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当前位置: 首页 > 文章 > 驴肉在低温成熟过程中理化指标的变化 肉类研究 2016,30 (5) 11-14
Position: Home > Articles > Physical and Chemical Changes of Donkey Meat during Postmortem Aging at Low Temperature MEAT RESEARCH 2016,30 (5) 11-14

驴肉在低温成熟过程中理化指标的变化

作  者：
敖冉;赵雪聪;田晨曦;宋佳;张志胜
单  位：
河北农业大学食品科技学院
关键词：
驴肉;低温成熟;理化指标
摘  要：
选择驴后腿部肌肉为原料,研究0~4℃低温成熟过程中驴肉理化指标的变化。通过对驴肉pH值、蒸煮损失、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)、肌原纤维蛋白溶出量、挥发性盐基氮(total volatile basic nitrogen,TVB-N)等指标进行检测,研究驴肉在成熟过程中理化指标的变化规律。结果表明:驴肉在宰后34 h时达到极限pH 5.8;蒸煮损失率在第2天时达到最大值29.55%;MFI有大幅度的提高,整体呈现上升趋势;肌原纤维蛋白溶出量在第2天时达到最低;TVB-N含量不断上升,且在成熟后期上升速率明显加快。
译  名：
Physical and Chemical Changes of Donkey Meat during Postmortem Aging at Low Temperature
作  者：
AO Ran;ZHAO Xuecong;TIAN Chenxi;SONG Jia;ZHANG Zhisheng;College of Food Science and Technology, Agricultural University of Hebei;
关键词：
donkey meat;;postmortem aging at low temperature;;physical and chemical properties
摘  要：
Physicochemical changes of donkey hind leg muscle such as p H, cooking loss, myofibrillar fragmentation index(MFI), myofibrillar protein dissolution and total volatile basic nitrogen(TVB-N) value during postmortem aging at 0–4 ℃ were studied. It was shown that the pH value of donkey meat reached its limit(pH 5.8) at 34 h postmortem. The maximum cooking loss of 29.55% was found at 2 day postmortem. The MFI significantly increased in the early stage of aging, and it overall tended to rose throughout the aging period. The minimum myofibrillar protein dissolution appeared at 2 day postmortem. The TVB-N value gradually rose and its increase was evidently accelerated in the late stage of aging.

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