【作者】 杨晓东；

【导师】 孙宝忠；

【作者基本信息】 中国农业科学院 ， 农业硕士（专业学位）， 2023， 硕士

【摘要】 嫩度是衡量牛肉食用品质的关键指标之一,嫩度差,保鲜期短,一直是制约我国牛肉市场发展的两个重要原因。钙盐法既可以用来促进嫩度提高,也可以用来抑菌保鲜,延长货架期。本文研究了不同钙盐对牛肉食用品质的影响,筛选出嫩化效果最佳的丙酸钙;确定了丙酸钙嫩化的适宜工艺参数;探讨了丙酸钙对不同部位肉的嫩化效果;最后研究了丙酸钙的保鲜效果。以期为钙盐技术的应用提供一定的理论支撑。研究内容和结果如下:(1)研究了氯化钙、丙酸钙、抗坏血酸钙、磷酸二氢钙四种钙盐对牛肉食用品质的影响。使用浓度为0.2 mol/L,添加量为5%(v/w)的四种钙盐溶液注射于宰后24 h的牛背最长肌上,12℃腌制24 h,发现丙酸钙组p H、剪切力、硬度、弹性和咀嚼性显著低于对照组(P<0.05),剪切力降低值最大达45.45%;肉色、蒸煮损失和滴水损失无显著差异(P>0.05),感官评价可被消费者接受。结果表明,四种钙盐处理中丙酸钙嫩度提高最为明显,对肉色,持水力无显著影响,且感官评价可被消费者接受。因此,确定丙酸钙为后续试验的钙源。(2)研究了丙酸钙的嫩化工艺参数。以宰后时间、添加浓度、腌制时间三因素进行单因素试验,以剪切力为主要参考指标确定最优单因素水平;利用Box-Behnken设计进行响应面优化丙酸钙的嫩化工艺。结果表明,在宰后时间为23.34 h,添加浓度为0.19 mol/L,腌制时间为33.49 h,得到最优嫩化工艺参数。结合生产实际我们选取在宰后时间24 h,添加浓度为0.19 mol/L,腌制时间为34 h的条件下进行验证试验,得到剪切力为3.88 kg,达到嫩肉级别,与回归方程预测值之间差异不显著(P>0.05),试验值与预测值吻合良好。(3)研究了丙酸钙对外脊、肩肉、臀肉、腱子肉、黄瓜条、牛腩六个部位的食用品质的影响。发现臀肉、黄瓜条和牛腩实验组的p H降低(P<0.05),外脊、肩肉和腱子肉无显著变化(P>0.05);臀肉、肩肉、黄瓜条和腱子肉得率升高,外脊和牛腩得率无显著差异(P>0.05);除臀肉蒸煮损失降低外(P<0.05),其他组均无显著差异(P>0.05);外脊、腱子肉滴水损失升高(P<0.05),臀肉、肩肉、黄瓜条和牛腩无显著差异;所有部位剪切力降低(P<0.05),分别下降55.84%、34.22%、37.25%、41.70%、50.84%、50.77%,嫩化效果外脊>黄瓜条>臀肉>腱子肉>肩肉>牛腩;肉色无显著差异(P<0.05)。结果表明,丙酸钙对各部位肉的p H、产品得率、吊挂损失、蒸煮损失、肉色、剪切力、质构影响作用存在差异性,但均显著降低剪切力,提高各部位肉的嫩度。(4)研究了丙酸钙的保鲜效果。使用浓度为0.1 mol/L、0.2 mol/L和0.3 mol/L,添加量为5%(v/w)的丙酸钙溶液及同量的水注射于牛背最长肌上,12℃腌制0、3、6、9、12和15 d,发现丙酸钙注射于牛肉中延缓了p H上升,抑制挥发性盐基氮(TVB-N)、菌落总数(TVC)值增加(P<0.05);加速剪切力下降(P<0.05),延缓肉色L*、a*值下降,减慢了氧合肌红蛋白(OMb)氧化和高铁肌红蛋白(MMb)生成,且随浓度升高而增强;对硫代巴比妥酸(TBARS)值无显著影响(P>0.05);感官评分优于空白对照组和加水组。结果表明,丙酸钙具有保鲜作用,且随浓度增强而增强;可以延缓肉色劣变速率,延长货架期。更多还原

【Abstract】 Tenderness is one of the key indicators of the eating quality of beef.Poor tenderness and short shelf life have been two crucial reasons limiting the development of the beef market in China.The calcium salt method can be used to promote tenderness improvement as well as to inhibit bacteria and prolong shelf life.In this paper,the effect of different calcium salts on the edible quality of the beef was studied by using the longest muscle of a cow back as test material,and the best calcium propionate for tenderization was screened out;the best tenderization process parameters for calcium propionate tenderization were determined;the tenderization effect of calcium propionate on different parts of meat was discussed;and finally,the freshness preservation tenderization effect of calcium propionate was studied.To provide some reference significance for the application of calcium salt technology.The research contents and results are as follows:(1)The effects of four calcium salts,calcium chloride,calcium propionate,calcium ascorbate,and calcium dihydrogen phosphate,on the eating quality of beef were investigated.The solutions of the four calcium salts were injected into the longest back muscle of cattle 24 h after slaughter using a concentration of 0.2 mol/L at 5%(v/w)and cured at 12°C for 24 h.The p H,shear force,hardness,elasticity and chewiness of the calcium propionate group were found to be significantly lower than those of the control group(P<0.05),and the maximum reduction in shear force was 45.45%;there was no significant difference in meat color,steaming loss and drip loss(P>0.05),and the sensory evaluation was acceptable to consumers.The results showed that calcium propionate improved tenderness most significantly among the four calcium salt treatments,and had no significant effect on meat color and water-holding capacity.The sensory evaluation was acceptable to consumers.Therefore,calcium propionate was identified as the calcium source for the subsequent experiments.(2)The tenderization process parameters of calcium propionate were studied.A single-factor experiment was conducted with three factors:post-slaughter time,addition concentration and marination time,and shear force as the primary reference index to determine the optimal single-factor level;a Box-Behnken design was used for response surface experiments to optimize the tenderization process of calcium propionate.The results showed that the optimal tenderization process parameters were obtained at a post-slaughter time of 23.34 h,an added concentration of 0.19 mol/L and a marination time of 33.49 h.A validation test was performed under the conditions of the optimal combination.A shear force of 3.88 kg was obtained to reach the tenderization level,which was not significantly different from the predicted value of the regression equation(P>0.05).The experimental value was in good agreement with the predicted value.(3)The effect of calcium propionate on the eating quality of six parts of the longissimus dorsi,shoulder,rump,tendon,cucumber strips and the brisket was investigated.It was found that the p H of the experimental groups of rump,cucumber strips and brisket decreased(P<0.05),while there was no significant change(P>0.05)in the longissimus dorsi,shoulder and tendon meat;the yield of rump,shoulder,cucumber strips and tendon meat increased,while there was no significant difference(P>0.05)in the yield of longissimus dorsi and brisket;there was no significant difference(P>0.05)in all the groups except for the reduction of cooking loss(P<0.05)in rump meat;the yield of longissimus dorsi,tendon meat drip loss was elevated(P<0.05),and no significant differences were found in the rump,shoulder,cucumber strips and brisket;the shear force was reduced(P<0.05)in all parts,decreasing 55.84%,34.22%,37.25%,41.70%,50.84%and 50.77%,respectively,and the tenderizing effect was external rump>cucumber strips>longissimus dorsi>tendon meat>shoulder>brisket;meat color was not significantly different(P<0.05).The results showed that the effects of calcium propionate on p H,product yield,drip loss,cooking loss,meat color,shear force and texture of each meat part were different,but all significantly reduced shear force and improved the tenderness of each part of the meat.The reasons for this were related to the different structures and nutrient content of each part of the meat.(4)The effect of calcium propionate on preservation was investigated.Using calcium propionate solutions at concentrations of 0.1 mol/L,0.2 mol/L and 0.3 mol/L with 5%(v/w)addition and the same amount of water injected on the longest muscle of beef back and cured at 12℃for 0,3,6,9,12 and 15d,it was found that calcium propionate injections in beef delayed p H rise,inhibited total volatile basic nitrogen(TVB-N),total viable count(TVC)values(P<0.05);accelerated the decrease in shear force(P<0.05),delayed the decrease in meat color L*and a*values,slowed down the breakdown of Oxy Myoglobin(OMb)and production of Methe Moglobin(MMb),and enhanced with increasing concentrations;had no significant effect on thiobarbituric acid(TBARS)values(P>0.05);and the sensory scores were better than those of the blank control and water-added groups.The results showed that calcium propionate had a freshness and tenderizing effects;it could delay the rate of meat color deterioration and prolong shelf life.更多还原