不同加热处理对羊肉嫩度的影响研究食品科学专业论文.docxVIP

Effects Effects of Different Heat Treatments on Meat Tenderness Abstract In this study,sheep semitendinosus and longissimus muscle the raw material，using scanning electron microscope，texture analyzer,SDS—PAGE well other test methods for evaluation．Study the changes of muscle tenderness，myofibril and connective tissue，and effects muscle tenderness mechanism under the different heat treatment process．This study was divided into four parts，contents and results were follows： (1)The effect and mechanism of different wet heat treatments meat tenderness With the temperature increasing of specimens center,the dynamic process tenderness of changes the sheep semitendinosus and longissimus muscle in the process of 95℃temperature by the water bath and cook of two different types of heat treatment were studied．Experimental results showed that：in the temperature range，two different types of heat treatment both could lead to muscles’cooking loss rate increased．But when the temperature of the specimens center at 60℃～70℃，the shear force decreased． Along with the heating center temperature up to 90℃，two kinds of muscles solubility reached the maximum after two types of heat treatment．The test results showed that the different heat treatment have effects muscles tenderness．In the process of heat treatment，most of the plasma protein denaturation， and collagen dissolved，two types of heat treatment have the effects of improving tenderness，and the shear force within certain temperature range has decreased． (2)The effect and mechanism of different dry heat treatments meat tenderness With the temperature increasing of specimens center,the dynamic process tenderness of changes the sheep semitendinosus and longissimus muscle in the process of 95℃temperature by the microwave heating and baking dry of two different types of heat treatment were studied．Experimental results showed that：in the temperature range，the two kinds of dry heat treatment both could lead to sheep semitendinosus muscle and