超声波处理对羊肉嫩化效果的研究
摘要
本试验以山羊肉为材料进行了超声波水浴处理，超声波频率40kHZ，强度1.33W／cm~2。试验分三部分，第一部分确定超声波水浴处理的最适宜时间；第二部分检测超声波水浴处理5min后的剪切力和蒸煮损失率的变化，确定超声波处理对山羊肉肉品品质的影响；第三部分测定超声波处理后羊肉的pH变化，以推测超声波嫩化羊肉的机理。
第一部分试验实施了不同时间的超声波水浴处理，市场购买7头公山羊的臀中肌进行试验处理，左右臀中肌分割为28肉块，每块的重量为(70±1)g，然后真空包装，将肉块放于工作频率40kHz，电功率1000W的装有50L水的超声波清洗器中，分别处理1min，3min，5min，7min，10min，15min，共六个处理组和一对照组(对照组不进行超声波水浴处理)，每组设4个重复。为防止处理过程中包装漏水采用大的塑料包装，并且抽真空密封后再用线绳捆绑一次，使每个肉样浮在水面。处理过程中随时翻动肉样，并移动其在清洗器中所处位置，保证处理均匀。超声波处理过程中保持对照组与处理组处于同样的温度环境下，同时超声波清洗器中放置冰块以防止超声波清洗器工作引起水温升高。
处理结束后，除去塑料包装，每个肉块分割为6个(4±0.5)g的小肉块，尽量排除气体后，再次用塑料包装，把各个小样放置冰箱中0℃～4℃分别成熟1d，2d，3d，4d，5d，7d后，冷冻贮藏。检测每个小块的可溶性蛋白浓度(concentration of soluble protein，简称CSP)和肌原纤维片断化指数(myofibril fragmentation index，简称MFI)，对这两项指标分别作了定性和定量试验，统计分析表明二者的相关系数为0.77(p＜0.01)，提出了用CSP作为评价羊肉嫩度的指标，比MFI测定简单方便，容易操作。试验结果显示，超声波水浴处理1min～5min比对照组明
显提高了山羊肉的qP及MFI（PCO．01），并且在lmin～5 min随时间的
延长 CSPXlIMFI增加得越多。7min处理组的“P和 MFI变化情况与对照组
没有显著差异（P＞0．05），比其它试验处理组的 CSP和 MFI变化速率显著
降低，而 10min和 15min试验处理组的“P和 MFI反而有明显增加。
统计推断采用SPSS统计软件中的ANOVA，结果说明处理smin，10min，
15min的效果比处理lmin，3min嫩化速率显著提高（p＜0．05），极显著的
高于对照组和 7min处理组（口＜0．01）。研究者认为超声处理 smin是最理
想的处理时间，7min以上应该是对羊肉的成熟变化没有影响，处理10min～
15min 检测指标的上升可能是因为试验处理过程中水浴温度控制的不理
想，使水温上升而使温度升高对羊肉嫩化效果产生影响所致，而不是超声
波对羊肉嫩化指标产生的影响。
第二部分试验购买2头公山羊的臀部肌肉，分割为24个门 土1）g的
肉块真空包装后，同一头公山羊的左右臀部肌肉随机分为处理组和对照
组。处理组实施超声处理smin，包装方法及在处理中所注意的问题同第一
部分试验。处理后分别成熟（0“C～4”C）id，2 d，3 d，4 d，5 d，7 d，检测
剪切力值和蒸煮损失率的变化。统计推断采用Excel中t检验中平均值的
成对二样本分析，分析结果表明宰后第 N 的处理组与对照组的剪切力在
0．05水平上没有达到差异显或水平（P＞0．05），但宰后第 Zd～6d差异极显
著（P＜0．01），说明宰后 Zd～6d内超声波处理组的嫩化速率明显提高，宰
后第Zd～3d即达到对照组第6d的嫩度水平，超声波处理可以使牛肉提前
成熟3至4大。处理组的蒸煮损失率比对照组高，统计分析结果显示两种
处理的蒸煮损失率在第N～Zd差异不显著（P＞0．05），但第3d～7d的蒸
煮损失率差异显公（P＜0．05）。
第三部分试验宰杀 6头公山羊，取臀中肌分割为 12块，每块重（70
土I）g，每头羊的左右臂中肌随机的分为对照织和处理组，每纠6个过复。
处理组的肉实施超声波处理5。in，肉块的包装及其在试验处理过程中所注
意的问题同第一部分试验。使处理过程宰后4h完成，处理后0”C～4oC冰
箱中存放，每个肉样于宰后4h，6h，sh，10h，12h，14h，16h，18h，24h
检测叩。超声波处理组宰后4h的PH比对照组高0．2个PH，随成熟期的
延长，两组的PH都迅速下降，直到宰后12h两组的PH达到同一水平5．8，
在继续的成熟过程中两组的PH变化都比较缓慢，宰后24h达到极限PH 5．6。
The paper presented the results of studies on ultrasound processing of mutton after slaughter on changes of tenderness. The studies were divided three parts. The first part ascertained that the disposal of five minutes was the ideal. The second detected the tenderness of meat after disposal of ultrasound baths. The third determined the changes of pH.
Ultrasound baths processing for l~5min improved the concertration of soluble protein and myrifibril fragment idex, while ultrasound baths processing for 7min did not change the rate of tendernization. Processing of 10min and 15min increased the tenderness.
The thermal loss was increased after disposal of five minutes, meanwhile the shear force of meat was decreased. The decreasing of pH delayed after disposal for 0.2 early postmortem, while the ultimately pH is similar about 5.6.
第一部分试验实施了不同时间的超声波水浴处理，市场购买7头公山羊的臀中肌进行试验处理，左右臀中肌分割为28肉块，每块的重量为(70±1)g，然后真空包装，将肉块放于工作频率40kHz，电功率1000W的装有50L水的超声波清洗器中，分别处理1min，3min，5min，7min，10min，15min，共六个处理组和一对照组(对照组不进行超声波水浴处理)，每组设4个重复。为防止处理过程中包装漏水采用大的塑料包装，并且抽真空密封后再用线绳捆绑一次，使每个肉样浮在水面。处理过程中随时翻动肉样，并移动其在清洗器中所处位置，保证处理均匀。超声波处理过程中保持对照组与处理组处于同样的温度环境下，同时超声波清洗器中放置冰块以防止超声波清洗器工作引起水温升高。
处理结束后，除去塑料包装，每个肉块分割为6个(4±0.5)g的小肉块，尽量排除气体后，再次用塑料包装，把各个小样放置冰箱中0℃～4℃分别成熟1d，2d，3d，4d，5d，7d后，冷冻贮藏。检测每个小块的可溶性蛋白浓度(concentration of soluble protein，简称CSP)和肌原纤维片断化指数(myofibril fragmentation index，简称MFI)，对这两项指标分别作了定性和定量试验，统计分析表明二者的相关系数为0.77(p＜0.01)，提出了用CSP作为评价羊肉嫩度的指标，比MFI测定简单方便，容易操作。试验结果显示，超声波水浴处理1min～5min比对照组明
显提高了山羊肉的qP及MFI（PCO．01），并且在lmin～5 min随时间的
延长 CSPXlIMFI增加得越多。7min处理组的“P和 MFI变化情况与对照组
没有显著差异（P＞0．05），比其它试验处理组的 CSP和 MFI变化速率显著
降低，而 10min和 15min试验处理组的“P和 MFI反而有明显增加。
统计推断采用SPSS统计软件中的ANOVA，结果说明处理smin，10min，
15min的效果比处理lmin，3min嫩化速率显著提高（p＜0．05），极显著的
高于对照组和 7min处理组（口＜0．01）。研究者认为超声处理 smin是最理
想的处理时间，7min以上应该是对羊肉的成熟变化没有影响，处理10min～
15min 检测指标的上升可能是因为试验处理过程中水浴温度控制的不理
想，使水温上升而使温度升高对羊肉嫩化效果产生影响所致，而不是超声
波对羊肉嫩化指标产生的影响。
第二部分试验购买2头公山羊的臀部肌肉，分割为24个门 土1）g的
肉块真空包装后，同一头公山羊的左右臀部肌肉随机分为处理组和对照
组。处理组实施超声处理smin，包装方法及在处理中所注意的问题同第一
部分试验。处理后分别成熟（0“C～4”C）id，2 d，3 d，4 d，5 d，7 d，检测
剪切力值和蒸煮损失率的变化。统计推断采用Excel中t检验中平均值的
成对二样本分析，分析结果表明宰后第 N 的处理组与对照组的剪切力在
0．05水平上没有达到差异显或水平（P＞0．05），但宰后第 Zd～6d差异极显
著（P＜0．01），说明宰后 Zd～6d内超声波处理组的嫩化速率明显提高，宰
后第Zd～3d即达到对照组第6d的嫩度水平，超声波处理可以使牛肉提前
成熟3至4大。处理组的蒸煮损失率比对照组高，统计分析结果显示两种
处理的蒸煮损失率在第N～Zd差异不显著（P＞0．05），但第3d～7d的蒸
煮损失率差异显公（P＜0．05）。
第三部分试验宰杀 6头公山羊，取臀中肌分割为 12块，每块重（70
土I）g，每头羊的左右臂中肌随机的分为对照织和处理组，每纠6个过复。
处理组的肉实施超声波处理5。in，肉块的包装及其在试验处理过程中所注
意的问题同第一部分试验。使处理过程宰后4h完成，处理后0”C～4oC冰
箱中存放，每个肉样于宰后4h，6h，sh，10h，12h，14h，16h，18h，24h
检测叩。超声波处理组宰后4h的PH比对照组高0．2个PH，随成熟期的
延长，两组的PH都迅速下降，直到宰后12h两组的PH达到同一水平5．8，
在继续的成熟过程中两组的PH变化都比较缓慢，宰后24h达到极限PH 5．6。
The paper presented the results of studies on ultrasound processing of mutton after slaughter on changes of tenderness. The studies were divided three parts. The first part ascertained that the disposal of five minutes was the ideal. The second detected the tenderness of meat after disposal of ultrasound baths. The third determined the changes of pH.
Ultrasound baths processing for l~5min improved the concertration of soluble protein and myrifibril fragment idex, while ultrasound baths processing for 7min did not change the rate of tendernization. Processing of 10min and 15min increased the tenderness.
The thermal loss was increased after disposal of five minutes, meanwhile the shear force of meat was decreased. The decreasing of pH delayed after disposal for 0.2 early postmortem, while the ultimately pH is similar about 5.6.
引文
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