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中国精品科技期刊2020
芦慧勤,黄予豫,任晓镤,等. 腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023080191.
引用本文: 芦慧勤,黄予豫,任晓镤,等. 腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023080191.
LU Huiqin, HUANG Yuyu, REN Xiaopu, et al. Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-Sodium Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080191.
Citation: LU Huiqin, HUANG Yuyu, REN Xiaopu, et al. Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-Sodium Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080191.

腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响

Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-Sodium Yak Meat

  • 摘要: 为明确腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响。本试验以低钠配方腌制不同时间(12、18、24、30、36 h)的酱牦牛肉制品为试验对象,测定分析其食用品质及氧化特性的变化。结果表明:延长腌制时间显著降低了低钠配方酱牦牛肉制品蒸煮损失(P<0.05),影响了腌制牦牛肉流变特性,改善了产品质构特性,提高了感官评分,但对pH、色泽并无明显影响;牦牛肉在腌制期间总肌红蛋白(Total myoglobin,TMb)、氧合肌红蛋白(Oxymyoglobin,OMb)整体呈下降趋势,高铁肌红蛋白(Methemoglobin,MMb)呈上升趋势;同时,相关性分析显示酱牦牛肉制品蒸煮损失与腌制时间呈显著负相关,而脂肪氧化和蛋白氧化与其呈显著正相关(P<0.05)。随着腌制时间的延长,脂肪氧化和蛋白氧化不断加重,表现为硫代巴比妥酸(Thiobarbituric acid reactive substances,TBARS)值、羰基含量、二聚酪氨酸含量显著增加,巯基含量显著减少(P<0.05)。综合各项指标数据可知,腌制时间为24 h时,产品感官评分最高(7.411)且质构特性较好,氧化程度较小,整体品质特性最佳。

     

    Abstract: In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products, in this experiment, complex low-sodium yak meat was selected to investigate the effects of curing time (12, 18, 24, 30 and 36 h) on the edible quality and oxidative characteristics. The results showed that prolonging the curing time significantly reduced the cooking loss (P<0.05), affected the energy storage modulus (G′) and loss modulus (G′′), and improved the textural characteristics of the products, but had no significant effect on the yield pH and color of the products; total myoglobin (TMb) and oxymyoglobin (OMb) showed an overall decreasing trend, and methemoglobin (MMb) showed an increasing trend during the curing period. Meanwhile, correlation analysis showed that the cooking loss of yak meat products in sauce was significantly negatively correlated with the curing time, and the fat oxidation and protein oxidation were significantly positively correlated with the curing time (P<0.05). With the extension of curing time, the oxidation of fat and protein were increased, which was manifested by a significant increase in the value of thiobarbituric acid reactive substances (TBARS), carbonyl content, dimerized tyrosine content, and a significant decrease in sulfhydryl content (P<0.05). In conclusion, the highest sensory score (7.411) and the best overall quality characteristics were obtained at 24 h of curing time with better textural characteristics and less oxidation.

     

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