1.陕西师范大学食品工程与营养科学学院 2.西北农林科技大学动物科技学院

收稿日期:2011-10-13 修回日期:2012-11-11 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 昝林森 E-mail:lilinq@snnu.edu.cn
基金资助:
教育部“长江学者与创新团队发展支持计划”

Effect and Mechanism of Fermentation on Beef Muscle Tenderness

Received:2011-10-13 Revised:2012-11-11 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 研究发酵对牛肉嫩度改善及机理。半腱肌切成5cm×5cm×3cm肉块，添加3.0% NaCl、2.0%葡萄糖和0.020%乳酸菌粉(lg(14CFU/g))，搅拌均匀，10℃隔氧发酵。0、2、4、6d分别对肉样进行理化分析。结果表明：随着发酵时间延长，肉样pH值和剪切力显著降低(P＜0.05)，原子力纤维镜观察肌原纤维碎片显著增多；SDS-PAGE结果显示肌原纤维24kD蛋白降解。发酵可降解牛肉肌原纤维蛋白，改善牛肉嫩度。

关键词: 牛肉, 发酵, 嫩度改善, 机理分析

Abstract: The objective of this study was to explore the improving effect and mechanism of fermentation on beef muscle tenderness. Beef semitendinosus (ST) was cut into 5 × 5 × 3 cm blocks. After adding 3.0% NaCl, 2.0% glucose and 0.02% Lactobacillus powder (lg(14 CFU/g)), the blocks were fermented at 10 ℃ under oxygen-free conditions. The fermented beef was subjected to physicochemical analysis on the 0, 2nd, 4th and 6th days. The pH and shear force revealed a significant decrease (P＜0.05) with increasing fermentation time. Atomic force microscopic observation revealed a significant increase in myofibril fragmentation. As shown by SDS-PAGE, 24 kD myofibrillar proteins were decomposed. These results suggested that fermentation could lead to denaturation of beef muscle myofibrillar proteins and improve beef tenderness.

Key words: beef muscle, fermentation, tenderness improvement, mechanism analysis

中图分类号:

TS251·
7

李林强1，昝林森2,*. 发酵对牛肉嫩度影响及机理分析[J]. 食品科学, 2012, 33(23): 121-124.

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