食品与发酵工业 >

2020 , Vol. 46 >Issue 6: 163 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022756

生产与科研应用

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

  • 胡可 ,
  • 常瑞 ,
  • 朱秋劲 ,
  • 汤鹏宇 ,
  • 刘春丽 ,
  • 宋丽 ,
  • 邓力 ,
  • 胡萍 ,
  • 何腊平 ,
  • 曾雪峰 ,
  • 叶春
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳, 550025)
    2(贵州大学,贵州省农畜产品贮藏与加工重点实验室,贵州 贵阳,550025)
硕士研究生(朱秋劲教授为通讯作者,E-mail: ls.qjzhu@gzu.edu.cn)

收稿日期: 2019-11-08

  网络出版日期: 2020-04-24

基金资助

十三五国家重点研发计划项目(2018YFD0401200);朱秋劲-百层次创新型人才(黔科合平台人才[2016]5662)

收起

Effect of key processing point of western-style ham on the structure and flavor adsorption capacity of myofibrillar protein

  • HU Ke ,
  • CHANG Rui ,
  • ZHU Qiujin ,
  • TANG Pengyu ,
  • LIU Chunli ,
  • SONG Li ,
  • DENG Li ,
  • HU Ping ,
  • HE Laping ,
  • ZENG Xuefeng ,
  • YE Chun
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  • 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)

Received date: 2019-11-08

  Online published: 2020-04-24

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摘要

为探究西式火腿关键加工环节对肌原纤维蛋白结构和风味吸附能力的影响,提取各关键加工环节的肌原纤维蛋白,结合红外、紫外和荧光光谱信息,分析肌原纤维蛋白巯基总量、表面疏水性及其二级结构的变化,利用顶空固相微萃取气质联用(head-space solid phase microextraction combined with gas chromatography-mass spectrometry,SPME-GC-MS)技术探究肌原纤维蛋白对风味的吸附能力。结果表明,以原料肉为对照,肌原纤维蛋白巯基总量呈现下降趋势,斩拌环节含量最低(P<0.05), 表面疏水性显著升高,真空滚揉环节最高(P<0.05),相比原料肉升高了61%;酰胺A带、酰胺B带、酰胺Ⅲ带在不同环节均发生位移,荧光峰和紫外最大吸收峰在腌制、真空滚揉和斩拌环节均发生红移,表明蛋白质结构发生变化,氨基酸所处微环境向有利于风味吸附的极性环境转变;不同关键加工环节肌原纤维蛋白对4-乙基愈创木酚的吸附作用不同,真空滚揉环节蛋白吸附能力最强,达到30.21%。研究结果对于烟熏液在西式火腿生产中的应用具有重要指导意义,为肉品生产与风味形成机理的研究提供参考。

关键词： 西式火腿; 肌原纤维蛋白; 风味吸附; 蛋白结构; 真空滚揉

本文引用格式

胡可 , 常瑞 , 朱秋劲 , 汤鹏宇 , 刘春丽 , 宋丽 , 邓力 , 胡萍 , 何腊平 , 曾雪峰 , 叶春 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.022756

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.

Key words： western-style ham; myofibrillar protein; flavour adsorption; structural of protein; vacuum rolling

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