摘要
以秦川牛肉(背最长肌)为原料,将牛肉切分成5×5×5cm3的肉块,分别用不同浓度磷酸氢二钠溶液(0.2%、0.4%、0.6%、0.8%、1.0%)、焦磷酸钠溶液(0.2%、0.4%、0.6%、0.8%、1.0%)、三聚磷酸钠溶液(0.2%、0.4%、0.6%、0.8%、1.0%)浸渍,4℃放置3d,对各种处理液中肉样作剪切力测定,并对处理的最佳效果肉样作石蜡切片,测定肌纤维间距。结果表明:0.8%三聚磷酸钠、0.8%磷酸氢二钠、0.8%焦磷酸钠对牛肉的嫩化效果显著(P<0.05),0.8%三聚磷酸钠、0.8%磷酸氢二钠对牛肉的嫩化效果无显著差异(P>0.05),0.8%焦磷酸钠与0.8%三聚磷酸钠、0.8%磷酸氢二钠对牛肉的嫩化效果差异显著(P<0.05),这与以肌纤维间距作为嫩化指标测定结果一致,表明肌纤维间距可作为肉的嫩化指标。
Taking the fresh beef（ back longest muscle）as a raw material,the beef was divided into .5 × 5 ×5cm^3 and were dipped into different concentration of the sodium hydrogen phosphate（0.2% ,0.4% ,0.6% ,0.8%, 1.0% ）and the sodium pyrophosphoric （0.2%, 0.4%, 0.6%, 0.8%, 1.0% ） and the sodium tripolyphosphate solution （0.2%, 0.4% ,0.6% ,0.8%, 1.0% ）respectively,stored the beef at 4℃ for 3d. Measure each sample shearing force and the muscle celt gap of the best treatment sample. The results showed that 0.8% sodium hydrogen phosphate and 0.8% sodium pyrophosphoric and 0.8% sodium tripolyphosphate tenderization effects were significant（ p 〈0.05）, 0.8% sodium hydrogen phosphate and sodium tripolyphosphate tenderization effects had no significant difference （p 〉 0.05）,0.8% sodium pyrophosphoric had more tender effects than the sodium tripolyphosphate and the sodium hydrogen（ p 〈 0.05）. The muscle fibrils gap results was same to the shearing force, so it was possible to make the muscle fibrils gap as tenderization index.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期101-103,197,共4页
Science and Technology of Food Industry
基金
农业部“948”项目“(2006-7)
陕西省重大科技专项(2006KZ07-G1)
关键词
秦川牛肉
嫩化
磷酸盐
剪切力
肌纤维间距
Qin Chuan beef
tenderization
phosphate
shearing force
muscle fibrils gap
