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

Abstract

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

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

Water-Holding Capacity and Water Migration of Lamb Gigot During Dry Aging

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