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食品与发酵工业  2019, Vol. 45 Issue (1): 165-170    DOI: 10.13995/j.cnki.11-1802/ts.017025
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
不同工艺制备的干牦牛肉的理化特征分析
辜雪冬1, 赵娟红2, 孙术国1,2,马美湖3, 杨林1, 罗章1*
1(西藏农牧学院 食品科学学院,西藏 林芝,860000)
2(中南林业科技大学 食品科学与工程学院,湖南 长沙,410004)
3(华中农业大学 食品科技学院,湖北 武汉,430070)
Physicochemical characteristics of dried yak meat prepared by different techniques
GU Xuedong1, ZHAO Juanhong2, SUN Shuguo1,2, MA Meihu3, YANG lin1, LUO Zhang1*
1(College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 86000, China)
2(College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha 410004, China)
3(College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China)
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摘要 为优化牦牛肉干燥工艺,研究了牦牛肉在冷冻干燥、常压水煮后恒温干燥、常压煮熟后微波干燥、微波煮熟后恒温干燥、微波煮熟后微波干燥等5种不同干燥工艺下,牦牛肉的理化性质、红外光谱特性及表面组织结构等。结果显示,微波煮熟再经微波干燥获得的干制牛肉产率最高(45.97±1.54)%;水分活度最低(0.797±0.056),色泽与新鲜牦牛肉接近;蛋白质水解程度最低。其次,经傅里叶变换红外光谱(fourier transform infrared spectroscopy, FT-IR)图谱分析,经微波煮熟再微波干燥的牦牛肉与冷冻干燥相比,三酰基甘油脂特征峰都发生变化,但牛肉中的蛋白质α-螺旋结构和β-折叠结构仍然保持较好;扫描电镜观察结果表明,微波煮熟再经微波干燥,获得的干制牛肉表面可形成较致密结构,利于贮藏。
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辜雪冬
赵娟红
孙术国
马美湖
杨林
罗章
关键词:  微波干燥  干牦牛肉  理化特性  组织结构    
Abstract: In order to study the physical and chemical properties as well as the infrared spectrum characteristics and the surface structure of yak meat obtained by different drying methods, five methods including: freeze-drying, cooked+constant temperature drying, cooked+microwave drying, microwave cooked+constant temperature drying, and microwave cooked+microwave drying, were carried out to find the most appropriate method. The results showed that the yield of dried beef obtained by microwave cooked and microwave drying was the highest, which was (45.97±1.54)%, with the lowest degree of proteolysis and Aw (0.797±0.056). Also, its color could be maintained to be as close as to that of fresh yak meat. In addition, results of FT-IR showed that the characteristic peaks of triacylglycerides changed after microwave cooked and dried yak meat compared to freeze dried yak meat, but the protein α-helix and β-sheet structure remained well. Furthermore, the surface of yak meat cooked and dried by microwave displayed a more compact structure based on scanning electron microscopic observations. This study laid a good foundation for preparing high quality and storable yak meat
Key words:  microwave heating    dry yak meat    physical and chemical characteristics    structure
收稿日期:  2018-02-05                出版日期:  2019-01-15      发布日期:  2019-02-01      期的出版日期:  2019-01-15
基金资助: 国家自然科学基金资助项目(31360367和3157 1911);西藏自治区重点科研项目“特色农产品加工技术与产品开发”经费资助(ZD20170014);西藏自治区食品科学与工程重点实验室建设项目;西藏农牧学院食品科学与工程学科建设项目
作者简介:  硕士,副教授(罗章教授为通讯作者,E-mail:luozhang1759@sohu.com)。
引用本文:    
辜雪冬,赵娟红,孙术国,等. 不同工艺制备的干牦牛肉的理化特征分析[J]. 食品与发酵工业, 2019, 45(1): 165-170.
GU Xuedong,ZHAO Juanhong,SUN Shuguo,et al. Physicochemical characteristics of dried yak meat prepared by different techniques[J]. Food and Fermentation Industries, 2019, 45(1): 165-170.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017025  或          http://sf1970.cnif.cn/CN/Y2019/V45/I1/165
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