碳酸氢钠联合超声波对羊肉嫩度及其肌动球蛋白含量的影响

Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb

探究NaHCO3与超声波联合处理对羊肉嫩化效果的影响。通过比较未处理组(C组)、去离子水处理组(W组)、NaHCO3处理组(S组)及其相应的联合超声波处理组(W+U,S+U)的p H、蒸煮损失、质构、剪切力、持水力、肉品组织切片和表面微观结构以及肌动球蛋白解离程度等指标,阐明了Na HCO3联合超声波处理对羊肉嫩度及肌动球蛋白含量的影响。结果表明,与未处理组相比,经去离子水联合超声波处理(W+U)和NaHCO3联合超声波处理(S+U)的各项指标均得到良好改善。S+U处理组的羊肉p H最大、质构参数较优,肌原纤维断裂明显、蛋白结构疏松,促进了羊肉肌动球蛋白的解离;S+U处理组蒸煮损失最低、具有良好的保水效果,剪切力值显著降低。NaHCO3联合超声波对羊肉嫩化效果明显,为进一步改善肉品品质提供科学依据。

The aim of this study was to investigate the tenderization effects and the changes of actomyosin content of lamb by sodium bicarbonate combined with ultrasound method.The lamb was treated with deionized water(W),sodium bicarbonate(S),deionized water with ultrasound(W+U)and sodium bicarbonate with ultrasound(S+U),with non-treatment as control group(C).The effects were characterized by the indexes of pH,cooking loss,texture,shear force,holding water capacity,tissue section and surficial microstructure,as well as the degree of actomyosin dissociation.Compared with the control,all indexes of group W+U,and S+U improved significantly.The lamb treated with S+U had the largest pH value,optimal texture parameters,obvious myofibril fragmentation and loose protein structure,contributing to the dissociation of actomyosin.Furthermore,its lowest cooking loss showed good water holding ability,and its shear value also decreased significantly.Sodium bicarbonate combined with ultrasound exhibited perfect tenderization effect,providing scientific evidence for further improving the quality of meat.