Zhang Yan, Li Shengsheng, Zhao Lizhu
Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China.
National R&D Center for Yak Meat Processing Technology, Xining, China.
J Texture Stud. 2023 Oct;54(5):659-670. doi: 10.1111/jtxs.12780. Epub 2023 Jul 6.
The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner-Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p < .05) and the a* value decreased (p < .05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality.
本研究的目的是确定加工对牦牛肉品质、蛋白质氧化和结构特性的影响。测定了牦牛肉在油炸、干燥和煮制条件下的蒸煮损失率、Warner-Bratzler剪切力、肉色、质地、硫代巴比妥酸反应物、总羰基含量（TCC）、总巯基含量（TSC）以及结构特性。结果表明，加工后随着中心温度升高，牦牛肉的蒸煮损失率、剪切力、L值、硬度、弹性和咀嚼性增加（p < .05），a值降低（p < .05）。80°C油炸的牦牛肉蒸煮损失率最低，为42.21%，剪切力最低，为50.86 N，质地特性较好，其次是煮制，而最大蒸煮损失率、硬度和剪切力分别是油炸的1.40倍、1.26倍和1.2倍。硫代巴比妥酸反应物在煎煮后获得，60°C时达到峰值1.88 ± 0.04 mmol/mg。80°C干燥的蛋白质总羰基含量最高，总巯基含量最低。此外，随着中心温度升高，蛋白质二级结构中的螺旋结构减少，无序结构增加，肌原纤维蛋白的荧光强度降低，且发生了蛋白质降解。得出的结论是，干燥的牦牛肉蛋白质氧化程度最高，品质最差，而油炸的牦牛肉蛋白质氧化程度最低，品质最佳。
