Abstract
In order to investigate the quality changes and their correlation of yak meat under heat treatment. Color, shear force, cooking loss, heat shrinkage, sensory quality of yak meat ongissimus dorsi were measured after they were subjected to heat treatment at 50, 60, 70, 80, 90 ℃, respectively. The results showed that with the increase of temperature, cooking loss, heat shrinkage, shear force of yak meat significantly increased (P＜0.05); L* value and a* value of yak meat significantly decrease (P＜0.05); the sensory quality of yak meat was better when it was heated to 80 ℃. Correlation analysis indicated that there were significant correlation among L* value, a* value, high shrinkage, shear force, cooking loss(P＜0.05). In summary, the yak meat quality was decreased after heat treatment, but the sensory quality could be improved by suitable heat treatment.
Publication Date
4-28-2016
First Page
207
Last Page
210
DOI
10.13652/j.issn.1003-5788.2016.04.047
Recommended Citation
Shengsheng, LI
(2016)
"Quality changes and correlation of yak meat under heat treatment,"
Food and Machinery: Vol. 32:
Iss.
4, Article 47.
DOI: 10.13652/j.issn.1003-5788.2016.04.047
Available at:
https://www.ifoodmm.cn/journal/vol32/iss4/47
References
[1] 马志杰. 牦牛Y染色体分子遗传学研究进展[J]. 中国农业大学学报, 2016, 21(2): 93-99.
[2] Wang Qiang, Zhao Xin, Ren Yan-rong, et al. Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (poephagus grunniens) body fat[J]. Meat science, 2013, 94(4): 489-494.
[3] 余群力, 蒋玉梅, 王存堂, 等. 白牦牛肉成分分析及评价[J]. 中国食品学报, 2005, 5(4): 124-127.
[4] 田甲春, 余群力, 保善科, 等.不同地方类群牦牛肉营养成分分析[J]. 营养学报, 2011, 33(5): 531-533.
[5] 潘和平, 杨具田, 臧荣鑫, 等. 白牦牛肉感的研制[J]. 食品与发酵工业, 2005, 31(2): 148-149.
[6] 李升升, 靳义超, 谢鹏. 热鲜牦牛肉贮存期间品质变化研究[J]. 食品工业, 2015, 36(9): 76-78.
[7] Jeremiah L E, Gibson L L, Aalhus J L, et al. Assessment of palatability attributes of the major beef muscles[J]. Meat science, 2003, 65(3): 949-958.
[8] Dubost A, Micol D, Picard B, et al. Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality[J]. Meat science, 2013, 95(3): 555-561.
[9] 罗章, 马美湖, 孙术国, 等. 不同加热处理对牦牛肉风味组成和质构特性的影响[J]. 食品科学, 2012, 33(15): 148-154.
[10] 黄明, 黄峰, 张首玉, 等. 热处理对猪肉食用品质的影响[J]. 食品科学, 2009, 30(23): 189-192.
[11] 李向红, 王建辉, 靳娜, 等. 海藻酸钠复合膜对带壳鲜莲贮藏品质的影响[J]. 食品与机械, 2015, 31(5): 169-173.
[12] 李升升, 李全, 靳义超, 等. 犊牛排加工技术研究[J]. 食品工业, 2014, 35(6): 37-40.
[13] 杨立新, 赵亚许, 王建中. 高密度二氧化碳技术对预包装红烧肉菜肴储藏品质的影响[J]. 食品与机械, 2015, 31(5): 174-176.
[14] Lorenzen C L, Taylor J F, Neely T R, et al. Beef customer satisfaction:Trained sensory panel ratings and Warner-Bratzler shear force values[J].Journal of Animal Science, 2003, 81(1): 143-149.
[15] Bayraktaroglu A G, Kahraman T. Effect of muscle stretching on meat quality of biceps femoris from beef[J]. Meat science, 2011, 88(3): 580-583.
[16] Laakkonen E, Sherbon J W, Wellington G H. Low temperature, long-time heating of bovine muscle[J]. Journal of Food Science, 1970, 35(2): 175-181.
[17] Underwood K R, Means W J, Du M. Caspase3 is not likely involved in the postmortem tenderization of beef muscle[J]. Journal of Animal Science, 2008, 86(4): 960-966.
[18] 王春青, 李侠, 张春晖, 等. 不同品种鸡蒸煮加工适宜性评价技术研究[J]. 中国农业科学, 2015, 48(15): 3 090-3 100.