Effects of muscle type on beef taste-traits assessed by an electric sensing system
Effects of muscle type on beef taste-traits assessed by an electric sensing system
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DOI：
10.1111/j.1740-0929.2010.00773.x
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发表时间：
2010-01-01
影响因子：
2
通讯作者：
Muroya, Susumu
中科院分区：
文献类型：
--
作者：
Chikuni, Koichi;Oe, Mika;Muroya, Susumu
为了评估肌肉纤维类型在牛肉口味特征中的作用，我们使用电子味觉传感系统 (INSENT SA402B) 分析了牛咬肌、膈肌、腰大肌、胸最长肌和半腱肌的熟肉。该系统由五个固定不同脂质的聚合物膜味道传感器组成。 CT0、CA0、AAE、C00 和 AE1 传感器分别设计用于响应咸、酸、鲜、苦和涩的个人口味。该系统发现牛肌肉中 CA0 (cvCA0)、C00 (cvC00) 和 AE1 (cvAE1) 的转换输出存在显着差异。慢型肌肉（咬肌和膈肌）比快型肌肉（腰大肌、胸最长肌和半腱肌）表现出较低的 cvCA0、较高的 cvC00 和较高的 cvAE1。不同肌肉类型的乳酸含量不同，并且与 cvCA0 输出和 pH 值高度相关。慢型肌肉中的羰基化合物和游离脂肪酸较高。游离脂肪酸是造成不同肌肉类型之间二氧化碳输出差异的主要成分。不同肌肉类型的铁含量也不同，并且与 cvC00 和 cvAE1 输出相关。这些结果表明肌纤维类型影响牛肉的口味特征。
To assess the role of muscle fiber type in beef taste-traits, we analyzed cooked meats from bovine masseter, diaphragm, psoas major, longissimus thoracis, and semitendinosus muscles with an electric taste sensing system (INSENT SA402B). The system is composed of five taste sensors of polymer membranes fixing different lipids. The sensors, CT0, CA0, AAE, C00 and AE1 are designed to respond to the individual tastes of salty, sour, umami, bitter and astringent, respectively. The system found significant differences in the converted outputs of CA0 (cvCA0), C00 (cvC00) and AE1 (cvAE1) among the bovine muscles. The slow-type muscles (masseter and diaphragm) showed lower cvCA0, higher cvC00, and higher cvAE1 than did the fast-type muscles (psoas major, longissimus thoracis, and semitendinosus). Lactic acid content was different among muscle types and was highly related to the cvCA0 output and pH. carbonyl compounds and free fatty acids were higher in the slow-type muscles. Free fatty acids were major components causing the difference in the C00 output among the muscle types. Iron content was also different among the muscle types and related to the cvC00 and cvAE1 outputs. These results suggested that the muscle fiber type affects the beef taste characteristics.