植物提取液对牦牛肉嫩化作用的研究
Tenderization of yak meat by plant extracts
作者：李璐(四川大学生命科学学院生物资源与生态环境教育部重点实验室)；夏白雪(四川大学生命科学学院生物资源与生态环境教育部重点实验室)；聂远洋(四川大学生命科学学院生物资源与生态环境教育部重点实验室)；马福林(四川大学生命科学学院生物资源与生态环境教育部重点实验室)；温文婷(四川大学生命科学学院生物资源与生态环境教育部重点实验室)；安添午(四川省草原科学研究院)；罗晓林(四川省草原科学研究院)；孙群(四川大学生命科学学院生物资源与生态环境教育部重点实验室)
Author：LI Lu(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)；XIA Bai Xue(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)；NIE Yuan Yang(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)；MA Fu Lin(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)；WEN Wen Ting(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)；AN Tian Wu(Sichuan Grassland Science Academy, Chengdu 611731, China))；LUO Xiao Lin(Sichuan Grassland Science Academy, Chengdu 611731, China))；SUN Qun(Key laboratory of Bio resources and Eco environment of Ministry of Education,College of Life Sciences, Sichuan University)
收稿日期：2014-05-19 年卷（期）页码：2015,52(6):1381-1386
期刊名称：四川大学学报: 自然科学版
Journal Name：Journal of Sichuan University (Natural Science Edition)
关键字：植物提取液; 嫩度; 脂质氧化; 牦牛肉; 协同作用
Key words：Plant extract; Tenderness; Lipid oxidation; Yak meat; Synergistic effect
基金项目：国家自然科学基金（J1103518）; 四川省统筹城乡发展科技行动项目(2012NZ0047 04/05); 肉类加工四川省重点实验室项目(2013LF3002)
中文摘要
本文探究了包括生姜汁(GE)和猕猴桃汁(KE)的植物提取液对牦牛背最长肌的嫩化作用.结果表明, 相较生姜汁和猕猴桃汁单独处理, 两者复配后能更有效改善嫩度和抑制脂质氧化(P0.05).相比对照组, 经过21d的贮藏, 最适组成的复配汁处理组TBARS和WBSF要分别低49.11%和31.37%, 体现了植物提取液应用于实际生产的可能性.
英文摘要
The objective of the current study was to tenderize yak meat Longissimus dorsi by using aqueous extract of ginger (GE) and kiwi (KE). The results showed that the treatment by the mixture of two plant extracts inhibited lipid oxidation and improve tenderness more effectively than ginger or kiwifruit used alone (P0.05). After 21 days’ storage time, the TBARS and WBSF values of chunks treated with the optimal composition of the mixture of GE and KE were 49.11% and 31.37% lower than control chunks respectively, indicating potential feasibility of plant extract utilized in practice.
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