食品与机械2024，Vol.40Issue(1)：17-22,6.DOI:10.13652/j.spjx.1003.5788.2023.80718
延边黄牛肉干、湿法成熟过程中嫩度的变化
Study on changes in tenderness of Yanbian cattle during dry and wet-aging
摘要
Abstract
Objective:This study aimed to investigate the changes of beef tenderness during dry and wet-aging.Methods:Yanbian cattle was used as material to determine the changes in shear force,pH,moisture content,myofibrillar fragmentation index,protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging.Results:With the extension of aging time,the shear force of dry and wet aging beef samples decreased significantly,and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging,respectively.The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly.After 30 days of wet aged beef samples,the muscle membrane was degraded,and the muscle fibers were tightly arranged.The high molecular weight myoplasmic proteins such as creatine kinase and aldolase in beef were decomposed into small molecular proteins,and their concentrations increased with increasing variety.Conclusion:Postmortem aging significantly improved the tenderness of beef.The fragmentation of myofibrillar fibers,the degradation of myoplasmic protein and the connective tissue in muscle cells of wet aging samples were stronger than that of dry aging samples,which had a greater impact on the tenderness of the meat.关键词
嫩度/干法成熟/湿法成熟/肌纤维特性/蛋白质降解/黄牛Key words
tenderness/dry-aging/wet-aging/muscle fiber characteristics/protein degradation/cattle引用本文复制引用
张博媛,孙德鹏,王钰涵,田敬怡,牟柏德,崔明勋,李官浩..延边黄牛肉干、湿法成熟过程中嫩度的变化[J].食品与机械,2024,40(1):17-22,6.基金项目
吉林省科技发展计划项目(编号:20210202061NC) （编号:20210202061NC）
延边大学校企合作项目(编号:ydxq202307) （编号:ydxq202307）
