پژوهش و نوآوری در علوم و صنایع غذایی
مطالعۀ اثر آبغوره بر ویژگی‌های فیزیکوشیمیایی و بافتی گوشت گاو
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران
چکیده
این پژوهش به‌منظور بررسی تأثیر غلظت آبغوره بر ویژگی‌های فیزیکوشیمیایی و بافتی عضلۀ بایسپس فموریس گاو و با هدف بهبود تردی و افزایش بازارپسندی آن انجام شد. بدین‌‌منظور، آبغوره با درصدهای صفر، 30، 70 و 100 درصد به‌همراه کلرید سدیم 2 درصد (w/w)، به تکه‌های گوشت با ابعاد 3×15×15 سانتی‌مترمکعب (به مقدار 10 درصد وزن اولیۀ آن) تزریق گردید. سپس به‌منظور یکنواختی توزیع محلول در قسمت‌های سطحی و عمقی گوشت، نمونه‌ها در محلول آبغوره (با همان غلظت تزریق‌شده به آنها و با نسبت 1:4) قرار داده شدند و به مدت 12 ساعت در دمای 4 درجۀ سانتی‌گراد نگهداری گردیدند. نتایج نشان داد با افزایش غلظت آبغوره، میزان pH به‌طور معنی‌دار کاهش یافت (05/0P<). همچنین نگهداری در محلول آبغوره باعث افزایش معنی‌دار درصد جذب محلول، افت پخت و میزان WHC گردید (0/05>P). پارامترهای رنگی *L و *b نمونه‌های تیمارشده به‌طور معنی‌داری بیشتر از نمونۀ شاهد و مقدار *a آنها کمتر از نمونۀ شاهد به‌دست آمد (0/05>P) و نمونه‌های نگه‌داشته‌شده در آبغوره 100 درصد به مدت 12 ساعت دارای بالاترین شاخص تخریب میوفیبریل (MFI) و طول سارکومر و نیز کمترین مقدار نیروی برشی وارنرـ‌براتزلر (WBSF) بودند. بنابراین نتیجه گرفته شد که محلول آبغوره می‌تواند به‌عنوان جایگزینی برای ترد‌کننده‌های شیمیایی مورد استفاده در صنعت گوشت بدون تأثیر منفی بر دیگر پارامترهای کیفی آن استفاده گردد.
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دوره 6، شماره 1
خرداد 1396صفحه 53-70
- تاریخ دریافت: 03 آبان 1394
- تاریخ بازنگری: 12 دی 1395
- تاریخ پذیرش: 19 دی 1395
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