宰后成熟过程中猪肉保水性的变化

Changes in the Water-holding Capacity of Pork during Post-mortem Aging

以三元猪背最长肌为研究对象,在第4、8、12、16、20、24、28、32和36 h分别检测蒸煮损失率、滴水损失率、贮藏损失率、剪切力值和pH值的变化情况,研究宰后成熟过程中猪肉保水性的变化规律。结果表明,蒸煮损失率呈先升高后降低的趋势,在第20 h蒸煮损失率达到最大值32.80%;贮藏损失率和滴水损失率呈先下降后上升再下降的趋势;剪切力值在4~12 h内显著性上升(p<0.05),且在12 h达到最大62.29 N;pH值呈整体先下降后上升再下降最后趋于稳定的变化趋势;其中,成熟时间与剪切力值呈显著负相关(p<0.01),pH值与蒸煮损失率呈极显著负相关(p<0.01),滴水损失率与贮藏损失率呈较高的相关性(p<0.01)。综合指标,猪肉在宰后成熟36 h内保水性有先变弱后增强的趋势,在12~16 h内进入僵直高峰点,随后进入解僵成熟期。该研究结果可为后续深入研究宰后成熟过程中猪肉嫩度变化规律及机理提供基础指标和参考依据。

The longissimus dorsi muscle of Sanyuan pig was used as the research object,the changes in the cooking loss rate,drip loss rate,storage loss rate,shear force and pH value were examined at the 4 th,8 th,12 th,16 th,20 th,24 th,28 th,32 th and 36 th h,and the changing trend of water-holding capacity of pork during post-mortem aging was studied.The results showed that the cooking loss rate increased first and then decreased,with the maximum value of 32.80%at the 20 th h;the storage loss rate and drip loss rate decreased first,then increased and finally decreased;the shear force increased significantly within the range of the 4 th^12 th h,with the maximum of 62.29 N at the 12 th h.The overall pH trend showed a decrease,an increase,then a decrease,and finally level-off.Among which,there were a significant negative correlation between the aging time and shear force(p<0.01),a very significant negative correlation between the pH value and cooking loss rate(p<0.01),and a strong correlation between the drip loss rate and storage loss rate(p<0.01).In summary,the water-holding capacity of pork showed a changing trend of a decrease followed by an increase within 36 hours of post-mortem aging,with the peak point of rigor mortis(postmortem rigidity)within the 12 th^16 th h before the post-rigor phase and maturation stage.The results of this study can provide basic indices and reference basis for further in-depth studies on the changing trend and mechanism of pork tenderness during postmortem aging.