Li Zhen, Yang Zongyun, Zhang Yulong, Lu Tong, Zhang Xiaoqian, Qi Yue, Wang Peng, Xu Xinglian
Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2021 Jan 19;10(1):195. doi: 10.3390/foods10010195.
In order to explore a new strategy to characterize the texture of raw meat, based on the ultrasonic tenderized wooden breast (WB), this study proposed stress relaxation and creep to determine the rheological properties. Results showed that hardness was significantly decreased from 3625.61 g to 2643.64 g, and elasticity increased, after 600 W ultrasound treatment at 20 kHz for 20 min (on-time 2 s and off-time 3 s) at 4 °C. In addition, based on the transformation of creep data, a new indicator, slope ε'(t), was innovatively used to simulate a sensory feedback of hardness from the touch sensation, proving WB became tender at 600 W treatment due to the feedback speed to external force. These above results were confirmed by the reduced shear force, increased myofibril fragmentation index (MFI), decreased particle size, and increased myofibrillar protein degradation. Histology analysis and collagen suggested the tenderizing results was caused by muscle fiber rather than connective tissue. Overall, stress relaxation and creep had a potential to predict meat texture characteristics and 600 W ultrasound treatment was an effective strategy to reduce economic losses of WB.
为了探索一种基于超声嫩化木鸡胸肉（WB）来表征生肉质地的新策略，本研究提出采用应力松弛和蠕变来测定流变学特性。结果表明，在4℃下以20kHz的频率进行600W超声处理20分钟（开启时间2秒，关闭时间3秒）后，硬度从3625.61克显著降低至2643.64克，弹性增加。此外，基于蠕变数据的转变，创新性地使用了一个新指标——斜率ε'(t)，来模拟触摸感觉中硬度的感官反馈，证明在600W处理时WB因对外力的反馈速度而变嫩。上述结果通过剪切力降低、肌原纤维破碎指数（MFI）增加、颗粒尺寸减小和肌原纤维蛋白降解增加得到证实。组织学分析和胶原蛋白表明嫩化结果是由肌肉纤维而非结缔组织引起的。总体而言，应力松弛和蠕变有预测肉质地特性的潜力，600W超声处理是减少WB经济损失的有效策略。
