Yingbo Peng , Shujie Liu , Wanhong He , Boqun Liao , Yawei Zhang
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引用次数: 0
摘要
肉的嫩度由肌肉成分决定,主要包括肌纤维和结缔组织。本研究通过实验和数值研究,探讨了牦牛死后肌肉经共振振动处理后的微观结构演变和力学行为,以说明共振嫩化机理和肌肉成分的力学关系。结果表明,生牦牛肉有三阶固有频率,共振频率被确定为 26 Hz。在此频率下进行振动处理,振动肉的剪切力和 MFI 分别为 35.70 N 和 62,与生样品和其他频率处理的样品相比,嫩化效果显著。微观结构和振动模态模拟显示,应力集中发生在肌纤维和细胞外基质(胶原结缔组织)的交界处,导致内膜结缔组织从肌纤维上脱落,肌纤维中的 M 带消失,因此嫩化效果显著。共振还导致肉的应力-应变行为从塑性变形过渡到弹性变形。实验和数值结果表明,共振引起的肌肉纤维和内膜结缔组织之间的交联或相互作用的物理破坏,在肌肉成分的分离、应力应变行为的转变和显著的嫩化效果中起着关键作用。
Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance
The tenderness of meat is determined by muscle components, mainly including myofibrillar and connective tissues. In the present study, the microstructures evolution and mechanics behavior of yak postmortem muscle subjected to resonance vibration treatment was investigated by experimental and numerical investigation, in order to illustrate the resonance tenderization mechanism and the mechanical relationship of muscle components. The results show that there are three orders of natural frequencies of the raw yak meat, and the resonance frequency is determined as 26 Hz. By vibration treatment at this frequency, the shear force and MFI of the vibrated meat is 35.70 N and 62, respectively, exhibiting remarkable tenderizing effect compared with the raw sample and other frequencies treated samples. The microstructures and vibration modal simulation have revealed that the stress concentration happens in the junction of muscle fibers and extracellular matrix (collagenous connective tissues), leading to the detachment of endomysium connective tissues from muscle fibers and the disappearance of M-bands in myofibrils, thus resulting the significant tenderization. The resonance also causes the stress-strain behaviors of meat transiting from plastic deformation to elastic deformation. The experimental and numerical results reveal that the physical destruction of the cross-linkings or interactions between muscle fibers and endomysium connective tissues induced by resonance, plays a crucial role in the detachment of muscle components, transformation of stress-strain behavior and the significant tenderization effect.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.