THE INFLUENCE OF POLYPHOSPHATE MARINATION ON SIMMENTAL BEEF SHEAR VALUE AND ULTRASTRUCTURE

Journal of Muscle Foods Pub Date : 2008-12-29 DOI:10.1111/j.1745-4573.2008.00136.x

SHU QIN XU, GUANG HONG ZHOU, ZENG QI PENG, LI YAN ZHAO, RUI YAO

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引用次数: 25

Abstract

ABSTRACT

The beef semitendinosus muscles were marinated for 1, 2 or 3 days with every polyphosphate at concentration of 1, 3 and 5%. Disodium dihydrogen pyrophosphate significantly increased (P < 0.01) soluble collagen content compared with the other polyphosphates; tetrosodium pyrophosphate (TSPP) and sodium hexametaphosphate (SHMP) disrupted myofibrillar structure completely; Z-disks disappeared under transmission electron microscope (TEM); and myofibril bundles collapsed together. Sodium tripolyphosphate (STPP) disrupted myofibrillar structure as well, but Z-disks were still perceptible under TEM. TSPP dissolved perimysium into collagen fibers and collagen fibrils, which arranged loosely and looked like dispersed silk. Perimysium was separated into collagen fibers and collagen fibrils by STPP and SHMP, but collagen fibrils were in close contact with each other. Polyphosphates all decreased shear force significantly compared with controls (P < 0.05).

PRACTICAL APPLICATIONS

The tenderness and juiciness of meat are the most important focus of consumers. Food additives, especially polyphosphates, are generally added into fresh retail cuts as well as further processed products to improve water-holding capacity and tenderness by meat industries. The article compared the different effects of polyphosphates and the effect of concentration on the ultrastructure and shear force of meat samples, thereby offering a theoretic guidance for the practical application of polyphosphates.

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聚磷酸盐浸泡对牛肉切变值及超微结构的影响

用浓度分别为1、3、5%的聚磷酸盐分别浸泡牛肉半腱肌1、2、3天。与其他多磷酸盐相比，焦磷酸二氢二钠显著提高了可溶性胶原蛋白含量(P < 0.01);四焦磷酸钠(TSPP)和六偏磷酸钠(SHMP)完全破坏肌纤维结构;透射电镜下z盘消失;肌原纤维束一起塌陷。三聚磷酸钠(STPP)也破坏了肌纤维结构，但透射电镜下仍可观察到z盘。TSPP将肌周膜溶解成胶原纤维和胶原原纤维，胶原原纤维排列松散，看起来像分散的丝绸。经STPP和SHMP分离，束膜分为胶原纤维和胶原原纤维，但胶原原纤维之间接触密切。与对照组相比，聚磷酸盐均显著降低了剪切力(P < 0.05)。肉的嫩度和多汁性是消费者最关注的问题。食品添加剂，特别是聚磷酸盐，通常被添加到新鲜的零售切割以及进一步加工的产品中，以提高肉类工业的保水能力和嫩度。本文比较了聚磷酸盐的不同作用以及浓度对肉类样品超微结构和剪切力的影响，从而为聚磷酸盐的实际应用提供理论指导。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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