基于初始pH变化预测真空包装冷藏过程中的牦牛肉质构
Predicting texture properties of yak meat by the changing of p H value during cooling storage with vacuum packing
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摘要: 为了研究牦牛肉早期p H变化对其质构特性的影响,本研究取牦牛背最长肌,真空包装后于0℃下冷藏,测定宰后72 h以内的p H变化及宰后12 d的质构特性,并通过华体会（中国）数据分析及逐步多元回归建立质构特性的预测模型,并进行验证。结果表明,牦牛肉宰后p H变化主要发生于最初24 h以内,之后p H维持在5.5左右。通过华体会（中国）数据分析所得这些参数在逐步式预测方程(α入选=0.05)中出现。5项TPA指标的预测方程中,硬度和咀嚼性的决定系数（R2）均超过0.85,初始参数p H0共计4次入选预测方程(α入选=0.05)。模型决定系数R2在0.64至0.93之间,相对分析误差（RPD）均超过了2.0。结果说明基于p H早期变化的牦牛肉质构预测模型可用于实际监控。Abstract: In order to investigate the effect of early postmortem p H change on texture traits of yak meat,p H change and texture profile analysis( TPA) traits of yak meat were determined. The predictive effect of p H change on TPA traits was evaluated by kinetics data analysis and stepwise regression. Results showed that significant change of p H of yak meat occurred within postmortem 24 h with ultimate p H near by 5.5. The 3 parameters of p H model obtained through kinetics data analysis were all selected in the predictive equation. The coefficients of determination( R2) of prediction equations for hardness and chewiness were exceeding 0.85.The parameter of initial p H( pH0) was selected into the regression equations for 4 times.The fitting degrees ranged from 0.64 to 0.93.The relative percent deviation( RPD) for all TPA traits all exceeded 2.0 which indicated prediction model based on early p H changes of yak meat could be applied in estimation of texture traits of yak meat
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