食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 101 - 110

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026709

研究报告

冻融对肌原纤维蛋白溶出猪肉糜体系蛋白质变性及品质的影响

  • 吴兴阁 ,
  • 曾茂茂 ,
  • 何志勇 ,
  • 王召君 ,
  • 秦昉 ,
  • 张志刚 ,
  • 陈洁
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  • 1(食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
    2(厦门银祥集团有限公司 肉食品安全生产技术国家重点实验室,福建 厦门,361100)
硕士研究生(陈洁教授为通讯作者,E-mail:chenjie@jiangnan.edu.cn)

收稿日期: 2021-01-10

  修回日期: 2021-03-04

  网络出版日期: 2021-11-04

基金资助

天津合成生物学创新能力提升计划项目(TSBICIP-KJGG-004)

收起

Effect of freeze-thaw cycles on myofibril dissolution system protein denaturation and quality of minced pork

  • WU Xingge ,
  • ZENG Maomao ,
  • HE Zhiyong ,
  • WANG Zhaojun ,
  • QIN Fang ,
  • ZHANG Zhigang ,
  • CHEN Jie
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  • 1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(State Key Laboratory of Food Safety Technology for Meat Products,Yinxiang Group,Xiamen 361100,China)

Received date: 2021-01-10

  Revised date: 2021-03-04

  Online published: 2021-11-04

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摘要

为探究肌原纤维蛋白溶出的猪肉糜体系在冻藏过程中品质下降的主要因素,通过冻融循环(0~7次)处理,测定肌原纤维蛋白的羰基、自由氨基、巯基、二硫键以及变性焓,肌红蛋白含量和价态变化,并分析蛋白质变性对冻藏猪肉糜质构以及色泽的影响。结果表明,随冻融次数的增加,蛋白质变性和品质下降程度均逐渐加强。冻融7次时,肉糜蒸煮损失增加了30.28%(P<0.05),羰基从2.51 nmol/mg上升至5.14 nmol/mg,巯基减少了40.3%,二硫键从1.42 μmol/g上升至9.03 μmol/g,变性焓下降了34.21%(P<0.05);肌红蛋白含量显著下降(P<0.05),氧合肌红蛋白比例呈现先升高后降低的趋势,高铁肌红蛋白则具有相反的趋势。质构和颜色方面,冻融7次时猪肉糜的硬度、弹性、内聚性均降至最低,咀嚼性下降21.01%(P<0.05);红绿值(a*值)和感官评价得分降低。相关性分析显示,肉糜质构及感官与蛋白质变性指标(羰基、巯基、二硫键)有强相关性(P<0.05),表明猪肉糜在冻融过程中发生蛋白质氧化及冷冻变性使猪肉糜的凝胶网络结构及色泽劣化,且质构劣化,口感下降。主成分分析显示,在冻融4次后,猪肉糜发生显著劣变(P<0.05)。该研究可为肉糜冷冻储藏过程品质劣变的控制提供一定的理论和实验依据。

关键词： 冻融循环; 猪肉糜; 蛋白质变性; 颜色; 质构; 感官品质

本文引用格式

吴兴阁 , 曾茂茂 , 何志勇 , 王召君 , 秦昉 , 张志刚 , 陈洁 . 冻融对肌原纤维蛋白溶出猪肉糜体系蛋白质变性及品质的影响[J]. 食品与发酵工业, 2021 , 47(19) : 101 -110 . DOI: 10.13995/j.cnki.11-1802/ts.026709

Abstract

To investigate the main factors of quality degradation of myofibrillar protein in minced pork system during frozen storage, the content of carbonyl, free amino, sulfhydryl, disulfide bonds and denaturation enthalpy of myofibrillar protein, as well as myoglobin (Mb) content and valence changes were determined during freeze -thaw cycles (0~7 times). The effects of protein denaturation on the texture and color of frozen pork mince were analyzed. The results showed that with the increase of freeze-thaw cycles, protein denaturation and quality decline gradually increased. The cooking loss of pork mince increased by 30.28% (P<0.05), and the carbonyl content increased from 2.51 nmol/mg to 5.14 nmol/mg. The sulfhydryl group decreased by 40.3%, the disulfide bond increased from 1.42 μmol/g to 9.03 μmol/g, and the denaturation enthalpy decreased by 34.21% (P<0.05) after 7 times of freeze-thawing. The Mb content decreased significantly (P<0.05), and the ratio of oxymyoglobin (OMb) showed a tendency to increase first and then decrease, while metmyoglobin (MMb) showed the opposite trend. In terms of texture and color, the hardness, elasticity and cohesiveness of minced pork were reduced to a minimum after 7 cycles of freezing-thawing, and the chewiness decreased by 21.01% (P<0.05). Meanwhile, the a* value and the sensory evaluation score decreased. Correlation analysis showed a strong correlation (P<0.05) between texture, sensory and protein denaturation indexes (carbonyl, sulfhydryl, disulfide bonds), which indicating that protein oxidation and freezing denaturation that occurs during freeze-thaw cycles of minced pork, and which further deteriorated the gel network structure and color of minced pork, and degraded the texture and taste. Principal component analysis (PCA) showed that after four freeze-thaw cycles, the quality of minced pork changed significantly(P<0.05). This study is expected to provide a theoretical basis for the quality deterioration of minced pork during frozen storage.

Key words： freeze-thaw cycle; pork mince; protein denaturation; color; texture; sensory quality

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