食品工业科技2024，Vol.45Issue(15)：76-84,9.DOI:10.13386/j.issn1002-0306.2023080191
腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响
Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-sodium Yak Meat
摘要
Abstract
In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products,in this experiment,complex low-sodium yak meat was selected to investigate the effects of curing time(12,18,24,30 and 36 h)on the edible quality and oxidative characteristics.The results showed that prolonging the curing time significantly reduced the cooking loss(P＜0.05),affected the energy storage modulus(G')and loss modulus(G"),and improved the textural characteristics of the products,but had no significant effect on the yield pH and color of the products;total myoglobin(TMb)and oxymyoglobin(OMb)showed an overall decreasing trend,and methemoglobin(MMb)showed an increasing trend during the curing period.Meanwhile,correlation analysis showed that the cooking loss of yak meat products in sauce was significantly negatively correlated with the curing time,and the fat oxidation and protein oxidation were significantly positively correlated with the curing time(P＜0.05).With the extension of curing time,the oxidation of fat and protein were increased,which was manifested by a significant increase in the value of thiobarbituric acid reactive substances(TBARS),carbonyl content,dimerized tyrosine content,and a significant decrease in sulfhydryl content(P＜0.05).In conclusion,the highest sensory score(7.411)and the best overall quality characteristics were obtained at 24 h of curing time with better textural characteristics and less oxidation.关键词
牦牛肉/复合低钠/腌制时间/食用品质/氧化特性Key words
yak meat/complex low-sodium/curing time/edible quality/oxidation characteristics分类
轻工纺织引用本文复制引用
芦慧勤,黄予豫,任晓镤,牛希跃,兰道亮,王雨祺,王琳琳..腌制时间对复合低钠酱牦牛肉制品食用品质及氧化特性的影响[J].食品工业科技,2024,45(15):76-84,9.基金项目
南疆特色农产品深加工兵团重点实验室开放课题资金资助(AP2201) （AP2201）
国家重点研发计划项目(2021YFD1600205) （2021YFD1600205）
国家自然科学基金项目(32001726) （32001726）
四川省科技厅青年科学基金项目(2022NSFSC1663). （2022NSFSC1663）
