为了探究超低压电刺激技术对热剔骨牦牛西冷的改善效果,选择18头甘南牦牛随机分为3组,分别进行超低压电刺激(21 V,50 Hz,0.25 A,1 min&2 min)和未电刺激处理后,左半胴体进行热剔骨,右半胴体跟腱吊挂,于宰后45 min、24、48、72 h测定西冷的剪切力值、持水力、肉色。结果表明:超低压电刺激处理有效降低了宰后3 d牦牛西冷的剪切力值,同时抵消了热剔骨工艺对牦牛西冷剪切力值所造成的负面影响;超低压电刺激处理对牦牛西冷持水力无显著影响,未减弱热剔骨工艺所造成的牦牛西冷持水力下降;而超低压电刺激结合热剔骨有效改善了牦牛西冷的色度值,单独热剔骨工艺则对牦牛西冷肉色无显著影响。

In order to study the effects of high pressure processing on the characteristics of mung bean protein,four protein isolates including albumin,globulin,gliadin and glutenin were extracted from mung bean using Osbron method.The effect of high pressure processing(from 200 to 800 MPa for 10 and 20min) on UV-vis spectra and thermal stability of four protein isolates were studied.The results indicated that albumin UV absorption peaks under different pressure treatments was at 265 nm.Ten minutes' UHP treatment could enhance the UV absorption of globulin.However,UHP treatment could reduce the UV absorption of gliadin and glutenin.The effects of pressure on thermal stability of four mung bean protein isolates were different.