Effect of cooking loss,tenderness and water distribution of Tan sheep at different salt addition treatment
-
摘要: 为探究不同食盐添加量对滩羊肉蒸煮损失、嫩度以及水分分布的影响,以滩羊肉为实验材料,借助低场核磁共振技术研究不同食盐添加量处理下滩羊肉的蒸煮损失、剪切力以及水分子T2弛豫特性。结果表明:随着食盐添加量的增加,滩羊肉的蒸煮损失和剪切力都明显减小（p<0.05）,当食盐添加量大于2.5%时,差异不显著（p>0.05）。LF-NMR检测到了四个明显的水分群,代表肉中的弱结合水、强结合水、不易流动水和自由水四种存在状态。增加食盐添加量,弛豫时间逐渐变短,不易流动水逐渐增多,自由水逐渐减少。核磁成像结果显示,随着食盐添加量的增加图像的亮度依次减弱。相关性分析结果表明,蒸煮损失与T23、T24呈显著正相关（p<0.05）;剪切力与T23、T24峰面积百分比呈显著正相关（p<0.05）,与T23峰面积百分比呈显著负相关（p<0.05）。由此表明,不同食盐添加量处理下滩羊肉的水分分布具有显著地变化。Abstract: The present study was undertaken to investigate the effects of different salt addition treatment on the cooking loss,tenderness and water distribution of Tan sheep. Cooking loss,shear stress and T_2 relaxation properties of water molecules by low-field NMR technology were assayed in the different treatment. The result showed that the cooking loss and shear stress were significantly decreased(p<0.05) with the increase of salt content. However,the difference was not significant(p>0.05) when the salt content was more than 2.5%. LFNMR detected four distinct water group:weakly bound water,strongly bound water,immobilized water and free water. With the increase of salt content,the relaxation time shortened,immobilized water increased and free water reduced. The brightness of the image increased with the increase of the salt addition through the NMR results. The correlation analysis showed that the cooking loss was significantly(p<0.05) positive correlated with T_(23) and T_(24),and the shear stress was positively(p<0.05) correlated with the ratio of T_(23) and T_(24),and negatively(p<0.05) correlated with the ratio of T_(23). The results suggested that the water distribution of Tan sheep had a significant change with the different treatments of salt addition.
-
[1] 李伟.宁夏滩羊肉的特征香气成分分析[J].现代食品科技,2013,29(5):1173-1177. [2] 赵万余.宁夏滩羊不同部位肉中挥发性风味物质分析[J].安徽农业科学,2012,40(5):2725-2727. [3] 张立彦,熊玲.真空腌制条件对猪肉食盐渗透规律及品质变化的影响[J].现代食品科技,2013,29(11):2595-2600. [4] 李雨露,刘丽萍.提高肉制品保水性方法的研究进展[J].食品工业科技,2012,33(20):398-400. [5] Barbut S,Mittal G S.Effect of salt reduction on the rheological properties of beef,pork and poultry meat batters[J].Meat science,1989(26):177-191.
[6] Sánchez-Alonso I,Moreno P,Careche M.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius L.)muscle after different freezing and storage conditions[J].Food Chemistry,2014,153:250-257.
[7] 戚军,高菲菲,李春保,等.低场NMR研究冻融过程中羊肉持水力的变化[J].江苏农业学报,2010,26(3):617-622. [8] Bertram H C,Kohler A,B魻cker U,et al.Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities.A combined FT-IR spectroscopy and low-field NMR relaxometry study[J].Journal of Agricultural and Food Chemistry,2006,54(5):1740-1746. [9] Pearce KL,Rosenvold K,Andersen HJ,et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review[J].Meat Science,2011,89(2):111-124.
[10] 杨慧娟,于小波,胡忠良,等.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响[J].食品工业科技,2014,35(4):96-104. [11] Trout G R,Schmidt G R.Effect of phosphate type and concentration salt level and method of preparation on the Binding in restructured beef rolls[J].Journal of Food Science,1986(51):1061-1062.
[12] 谢碧秀,何会,宋哲,等.酱油、白糖、食盐对粉蒸肉质构特性影响的研究[J].食品工业科技,2008,29(11):133-137. [13] Baublits R T,Pohlman F W,Brown A H,et al.Effects of sodium chloride,phosphate type and concentration,and pump rate on beef biceps femoris quality and sensory characteristics[J].Meat Science,2005(70):205-214.
[14] Carneiro C,Marsico E,Ribeiro R,et al.Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance(LF 1H NMR)[J].LWT-Food Science and Technology,2013,50(2):401-407.
[15] Chapleau N J,Lamballerie-Anton M I.Changes in myofibrillar proteins interactions and rheological properties induced by highpressure processing[J].European Food Research and Technology,2003,216(6):470-476.
[16] 孔保华,马丽珍主编.肉品科学与技术[M].北京:中国轻工业出版社,2003:75-76,191-197. [17] 陈珊珊,李然,俞捷,等.永磁低场核磁共振分析仪原理和应用[J].生命科学仪器,2009(10):49-53.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
