淘汰蛋鸭超声波嫩化过程中结缔组织、纤维组织的变化研究.rar

摘要:本实验以淘汰蛋鸭的鸭肉为原料，利用超声波的嫩化技术将淘汰蛋鸭的肉质进行嫩化，研究超声波对鸭肉中结缔组织、纤维组织变化的影响，以及结缔组织、肌原纤维组织变化对鸭肉嫩度的影响。通过测定各种条件下的剪切力值、MFI指数、胶原蛋白含量以及肌纤维直径的变化，研究确定各项指标之间的相关性。 结果表明： 保持超声功率为350W，超声时间12min，不同超声间隔时间处理时，间隔时间为2s时剪切力最小（2.866kgf）；不同超声时间处理时，可溶性胶原蛋白含量与剪切力的关系较为显著（R2=0.6183），MFI与肌纤维直径存在较为显著的相关性（R2=0.8667）。可溶性胶原蛋白能显著的影响鸭肉的嫩度，胶原蛋白含量与鸭肉剪切力的相关性较差(R2=0.0342)，MFI与肌纤维直径能较显著的反映出鸭肉的嫩度。

关键词 鸭肉；超声波；嫩度；剪切力；MFI； 胶原蛋白含量；肌纤维直径

Abstract:The experiment uses eliminate laying duck’s meat as raw material, using ultrasonic to tenderize meat will eliminate pathogeneses of meat tenderizer, the ultrasound's influence on the connective tissue, fibrous tissue changes in duck meat, and connective tissue, muscle fibrils changes of duck meat tenderness. By measuring the shear force value under various conditions, the MFI index, collagen content and the change of the muscle fiber diameter, studies the correlation between the indicators is determined. Results show that the ultrasonic power is 350 w, 12 min ultrasonic time, ultrasonic time between different processing, the time interval for a 2s minimum shear force (2.866kgf); Different ultrasonic processing time, soluble collagen content and shear force is the most significant (R2 = 0.9483); MFI and the muscle fiber diameter there is remarkable correlation (R2 = 0.8667). Soluble collagen can significantly influence of duck meat tenderness, collagen content and duck meat tenderness, poor correlation (R2 = 0.0342), the MFI and the muscle fiber diameter can reflect the duck meat tenderness, significant.

Keywords duck  ultrasound  tenderness  shear stress  MFI  collagen content  muscle fiber diameter