焦磷酸钠处理对牛肉嫩度和系水力影响的研究

Effect of Sodium Pyrophosphate on tenderness and WHC of beef

向牛肉切块中注入10mmol／L、20mmol／L、30mmol／L3种不同浓度的焦磷酸钠（注射量占肉重0．3％）．然后在0～4℃条件下腌制24h，通过测定剪切力、煮熟率。分析不同浓度焦磷酸钠对牛肉嫩度和系水力的影响。结果表明，焦磷酸钠对牛肉剪切力影响极显著（P〈0．01）。牛肉嫩度有显著的改善作用；焦磷酸钠的适宜浓度为20mmol／L。焦磷酸钠处理对牛肉煮熟率的影响无显著差异（P〉0．05），焦磷酸钠处理对牛肉系水力无影响。

The objectives of this study was to determine the effect of sodium pyrophosphate on tenderness and water holding capacity （WHC）. The different pieces of beef were respectively injected of 10m mol-20mmol, 30m mol sodium pyrophcsphate solution with 0.3 % by weight. Samples were aged in a 4℃ refrigeratory then sampled for sheax force and cooking percentage on 24h after injection. This result shows that sodium pyrophosphate injection had significant effect on shear power of beef （P〈 0.01 ）. So sodium pyrophosphate solution treatments can improve tenderness of beef greatly, and 20m mol sodium pyrophcsphate solution treatment is feasible. Sodium pyrophasphate solution treatments had no signifi- cant effect on cooking percentage of beef. Therefore, a injection of sodium pyrophasphate solution can not affect WHC of beef significantly.