Sikes Anita L, Jacob Robin, D'Arcy Bruce, Warner Robyn
CSIRO Agriculture and Food, 39 Kessels Road, Coopers Plains, Queensland 4108, Australia; The University of Queensland, School of Agriculture and Food Sciences, St Lucia, Queensland 4072, Australia.
Department of Agriculture and Food WA, South Perth, Western Australia 6151, Australia.
Food Res Int. 2017 Mar;93:75-86. doi: 10.1016/j.foodres.2016.12.027. Epub 2016 Dec 29.
The aim of this study was to gain a better understanding of the tenderisation mechanism associated with very fast chilling (VFC) of beef muscle. Hot-boned striploins from 36 carcasses were allocated to a treatment (control, delayed or immediate chilling below 0°C), and each striploin was divided into three equal portions and allocated to a time post-mortem (2, 5 or 14d). Immediate chilling resulted in lower peak force values at 2d post-mortem and lower particle size after 5d post-mortem. Both chilling treatments significantly improved the WHC by reducing drip loss and cooking loss. Sarcomere lengths were not affected by chilling treatments, although fragmentation and cleavage of muscle fibres were evident along the fibre length, possibly contributing to the reduction in peak force values at 2d post-mortem. Both delayed and immediate chilling resulted in a higher pH at 4 and 24h post-mortem, and colour parameters were modified. These results suggest that VFC has potential for accelerating tenderisation early post-mortem by a combination of biochemical and biophysical effects.
本研究的目的是更好地理解与牛肉肌肉超快速冷却（VFC）相关的嫩化机制。来自36头牛胴体的去骨腰大肌被分配到一种处理方式（对照、延迟或立即冷却至0°C以下），每块腰大肌被分成三个相等的部分，并分配到宰后不同时间点（2、5或14天）。立即冷却导致宰后2天时峰值力值较低，宰后5天时颗粒尺寸较小。两种冷却处理均通过减少滴水损失和蒸煮损失显著改善了保水性。肌节长度不受冷却处理的影响，尽管沿纤维长度明显可见肌纤维的断裂和裂解，这可能是宰后2天时峰值力值降低的原因。延迟冷却和立即冷却均导致宰后4小时和24小时时pH值较高，并且颜色参数发生了改变。这些结果表明，超快速冷却有可能通过生化和生物物理效应的组合在宰后早期加速嫩化。
