原子力显微镜在牛肉嫩度测定中的应用研究

Study on application of atomic force microscopy in beef tenderness measurement

【目的】探讨原子力显微镜在牛肉嫩度测定中的应用,为肉品嫩度提供可靠、直观的测定方法。【方法】用100、150、200mmol/L不同浓度氯化钙(CaCl2)处理牛肉,肉样真空包装后于4℃下成熟72h后测定剪切力、肌原纤维指数(MFI),并用原子力显微镜观察肌原纤维小片,比较三者结果。【结果】三种测定方法结果基本一致,但有一定差异,原子力显微镜观察肌原纤维小片直观地反映了肌原纤维小片化程度。【结论】原子力显微镜能直观地反映肉的嫩化情况,是对剪切力和MFI测定方法在形态学上的完善。

[ Objective] Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement. [ Method ] Beef was tenderization treated with 100,150 and 200mmol/L calcium chloride（CaCI2） ;it was vacuum-packed stored at 4℃ for three days, shear force and myofibril fragmentation index（MFI） was measured, and myofibril fragmentation was observed with atomic force microscopy （AFM）whatever results were compared with. [ Result ] The results of the three kinds of determination method were the same basically.But there was a little different.Myofibril fragmentation degree was intuitively reflected by AFM observation. [ Conclusion ] AFM can intuitively reflect the beef tenderness change in tenderization.lt can perfect shear force and MFI measurement method on morphology.