超高压处理对绵羊肉嫩化机理的研究

实验研究了超高压处理条件下绵羊肌肉感官特性、显微结构、钙激活酶(Calpains)粗酶活性和剪切力值的变化，并探讨了超高压处理对绵羊肌肉的嫩化机理。超高压处理后绵羊肌肉的感官特性发生变化，随处理压力升高，绵羊肌肉颜色变淡，出现轻微的类似蒸煮的成熟风味。在压力为400 MPa，保压时间为10 min的处理条件下，绵羊肌肉显微组织结构变化明显：肌节收缩，肌原纤维的Z线断裂，M线降解，I带变白。当压力水平在100～400 MPa范围变动时，随压力升高，Calpains粗酶活性显著下降(P＜0.01)；当压力达到400 MPa时，Calpains粗酶活性几乎失活。超高压处理后绵羊肉的剪切力值显著下降(P＜0.05)。实验结果表明，超高压处理促进了绵羊肉的嫩化。

Mechanism of the effect of hydrostatic high pressure on tenderness of mutton skeletal muscle

Hydrostatic High Pressure(HHP) is a new and advanced technology applied in meat industry. Changes of sensory characteristic, microscopic structure of myofibrils, activities of crude Calpains and shear force value of mutton skeletal muscle under the condition of HHP treatment were studied. The tenderization mechanism that HHP improved the tenderness of mutton skeletal muscle was systematically discussed. Sensory evaluation results showed that muscle color faded and mortem flavor emerged when pressure increased to 400 MPa. Sarcomere contracted, Z-lines broke, M-lines degraded and I band whitened as mutton skeletal muscle was treated with HHP of 400 MPa and pressure keeping time of 10 min. The activity of crude Calpains(P<0.01) and shear force value (P<0.05) decreased significantly with the pressure increasing from 100MPa to 400 MPa. At the level of 400 MPa, the activity of crude Calpains almost inactivated. As a result of these findings, HHP treatment the ageing and tenderness of mutton skeletal muscle could be improved by HHP treatment.