干法成熟过程羊腿肉持水能力与水分迁移规律

doi:10.3864/j.issn.0578-1752.2021.01.013

摘要/Abstract

摘要：

【目的】干法成熟肉品因其独特的产品特征,深受消费者喜爱,本试验拟探究干法成熟过程中羊腿肉持水能力及其内部水分变化,阐明在干法成熟过程中水分迁移规律,为生产优质肉制品提供参考。【方法】选取26只6—7月龄的小尾寒羊公羊后腿为样品,在（2±2）℃条件下进行湿法成熟、相对湿度（80±5）%的干法成熟（RH80干法成熟）和相对湿度（60±5）%的干法成熟（RH60干法成熟）。在成熟0、7、14、21和28 d测定羊腿肉的成熟损失、水分含量、蒸煮损失、水分分布和羊腿肉的蛋白质二级结构。【结果】干法成熟羊腿肉的成熟损失显著高于湿法成熟（P<0.05）;RH60干法成熟羊腿肉的水分含量在成熟7 d后显著低于湿法成熟（P<0.05）,干法成熟组间的水分含量无显著差异（P>0.05）。持水能力结果显示,除成熟14 d的RH80干法成熟羊肉外,干法成熟组羊腿肉的蒸煮损失显著低于湿法成熟组（P<0.05）,在成熟14 d时,干法成熟组蒸煮损失与成熟0 d无显著差异（P>0.05）,表明干法成熟羊腿肉的持水能力优于湿法成熟,且干法成熟14 d时样品持水能力提高。蛋白质二级结构显示,与成熟7 d相比,湿法成熟组、RH80干法成熟组和RH60干法成熟组在成熟14 d时无序结构分别降低9.2%、14.1%和17.26%,表明成熟14 d羊腿肉蛋白质稳定性高于成熟7 d,持水能力较好。低场核磁结果表明,在成熟21 d时,3种成熟方法中羊腿肉的自由水弛豫时间T₂₂较成熟14 d显著增加（P<0.05）,水分自由度升高,持水能力较弱。3种成熟方法中不易流动水相对含量占比最大,成熟14 d内,羊腿肉中不易流动水相对含量先降低后升高,结合水相对含量先升高后降低,说明成熟前期羊腿肉中不易流动水先转化为结合水,而后结合水转化为不易流动水;成熟后期,羊腿肉中不易流动水相对含量降低,自由水相对含量升高,说明成熟后期羊腿肉中不易流动水转化为自由水,持水能力下降。【结论】干法成熟羊腿肉水分含量较少,但持水能力优于湿法成熟组。羊腿肉在干法成熟过程中,结合水与不易流动水、不易流动水与自由水之间存在转化关系,不易流动水增多,持水能力增强;自由水增多,持水能力降低。在较长时间的干法成熟过程中,环境湿度对羊腿肉成熟损失和蒸煮损失有显著影响,对肉品的水分含量、水分迁移和分布影响不显著。

关键词: 干法成熟, 相对湿度, 羊腿肉, 水分迁移

Abstract:

【Objective】 Dry aging meat is popular among consumers because of its unique product characteristics. Thus, the objective of this study was to clarify the regularity of water migration in meat during dry aging by exploring the effects of dry aging on the water-holding capacity of lamb gigot and water migration in it, thereby provide a theoretical foundation for high quality meat production.【Method】The hind legs of twenty-six Small-tail Han sheep (male, carcass weight (23.4±1.09) kg, 6-7 months old) were obtained and assigned into three groups randomly which were wet aging group, relative humidity (80±5) % dry aging group (RH80 dry aging group) and relative humidity (60±5) % dry aging group (RH60 dry-aging group) at (2±2)℃. The drying loss, water content, cooking loss, water distribution and protein secondary structure of lamb gigots were measured at aging 0, 7, 14, 21, and 28 d.【Result】The drying loss of gigots in dry-aging groups was significantly higher than that in wet-aging group (P<0.05). The water content of RH60 dry-aging gigots was significantly lower than that of wet-aging gigots after aging 7 days (P<0.05), and no significant difference of water content was observed between RH80 and RH60 dry-aging group (P>0.05). According to the results of the water-holding-capacity (WHC) test, the cooking loss in dry-aging groups was significantly lower than that in wet-aging group (P<0.05), except RH80 dry-aging group at aging 14 d. Additionally, at aging 14 d, the cooking loss of samples had no difference from that at 0 d (P>0.05), which indicated that the WHC of dry-aging groups was better than that of wet-aging group and the WHC of the sample was improved at dry-aging 14 d. The results of protein secondary structure of gigots demonstrated that compared with that at aging 7 d, the disordered structure of protein in wet-aging group, RH80 dry-aging group and RH60 dry-aging group reduced by 9.2%, 14.1%, and 17.26% at aging 14 d, respectively, which indicated a better protein stability and WHC of gigots at aging 14 d. According to the results of low-field nuclear magnetic resonance (LF-NMR), at aging 21 d, transverse relaxation time of free water (T₂₂) in gigots of three aging groups increased significantly compared with that at aging 14 d, which indicated an increase in the freedom degree of water and a decrease in WHC. In all of the three aging groups, immobilized water (P₂₁) had the largest proportion among the total water in gigots. At the early stage of aging, the proportion of P₂₁ decreased at the beginning and then increased while the proportion of bound water (P_2b) increased first and then decreased. This indicated that immobilized water transferred to bound water first and then bound water transferred back to immobilized water at the later stage of aging, the P₂₁ decreased while proportion of free water (P₂₂) increased, which meant that immobilized water converted into free water at this aging stage with a decrease of WHC.【Conclusion】Dry aging gigots was lower in water content and higher in WHC, compared with wet aging gigots. During dry aging of gigots, there was a conversion relationship between bound water and immobilized water, and between immobilized water and free water. Besides, the increase of immobilized water meant an increase in WHC of gigots, while an increase of free water indicated the decrease of gigots WHC. During a long aging time of gigots, the different relative humidity had a significant effect on drying loss and cooking loss of dry-aging gigots, however, which did not significantly affect its water content and water migration.

Key words: dry aging, relative humidity, gigot, water migration

王旭,张德权,赵莹鑫,摆玉蔷,李欣,侯成立,郑晓春,陈丽. 干法成熟过程羊腿肉持水能力与水分迁移规律[J]. 中国农业科学, 2021, 54(1): 179-189.

WANG Xu,ZHANG DeQuan,ZHAO YingXin,BAI YuQiang,LI Xin,HOU ChengLi,ZHENG XiaoChun,CHEN Li. Water-Holding Capacity and Water Migration of Lamb Gigot During Dry Aging[J]. Scientia Agricultura Sinica, 2021, 54(1): 179-189.

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成熟方式 Aging method	成熟时间 Aging time (d)	T₂₀ (ms)	T_2b (ms)	T₂₁ (ms)	T₂₂ (ms)
湿法成熟 Wet aging	0	0.631±0.074a	4.063±0.506a	49.77±0a	278.868±20.541bc
	7	0.432±0.184b	3.492±0.735ab	48.69±2.646a	335.875±23.616aA
	14	0.462±0.106b	3.028±0.579b	49.77±0a	265.609±0cdA
	21	0.456±0.192b	3.104±1.077b	49.932±4.414a	299.749±31.829bAB
	28	0.437±0.063b	2.746±0.792b	38.123±6.359b	254.077±17.865d
RH80干法成熟 RH80 dry aging	0	0.631±0.074a	4.063±0.506a	49.77±0ab	278.868±20.541b
	7	0.285±0.125c	3.15±0.421b	49.77±0ab	265.609±0bcB
	14	0.481±0.081b	3.226±0.442b	46.529±3.55b	248.311±18.949cAB
	21	0.537±0.14ab	4.022±0.81a	51.174±5.316a	320.63±23.616aA
	28	0.489±0.131b	2.816±0.476b	35.426±5.183c	260.707±27.683bc
RH60干法成熟 RH60 dry aging	0	0.631±0.074a	4.063±0.506a	49.77±0ab	278.868±20.541a
	7	0.249±0.065c	3.186±0.739b	52.255±3.849a	272.239±16.239aB
	14	0.417±0.065b	2.826±0.739b	44.368±3.849c	226.749±16.239bB
	21	0.443±0.114b	3.18±0.633b	46.529±3.55bc	292.127±20.541aB
	28	0.503±0.131b	2.829±0.608b	37.772±3.339d	242.545±17.865b