不同工艺制备的干牦牛肉的理化特征分析
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摘要
为优化牦牛肉干燥工艺,研究了牦牛肉在冷冻干燥、常压水煮后恒温干燥、常压煮熟后微波干燥、微波煮熟后恒温干燥、微波煮熟后微波干燥等5种不同干燥工艺下,牦牛肉的理化性质、红外光谱特性及表面组织结构等。结果显示,微波煮熟再经微波干燥获得的干制牛肉产率最高(45. 97±1. 54)%;水分活度最低(0. 797±0. 056),色泽与新鲜牦牛肉接近;蛋白质水解程度最低。其次,经傅里叶变换红外光谱(fourier transform infrared spectroscopy,FT-IR)图谱分析,经微波煮熟再微波干燥的牦牛肉与冷冻干燥相比,三酰基甘油脂特征峰都发生变化,但牛肉中的蛋白质α-螺旋结构和β-折叠结构仍然保持较好;扫描电镜观察结果表明,微波煮熟再经微波干燥,获得的干制牛肉表面可形成较致密结构,利于贮藏。
In order to study the physical and chemical properties as well as the infrared spectrum characteristics and the surface structure of yak meat obtained by different drying methods,five methods including: freeze-drying,cooked + constant temperature drying,cooked + microwave drying,microwave cooked + constant temperature drying,and microwave cooked + microwave drying,were carried out to find the most appropriate method. The results showed that the yield of dried beef obtained by microwave cooked and microwave drying was the highest,which was(45. 97 ±1. 54) %,with the lowest degree of proteolysis and Aw(0. 797 ± 0. 056). Also,its color could be maintained to be as close as to that of fresh yak meat. In addition,results of FT-IR showed that the characteristic peaks of triacylglycerides changed after microwave cooked and dried yak meat compared to freeze dried yak meat,but the protein α-helix and β-sheet structure remained well. Furthermore,the surface of yak meat cooked and dried by microwave displayed a more compact structure based on scanning electron microscopic observations. This study laid a good foundation for preparing high quality and storable yak meat.
In order to study the physical and chemical properties as well as the infrared spectrum characteristics and the surface structure of yak meat obtained by different drying methods,five methods including: freeze-drying,cooked + constant temperature drying,cooked + microwave drying,microwave cooked + constant temperature drying,and microwave cooked + microwave drying,were carried out to find the most appropriate method. The results showed that the yield of dried beef obtained by microwave cooked and microwave drying was the highest,which was(45. 97 ±1. 54) %,with the lowest degree of proteolysis and Aw(0. 797 ± 0. 056). Also,its color could be maintained to be as close as to that of fresh yak meat. In addition,results of FT-IR showed that the characteristic peaks of triacylglycerides changed after microwave cooked and dried yak meat compared to freeze dried yak meat,but the protein α-helix and β-sheet structure remained well. Furthermore,the surface of yak meat cooked and dried by microwave displayed a more compact structure based on scanning electron microscopic observations. This study laid a good foundation for preparing high quality and storable yak meat.
引文
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[21] ILIAN M A,AELD B,BICKERSTAFFE R. The relationship between meat tenderization,myofibril fragmentation and autolysis of calpain 3 during post-mortem aging[J].Meat Science,2004,66(2):387-397.
[22]沈瑾.电刺激改善牛肉嫩度的蛋白质组学研究[J].安徽农业科学,2016,44(25):112-115.
[23] ADI K,PUJIYANTO S,NURHAYATI O D,et al. Beef quality identification using color analysis and k-nearest neighbor classification[C]//Instrumentation,Communications,Information Technology,and Biomedical Engineering(ICICI-BME),2015 4th International Conference on. IEEE,2015:180-184.
[24] WU W,FU Y,THERKILDSEN M,et al. Molecular understanding of meat quality through application of proteomics[J]. Food Reviews International,2015,31(1):13-28.
[25] MARINO R,ALBENZIO M,DELLA MALVA A,et al.Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds[J]. Meat Science,2014,98(2):178-186.
[26] ARROYO-MAYA I J, CAMPOS-TERN J, HERNNDEZ-ARANA A,et al. Characterization of flavonoidprotein interactions using fluorescence spectroscopy:Binding of pelargonidin to dairy proteins[J]. Food Chemistry,2016,213:431-439.
[27]师希雄,余群力,田甲春.牦牛肉成熟过程中主要挥发性成分的变化[J].农业机械学报,2011,42(11):144-147.
[28] PUOLANNE E. Developments in our understanding of water-holding capacity in meat[M]. New Aspects of Meat Quality,2017:167-190.
[29] BERTRAM H C,PURSLOW P P,ANDERSEN H J. Relationship between meat structure,water mobility,and distribution:a low field nuclear magnetic reso-nance study[J]. Journal of Agricultural and Food Chemistry,2002,50(4):824-829.
[30] FERROCINO I,GREPPI A,LA STORIA A,et al. Impact of nisin-activated packaging on microbiota of beef burgers during storage[J]. Applied and Environmental Microbiology,2016,82(2):549-559.
[31] MOUNIR S. Texturing of chicken breast meat as an innovative way to intensify drying:use of a coupled washing/diffusion CWD phenomenological model to enhance kinetics and functional properties[J]. Drying Technology,2015,33(11):1 369-1 381.
[2]保善科,张丽,孔祥颖,等.不同部位高原牦牛肉品质评价[J].畜牧兽医学报,2015,46(3):388-394.
[3]田甲春.牦牛肉宰后成熟过程中组织蛋白酶L、B、H对肉品质及微观结构的影响[D].兰州:甘肃农业大学,2013.
[4]辛松林,王绍胜,肖岚,等.高原牦牛肉粒的制作工艺[J].中国食品工业,2009(6):53-54.
[5]张盛贵,韩舜愈.方便牦牛肉条的研制[J].食品科学,2006,27(12):956-959.
[6]罗章,马美湖,孙术国,等.不同加热处理对牦牛肉风味组成和质构特性的影响[J].食品科学,2012,33(15):148-154.
[7]张卫国,郝志亮,陈勇泉.微波技术及其在食品工业中的应用[J].湛江海洋大学学报,2003,23(3):71-76.
[8] ZHANG Y,CHEN P,LIU S,et al. Effects of feedstock characteristics on microwave-assisted pyrolysis-A review[J]. Bioresource Technology,2017,230:143-151.
[9] ALIN J,HAKKARAINEN M. Migration from polycarbonate packaging to food simulants during microwave heating[J]. Polymer Degradation and Stability,2012,97(8):1 387-1 395.
[10] UDOMKUN P,WIREDU A N,NAGLE M,et al. Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application–A review[J]. Food Control,2017,76:127-138.
[11] LOH Z H,LIEW C V,LEE C C,et al. Microwave-assisted drying of pharmaceutical granules and its impact on drug stability[J]. International Journal of Pharmaceutics,2008,359(2):53-62.
[12]夏亚男,侯丽娟,齐晓茹,食品干燥技术与设备研究进展[J].食品研究与开发,2016,37(4):204-208.
[13] GB/T 9695. 19—2008肉与肉制品取样方法[S].北京:中国标准出版社,2008.
[14]陈泽勇,杨万颖,罗美中,孟海鸥,张进军,林长虹,靳晓蕾. GB/T 9695. 15—2008.肉与肉制品水分含量测定.北京:中国国家标准化管理委员会,2008.
[15] FABRE R,DALZOTTO G,PERLO F,et al. Cooking method effect on Warner-Bratzler shear force of different beef muscles[J]. Meat Science,2018,138:10-14.
[16] GANASEN P,BENJAKUL S. Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations[J]. Food Science and Technology,2010,43(1):77-85.
[17]张杨萍,张弘,余翔,等.中式培根制作工艺及其对理化品质指标和蛋白质水解的影响[J].食品科学,2011,32(4):15-20.
[18] WAN H L,ZHANG L P,BROWN M A,et al. Influence of aging days and age at harvest on meat quality of gannan black yak[J]. Journal of Animal&Veterinary Advances,2011,10(9):1 089-1 096.
[19]张佳.冷却牛肉生产过程微生物污染状况分析和减菌技术研究[D].泰安:山东农业大学,2011.
[20] KONIECZNY P,STANGIERSKI J,KIJOWSKI J. Physical and chemical characteristics and acceptability of home style beef jerky[J]. Meat Science,2007,76(2):253-257.
[21] ILIAN M A,AELD B,BICKERSTAFFE R. The relationship between meat tenderization,myofibril fragmentation and autolysis of calpain 3 during post-mortem aging[J].Meat Science,2004,66(2):387-397.
[22]沈瑾.电刺激改善牛肉嫩度的蛋白质组学研究[J].安徽农业科学,2016,44(25):112-115.
[23] ADI K,PUJIYANTO S,NURHAYATI O D,et al. Beef quality identification using color analysis and k-nearest neighbor classification[C]//Instrumentation,Communications,Information Technology,and Biomedical Engineering(ICICI-BME),2015 4th International Conference on. IEEE,2015:180-184.
[24] WU W,FU Y,THERKILDSEN M,et al. Molecular understanding of meat quality through application of proteomics[J]. Food Reviews International,2015,31(1):13-28.
[25] MARINO R,ALBENZIO M,DELLA MALVA A,et al.Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds[J]. Meat Science,2014,98(2):178-186.
[26] ARROYO-MAYA I J, CAMPOS-TERN J, HERNNDEZ-ARANA A,et al. Characterization of flavonoidprotein interactions using fluorescence spectroscopy:Binding of pelargonidin to dairy proteins[J]. Food Chemistry,2016,213:431-439.
[27]师希雄,余群力,田甲春.牦牛肉成熟过程中主要挥发性成分的变化[J].农业机械学报,2011,42(11):144-147.
[28] PUOLANNE E. Developments in our understanding of water-holding capacity in meat[M]. New Aspects of Meat Quality,2017:167-190.
[29] BERTRAM H C,PURSLOW P P,ANDERSEN H J. Relationship between meat structure,water mobility,and distribution:a low field nuclear magnetic reso-nance study[J]. Journal of Agricultural and Food Chemistry,2002,50(4):824-829.
[30] FERROCINO I,GREPPI A,LA STORIA A,et al. Impact of nisin-activated packaging on microbiota of beef burgers during storage[J]. Applied and Environmental Microbiology,2016,82(2):549-559.
[31] MOUNIR S. Texturing of chicken breast meat as an innovative way to intensify drying:use of a coupled washing/diffusion CWD phenomenological model to enhance kinetics and functional properties[J]. Drying Technology,2015,33(11):1 369-1 381.