Please wait a minute...
 
 
食品与发酵工业  2019, Vol. 45 Issue (22): 220-227    DOI: 10.13995/j.cnki.11-1802/ts.021364
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
碳酸氢钠联合超声波对羊肉嫩度及其肌动球蛋白含量的影响
时海波1, 诸永志1,2, 陈晓1, 张新笑1, 姜迪3, 徐平平3, 邹烨1*, 王道营1*, 徐为民1
1 (江苏省农业科学院农产品加工研究所,江苏 南京,210014)
2 (青海湖肉业有限责任公司,青海 海南州,813000)
3 (江苏省科学技术情报研究所,江苏 南京,210000)
Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb
SHI Haibo1, ZHU Yongzhi1,2, CHEN Xiao1, ZHANG Xinxiao1, JIANG Di3, XU Pingping3, ZOU Ye1*, WANG Daoying1*, XU Weimin1
1 (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China)
2 (Qinghai Lake Meat Industry Co., Ltd, Hainan Prefecture 813000, China)
3 (Jiangsu Institute of Scientific and Technical Information, Nanjing 210000, China)
下载:  HTML   PDF (13001KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 探究NaHCO3与超声波联合处理对羊肉嫩化效果的影响。通过比较未处理组(C组)、去离子水处理组(W组)、NaHCO3处理组(S组)及其相应的联合超声波处理组(W+U,S+U)的pH、蒸煮损失、质构、剪切力、持水力、肉品组织切片和表面微观结构以及肌动球蛋白解离程度等指标,阐明了NaHCO3联合超声波处理对羊肉嫩度及肌动球蛋白含量的影响。结果表明,与未处理组相比,经去离子水联合超声波处理(W+U)和NaHCO3联合超声波处理(S+U)的各项指标均得到良好改善。S+U处理组的羊肉pH最大、质构参数较优,肌原纤维断裂明显、蛋白结构疏松,促进了羊肉肌动球蛋白的解离;S+U处理组蒸煮损失最低、具有良好的保水效果,剪切力值显著降低。NaHCO3联合超声波对羊肉嫩化效果明显,为进一步改善肉品品质提供科学依据。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
时海波
诸永志
陈晓
张新笑
姜迪
徐平平
邹烨
王道营
徐为民
关键词:  羊肉  超声波  NaHCO3  肌动球蛋白  嫩化    
Abstract: The aim of this study was to investigate the tenderization effects and the changes of actomyosin content of lamb by sodium bicarbonate combined with ultrasound method. The lamb was treated with deionized water (W), sodium bicarbonate (S), deionized water with ultrasound (W+U) and sodium bicarbonate with ultrasound (S+U), with non-treatment as control group (C). The effects were characterized by the indexes of pH, cooking loss, texture, shear force, holding water capacity, tissue section and surficial microstructure, as well as the degree of actomyosin dissociation. Compared with the control, all indexes of group W+U, and S+U improved significantly. The lamb treated with S+U had the largest pH value, optimal texture parameters, obvious myofibril fragmentation and loose protein structure, contributing to the dissociation of actomyosin. Furthermore, its lowest cooking loss showed good water holding ability, and its shear value also decreased significantly. Sodium bicarbonate combined with ultrasound exhibited perfect tenderization effect, providing scientific evidence for further improving the quality of meat.
Key words:  lamb    ultrasound    sodium bicarbonate    actomyosin    tenderness
收稿日期:  2019-06-14                     发布日期:  2020-02-16      期的出版日期:  2019-11-25
基金资助: 江苏省农业科技自主创新项目(CX(17)3015);江苏省重点研发计划(现代农业)(BE2017392);江苏省自然基金(BK20180300);青海省科技合作专项(2018-HZ-811)
作者简介:  硕士研究生(邹烨副研究员、王道营副研究员为共同通讯作者,E-mail: zouye@jaas.ac.cn,wdy0373@aliyun.com)。
引用本文:    
时海波,诸永志,陈晓,等. 碳酸氢钠联合超声波对羊肉嫩度及其肌动球蛋白含量的影响[J]. 食品与发酵工业, 2019, 45(22): 220-227.
SHI Haibo,ZHU Yongzhi,CHEN Xiao,et al. Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb[J]. Food and Fermentation Industries, 2019, 45(22): 220-227.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021364  或          http://sf1970.cnif.cn/CN/Y2019/V45/I22/220
[1] WARNER R D, MCDONNELL C K, BEKHIT A E D, et al. Systematic review of emerging and innovative technologies for meat tenderisation[J]. Meat Science, 2017, 132: 72-89.
[2] CHEMAT F, ROMBAUT N, SIGAIRE A G, et al. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications A Review[J]. Ultrasonics Sonochemistry, 2017, 34: 540-560.
[3] CHEMAT F, KHAN M K. Applications of ultrasound in food technology: Processing, preservation and extraction[J]. Ultrasonics Sonochemistry, 2010, 18(4): 813-835.
[4] ZOU Ye, ZHANG Kun, ZHANG Xinxiao, et al. Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network[J]. Animal Science Journal, 2018, 89(9): 1 339-1 347.
[5] MOHAN A, JAICO T, KERR W, et al. Functional properties of bicarbonates on physicochemical attributes of ground beef[J]. LWT - Food Science and Technology, 2016, 70: 333-341.
[6] 李楠,张艳芳,韩剑飞,等. 滚揉过程中添加碳酸氢钠对鸡胸肉品质的影响[J]. 肉类工业, 2015(2): 13-15.
[7] YANG Huijuan, ZHANG Wangang, LI Teng, et al. Effect of protein structure on water and fat distribution during meat gelling[J]. Food Chemistry, 2016, 204: 239-245.
[8] HOPKINS D L, LITTLEFIELD P J, THOMPSON J M. A research note on factors affecting the determination of myofibrillar fragmentation[J]. Meat Science, 2000, 56(1): 19-22.
[9] XUE Siwen, XU Xinglian, SHAN Huimin, et al. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins[J]. Innovative Food Science & Emerging Technologies, 2018, 45: 354-360.
[10] OKITANI A, ICHINOSE N, ITOH J, et al. Liberation of actin from actomyosin in meats heated to 65℃[J]. Meat Science, 2009, 81(3): 446-450.
[11] 马晓冰,苏琳,林在琼,等. 不同品种肉羊肌肉的糖酵解潜力及其与肉品质的相关性[J]. 食品科学, 2015, 36(15): 1-4.
[12] 薛维利. 提高火腿、红肠和烤肉口感的新方法[J]. 肉类工业, 2001(9): 13.
[13] 张坤,吴海虹,邹烨,等. 超声波联合一磷酸腺苷(AMP)对鸡胸肉的嫩化效果[J]. 江苏农业学报, 2018, 34(6): 167-174.
[14] FERGUSON D M, GERRARD D E. Regulation of post-mortem glycolysis in ruminant muscle[J]. Animal Production Science, 2014, 54(4): 464-481.
[15] HUFF-LONERGAN E, MITSUHASHI T, BEEKMAN D D, et al. Proteolysis of specific muscle structural proteins by μ-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle[J]. Journal of Animal Science, 1996, 74(5): 993-1 008.
[16] 黄明,赵莲,徐幸莲,等. 钙离子和钙激活酶外源抑制剂对牛肉钙激活酶活性和超微结构的影响[J]. 南京农业大学学报, 2004, 27(4): 101-104.
[17] KRAUSE R J, OCKERMAN H W, KROL B, et al. Influence of tumbling, tumbling time, trim and sodium tripolyphosphate on quality and yield of cured hams[J]. Journal of Food Science, 2010, 43(3): 853-855.
[18] 李楠,张艳芳,韩剑飞,等. 滚揉过程中添加碳酸氢钠对鸡胸肉品质的影响[J]. 肉类工业, 2015(2): 13-15.
[19] JAYASOORIYA S D, TORLEY P J, D'ARCY B R, et al. Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles[J]. Meat Science, 2007, 75(4): 628-639.
[20] GOT F, CULIOLI J, BERGE P, et al. Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physicochemical properties of beef[J]. Meat Science, 1999, 51(1): 35-42.
[21] 陈立娟,李欣,李铮,等. 蛋白质磷酸化调控羊肉肌原纤维蛋白的功能[J]. 中国农业科学, 2016, 49(7): 1 360-1 370.
[22] 朱秋劲,罗爱平,林国虎,等. 超声波和气调贮藏对冷却牛肉保鲜效果的影响[J]. 食品科学, 2006,27(1): 240-246.
[23] 史培磊,闵辉辉,李春保,等. 滚揉腌制前后鹅肉品质的变化[J]. 食品科学, 2011, 32(11): 88-92.
[24] D′ALESSANDRO A, MARROCCO C, RINALDUCCI S, et al. Chianina beef tenderness investigated through integrated omics[J]. Journal of Proteomics, 2012, 75(14): 4 381-4 398.
[25] ASGHAR A, SAMEJIMA K, YASUI T, et al. Functionality of muscle proteins in gelation mechanisms of structured meat products[J]. Critical Reviews in Food Technology, 1985, 22(1): 27-106.
[26] WANG E, XU Weiwei, KANG Ning, et al. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining[J]. Meat Science, 2016, 113: 132-138.
[27] SIRÓ I, VÉN C S, BALLA C, et al. Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J]. Journal of Food Engineering, 2009, 91(2): 353-362.
[28] PETIGNY L, PÉRINO-ISSARTIER S, WAJSMAN J, et al. Batch and continuous ultrasound assisted extraction of boldo leaves (Peumus boldusÉ Mol.)[J]. International Journal of Molecular Sciences, 2013, 14(3): 5 750-5 764.
[29] ERTBJERG P, HENCKEL P, KARLSSON A, et al. Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle[J]. Journal of Animal Science, 1999, 77(9): 2 428-2 436.
[30] 邓少颖,王道营,张牧焓,等. 鸭胸肌肉加热过程中肌动球蛋白解离研究[J]. 食品科学, 2015, 36(1): 1-5.
[1] 符群, 郐滨, 钟明旭, 吴小杰. 超声波辅助酶解法提取北虫草菌素及其降血糖活性研究[J]. 食品与发酵工业, 2021, 47(9): 120-127.
[2] 李云嵌, 杨曦, 刘江, 吴娟, 王振兴, 张雪春. 超声波辅助碱法提取美藤果分离蛋白及其加工性质研究[J]. 食品与发酵工业, 2021, 47(9): 128-135.
[3] 赵颖颖, 李三影, 田金凤, 扶磊, 贾丰鲜, 李可, 吴丽丽, 白艳红. 超声波对不同盐浓度下肌原纤维蛋白溶解性的影响[J]. 食品与发酵工业, 2021, 47(7): 197-202.
[4] 孙聿尧, 谢晶, 王金锋. 超声波解冻与传统解冻方式的比较与竞争力评估[J]. 食品与发酵工业, 2021, 47(6): 253-258.
[5] 杨燕敏, 郑振佳, 高琳, 张砚垒, 张仁堂. 红枣多糖超声波提取、结构表征及抗氧化活性评价[J]. 食品与发酵工业, 2021, 47(5): 120-126.
[6] 牟方婷, 袁美, 石黎琳, 曾凡坤, 陈嘉, 张玉. 超声和微波辅助果胶酶处理对果胶结构的影响[J]. 食品与发酵工业, 2021, 47(4): 215-221.
[7] 李琦, 曾凡坤, 华蓉, 王继飞. 响应面法优化超声辅助提取韭菜根不溶性膳食纤维[J]. 食品与发酵工业, 2021, 47(3): 128-134.
[8] 陈致印, 刘伟鹏, 王盈希, 曾立, 向国红, 刘桃李, 龚意辉. 三种不同改性方法对甘薯渣不溶性膳食纤维改性效果的研究[J]. 食品与发酵工业, 2021, 47(2): 57-62.
[9] 赵紫悦, 张伊侬, 彭松林, 李懿璇, 康梦瑶, 尚永彪. 超声波处理对大豆油预乳化效果的影响[J]. 食品与发酵工业, 2021, 47(2): 167-173.
[10] 孙烨, 李英浩, WULANDARI, 吕丽爽, 张秋婷. 超声波预处理对玉米醇溶蛋白结构及其Pickering乳液稳定性的影响[J]. 食品与发酵工业, 2021, 47(1): 97-106.
[11] 马翼飞, 刘欢, 单钱艺, 任山, 包建强. 不同解冻方式对小黄鱼品质的影响[J]. 食品与发酵工业, 2021, 47(1): 222-228.
[12] 王芳, 王宏博, 席斌, 杨晓玲, 李维红, 高雅琴. 不同品种绵羊肉品质比较与分析[J]. 食品与发酵工业, 2021, 47(1): 229-235.
[13] 季现秋, 罗欣, 朱立贤, 梁荣蓉, 陈雪, 韩明山, 张文华, 张一敏. 新型牛肉嫩化技术研究进展[J]. 食品与发酵工业, 2021, 47(1): 327-333.
[14] 金鹭, 陈传君, 林华, 胡滨, 韩国全, 陈世界, 张婧, 安微, 杨苗. 基于实时荧光PCR对肉制品中羊肉的精确定量[J]. 食品与发酵工业, 2020, 46(8): 246-253.
[15] 陈传君, 金鹭, 林华, 胡滨, 韩国全, 陈世界, 张婧, 安微, 杨苗. 食品中羊肉源性成分微滴数字PCR定量方法的建立[J]. 食品与发酵工业, 2020, 46(6): 229-237.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn