Farouk M M, Swan J E
Meat Industry Research Institute of New Zealand Inc, P.O. Box 617, Hamilton, New Zealand.
Meat Sci. 1997 Apr;45(4):463-72. doi: 10.1016/s0309-1740(96)00125-8.
The functional properties of thawed pre-rigor beef that had been minced and salted or not salted when its pH value reached 6.8, 6.6, 6.4, 6.2 and 6.0, then immediately frozen, were determined. The mince samples were used to manufacture a finely comminuted sausage batter. Presalting before frozen storage resulted in higher (p < 0.05) thawed mince pH, and batter cook yield and shear strain, and lower (p < 0.05) mince salt soluble proteins, thaw drip and Hunter L(∗) and b(∗) values and batter shear stress than unsalted controls. The pre-rigor pH at time of salting/mincing affected (p < 0.05) thaw drip (unsalted mince only), Hunter L(∗) and b(∗) values and shear stress. Shear stress tended to increase (p < 0.01) and Hunter L(∗) (p < 0.05) and b(∗) (p < 0.01) values tended to decrease with fall in pre-rigor salting pH. No interaction (p > 0.05) between salting and pre-rigor pH at time of salting was observed.
测定了在pH值达到6.8、6.6、6.4、6.2和6.0时进行切碎并已加盐或未加盐处理的解冻前僵直牛肉的功能特性，然后立即冷冻。切碎的样品用于制作精细粉碎的香肠面糊。冷冻储存前预先加盐处理导致解冻后的碎肉pH值、面糊煮制得率和剪切应变更高（p<0.05），而碎肉盐溶性蛋白质、解冻滴水损失以及Hunter L()和b()值和面糊剪切应力更低（p<0.05）。加盐/切碎时的宰前pH值影响（p<0.05）解冻滴水损失（仅未加盐的碎肉）、Hunter L()和b()值以及剪切应力。随着宰前加盐pH值的降低，剪切应力趋于增加（p<0.01），Hunter L()（p<0.05）和b()（p<0.01）值趋于降低。在加盐时未观察到加盐与宰前pH值之间的相互作用（p>0.05）。
