加热温度对鹅肉理化性质、质构与微观结构的影响

摘要

采用常规物化特性测定方法,考察了不同加热温度对鹅肉理化性质、质构与微观结构的影响.结果表明,随加热温度升高,鹅肉损失率呈上升趋势.损失率由55℃的8.14％上升为95℃的35.07％,增加了26.93％;鹅肉pH值55 ～ 60℃显著上升(P＜0.05),70～ 85℃显著下降(P＜0.05),90～ 95℃又显著上升(P＜0.05),最高为6.622;L*值总体均上升,a*值总体下降,b*值先上升后下降;随加热温度的升高,鹅肉剪切力先增大后减小,至85℃时,剪切力最大为43.255N,与其他温度的剪切力相比,差异显著(P＜0.05);硬度与咀嚼性变化规律相似,均为先上升后下降,85℃达到最大;55 ～ 60℃加热,鹅肉肌纤维发生收缩,65 ～75℃加热,肌内膜和肌束膜与肌纤维发生分离,随加热温度的继续升高,肌纤维结构受到越来越严重破坏,至95℃时,肌内膜几乎全部消失.90 ～95℃是鹅肉较为适合的加热条件.%The effects of heating temperature on physicochemical properties,texture and microstructure of goose meat were explored by convention assay method.Results were shown that with the increase of temperature,the loss rate of goose generally increased.The meat loss rate was from 8.14％ (at 55 ℃) to 35.07％ (at 95 ℃),increased by 26.93％.The pH value of goose increased at first between 55-60 ℃,then decreased between 70-85 ℃,and increased again at 90-95 ℃ (P ＜ 0.05),the highest pH value was 6.622.L* value of goose generally increased,a* value generally decreased,and b* value increased firstly,and then decreased.The shear force of goose increased at first,and then decreased,with the largest shear force of 43.255 N at 85 ℃,much higher than those of goose treated at other temperatures.Additionally,both the hardness and chewiness increased firstly,and then decreased.And at 85 ℃,their values were the highest.At 55-60 ℃,the myofibrillar protein started to contract.At 65-75 ℃,endomysium and perimysium separated from muscle fiber,and with the increasing of heating temperature,muscle fiber structure was more seriously damaged.While at 95 ℃,endomysiums almost disappeared.Temperature between 90 and 95 ℃ was much suitable for goose meat.