Jung S, Ghoul M, de Lamballerie-Anton M
E.N.I.T.I.A.A., Génie des Procédés Alimentaires - BP 82225 - 44322 Nantes Cedex 3, France.
Meat Sci. 2000 Nov;56(3):239-46. doi: 10.1016/s0309-1740(00)00048-6.
The effects of pressure treatment (520 MPa for 260 s at 10°C) on lysosomal enzyme activities, Warner-Bratzler (WB) shear values and physico-chemical parameters of post-rigor (day 2) beef (Biceps femoris and Longissimus dorsi muscles) were investigated immediately after treatment and during ageing. Activities of cathepsin D and acid phosphatase in pressurised meat samples were higher than in controls at 2 days post-mortem and throughout storage. This increase in activities was related to the breakdown of the lysosomal membrane and/or to enzyme activation. The WB peak forces were higher for pressurised samples of both muscles at 2 days than in the control and remained higher throughout ageing. The WB shear force deformation curves from pressurised samples showed that the increase in toughness was due to the increase in shear force of the myofibrillar component and not the collagen component. Pressurised muscle led to a significant decrease in sarcomere length and higher cooking loss. Post-rigor application of high pressure induced higher catheptic activity but no conclusive effect on the post-mortem rate of tenderization or tenderness of meat was observed.
研究了压力处理（10℃下520MPa处理260秒）对宰后2天牛肉（股二头肌和背最长肌）溶酶体酶活性、沃纳-布拉茨勒（WB）剪切值及理化参数的影响，在处理后及成熟期间进行了即时检测。在宰后2天及整个储存过程中，加压肉样中组织蛋白酶D和酸性磷酸酶的活性均高于对照。活性的增加与溶酶体膜的破裂和/或酶的激活有关。在第2天，两块肌肉的加压样品的WB峰值力均高于对照，且在整个成熟过程中均保持较高水平。加压样品的WB剪切力变形曲线表明，韧性的增加是由于肌原纤维成分剪切力的增加，而非胶原蛋白成分。加压肌肉导致肌节长度显著缩短和更高的蒸煮损失。宰后施加高压会诱导更高的组织蛋白酶活性，但未观察到对宰后嫩化速率或肉的嫩度有确凿影响。
