低温贮藏过程中水牛肉质构特性的变化

Study on the change of texture characteristics of water buffalo meat during low temperature storage

以广西水牛肉为原料,采用质地多面剖析法探究了低温贮藏过程中水牛肉质构特性变化规律,并进一步分析了水牛肉质构特性各指标间的相关性。结果显示:随着贮藏时间的延长,水牛肉的硬度、弹性、咀嚼性和胶着性呈不断降低的趋势,但水牛肉的内聚性呈不断增加的趋势。低温贮藏期间,水牛肉的硬度与弹性、胶着性、咀嚼性显著正相关(P<0.05),但水牛肉的内聚性与各指标没有显著的相关性(P>0.05)。3种低温贮藏条件下,-60℃冻藏水牛肉质构特性变化相对缓慢,其保鲜效果优于4℃冷藏和-18℃冻藏。

The changes of texture characteristics of Guangxi water buffalo meat buffalo meat was investigated during low temperature storage using texture profile analysis.Moreover,the correlation among various indexes of beef texture characteristics of buffalo meat was also analyzed.The results indicated that the hardness,elasticity,chewiness and adhesiveness of buffalo meat decreased continuously with the prolongation of storage time,but the cohesiveness of buffalo meat was increasing.During cryopreservation,there was a significantly positive correlation between the hardness of buffalo meat and characteristics of elasticity,adhesiveness,and chewiness(P<0.05),but no significant correlation between the cohesiveness of buffalo meat and others index was found(P>0.05).Under the control of three kinds of low temperature storage conditions,the texture characteristics of frozen buffalo meat at-60℃were relatively slow,and the fresh-keeping effect was better than the storage at 4℃and-18℃.