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首页> 外文期刊>Meat Science >Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle
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Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle

机译：纤维类型和开菲尔，葡萄酒柠檬和菠萝腌料对野猪和鹿背最长肌的质地和感官特性的影响

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摘要

Fibre type percentage and changes in textural parameters, sensory properties as well as mean fibre cross sectional area (CSA), fibre shape, endomysium and perimysium thickness of wild boar and deer longissimus (L) muscle subjected to ageing with kefir, dry red wine, lemon and pineapple juice marinades for 4 days were studied. Among the non-marinated and non-aged samples of muscles it was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy. Muscles ageing, regardless of methods, resulted in a decrease in both the CSA and thickness of the connective tissue, and improve in fibre shape. As a consequence ageing caused a reduction in hardness, cohesiveness, springiness, and stringiness as well as in augmentation of tenderness, juiciness and general attractiveness of the muscles studied. As demonstrated by obtained data, regardless of ageing methods, deer L. muscle contained more white fibres compared to wild boar muscle, were more susceptible to tenderization. The highest structural and textural changes, but the worst general attractiveness was found in muscles marinated with pineapple juice addition. Insignificantly lower changes in both quality traits were found in muscles aged with kefir marinade which at the same time were characterized by the high tenderness, the highest juiciness and general attractiveness.
机译：牛肝菌和干红葡萄酒老化后的野猪和长鹿肌肉（L）的纤维类型百分比和质地参数，感官特性以及平均纤维横截面积（CSA），纤维形状，内生肌层和周围肌层厚度的变化，研究了柠檬和菠萝汁腌制4天。在未腌制和未老化的肌肉样本中，发现野鹿肉比鹿肉具有更高的红色纤维，更高的CSA，更厚的结缔组织，比鹿肉更硬，更有弹性和丝滑。无论采用哪种方法，肌肉老化都会导致CSA和结缔组织厚度的减少，并改善纤维形状。结果，衰老导致硬度，内聚性，弹性和拉丝性降低，以及所研究肌肉的压痛，多汁性和总体吸引力增强。如所获得的数据所证明的，无论采用何种老化方法，鹿野猪肌肉均比野猪肌肉含有更多的白色纤维，更容易发生嫩化。在添加菠萝汁腌制的肌肉中，结构和质地变化最高，但总吸引力却最差。在用开菲尔腌泡汁腌制的肌肉中，两种品质性状的变化均很小，同时具有高的嫩度，最高的多汁性和总体吸引力。

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  • 来源
    《Meat Science》 |2012年第4期|p.675-680|共6页
  • 作者

    J. Zochowska-Kujawska; K. Lachowicz; M. Sobczak;

  • 作者单位

    Department of Meat Science, Faculty of Food Sciences and Fisheries. West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza St 4, 71-550 Szczecin, Poland;

    Department of Meat Science, Faculty of Food Sciences and Fisheries. West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza St 4, 71-550 Szczecin, Poland;

    Department of Meat Science, Faculty of Food Sciences and Fisheries. West Pomeranian University of Technology in Szczecin, Kazimierza Krolewicza St 4, 71-550 Szczecin, Poland;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    myofibre; structure; texture; deer and wild boar muscle; tenderization; marinade;

    机译：肌纤维结构体;质地;鹿和野猪肌肉;嫩化腌料;

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