猪牛羊肌肉组织质构特性差异比较及肌纤维分析

Comparisons of Texture Properties of Tissue and Analysis of the Muscle Fibers on Pork,Beef and Mutton

本文探讨猪、牛、羊肉质构特性和肌纤维差异。采用剪切力仪和质构仪测定猪、牛、羊肉剪切力和各项质构参数,环境扫描电镜和原子力显微镜表征三者肌纤维和肌原纤维形貌特征。结果表明:牛、羊肉剪切力均显著高于猪肉(P<0.05),牛肉高于羊肉,但二者无显著差异(P>0.05);牛、羊肉位移应力显著高于猪肉(P<0.01),牛肉则显著高于羊肉(P<0.05);牛肉硬度显著高于猪肉和羊肉(P<0.01),羊肉则显著高于猪肉(P<0.01);羊肉黏着性显著高于猪肉和牛肉(P<0.01),猪肉则显著高于牛肉(P<0.01);猪、牛、羊肉弹性无显著差异(P>0.05);牛肉咀嚼感和咀嚼性均显著高于猪肉和羊肉(P<0.01),猪肉和羊肉则均无显著性差异(P>0.05);牛肉和羊肉恢复性显著高于猪肉(P<0.05),牛肉和羊肉则无显著性差异(P>0.05);猪肌纤维排列结构松散,牛和羊肌纤维排列方向一致,结构紧密;肌纤维直径和肌原纤维碎片牛>羊>猪。肌纤维排列结构和直径大小是影响肉质构特性的主要直接因素。

The aim of this paper was to study the texture properties and muscle fiber of tissue among pig,cattle and goat.The shear force,texture parameters of pork,beef and mutton were determined by using shear force apparatus and texture analyzer,and the muscle fiber and myofibrillar were described by using environmental morphology and atomic force microscope,respectively.The results showed that the shear forces of beef and mutton were significantly higher than that of pork（P〈0.05）,but no significantly difference between them（P〉0.05）.The displacement stress of beef and mutton were significantly higher than that of pork（P〈0.05）,and the displacement stress of beef was significantly higher than that of mutton（P〈0.05）.The hardness of beef was significantly higher than that of pork and mutton（P〈0.05）,and the hardness of mutton was significantly higher than that of pork（P〈0.01）.The adhesiveness of mutton was significantly higher than that of pork and beef（P〈0.01）,and it was significant difference between pork and beef（P〈0.01）.The springiness of pork,beef,and mutton were not significant（P〉0.05）,but the gumminess and chewiness of beef was significantly higher than those of pork and mutton（P〈0.01）,but it was no significant difference between pork and mutton（P〉0.05）.The resilience of beef and mutton were was significantly higher than that of pork（P〈0.05）,but it was no difference between beef and mutton（P〉0.05）.Pig muscle fibers arranged in loose structure,as well as the cattle and goat were on the contrary,and their fibers arranged in the same direction.The muscle fiber diameter and size of myofibrillar fragmentation of them were in the turn：beef〉mutton〉pork.Importantly,the arrangement structure and diameter of muscle fiber are the two main factors to affect the texture properties of meat.