不同的制样温度、方向和剪切速度对猪肉剪切力测定的影响
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摘要
嫩度是猪肉食用品质的重要影响因素,但目前嫩度评估常用的剪切力缺乏一套标准化的评定方法。本文旨在研究样品不同制样方向(肌肉方向、肌纤维方向)、不同水浴温度(72、80℃)和不同剪切速度(1、2和3 mm/s)对猪肉最大剪切力、硬度和平均剪切力的影响。结果表明:不同的制样方向、水浴温度和剪切速度对剪切力测定影响较大,而且肉样预处理最佳的水浴温度为72℃,最佳的剪切速度为2 mm/s,最佳的制样方向为平行于肌纤维方向。本文结果可为制定标准化的猪肉嫩度评定方法提供理论依据。
Tenderness is an important factor affecting food quality of pork,but the shear force as a method of evaluating the tenderness lacks a standardized assessment method. The purpose of this paper was to study the influence of the maximum shear force,hardness,average shear force on different water bath temperature(72 ℃ and 80 ℃),different orientation(the direction of the muscle fiber and the direction of the muscle) and different shear speed( 1, 2 and 3 mm / s). As a result, it was found that different water bath temperature,orientation and orientation had important influence on determination of shear force,and the better water bath temperature was 72 ℃,the best shear speed was 2 mm/s,the best orientation was parallel to the direction of the muscle fiber. To do this,this paper provides the theory basis to develop standardized methods to evaluate the pork tenderness.
Tenderness is an important factor affecting food quality of pork,but the shear force as a method of evaluating the tenderness lacks a standardized assessment method. The purpose of this paper was to study the influence of the maximum shear force,hardness,average shear force on different water bath temperature(72 ℃ and 80 ℃),different orientation(the direction of the muscle fiber and the direction of the muscle) and different shear speed( 1, 2 and 3 mm / s). As a result, it was found that different water bath temperature,orientation and orientation had important influence on determination of shear force,and the better water bath temperature was 72 ℃,the best shear speed was 2 mm/s,the best orientation was parallel to the direction of the muscle fiber. To do this,this paper provides the theory basis to develop standardized methods to evaluate the pork tenderness.
引文
[1]刘璐,苏玉虹,王军,等.猪肉嫩度相关QTL整合定位与基因关联分析研究[J].中国农学通报2012,28(20):37-42.
[2]王晓宇.冷却猪肉食用品质评定方法的标准化[D].南京:南京农业大学,2012.
[3]Prestat C,Jensen J,Mc Keith F,et al.Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops[J].Meat Science,2002,60(4):395-400.
[4]Yancey J,Wharton M,Apple J.Cookery method and endpoint temperature can affect the Warner-Bratzler shear force,cooking loss,and internal cooked color of beef longissimus steaks[J].Meat Science,2011,88(1):1-7.
[5]Combes S,Lepetit J,Darche B,et al.Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat[J].Meat Science,2004,66(1):91-96.
[6]Barbera S,Tassone S.Meat cooking shrinkage:Measurement of a new meat quality parameter[J].Meat science 2006;73(3):467-474.
[7]Vasanthi C,Venkataramanujam V,Dushyanthan K.Effect of cooking temperature and time on the physico-chemical,histological and sensory properties of female carabeef(buffalo)meat[J].Meat Science,2007,76(2):274-280.
[8]黄明,黄峰,张首玉,等.热处理对猪肉食用品质的影响[J].食品科学,2009(23):189-192.
[9]Bouton P,Harris P.The effects of cooking temperature and time on some mechanical properties of meat[J].Journal of Food Science,1972,37(1):140-144.
[10]Bax M-L,Aubry L,Ferreira C,et al.Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J].Journal of Agricultural and Food Chemistry,2012,60(10):2569-2576.
[11]Barbut S,Findlay C.Influence of sodium,potassium and magnesium chloride on thermal properties of beef muscle[J].Journal of Food Science,1991,56(1):180-182.
[12]Sims T,Bailey A.Structural aspects of cooked meat[J].Special Publication-Royal Society of Chemistry,1992,106:106-127.
[13]刘兴余,金邦荃,詹巍,等.猪肉嫩度测定方法的改进[J].中国农业科学,2007,40(1):167-72.
[14]李诚,谢婷,付刚,等.猪肉宰后冷却成熟过程中嫩度指标的相关性研究[J].食品科学,2009(17):163-6.
[15]Association AMS.Guidelines for cookery and sensory evaluation of meat[M].American Meat Science Association,1978.
[16]Stock NL,Board M.Research guidelines for cookery,sensory evaluation,and instrumental tenderness measurements of fresh meat[M].American Meat Science Association,1995.
[17]Otremba M,Dikeman M,Milliken G,et al.Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force,a descriptivetexture profile sensory panel,and a descriptive attribute sensory panel[J].Journal of Animal Science,1999,77(4):865-873.
[18]Cason J,Lyon C,Papa C.Effect of muscle opposition during rigor on development of broiler breast meat tenderness[J].Poultry Science,1997,76(5):785-787.
[19]Zocchi C,Sams A.Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times[J].Poultry Science,1999,78(3):495-498.
[20]Wheeler T,Shackelford S,Koohmaraie M.Tenderness classification of beef:III.Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus[J].Journal of Animal Science,1999,77(2):400-407.
[21]Shackelford S,Wheeler T,Koohmaraie M.Technical note:use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness[J].Journal of Animal Science,2004,82(1):238-241.
[22]Tang R,Yu B,Zhang K,et al.Effects of nutritional level on pork quality and gene expression ofμ-calpain and calpastatin in muscle of finishing pigs[J].Meat Science,2010,85(4):768-771.
[23]Hovenier R,Kanis E,Verhoeven J.Repeatability of taste panel tenderness scores and their relationships to objective pig meat quality traits[J].Journal of Animal Science,1993,71(8):2018-2025.
[24]Chiavaro E,Rinaldi M,Vittadini E,et al.Cooking of pork Longissimus dorsi at different temperature and relative humidity values:Effects on selected physico-chemical properties[J].Journal of Food Engineering,2009,93(2):158-165.
[25]刘兴余,金邦荃,詹巍,等.猪肉质构的仪器测定与感官评定之间的相关性分析[J].食品科学,2007,28(4):245-248.
[26]Van Oeckel M,Warnants N,BoucquéCV.Pork tenderness estimation by taste panel,Warner-Bratzler shear force and online methods[J].Meat Science,1999,53(4):259-267.
[2]王晓宇.冷却猪肉食用品质评定方法的标准化[D].南京:南京农业大学,2012.
[3]Prestat C,Jensen J,Mc Keith F,et al.Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops[J].Meat Science,2002,60(4):395-400.
[4]Yancey J,Wharton M,Apple J.Cookery method and endpoint temperature can affect the Warner-Bratzler shear force,cooking loss,and internal cooked color of beef longissimus steaks[J].Meat Science,2011,88(1):1-7.
[5]Combes S,Lepetit J,Darche B,et al.Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat[J].Meat Science,2004,66(1):91-96.
[6]Barbera S,Tassone S.Meat cooking shrinkage:Measurement of a new meat quality parameter[J].Meat science 2006;73(3):467-474.
[7]Vasanthi C,Venkataramanujam V,Dushyanthan K.Effect of cooking temperature and time on the physico-chemical,histological and sensory properties of female carabeef(buffalo)meat[J].Meat Science,2007,76(2):274-280.
[8]黄明,黄峰,张首玉,等.热处理对猪肉食用品质的影响[J].食品科学,2009(23):189-192.
[9]Bouton P,Harris P.The effects of cooking temperature and time on some mechanical properties of meat[J].Journal of Food Science,1972,37(1):140-144.
[10]Bax M-L,Aubry L,Ferreira C,et al.Cooking temperature is a key determinant of in vitro meat protein digestion rate:investigation of underlying mechanisms[J].Journal of Agricultural and Food Chemistry,2012,60(10):2569-2576.
[11]Barbut S,Findlay C.Influence of sodium,potassium and magnesium chloride on thermal properties of beef muscle[J].Journal of Food Science,1991,56(1):180-182.
[12]Sims T,Bailey A.Structural aspects of cooked meat[J].Special Publication-Royal Society of Chemistry,1992,106:106-127.
[13]刘兴余,金邦荃,詹巍,等.猪肉嫩度测定方法的改进[J].中国农业科学,2007,40(1):167-72.
[14]李诚,谢婷,付刚,等.猪肉宰后冷却成熟过程中嫩度指标的相关性研究[J].食品科学,2009(17):163-6.
[15]Association AMS.Guidelines for cookery and sensory evaluation of meat[M].American Meat Science Association,1978.
[16]Stock NL,Board M.Research guidelines for cookery,sensory evaluation,and instrumental tenderness measurements of fresh meat[M].American Meat Science Association,1995.
[17]Otremba M,Dikeman M,Milliken G,et al.Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force,a descriptivetexture profile sensory panel,and a descriptive attribute sensory panel[J].Journal of Animal Science,1999,77(4):865-873.
[18]Cason J,Lyon C,Papa C.Effect of muscle opposition during rigor on development of broiler breast meat tenderness[J].Poultry Science,1997,76(5):785-787.
[19]Zocchi C,Sams A.Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling times[J].Poultry Science,1999,78(3):495-498.
[20]Wheeler T,Shackelford S,Koohmaraie M.Tenderness classification of beef:III.Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus[J].Journal of Animal Science,1999,77(2):400-407.
[21]Shackelford S,Wheeler T,Koohmaraie M.Technical note:use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness[J].Journal of Animal Science,2004,82(1):238-241.
[22]Tang R,Yu B,Zhang K,et al.Effects of nutritional level on pork quality and gene expression ofμ-calpain and calpastatin in muscle of finishing pigs[J].Meat Science,2010,85(4):768-771.
[23]Hovenier R,Kanis E,Verhoeven J.Repeatability of taste panel tenderness scores and their relationships to objective pig meat quality traits[J].Journal of Animal Science,1993,71(8):2018-2025.
[24]Chiavaro E,Rinaldi M,Vittadini E,et al.Cooking of pork Longissimus dorsi at different temperature and relative humidity values:Effects on selected physico-chemical properties[J].Journal of Food Engineering,2009,93(2):158-165.
[25]刘兴余,金邦荃,詹巍,等.猪肉质构的仪器测定与感官评定之间的相关性分析[J].食品科学,2007,28(4):245-248.
[26]Van Oeckel M,Warnants N,BoucquéCV.Pork tenderness estimation by taste panel,Warner-Bratzler shear force and online methods[J].Meat Science,1999,53(4):259-267.