宰后放置时间对牛肉匀浆物热诱导凝胶特性的影响

Effect of postmortem chilling time on the heat- induced gelation properties of beef homogenate

通过对宰后1、2、3、4、5d的牛肉匀浆物的可溶性蛋白质浓度、凝胶的保水特性、凝胶强度及质构特性等指标的测定，研究宰后放置不同时间对牛背最长肌匀浆物热诱导凝胶特性的影响。结果表明，匀浆物的蛋白质浓度与凝胶保水性随放置时间呈现相同的先降后升的变化趋势，而凝胶强度、脱水率、硬度、粘性与咀嚼性则呈现相反的先升后降趋势。宰后放置时间较短时（1～3d），凝胶弹性呈现先升后降的显著变化，当放置较长时间（≥4d），弹性值有所回升，但变化并不显著。宰后放置较短时间（1～3d），内聚性随宰后时间的增加显著降低，宰后放置较长时间（≥4d），内聚性增加并趋于稳定。由此可知，宰后放置不同时间对牛肉匀浆物的凝胶特性影响较大，且各指标随宰后时间的变化趋势存在明显的相关性，可为凝胶类肉制品生产的原料选择提供理论依据。

In this paper,the soluble protein concentration properties of gelation and gel strength were measured to of homogenate, the water holding capacity and texture study the effect of postmortem chilling time（ 1,2,3,4 ,5d） on the heat-induced gelation properties of beef homogenate.The results showed that the postmortem chilling time influenced significantly on protein concentration, dehydration rate, water retention, hardness, springiness, cohesiveness,gumminess,chewiness of gelation and gel strength, respectively.As the postmortem chilling time prolonged,the protein concentration and the water retention firstly decreased and then increased, while the dehydration rate, hardness, gumminess and chewiness changed conversely. The springiness fall down after it ascended firstly in the first three days, then increased, but the recovery was not significant. The cohesiveness decreased significantly in the first three days, increased then and finally got stabilized. In conclusion ,there existed significant effect of postmortem chilling time of fresh beef on protein concentration and gelation properties and the effect existed obvious interaction,which will provide a theoretical basis for the selection of raw material of gelation meat products.