不同处理对新疆羊半腱肌嫩度的影响

Effects of Different Treatments on the Tenderness of semitendinosus Muscle from Xinjiang Thin-Haired Sheep

目的:寻求一种成本低、安全健康、嫩化效果好的嫩化方法。方法:以剪切力、pH值、蒸煮损失、肌原纤维小片化指数(myofibrillar fraglllentation index,MFI)、胶原蛋白含量及其溶解度、羊半腱肌全骨架蛋白降解情况等为评价指标,研究腌制结合滚揉、真空滚揉及腌制结合真空滚揉对羊肉嫩度的影响。结果表明:3种处理对羊肉的剪切力、pH值、蒸煮损失、肌原纤维小片化指数均影响显著。结论:采用真空滚揉对羊肉嫩化效果最佳。

Purpose： To find out a low-cost, safe, efficient method to tenderize mutton. Methods： The effects of different treatments, i.e., combination of salting and tumbling under either vacuum or atmospheric conditions, and vacuum tumbling,were examined on the tenderness of sheep semitendinosus muscle as assessed by shear force, pH, cooking loss, myofibrillar fragmentation index（MFI） value, collagen content and solubility, and the decomposition of myofibrillar proteins. The results showed that all three treatments had significant effects on the above tenderness indicators of mutton. Conclusion： Vacuum tumbling provides the best tenderization of mutton.