Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein
HU Ke1,2, CHANG Rui1,2, ZHU Qiujin1,2*, TANG Pengyu1,2, LIU Chunli1,2, SONG Li1,2, DENG Li1,2, HU Ping1,2, HE Laping1,2, ZENG Xuefeng1,2, YE Chun1,2
1 (School of Liquor & Food Engineering,Guizhou University, Guiyang 550025,China) 2 (Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025,China)
Abstract: In order to explore the effects of the key processing operations of western-style ham on the structure and flavor adsorption capacity of myofibrillar proteins, the myofibrillar proteins of each key processing operations were extracted. Combining fourier transform infrared with ultraviolet and fluorescence spectroscopy information, the total amount of myofibrillar sulfhydryl content, surface hydrophobicity and secondary structure were analyzed. The effects of myofibrillar proteins on flavor adsorption were investigated by head-space solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The result has shown that with the raw meat as the control, the total amount of sulfhydryl content in myofibrillar protein showed a downward trend and the content of chopping was the lowest (P<0.05). The surface hydrophobicity of myofibrillar protein was significantly increased (P<0.05) and the highest was in the vacuum rolling which was 61% higher than that of raw meat. The amide A band, the amide B band and the amide III band of myofibrillar protein had different degrees of movement at different key processing operations. The fluorescence peaks were red-shifted at the pickling, vacuum rolling and chopping and the maximum absorption peak of ultraviolet was also red-shifted at the pickling and vacuum rolling. Furthermore, it also showed that the structure of protein has changed and the microenvironment of amino acids changed to a polar environment that was favorable for flavor adsorption. The adsorption of 4-ethyl guaiacol was different in key processing operations and the myofibrillar protein adsorption capacity of vacuum rolling was strongest, reaching 30.21%. The result has important guiding significance for the application of liquid smoke in western-style ham production, and provide a reference for the research of meat production and flavor formation mechanism.
胡可,常瑞,朱秋劲,等. 西式火腿关键加工环节对肌原纤维蛋白结构及风味吸附能力的影响[J]. 食品与发酵工业, 2020, 46(6): 163-169.
HU Ke,CHANG Rui,ZHU Qiujin,et al. Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein[J]. Food and Fermentation Industries, 2020, 46(6): 163-169.
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2020, Vol. 46 
