宰后电刺激对新疆多浪羊肉品质的影响
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摘要
以新疆地方品种多浪羊为研究对象,探讨电刺激对其宰后羊肉品质的影响。结果表明:电刺激显著加快多浪羊宰后肌肉pH值的下降速率(P<0.05),显著降低多浪羊肉贮藏损失和宰后1 d的蒸煮损失率(P<0.05);电刺激组肌原纤维小片化指数显著高于对照组(0 s)(P<0.05),宰后1 d多浪羊肉剪切力显著低于对照组(P<0.05)。电刺激可以显著降低宰后3 d羊肉的L*值和b*值(P<0.05);电刺激能够显著加快宰后初期(14 h内)肌肉无氧糖酵解速率,糖原、三磷酸腺苷和二磷酸腺苷降解速率以及乳酸、一磷酸腺苷和肌苷酸生成速率(P<0.05)。综合分析3个不同电刺激时间处理组(30、60、90 s),其中电刺激60 s对多浪羊肉品质改善效果最佳,可以将电压70 V、频率50 Hz、60 s的电刺激处理作为新疆多浪羊宰后电刺激的参数推广应用。
This experiment was performed to investigate the effect of postmortem electrical stimulation(ES) on the meat quality of Duolang sheep, a local breed raised in Xinjiang. The results showed that ES signi?cantly increased the rate of pH decline and reduced purge loss and cooking loss of ovine longissimus dorsi(LD) muscle at day 1 postmortem(P < 0.05).The myo?bril fragmentation index(MFI) of LD muscle in the ES group was signi?cantly higher than the control group(P < 0.05), but the shear force in the ES group at day 1 postmortem was signi?cantly lower when compared to the control group, indicating improved meat tenderness. The L* and b* values at day 3 postmortem were signi?cantly decreased by ES(P < 0.05). The anaerobic glycolysis rate of the muscle during the early postmortem stage(within 14 h) was signi?cantly accelerated in the ES group. The degradation rate of glycogen, adenosine triphosphate and adenosine diphosphate and the generation rate of lactic acid, adenosine monophosphate and inosine monophosphate were signi?cantly increased by ES(P < 0.05). Comparison of three different ES groups(30, 60 and 90s) showed that the best ES time to improve the meat quality was 60s. Finally, we concluded that ES for 60s at a voltage 70 V and at a frequency of 50 Hz has application potential in postmortem carcass handling of Duolang sheep.
This experiment was performed to investigate the effect of postmortem electrical stimulation(ES) on the meat quality of Duolang sheep, a local breed raised in Xinjiang. The results showed that ES signi?cantly increased the rate of pH decline and reduced purge loss and cooking loss of ovine longissimus dorsi(LD) muscle at day 1 postmortem(P < 0.05).The myo?bril fragmentation index(MFI) of LD muscle in the ES group was signi?cantly higher than the control group(P < 0.05), but the shear force in the ES group at day 1 postmortem was signi?cantly lower when compared to the control group, indicating improved meat tenderness. The L* and b* values at day 3 postmortem were signi?cantly decreased by ES(P < 0.05). The anaerobic glycolysis rate of the muscle during the early postmortem stage(within 14 h) was signi?cantly accelerated in the ES group. The degradation rate of glycogen, adenosine triphosphate and adenosine diphosphate and the generation rate of lactic acid, adenosine monophosphate and inosine monophosphate were signi?cantly increased by ES(P < 0.05). Comparison of three different ES groups(30, 60 and 90s) showed that the best ES time to improve the meat quality was 60s. Finally, we concluded that ES for 60s at a voltage 70 V and at a frequency of 50 Hz has application potential in postmortem carcass handling of Duolang sheep.
引文
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[5]卢智,朱俊玲,马俪珍.电刺激在冷却羊肉加工中的应用[J].肉类工业,2004(5):16-18.DOI:10.3969/j.issn.1008-5467.2004.05.008.
[6]罗欣,黄明,朱燕.电刺激技术在牛肉快速成熟中的应用研究[J].肉类工业,2004(增刊1):65-68.
[7]CETIN O,BINGOL E B,COLAK H,et al.Effects of electrical stimulation on meat quality of lamb and goat meat[J].The Scientific World Journal,2012,1:574202-574202.DOI:10.1100/2012/574202.
[8]MAO Yanwei,ZHANG Yimin,LIANG Rongrong,et al.Effect of rapid chilling on beef quality and cytoskeletal protein degradation in M.longissimus of Chinese Yellow crossbred bulls[J].AsianAustralasian Journal of Animal Sciences,2012,25(8):1197-1204.DOI:10.5713/ajas.2012.12055.
[9]DELGADO E F,GEESINK G H,MARCHELLO J A,et al.The calpain system in three muscles of normal and callipyge sheep[J].Journal of Animal Science,2001,79(2):398-412.DOI:10.2527/2001.792398x.
[10]李姣龙.一水肌酸和胍基乙酸对育肥猪肉质的影响及其作用机制研究[D].南京:南京农业大学,2015:37-40.
[11]田甲春,韩玲,刘昕,等.牦牛肉宰后成熟机理与肉用品质研究[J].农业机械学报,2 0 1 2,4 3(1 2):1 4 6-1 5 0.D O I:1 0.6 0 4 1/j.issn.1000-1298.2012.12.027.
[12]孔保华,马丽珍,孟祥晨,等.肉的形态结构及理化特征,肉品科学与技术[M].北京:中国轻工业出版社,2003:49-45.
[13]黄明,周光宏,徐幸莲,等.不同注射处理对牛肉剪切力和肌原纤维小片化指数的影响[J].食品科学,2005,26(2):68-70.DOI:10.3321/j.issn:1002-6630.2005.02.011.
[14]HWANG I H,THOMPSON J M.The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle[J].Meat Science,2001,58(2):135-144.DOI:10.1016/S0309-1740(00)00141-8.
[15]SMULDERS F J,TOLDRáF,FLORES J,et al.New technologies for meat and meat products[M].Nijmegen:the Netherlands:Ecceamst/Audet,1992,182:186-188.
[16]BREWER M S.Irradiation effects on meat color:a review[J].Meat Science,2004,81(1):1-14.DOI:10.1016/j.meatsci.2008.07.011.
[17]宋焕禄,张建,赵环环.几种鸡肌肉中肌苷酸(I M P)的测定[J].食品科学,2002,23(2):103-105.DOI:10.3321/j.issn:1002-6630.2002.02.030.
[18]FABIANSSON S,LASER R A.Low voltage electrical stimulation and post-mortem energy metabolism in beef[J].Meat Science,1985,12(4):205-223.DOI:10.1016/0309-1740(86)90052-5.
[19]TAYLOR D G,CORNELL J G.The effects of electrical stimulation and ageing on beef tenderness[J].Meat Science,1985,12(4):243-251.DOI:10.1016/0309-1740(86)90054-9.
[20]郎玉苗,张睿,谢鹏,等.电刺激和成熟对冷热剔骨牦牛肉品质的影响[J].中国食品学报,2017,17(3):177-185.DOI:10.16429/j.1009-7848.2017.03.022.
[21]RYU Y C,KIM B C.The relationship between muscle fiber characteristics,postmortem metabolic rate,and meat quality of pig longissimus dorsi muscle[J].Meat Science,2005,71(2):351-357.DOI:10.1016/j.meatsci.2005.04.015.
[22]GEESINK G H,MAREKO M H D,MORTON J D,et al.Electrical stimulation:when more is less[J].Meat Science,2001,57(2):145-151.DOI:10.1016/S0309-1740(00)00086-3.
[23]KIM Y H B,LONERGAN S M,GRUBBS J K,et al.Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging[J].Meat Science,2013,94(3):289-296.DOI:10.1016/j.meatsci.2013.02.013.
[24]CHANNON H A,BAUD S R,KERR M G,et al.Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork[J].Meat Science,2003,65(4):1315-1324.DOI:10.1016/S0309-1740(03)00052-4.
[25]TAYLOR A A,TANTIKOV M Z.Effect of different electrical stimulation and chilling treatments on pork quality[J].Meat Science,1992,31(4):381-395.DOI:10.1016/0309-1740(92)90022-V.
[26]CETIN?,TOPCU T.Effects of electrical stimulation on meat quality in goat carcasses[J].Journal of Food Agriculture&Environment,2009,7(3/4):101-105.
[27]DING C,RODAS-GONZáLEZ A R,LóPEZ-CAMPOSó,et al.Effects of electrical stimulation on meat quality of bison striploin steaks and ground patties[J].Canadian Journal of Animal Science,2016,96(1):79-89.DOI:10.1139/cjas-2015-0001.
[28]KAHRAMAN T,ERGUN?.Effects of electrical stunning and electrical stimulation on Kivircik carcass quality[J].Kafkasüniversitesi Veteriner Fakültesi Dergisi,2009,15(3):461-464.
[29]DRANSFIELD E,LEDWITH M J,TAYLOR A A.Effect of electrical stimulation,hip suspension and ageing on quality of chilled pig meat[J].Meat Science,1991,29(2):129-139.DOI:10.1016/0309-1740(91)90060-4.
[30]GIGIEL A J,JAMES S J.Electrical stimulation and ultra-rapid chilling of pork[J].Meat Science,1984,11(1):1-12.DOI:10.1016/0309-1740(84)90013-5.
[31]TAYLOR A A,MARTOCCIA L.The effect of low voltage and high voltage electrical stimulation on pork quality[J].Meat Science,1995,39(3):319-326.DOI:10.1016/0309-1740(94)00022-Y.
[32]WARRISS P D,BROWN S N,NUTE G R,et al.Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigs[J].Meat Science,1995,41(1):55-68.DOI:10.1016/0309-1740(94)00055-C.
[33]POPHIWA P,WEBB E C,FRYLINCK L.Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses[J].Small Ruminant Research,2016,145:107-114.DOI:10.1016/j.smallrumres.2016.10.026.
[34]EIKELENBOOM G,SMULDERS F J,RUDéRUS H,et al.The effect of high and low voltage electrical stimulation on beef quality[J].Meat Science,1985,15(4):247-254.DOI:10.1016/0309-1740(85)90080-4.
[35]郑祖林,韩玲,余群力,等.电刺激对白牦牛不同部位肉品质及感官特性的影响[J].食品工业科技,2014,35(2):131-135.DOI:10.13386/j.issn1002-0306.2014.02.080.
[36]KING D A,VOGES K L,HALE D S,et al.High voltage electrical stimulation enhances muscle tenderness,increases aging response,and improves muscle color from cabrito carcasses[J].Meat Science,2004,68(4):529-535.DOI:10.1016/j.meatsci.2004.05.003.
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