在排酸过程中通过高压静电刺激提高驴肉的理化特性

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xinzhuang Zhang, Shuqi Gong, Jingkai Lin, Manglai Dugarjaviin
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引用次数: 0

摘要

为了研究高压静电刺激对驴肉质量的影响,我们挑选了 10 头 30 个月大的德州驴(每头体重为 250 ± 50 千克)。屠宰后,收集左右胴体的背阔肌(LD)样本。对照组将右侧肌肉放在 0-4°C 的冰箱中冷藏,以便正常排酸。同时,高压静电组对左侧肌肉进行 60 秒钟的高压静电刺激(30000 V),然后在相同条件下冷藏,以进行排酸。研究表明,在排酸的第 1、6 和 24 小时,高压静电组的 pH 值明显低于对照组(P<0.05)。此外,在排酸的第 6 小时和第 24 小时,高压静电组的 a∗ 值相对于对照组呈上升趋势(P = 0.0751,P = 0.0860)。随着排酸时间的延长,两个治疗组的 PV 值和 TBARS 值均有所增加。48 和 72 小时后,高压静电组的 PV 值明显低于对照组(P < 0.05)。随着排酸时间的延长,两组的 T-AOC、SOD 和 GSH-Px 均下降。然而,高压静电组在所有时间点的抗氧化酶活性均高于对照组。排酸 48 小时后,高压静电组的 SOD 和 GSH-Px 活性呈上升趋势(P = 0.0838,P = 0.0860)。排酸 72 h 时,高压静电组驴肉的剪切力明显低于普通处理组(P < 0.05)。随着排酸时间的延长,两个处理组的 MFI 都逐渐升高。特别是在排酸的第 1 小时和第 48 小时,高压静电组的 MFI 明显高于普通治疗组(P < 0.05)。高压静电刺激后,驴肉在 6 小时和 72 小时的超微结构图像显示出大量收缩和拉伸带。因此,高压静电刺激明显改善了驴肉的嫩度,降低了驴肉的氧化率,提高了驴肉的品质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enhancing Physicochemical Characteristics of Donkey Meat through High-Voltage Electrostatic Stimulation during Acid Excretion

Enhancing Physicochemical Characteristics of Donkey Meat through High-Voltage Electrostatic Stimulation during Acid Excretion

To investigate the impact of high-voltage electrostatic stimulation on the quality of donkey meat, ten 30-month-old Dezhou donkeys (each weighing 250 ± 50 kg) were selected. Following slaughter, longissimus dorsi (LD) samples from both left and right carcasses were collected. The control group refrigerated the right muscle in a 0–4°C refrigerator for normal acid excretion. Meanwhile, the high-voltage electrostatic group subjected the left muscle to high-voltage electrostatic stimulation (30000 V) for 60 s before refrigerating it in the same conditions for acid excretion. The study showed that at the 1st, 6th, and 24th h of acid excretion, the high-voltage electrostatic group exhibited significantly lower pH levels than the control group (P<0.05). Furthermore, a∗ values in the high-voltage electrostatic group showed an increasing trend relative to the control group at the 6th and 24th h of acid excretion (P = 0.0751, P = 0.0860). With increasing acid excretion time, both treatment groups displayed increased PV and TBARS values. At 48 and 72 h, the PV values in the high-voltage electrostatic group were significantly lower than those in the control group (P < 0.05). As acid excretion time increased, T-AOC, SOD, and GSH-Px in both groups decreased. However, the high-voltage electrostatic group consistently exhibited higher antioxidant enzyme activity than the control group at all time points. SOD and GSH-Px activity in the high-voltage electrostatic group showed an increasing trend at 48 h of acid excretion (P = 0.0838, P = 0.0860). At 72nd h of acid excretion, the shear force of donkey meat in the high-voltage electrostatic group was significantly lower than that in the ordinary treatment group (P < 0.05). With increasing acid excretion time, the MFI of both treatment groups gradually increased. In particular, at the 1st and 48th h of acid excretion, the MFI of the high-voltage electrostatic group was significantly higher than that of the ordinary treatment group (P < 0.05). Following high-voltage electrostatic stimulation, ultrastructure images of donkey meat at 6 and 72 h revealed numerous contractions and stretching bands. Therefore, this stimulation significantly improved the tenderness of donkey meat, reduced the oxidation rate of donkey meat, and improved the quality of donkey meat.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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