Tenderization of beef by lactic acid injected at different times post mortem
Tenderization of beef by lactic acid injected at different times post mortem
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DOI：
10.1016/s0309-1740(00)00110-8
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发表时间：
2001-04-01
期刊：
影响因子：
7.1
通讯作者：
Moller, AJ
中科院分区：
文献类型：
--
作者：
Berge, P;Ertbjerg, P;Moller, AJ
采用宰杀牛胸深肌，研究了乳酸（0.5 M, 10% w/w）注射对牛肉肌肉嫩化的作用。在死后1小时（死前）或24小时（死后）进行注射，肉在死后保存2天或14天。两种处理均使pH值在注射后4小时内迅速降至5.0左右。其他作用有：(1)溶酶体酶加速释放到细胞质中；(2)肌球蛋白重链有较大的降解；(3)肌原纤维的超微结构改变，包括m线和较小程度的i带普遍变弱或断裂；(4)膜周胶原的热稳定性降低，表现为不溶性胶原含量降低，差示扫描量热法转变温度降低，肌条等长张力试验的转变温度降低。乳酸注射显著改善了宰后2天的肉质质特征（剪切值、抗拉强度、感官评分），但在宰后14天的贮藏期几乎没有改善。在两个死后注射时间，织构的变化幅度相似。讨论了乳酸注射剂的嫩化机理。2001爱思唯尔科学有限公司版权所有。
The potential to tenderize beef muscles by the injection of lactic acid (0.5 M, 10% w/w) was studied using the pectoralis profundus muscle from cull cows. The injection was performed either 1 h (pre rigor) or 24 h (post rigor) post mortem, and the meat was stored for 2 or 14 days post mortem. Both treatments caused a rapid pH drop to around 5.0 within 4 h of injection. Other effects were: (1) an accelerated release of lysosomal enzymes into the cytosol; (2) a greater degradation of myosin heavy chains; (3) ultrastructural alterations of the myofibrils which included a general weakening or rupture in the M-lines and, to a lesser extent, in the I-bands; (4) a decreased heat stability of perimysial collagen indicated by a lower insoluble collagen content, lower differential scanning calorimetry transition temperature, and lower transition temperatures in isometric tension tests on muscle strips. The lactic acid injections improved significantly the textural traits of the meat (shear value, tensile strength, sensory scores) at 2 days post mortem with little further improvement when storage was extended to 14 days post mortem. Changes in texture were of similar amplitude at both post mortem injection times. The tenderization mechanisms of lactic acid injection are discussed. (C) 2001 Elsevier Science Ltd. All rights reserved.