宰后僵直过程中猪肉保水性变化及冷却工艺优化
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摘要
为研究宰后僵直过程中冷却速度对猪肉保水性的影响,解决实际生产中对僵直期猪肉缺乏相应冷却工艺标准的问题。以二元杂交猪为对象,宰后猪肉分别在(1±1)、(4±1)、(7±1)℃冷却0、2、4、6、8、10、12、14、16 h,测定不同条件下通脊肌肉的温度、pH、汁液损失和水分分布,分析僵直期猪肉适宜的冷却时间,并通过正交试验对冷却工艺参数进行优化。结果表明:宰后僵直过程中,汁液损失先减小后增大,在8 h达到最低值,冷却速率越大p H降低速度越缓慢,冷却(12~14)h后p H趋于稳定且汁液损失无显著性变化(P>0.05),即冷却(12~14)h后达到僵直后期;结合水(pT_(21))和自由水(pT_(23))含量先减小后增大,不易流动水(pT_(22))先增大后减小,冷却速率对结合水含量的变化影响不显著(P>0.05),但对不易流动水和自由水含量的变化影响显著(P<0.05),冷却速率越大不易流动水含量越高,而自由水含量越低;最优冷却工艺参数为冷却时间13 h、库温(4±1)℃、风速1 m/s、湿度90%,与常规冷却工艺相比,最优冷却工艺显著提高了猪肉保水性(P<0.05),但与两段式冷却工艺相比差异不显著(P>0.05)。
In order to study the effect of cooling rate on the water holding capacity of pork during postmortem rigor, the problem of the lack of cooling technology standard in actual production was solved. Taking Landrace×Large white pigs as the research object, the pork was stored at(1±1),(4±1),(7±1)℃for 0, 2, 4, 6, 8, 10, 12, 14 h and 16 h to determine the temperature of the muscle, pH, juice loss and water distribution. The optimum cooling time of pork in rigor period was analyzed, and the parameters of cooling process were optimized by orthogonal test. The results showed that in the process of rigor, the juice loss decreased first and then increased, and reached the lowest value at 8 h. The higher the cooling rate was, the slower the pH decreased. The pH value tended to be stable and the juice loss didn't change significantly after cooling for(12~14)h(P>0.05), therefore, the pork reached the later stage of rigor after cooling for(12~14)h. The content of combined water(pT_(21)) and free water(pT_(23)) decreased first and then increases, while that the immobilized water(pT_(22)) increased first and then decreased. The effect of cooling rate on the change of combined water content wasn't significant(P>0.05), but it had a significant effect on the change of free water content and immobilized water content(P<0.05). Therefore, with the increase of cooling rate, the content of immobilized water was higher, and the content of free water was lower. The optimum cooling process parameters were as follows: cooling time 13 h, cooling temperature(4±1) ℃, wind speed 1 m/s, humidity 90%. Compared with conventional cooling process, the optimum cooling process significantly improved the water holding capacity of pork(P<0.05), but the difference was not significant compared with rapid chilling method(P>0.05).
In order to study the effect of cooling rate on the water holding capacity of pork during postmortem rigor, the problem of the lack of cooling technology standard in actual production was solved. Taking Landrace×Large white pigs as the research object, the pork was stored at(1±1),(4±1),(7±1)℃for 0, 2, 4, 6, 8, 10, 12, 14 h and 16 h to determine the temperature of the muscle, pH, juice loss and water distribution. The optimum cooling time of pork in rigor period was analyzed, and the parameters of cooling process were optimized by orthogonal test. The results showed that in the process of rigor, the juice loss decreased first and then increased, and reached the lowest value at 8 h. The higher the cooling rate was, the slower the pH decreased. The pH value tended to be stable and the juice loss didn't change significantly after cooling for(12~14)h(P>0.05), therefore, the pork reached the later stage of rigor after cooling for(12~14)h. The content of combined water(pT_(21)) and free water(pT_(23)) decreased first and then increases, while that the immobilized water(pT_(22)) increased first and then decreased. The effect of cooling rate on the change of combined water content wasn't significant(P>0.05), but it had a significant effect on the change of free water content and immobilized water content(P<0.05). Therefore, with the increase of cooling rate, the content of immobilized water was higher, and the content of free water was lower. The optimum cooling process parameters were as follows: cooling time 13 h, cooling temperature(4±1) ℃, wind speed 1 m/s, humidity 90%. Compared with conventional cooling process, the optimum cooling process significantly improved the water holding capacity of pork(P<0.05), but the difference was not significant compared with rapid chilling method(P>0.05).
引文
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[3] LI X, WEI X, WANG H, et al. Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing[J]. Food Biophysics,2017,75:1-7
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[9] BERTRAM H C,KARLSSON A H,ANDERSEN H J. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and noncarriers of the halothane gene:a low-field NMR relaxation study[J]. Meat Science,2003,65(4):1281-1291
[10]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249
[11] BERTRAM H C, ANDERSEN H J. NMR and the waterholding issue of pork[J]. Journal of Animal Breeding and Genetics,2007,124(1):35-42
[12] BERTRAM H C,SCHAFER A,ROSENVOLD K,et al.Physical changes of significance for early post mortem water distribution in porcine M. longissimus[J]. Meat Science,2004,66(4):915-924
[13] HONIKEL K O. Reference methods for the assessment of physical characteristics of meat[J]. Meat Science,1998,49(4):447-457
[14] BERTRAM H C,D(?)NSTRUP S,KARLSSON A H,et al.Post mortem energy metabolism and pH development inporcine M. longissimus dorsi as affected by two different cooling regimes-A 31P-NMR spectroscopic study[J].Magnetic Resonance Imaging,2001,19(7):993-1000
[15] WANG D Y,DONG H,ZHANG M H,et al. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness[J]. Food Chemistry,2013,141(2):675-679
[16] XIA T L, LIU D Y, XU X L, et al. Application of Lowfield Nuclear Magnetic Resonance in Determining Water Contents and Other Related Quality Characteristics of Meat and Meat Products:A Review[J]. Food Science,2011,32(21):253-256
[17] LIU N, LIU R, HU Y, et al. Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi[J]. International Journal of Food Science&Technology,2015,50(6):1345-1351
[18] WARNER R D, KAUFFMAN R G, GREASER M L.Muscle protein changes postmortem in relation to pork quality traits[J]. Meat Science, 1997,45:339-352
[19] HONIKEL K O. Biochemical and physico-chemical characteristics of meat quality[J]. Meat Technology,1999,40(3,4,5):105-123
[20]陈韬,周光宏,徐幸莲.快速冷却对猪肉品质的影响[J].南京农业大学学报,2006,(01):98-102
[2] GUO Z B, HAN L, QUN-LI Y U. Variations in Quality and Structural Characteristics of Yak Meat during Postmortem Aging[J]. Meat Research,2012,(02)
[3] LI X, WEI X, WANG H, et al. Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing[J]. Food Biophysics,2017,75:1-7
[4]左惠心,殷元虎,韩玲,等.宰后牦牛肉保水性变化与差异蛋白的生物信息学分析[J].农业机械学报,2017,48(7):325-331
[5]朱学伸,陆亚宇,黄雪方.宰后猪PSE肉特征形成与初期温度的关系[J].现代食品科技,2014,30(07):69-73
[6] JACOB R H, HOPKINS D L. Techniques to reduce the temperature of beef muscle early in the post mortem period-a review[J]. Animal Production Science,2014,54(4):482-493
[7] SCHEFFLER T L,SCHEFFLER J M,KASTEN S C,et al. High glycolytic potential does not predict low ultimatepH in pork[J]. Meat Science,2013,95(1):85-91
[8] PAGE J K, WULF D M, SCHWOTZER T R. A survey of beef muscle color and pH[J]. Journal of Animal Science,2001,79(3):678-687
[9] BERTRAM H C,KARLSSON A H,ANDERSEN H J. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and noncarriers of the halothane gene:a low-field NMR relaxation study[J]. Meat Science,2003,65(4):1281-1291
[10]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249
[11] BERTRAM H C, ANDERSEN H J. NMR and the waterholding issue of pork[J]. Journal of Animal Breeding and Genetics,2007,124(1):35-42
[12] BERTRAM H C,SCHAFER A,ROSENVOLD K,et al.Physical changes of significance for early post mortem water distribution in porcine M. longissimus[J]. Meat Science,2004,66(4):915-924
[13] HONIKEL K O. Reference methods for the assessment of physical characteristics of meat[J]. Meat Science,1998,49(4):447-457
[14] BERTRAM H C,D(?)NSTRUP S,KARLSSON A H,et al.Post mortem energy metabolism and pH development inporcine M. longissimus dorsi as affected by two different cooling regimes-A 31P-NMR spectroscopic study[J].Magnetic Resonance Imaging,2001,19(7):993-1000
[15] WANG D Y,DONG H,ZHANG M H,et al. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness[J]. Food Chemistry,2013,141(2):675-679
[16] XIA T L, LIU D Y, XU X L, et al. Application of Lowfield Nuclear Magnetic Resonance in Determining Water Contents and Other Related Quality Characteristics of Meat and Meat Products:A Review[J]. Food Science,2011,32(21):253-256
[17] LIU N, LIU R, HU Y, et al. Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi[J]. International Journal of Food Science&Technology,2015,50(6):1345-1351
[18] WARNER R D, KAUFFMAN R G, GREASER M L.Muscle protein changes postmortem in relation to pork quality traits[J]. Meat Science, 1997,45:339-352
[19] HONIKEL K O. Biochemical and physico-chemical characteristics of meat quality[J]. Meat Technology,1999,40(3,4,5):105-123
[20]陈韬,周光宏,徐幸莲.快速冷却对猪肉品质的影响[J].南京农业大学学报,2006,(01):98-102