脉冲电场处理对不同嫩度潜力热骨肉的影响。
Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness.
机构信息
Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand.
出版信息
Meat Sci. 2015 Jul;105:25-31. doi: 10.1016/j.meatsci.2015.02.009. Epub 2015 Feb 26.
In this study, the effect of pulsed electric field (PEF) treatment and ageing on the quality of beef M. longissimus lumborum (LL) and M. semimembranosus (SM) muscles was evaluated, including the tenderness, water loss and post-mortem proteolysis. Muscles were obtained from 12 steers (6 steers for each muscle), removed from the carcasses 4 hour postmortem and were treated with pulsed electric field within 2h. Six different pulsed electric field intensities (voltages of 5 and 10 kV × frequencies of 20, 50 and 90 Hz) plus a control were applied to each muscle to determine the optimum treatment conditions. Beef LL was found to get tougher with increasing treatment frequency whereas beef SM muscle was found to have up to 21.6% reduction in the shear force with pulsed electric field treatment. Post-mortem proteolysis showed an increase in both troponin and desmin degradation in beef LL treated with low intensity PEF treatment (20 Hz) compared to non-treated control samples.
本研究评估了脉冲电场（PEF）处理和老化对牛肉腰大肌（LL）和半膜肌（SM）质量的影响，包括嫩度、水分损失和死后蛋白水解。肌肉取自 12 头牛（每块肌肉 6 头牛），在死后 4 小时从胴体中取出，并在 2 小时内进行脉冲电场处理。对每种肌肉施加 6 种不同的脉冲电场强度（5 和 10 kV 的电压×20、50 和 90 Hz 的频率）加一个对照，以确定最佳处理条件。研究发现，随着处理频率的增加，牛肉 LL 变得更硬，而牛肉 SM 肌肉经脉冲电场处理后，其剪切力降低了 21.6%。死后蛋白水解显示，与未经处理的对照样品相比，用低强度 PEF 处理（20 Hz）的牛肉 LL 中肌钙蛋白和结蛋白的降解增加。
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