食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027039

研究报告

牛皮胶原蛋白在牛肉饼中的抗冻特性评价

  • 徐毓谦 ,
  • 郭美 ,
  • 刘贵珊 ,
  • 袁江涛 ,
  • 郭佳俊
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  • (宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
徐毓谦(硕士研究生)和郭美(硕士研究生)为共同第一作者(刘贵珊副教授为通信作者,E-mail:liugs@nxu.edu.cn)

收稿日期: 2021-02-20

  修回日期: 2021-04-20

  网络出版日期: 2022-02-28

基金资助

宁夏回族自治区重点研发计划重大科技项目(2017BY068)

收起

Evaluation of antifreeze properties of bovine collagen in hamburger

  • XU Yuqian ,
  • GUO Mei ,
  • LIU Guishan ,
  • YUAN Jiangtao ,
  • GUO Jiajun
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  • (School of Food&Wine, Ningxia University, Yinchuan 750021, China)

Received date: 2021-02-20

  Revised date: 2021-04-20

  Online published: 2022-02-28

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摘要

为减少牛肉制品在冻藏中的水分流失和蛋白质变性问题,该研究将2%、4%、6%和8%(质量分数)的牛皮胶原蛋白加入至牛肉饼中(处理组),以不加入牛皮胶原蛋白的牛肉饼作为对照组,通过测定其在7 d的短期冷冻贮藏、30 d的长期贮藏和2、4和6次冻融循环贮藏后的解冻损失率、pH值、色泽、盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca2+-腺苷三磷酸酶(adenosine triphosphatase,ATPase)活性,探索牛皮胶原蛋白作为抗冻保护剂对贮藏期间冷冻牛肉饼品质的影响。结果表明,随着贮藏时间的延长,对照组的解冻损失率呈上升趋势;pH值、色泽、盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca2+-ATPase活性呈下降趋势。加入牛皮胶原蛋白的处理组的解冻损失率下降显著(P<0.05),6%的添加量最高可上升15.74%;pH值、色泽变化不显著;盐溶性蛋白溶解量、盐溶性蛋白凝胶保水性和Ca2+-ATPase活性均有所上升,且6%添加量下的处理组最高上升25.79%、34.95%和25.71%。研究表明,牛皮胶原蛋白可以有效地减缓由冷冻和冻融循环所带来的水分流失和蛋白质变性的问题,提高牛肉制品在冷冻中的保藏率。

关键词： 牛皮胶原蛋白; 牛肉饼; 抗冻特性; 蛋白功能特性

本文引用格式

徐毓谦 , 郭美 , 刘贵珊 , 袁江涛 , 郭佳俊 . 牛皮胶原蛋白在牛肉饼中的抗冻特性评价[J]. 食品与发酵工业, 2022 , 48(2) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.027039

Abstract

In order to evaluate the antifreeze properties of bovine collagen in hamburger, 2%, 4%, 6% and 8% bovine collagen were added into the hamburger to measure the following indexes including thawing loss rate, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-adenosine triphosphatase (ATPase) activity after 7 d short term freezing storage, 30 d long term storage and 2, 4 and 6 freeze-thaw cycles storage. The results showed that with the prolongation of storage time, the thawing loss rate of the control group showed an upward trend. However, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity showed a downward trend. The thawing loss rate decreased in treatment group with bovine collagen, and the maximum reached 15.74% when the addition was 6%. The pH value and color had changed not significantly. Salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity all increased(P<0.05), and the treatment group increased by 25.79%, 34.95% and 25.71% at 6% respectively. The results showed that bovine collagen could effectively reduce the water loss and protein denaturation caused by freezing and thawing cycles, and improve the preservation rate of beef products in freezing.

Key words： bovine collagen; hamburger; antifreeze properties; proteins functional properties

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