质构仪穿透法测定肉制品嫩度的研究

为了量化评定肉制品的食用物理特性——嫩度，试验以猪和牛不同部位的肌肉为材料，使用高精度TA-X12质构仪，模拟口腔咀嚼肌肉的穿透方法，测定了不同肌肉的穿透曲线。并比较分析了不同肌肉的穿透参数(包括3个极值点Y₁,Y₂,Y₃，恒定值Y₄和曲线所包围的面积Y₅)，与感官品评嫩度值之间的相关关系。结果表明：质构仪穿透法测得的第一个极值点(Y₁)与猪和牛不同部位的肌肉的感官品评嫩度值相关系数分别为0.9784和0.9984，呈极显著的正相关关系(P<0.01)，穿透法第一极值点(Y₁)可作为猪肉、牛肉肉制品的嫩度测定量化参数。

Quantitative evaluation of meat tenderness by penetration method of Texture Analyzer

On the purpose of searching the quantitative evaluation method for meat tenderness, selecting different parts of pork and beef as materials, the penetration curves of meat were determined by penetration method that real human chewing pattern was simulated using Texture Analyzer. Studies were conducted to explore the relationship among different penetration parameters (including the high-point Y₁, Y₂, Y₃, the stable-point Y₄ and the area Y₅ of the penetration curve) and the sensory evaluation. The results show that the relationships between the high-point Y₁ of penetration parameter and the sensory evaluation are both close on pork and beef materials, their correlation coefficients are 0.9784 and 0.9984, respectively, which indicate highly significantly positive correlation (P<0.01). The study shows that the first high-point Y₁ of the penetration curve by Texture Analyzer is feasible to quantitative evaluation of meat tenderness.