食品与发酵工业 >

2025 , Vol. 51 >Issue 21: 313 - 321

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043286

研究报告

高压静电场处理后牛肉在干腌期间质构及肌原纤维蛋白特性的变化

  • 陶迎梅 ,
  • 李长春 ,
  • 邓孟胜 ,
  • 李儒仁 ,
  • 余祥东 ,
  • 陈欣然 ,
  • 王榕菲
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644000)
    2(陕西科技大学 食品科学与工程学院,陕西 西安,710000)
第一作者：博士,讲师(李长春硕士研究生为通信作者, E-mail:2418886288@qq.com)

收稿日期: 2025-05-14

  修回日期: 2025-06-18

  网络出版日期: 2025-11-21

基金资助

国家级大学生创新创业训练计划项目(S202210622024);甘肃省自然科学基金项目(24JRRH002);四川轻化工大学研究生创新基金项目(Y2023240);四川轻化工大学研究生创新基金项目(Y2024215)

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Changes in texture and myofibrillar protein characteristics of beef treated with high voltage electrostatic field during dry curing

  • TAO Yingmei ,
  • LI Changchun ,
  • DENG Mengsheng ,
  • LI Ruren ,
  • YU Xiangdong ,
  • CHEN Xinran ,
  • WANG Rongfei
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  • 1(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(College of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710000, China)

Received date: 2025-05-14

  Revised date: 2025-06-18

  Online published: 2025-11-21

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摘要

为探索高压静电场(high voltage electrostatic field, HVEF)处理后,干腌期间牛肉质构及肌原纤维蛋白(myofibrillar protein, MP)特性的变化,该研究考察了适度HVEF(8 kV, 15 h, 4 ℃)处理后,牛肉在腌制1、3、5、7 d时的NaCl含量、质构特性、组织蛋白酶B和L活性、MP降解、氧化与结构特性。结果表明:与对照组相比,HVEF处理后,牛肉NaCl含量显著提升;从腌制第3天起,牛肉硬度和咀嚼性显著下降;组织蛋白酶B、L活性及肌原纤维小片化指数显著升高;α-螺旋占比显著下降,无规卷曲占比显著上升;内源荧光强度下降;羰基含量与表面疏水性显著增加,总巯基含量显著下降。综上,HVEF处理提高了干腌期间牛肉的腌制速度及组织蛋白酶活性;促进了MP降解、氧化;降低了MP结构稳定性,使得肉样质构从腌制第3天起得到改善。该研究为HVEF在肉制品非热加工中的应用提供了理论依据。

关键词： 牛肉; 高压静电场; 干腌; 肌原纤维蛋白; 蛋白质降解与氧化

本文引用格式

陶迎梅 , 李长春 , 邓孟胜 , 李儒仁 , 余祥东 , 陈欣然 , 王榕菲 . 高压静电场处理后牛肉在干腌期间质构及肌原纤维蛋白特性的变化[J]. 食品与发酵工业, 2025 , 51(21) : 313 -321 . DOI: 10.13995/j.cnki.11-1802/ts.043286

Abstract

To explore the changes in texture and myofibrillar protein (MP) characteristics of beef during dry curing after treatment with a high voltage electrostatic field (HVEF), this study examined the NaCl content, texture, activities of cathepsin B and L, degradation, oxidation, and structure of myofibrillar protein (MP) in beef treated with a moderate high voltage electric field (HVEF, 8 kV, 15 h, 4 ℃) during dry curing for 1, 3, 5, and 7 days.Results indicated that, compared to the control group, the NaCl content in the beef significantly increased following HVEF treatment.Notably, from the third day of curing, significant reductions in hardness and chewiness were observed.The activities of cathepsins B and L, along with the fragment index of myofibrillar proteins, exhibited significant increases.Additionally, a significant decrease in the proportion of α-helices and a corresponding increase in the proportion of random coils were noted.Furthermore, the intensity of endogenous fluorescence decreased, while significant increases in carbonyl content and surface hydrophobicity were recorded, along with a notable decrease in total sulfhydryl content.In conclusion, HVEF treatment enhanced curing speed and the enzyme activity of cathepsins during the dry curing of beef, promoted the degradation and oxidation of MP, and diminished the structural stability of MP, leading to improved beef texture from the third day of curing.This study provides a theoretical foundation for the application of HVEF in the non-thermal processing of meat products.

Key words： beef; high voltage electrostatic field; dry curing; myofibrillar protein; protein degradation and oxidation

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