通过对牛背最长肌施以常规冷却和快速冷却处理,研究不同冷却方式对宰后成熟过程中牛肉保水性的影响。结果发现快速冷却使蛋白性质在宰后12 h内变化不显著,使葡萄糖、乳酸含量及糖酵解潜力出现峰值时间提前,且肌原纤维蛋白疏水性、浊度及乳化性变化是宰后48 h至72 h蛋白结合水的能力减弱。此外,快速冷却比常规冷却处理牛肉的表观持水力在宰后6 h内较高、48 h后较低;宰后168 h滴水损失和蒸煮损失分别降低0.11%和4.37%,且差异极显著(p<0.01),加压损失降低2.07%(p<0.05)。结果表明,快速冷却可在一定程度上提高原料肉质量,缩短僵化时间,提高保水性。
The effects of different chilling methods on the water holding capacity were studied by the conventional chilling and rapid chilling treatment of the M. longissimus dorsi of cattle during postmortem aging. The results showed that the rapid chilling had no significant impact on protein properties within 12 h postmortem, the peak time of glucose, lactate and glycolytic shows earlier. The hydrophobicity, turbidity and emulsification of myofibrillar proteins change caused the water holding capacity weaker between 48 h to 72 h in postmortem. In addition, the apparent water holding capacity of beef in rapid chilling process was higher than that of conventional chilling treatment within 6 h postmortem, and went down after 48 h. The dripping loss and cooking loss decreased by 0.11% and 4.37% respectively after 168 h, the difference was significant (p<0.01), and the pressure loss decreased by 2.07% (p<0.05). The results show that rapid chilling can improve the quality of raw meat to a certain extent, shorten the aging time and improve water holding capacity.
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