Zhang S X, Farouk M M, Young O A, Wieliczko K J, Podmore C
AgResearch Ruakura MIRINZ Centre, East Street, Ruakura Private Bag 3123, Hamilton, New Zealand.
Meat Sci. 2005 Apr;69(4):765-72. doi: 10.1016/j.meatsci.2004.11.009. Epub 2005 Jan 1.
The functional properties of whole, diced or minced high and normal pH beef were determined after 0, 1, 2, 3 and 7 month's storage. There was no interaction between pH, degree of comminution and storage time for most of the attributes measured. Regardless of storage time or comminution method, high pH meat had significantly (P<0.001) higher sarcoplasmic protein solubility, water holding capacity, cooked batter torsion stress and strain, yield and emulsion stability than normal pH meat. Normal pH meat had significantly (P<0.01) higher myofibrillar protein solubility and hue angle than high pH meat. Water holding capacity significantly (P<0.01) decreased and hue angle increased with the increase in the degree of comminution. Protein solubility in raw meat and the cooked batter stress, strain, yield and emulsion stability of both high and normal pH meat deteriorated with time. However, this deterioration was faster in the normal pH meat compared to high pH meat except for total and myofibrillar protein solubility. Within the parameters of the present study, it is concluded that frozen high pH meat possesses superior functional attributes compared to normal pH meat regardless of the degree of comminution or storage time.
在储存0、1、2、3和7个月后，测定了高pH值和正常pH值的整块、切块或绞碎牛肉的功能特性。对于所测量的大多数属性，pH值、粉碎程度和储存时间之间没有相互作用。无论储存时间或粉碎方法如何，高pH值肉的肌浆蛋白溶解度、保水性、熟面糊扭转应力和应变、产率和乳化稳定性均显著（P<0.001）高于正常pH值肉。正常pH值肉的肌原纤维蛋白溶解度和色角显著（P<0.01）高于高pH值肉。随着粉碎程度的增加，保水性显著（P<0.01）下降，色角增加。生肉中的蛋白质溶解度以及高pH值和正常pH值肉的熟面糊应力、应变、产率和乳化稳定性均随时间而变差。然而，除了总蛋白和肌原纤维蛋白溶解度外，正常pH值肉的这种变差速度比高pH值肉更快。在本研究的参数范围内，得出的结论是，无论粉碎程度或储存时间如何，冷冻高pH值肉比正常pH值肉具有更优异的功能特性。
