摘要
目的:探讨冰温贮藏对宰后马肉保鲜效果的影响。方法:以宰后新鲜马肉为原料,研究冰温((–1.51±0.1)℃)和冷藏((4±1)℃)处理宰后成熟过程中马肉的色度、pH值、离心损失、硫代巴比妥酸反应物值、羰基、肌纤维小片化指数的变化,并对肉样进行感官评分。结果:在冷藏条件下贮藏的马肉样品a^(*)值、b^(*)值和感官评分均低于冰温组,冰温条件下宰后马肉在宰后成熟过程中蛋白质氧化、脂质氧化水平整体上均低于冷藏组。结论:在冰温储藏条件下,新鲜马肉的货架期能延长3~4 d。该研究结果可为宰后新鲜马肉的保鲜提供理论依据。
Objective:The article explored the effect of ice temperature storage on the preservation of slaughtered horse meat.Methods:Using fresh horse meat after slaughter as raw material,this study investigated the changes in color,pH value,centrifugal loss,thiobarbituric acid reactive substance value,carbonyl group,and myofibril fragmentation index of horse meat during the maturation process after being treated with ice((–1.51±0.1)℃)and cold storage((4±1)℃).Sensory evaluation was also conducted on the meat samples.Results:The a^(*)value,b^(*)value,and sensory score of horse meat samples stored under refrigeration conditions were lower than those in the ice temperature group.The protein oxidation and lipid oxidation levels of slaughtered horse meat during the maturation process under ice temperature conditions were generally lower than those in the refrigeration group.Conclusion:Under ice temperature storage conditions,the shelf life of fresh horse meat could be extended by 3-4 days.The research results can provide theoretical basis for the preservation of fresh horse meat after slaughter.
作者
田铸
古丽则巴·伊敏
吴世芳
刘大锋
包莹莹
伍志伟
TIAN Zhu;GULIZEBA Yimin;WU Shifang;LIU Dafeng;BAO Yingying;WU Zhiwei(College of Biological Sciences and Technology,Yili Normal University,Yining 835000,China)
出处
《食品科技》
北大核心
2025年第4期147-153,共7页
Food Science and Technology
基金
伊犁师范大学高层次人才引进项目(2022RCYJ08)
伊犁哈萨克自治州科技计划项目(YYD2023A10)。
关键词
冰温
马肉
保鲜
肉品质
ice temperature
horse meat
keep fresh
meat quality
