摘要
对獭兔兔肉进行不同的加热处理,并研究兔肉加热曲线及其肌肉横截面超微结构、肌内膜结构和肌束膜结构的变化情况。结果表明,随着加热温度升高,肌纤维与肌内膜从贴合紧密到完全脱离,肌纤维直径逐渐减小;肌内膜随加热温度升高颗粒化程度增大;肌束膜从丝状转变成松散絮状结构。同时,兔肉在加热过程中,肉品质逐渐下降,不同的加热温度对兔肉肌纤维、肌内膜和肌束膜产生不同程度的影响。
Rabbit meat was heated under different temperatures to study the change of meat ultra-structure. The rabbit meat heating curve and the change of muscle ultra-structure, endomysium structure and perumysium structure were investigated. The results shewed that muscle fiber diameter decreased with increasing heating temperature, and muscle fibers gradually broke away from endomysium. The particle level of endomysium increased, and gradually disappeared with increasing temperature. The perimysium became a loose flooculent from filamentous. The results suggested that the quality of rabbit meat decreased gradually with the heat temperature increasing. Different heating temperatures led to different effect on rabbit meat muscle, endomysium and pcrmysium.
出处
《西南农业学报》
CSCD
北大核心
2012年第6期2289-2293,共5页
Southwest China Journal of Agricultural Sciences
基金
江苏省农业科技自主创新资金项目[CX(11)2062]
关键词
兔肉
加热
超微结构
肌内膜
肌束膜
Rabbit meat
Heating
Ultra-structure
Endomysium
Perumysium
