摘要
研究了液态静高压条件下牛、羊肌肉感官特性及显微结构的变化。高压处理后,牛、羊肌肉的感官特性发生一定的变化:颜色变淡,弹性下降,并有类似“蒸煮”的风味。在压力为700MPa,室温,保压20min的处理条件下,牛、羊肌肉显微组织结构变化明显;肌节发生明显收缩,牛肉肌节收缩率为34.8%,羊肉肌节收缩率达22.2%;同时肌原纤维的Z线断裂,M线降解,I带变白。
Effects of hydrostatic high-pressure (HHP) treatment on sensory charact eristic and microscopic structure of myofibrils of bovine and mutton skeletal mu scle were studied. The sensory characteristic of bovine and mutton muscle varied a lot after HHP treatment: color faded, extension decreased and mortem flavor e merged. Under the condition of 700MPa pressure level, 25℃ and 20 min of HHP tre atment, the remarkable variation could be seen in microscopic structure of myofi brils of bovine and mutton muscle. Sarcomere changed obviously. The contraction rates of bovine and mutton sarcomere were 34.8% and 22.2% respectively. Meanwhil e, Z-lines broke, M-lines degraded and I band became white.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第5期67-69,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(29866003)
关键词
牛肉
羊肉
感官特性
显微结构
高压处理
肌原纤维
hydrostatic high-pressure
myofibrils
sensory characteristic
microsc opic structure
