磷脂酶活性对冷却肉持水性的影响

Effect of Phospholipase Activity on Water Holding Capacity of Chilled Meat

对正常肉和PSE肉样的肉质特性和磷脂酶活性进行了测定和分析。宰后PSE肉的pH1h和pH24h低于正常肉,而L值(宰后1h、24h)、脂肪氧化程度、汁液流失率、贮藏损失、蒸煮损失和磷脂酶A2总活性明显高于正常肉。冷却肉的汁液流失率与pH1h和pH24h呈强负相关,与T1h、磷脂酶A2总活性和非钙依赖型磷脂酶A2呈显著正相关。结果说明,宰后的低pH、宰后早期肌肉高温和磷脂酶A2活性对冷却肉汁液流失有重要作用。

The phospholipase, phospholipase A2 activity and meat quality traits from normal pork and PSE pork were determined, pH1 h and pH2 h from PSE meat were lower than normal meat （RFN） ,but L ＊ value （1 h, 24 h postmortem） ,TBARS,drip loss,purge loss,cooking loss and PLA2s activity were higher than those from normal meat. drip loss are strongly negative related to pH1 h and pH2 h, however, there was a significantly positive relationship （r = 0.62, P 〈 0.05） between drip loss and T1 h. phospholipase A2 and Calcium-independent phospholipases A2 activity. Results from the present study indicated that low pH, higher temperature at early postmortem and phospholipase A2 play an important role in formation of drip loss.