食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 240 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036826

研究报告

真空低温烹饪温度对肌原纤维蛋白凝胶特性和结构的影响

  • 李甜甜 ,
  • 谭青玲 ,
  • 卢家维 ,
  • 吴淼 ,
  • 叶柯 ,
  • 夏杨毅
展开
  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
第一作者：硕士研究生(夏杨毅副教授为通信作者,E-mail:2658355128@qq.com)

收稿日期: 2023-07-19

  修回日期: 2023-10-18

  网络出版日期: 2024-10-14

基金资助

重庆市技术创新与应用发展专项重点项目(cstc2021jscx-gksbX0069)

收起

Effects of sous-vide cooking temperature on gelling properties and structure of myofibrillar protein

  • LI Tiantian ,
  • TAN Qingling ,
  • LU Jiawei ,
  • WU Miao ,
  • YE Ke ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received date: 2023-07-19

  Revised date: 2023-10-18

  Online published: 2024-10-14

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摘要

以鸭肉为原料提取肌原纤维蛋白(myofibrillar protein, MP),在真空且较低温度(60~80 ℃)条件下制备凝胶,以高温(100 ℃)、非真空MP凝胶为对照,探究真空低温烹饪(sous-vide cooking, SVC)温度对肌原纤维蛋白凝胶特性和结构的影响。结果表明,SVC条件制备的MP凝胶的白度值、持水性、弹性和化学作用力显著高于对照组(P<0.05),蒸煮损失率和硬度显著低于对照组(P<0.05);随着SVC的温度升高,MP凝胶的持水性、硬度、咀嚼性、胶黏性先增加后降低(P<0.05),70 ℃条件的MP凝胶持水性(84%)、硬度(99.392 g)、弹性(0.948 8)达到最大值;SVC下凝胶的α-螺旋和β-转角含量降低(P<0.05)、β-折叠含量增加(P<0.05),且70 ℃ 条件的MP凝胶具有清晰且规则的网状结构,孔径最小。因此,SVC技术能显著提高MP凝胶特性,在低温肉制品加工中潜力巨大。

关键词： 真空低温烹饪; 肌原纤维蛋白; 凝胶特性; 结构

本文引用格式

李甜甜 , 谭青玲 , 卢家维 , 吴淼 , 叶柯 , 夏杨毅 . 真空低温烹饪温度对肌原纤维蛋白凝胶特性和结构的影响[J]. 食品与发酵工业, 2024 , 50(18) : 240 -246 . DOI: 10.13995/j.cnki.11-1802/ts.036826

Abstract

Myofibrillar protein (MP) was extracted from duck muscle, and the MP gel was prepared under vacuum and low temperature (60-80 ℃).The effects of sous-vide cooking (SVC) temperature on the properties and structure of MP gel were studied, using MP gel prepared at a high temperature (100 ℃) and non-vacuum as control.Results showed that the whiteness, water holding capacity (WHC), elasticity, and chemical forces of MP gel prepared by SVC were significantly higher than those in control (P<0.05), while the values of cooking loss and hardness decreased obviously (P<0.05).With the increase of SVC temperature, the values of WHC, hardness, chewiness, and adhesiveness of MP gel increased and then decreased significantly (P<0.05), in which the values of WHC (84%), hardness (99.392 g), and elasticity (0.948 8) of MP gel reached the maximum at SVC 70 ℃.The α-helix and β-turn content of the MP gel decreased while β-fold content increased (P<0.05) under SVC.The MP gel prepared at 70 ℃ showed a clear and regular network structure with the smallest pore size.Therefore, the SVC technique can significantly improve the gelling properties of MP and has great potential in low-temperature meat product processing.

Key words： sous-vide cooking; myofibrillar protein; gelling properties; structure

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