| 熟制方式对牦牛平滑肌食用品质和微观结构的影响 |
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| 引用本文： | 李升升,孙璐.熟制方式对牦牛平滑肌食用品质和微观结构的影响[J].核农学报,2020,34(3):532-538. |
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| 作者姓名： | 李升升 孙璐 |
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| 作者单位： | 1 青海大学畜牧兽医科学院,青海 西宁 810016; 2 国家牦牛肉加工技术研发专业中心,青海 西宁 810016 |
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| 基金项目： | 青海省牛产业科技创新平台资助;国家自然科学基金;青海省科技合作专项 |
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| 摘 要： | 为研究熟制方式对牦牛平滑肌食用品质和微观结构的影响,将牦牛平滑肌分别在水浴熟制(方式1(80℃、60 min)、水浴熟制方式2(100℃、60 min)、蒸汽熟制(100℃、60 min)和高压熟制(0.20 MPa、10 min)4种条件下熟制,测定不同熟制方式下牦牛平滑肌蒸煮损失、热收缩率、剪切力、质构、胶原蛋白含量和微观结构的变化。结果表明,牦牛平滑肌经水浴熟制方式1处理后剪切力较大;经水浴熟制方式2处理后其蒸煮损失和热收缩率较大;经蒸汽熟制其胶原蛋白含量较高;水浴熟制方式2和蒸汽熟制方式下其硬度和咀嚼性均大于水浴熟制方式1和高压熟制。苏木精-伊红染色结果表明,水浴熟制方式1下牦牛平滑肌的肌纤维和肌束膜受热收缩明显;水浴熟制方式2和蒸汽熟制方式下其肌纤维和肌束膜边界清晰,肌束膜膨胀存在于肌纤维之间,肌纤维有明显裂痕;高压熟制方式下其肌纤维断裂程度较大。本研究结果为牦牛平滑肌的精深加工提供了理论依据和数据支持。
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| 关 键 词： | 牦牛瘤胃 平滑肌 熟制方式 食用品质 微观结构 |
| 收稿时间： | 2019-01-21 |
Effects of Different Cooking Methods on Edible Quality and Microstructure of Yak Rumen Smooth Muscle |
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| LI Shengsheng,SUN Lu.Effects of Different Cooking Methods on Edible Quality and Microstructure of Yak Rumen Smooth Muscle[J].Acta Agriculturae Nucleatae Sinica,2020,34(3):532-538. |
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| Authors: | LI Shengsheng SUN Lu |
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| Institution: | 1 Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016; 2 National R & D Center for Yak Meat Processing Technology, Xining, Qinghai 810016; |
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| Abstract: | To clarify the effects of cooking methods on the eating quality changes of yak rumen smooth muscle, the cooking loss, heat shrinkage rate, shear force, texture, collagen content and microstructure of yak rumen smooth muscle were measured after they were cooked in water-bath(treatment 1: 80℃, 60 min), water-bath(treatment 2: 100℃, 60 min), steam-bath(100℃, 60 min), pressure-bath(0.20 MPa, 10 min), respectively. The results showed that the shear force of yak rumen smooth muscle cooked in water-bath treatment 1 was higher than other three cooking methods. The cooking loss and heat shrinkage rate of yak rumen smooth muscle were in water-bath treatment 2 was the greatest. The collagen content of yak rumen smooth muscle cooked in steam-bath was higher than other three cooking methods. The hardness and chewiness of yak rumen smooth muscle cooked in water-bath treatment 2 and steam-bath showed similar results and they were bigger than those of water-bath treatment 1 and pressure-bath; the shear force, hardness and chewiness of yak rumen smooth muscle cooked in pressure-bath was bigger than other three cooking methods. The HE staining results showed the yak rumen smooth muscle myofiber significantly shrinkage under water-bath treatment 1; The boundary of yak rumen smooth muscle between myofiber and perimysium was clear and the perimysium was distributed in the myofiber cooked in water-bath treatment 2 and steam-bath; the smooth muscle myofiber was significantly cracked under pressure-bath. The structural changes of yak rumen smooth muscle under different cooking methods can explain for the eating quality changes. The results provide theoretical basis and technical support for the processing of yak rumen smooth muscle. |
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| Keywords: | yak rumen smooth muscle cooking method edible quality microstructure |
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