本文選題：牦牛肉　切入點(diǎn)：保水性　出處：《甘肅農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：肌肉貯藏加工過程中產(chǎn)生的汁液流失對生產(chǎn)消費(fèi)造成了嚴(yán)重的影響。本實(shí)驗(yàn)利用聚類分析把宰后牦牛肉分為低汁液損失組(汁液損失(27)1.5%(n=6))和高汁液損失組(汁液損失?1.5%(n=12)),通過測定兩組肌肉成熟過程中汁液損失變化、蛋白變化(蛋白變性和蛋白降解),不同保水性肌肉MP分子特性、流變特性、熱凝膠特性(保水性,質(zhì)構(gòu)和分子間化學(xué)作用力),探析了冷鮮牦牛肉宰后成熟過程中肌肉的保水性變化以及保水性差異引起的MP功能性質(zhì)的變化,以期為減少肌肉中汁液流失并進(jìn)一步研究保水性機(jī)制以及產(chǎn)品熱加工特性提供基礎(chǔ)資料。具體研究結(jié)論如下:1、研究了宰后成熟過程中不同保水性牦牛肉汁液損失、pH和肉色的變化。宰后成熟過程中不同保水性冷鮮牦牛肉pH、CIE L*、CIE a*、汁液損失差異顯著,CIEb*無差異。其中pH隨著成熟時間的增加先減小后增大,低汁液損失組在成熟3d時降到最小值5.57,高汁液損失組在成熟1d時降到最小值5.36,并低于低汁液損失組1.27%。肉色CIE L*和CIEa*先上升后下降再增高,CIE b*先增高后下降,高汁液損失組CIE L*平均高于低汁液損失組7.03%,CIE a*平均低于低汁液損失組12.3%,汁液損失也呈一定規(guī)律性的變化,加壓損失、蒸煮損失,滴水損失和貯藏?fù)p失均先上升后下降,與低汁液損失組相比,成熟第7d時,高汁液損失組的加壓損失、蒸煮損失、滴水損失、貯藏?fù)p失分別高14.19%、9.2%、0.36%、0.54%,保水性更差。2、研究了宰后成熟過程中蛋白變性和蛋白降解。宰后成熟過程中蛋白變性和蛋白降解是引起汁液損失的重要原因,宰后成熟過程中蛋白溶解性與汁液損失呈負(fù)相關(guān),其中肌漿蛋白的溶解性與滴水損失顯著負(fù)相關(guān),低汁液損失組與高汁液損失組相關(guān)系數(shù)分別為-0.624,-0.628。同時,SDS-PAGE表明Desmin蛋白降解片段(27kDa)在低汁液損失組中成熟第5d明顯出現(xiàn),在高汁液損失組中成熟第3d就明顯出現(xiàn)。3、研究了宰后成熟過程中不同保水性牦牛肉MP分子特性和物化特性。宰后成熟過程中不同保水性冷鮮牦牛肉MP分子特性和物化特性呈現(xiàn)規(guī)律性的變化趨勢,并在成熟后期,兩組間達(dá)到顯著差異(P(27)0.05),MP發(fā)泡性、乳化活性和乳化穩(wěn)定性先減少后增加,濁度和泡沫穩(wěn)定性先增加后減少,表面疏水性連續(xù)增加,儲能模量(G?)隨著溫度的增加呈增大-減弱-快速增大的趨勢,并表明成熟第3d最大,第5d其次。其中在成熟第7d時,低汁液損失組MP起泡性、泡沫穩(wěn)定性、乳化活性、乳化穩(wěn)定性、G?分別高于高汁液損失組29.21%、13.77%、17.64%、12.94%、52.48%,而濁度、表面疏水性分別低于高汁液損失組14.96%、18.37%。4、研究了宰后成熟過程中不同保水性牦牛肉MP熱凝膠特性。宰后成熟過程中不同保水性冷鮮牦牛肉MP熱凝膠品質(zhì)呈現(xiàn)規(guī)律性的變化,并在不同的成熟時間,兩組間達(dá)到顯著差異(P(27)0.05)。其中MP熱凝膠保水性、彈性先減少后增加,而硬度、粘聚性、咀嚼性先增加后減少,成熟第7d時,低汁液損失組凝膠保水性、硬度、彈性分別高于高汁液損失組6.71%、24.66%、1.99%,粘聚性、咀嚼性分別低于高汁液損失組20.85%、27.78%。另外,宰后成熟過程中不同保水性MP熱凝膠涉及的分子間化學(xué)作用力變化差異顯著,MP凝膠體系的主要作用力由最初溶膠初始狀態(tài)(25-35℃)的靜電作用轉(zhuǎn)變成疏水相互作用。
[Abstract]:In the process of storage and processing of muscle drip loss caused a serious impact on production and consumption. The clustering analysis of postmortem yak meat is divided into low juice loss by the experimental group (SAP loss (27) 1.5% (n=6)) and high loss group (sap sap loss? 1.5% (n=12)), by changing the juice loss determination of two groups of muscles during maturation, changes of protein (protein denaturation and protein degradation), rheological properties of different water retaining muscle molecular properties of MP, thermal, gel properties (water, texture and chemical interactions between molecules), caused by the water changes in muscles of cold fresh yak meat after slaughter mature the difference between the MP and the water retention properties of functional changes, in order to reduce muscle juice loss and further study on water retention mechanism and product characteristics of the thermal processing and provide the basic information. The study results are as follows: 1, the water retention of different maturation after slaughter in Yak of drip loss, changes of pH and color. In the process of different water retention of cold fresh yak meat after slaughter of CIE L* pH, CIE a*, maturity, juice loss significantly, no difference in CIEb*. The pH increased with ripening time decreases first and then increases, low juice loss dropped to the minimum value of 5.57 in the group mature 3D, high juice loss group dropped to the minimum value of 5.36 in mature 1D, and lower than group 1.27%. CIE L* color juice loss and CIEa* first increased and then decreased and then increased, CIE b* increased after the first drop, high juice loss group CIE L* average higher than the low juice loss group 7.03%, CIE a* were significantly lower than the low drip loss group 12.3%, juice loss also showed certain regularity changes, pressure loss, cooking loss, drip loss and storage losses were increased and then decreased, compared with the low juice loss group, mature 7d, pressure loss high drip loss group, cooking loss, drip loss, storage Losses are higher 14.19%, 9.2%, 0.36%, 0.54%, water retention worse.2, in the process of protein denaturation and degradation of protein maturation after slaughter. Slaughter after ripening process of protein denaturation and protein degradation is an important cause of juice loss, postmortem maturation protein solubility and juice fluid loss was negatively correlated among them, the solubility and the drip loss of sarcoplasmic protein is significantly negatively related to low juice loss associated with high juice loss group coefficients were -0.624, -0.628. and SDS-PAGE showed that Desmin protein degradation fragments (27kDa) in the low juice loss group 5D obviously appears in the mature and high mature in the juice loss group 3D the apparent.3, in the process of different water retention of yak meat MP molecular characteristics and physicochemical characteristics of postmortem aging. The change trend of postmortem aging process in different water retention of cold fresh yak meat MP molecular characteristics and physicochemical characteristics of the, And in the mature stage, significant differences between the two groups (P (27) 0.05), MP foaming, emulsifying activity and stability decreased first and then increased, the turbidity and the foam stability increased first and then decreased, the surface hydrophobicity increased continuously, the storage modulus (G?) with the increasing weakens rapidly increasing the trend of increase in temperature, and show that the mature 3D is the largest, the second one in 5D. The 7d mature, low drip loss group MP foamability, foam stability, emulsifying activity, emulsifying stability, G? Respectively higher than drip loss group 29.21%, 13.77%, 17.64%, 12.94%, 52.48%, and the turbidity, surface hydrophobicity high juice loss were lower than those of group 14.96%, 18.37%.4, different water retention of yak meat MP heat gelation process were studied. The changes of postmortem aging process in different water retention of cold fresh yak meat hot MP gel quality regularly after slaughter and mature, in the mature time, between the two groups of The significant difference (P (27) 0.05). The MP hot water holding capacity of the gel, the elasticity decreased first and then increased, and the hardness, cohesiveness, chewiness increased first and then decreased, the mature 7d, water conservation, low loss of SAP group were higher than that of gel hardness, elastic high drip loss group was 6.71%. 24.66%, 1.99%, cohesiveness, chewiness were lower than the high juice loss was 20.85% 27.78%. in addition, postmortem aging differences in chemical changes in different water retention force MP thermal gel molecule involved in significant main force MP gel system from the initial state of the initial sol (25-35 C) of the electrostatic interaction into hydrophobic the interaction.

【學(xué)位授予單位】：甘肅農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS251.52

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本文編號：1597765