摘要
为了研究氧化对禽类肌肉的影响程度,为鸡肉品质调控的研究提供参考,本实验以白羽肉鸡为研究对象,选取鸡的胸、腿肉,测定氧化对肌肉持水性能、营养素含量以及对胸肉钙蛋白酶活力的影响。结果显示:氧化可造成肉鸡胸肉和腿肉持水力下降,蒸煮损失率增加,产品得率降低;且过氧化氢(H_2O_2)溶液浓度对蛋白氧化程度和脂肪氧化程度有影响,随着H_2O_2溶液浓度的增大,肌肉蛋白质和脂质等营养素水平呈显著下降趋势。而在氧化对钙蛋白酶的活性研究中发现钙蛋白酶活力随H_2O_2浓度增大而降低,从而推测钙蛋白酶活力水平变化与白羽肉鸡肉质改变的关系密切。
This study explored the effect of oxidation treatment on the water-holding capacity,nutrient contents and calpain activity of breast and drumstick meat from white feather broilers.The results showed that oxidation treatment could decrease the water-holding capacity,increase the cooking loss and consequently reduce the cooking yield of chicken breast and drumstick meat.The concentration of hydrogen peroxide solution(H2O2)affected protein and lipid oxidation.The levels of nutrients such as protein and lipid significantly dropped with increasing concentration of H2O2.Similarly,calpain activity declined with the increase in H2O2concentration.Thus,it is speculated that changes in calpain activity are closely associated with changes in broiler meat quality.
作者
邓凯波
黄雅萍
许正金
傅灵韵
郑宝东
DENG Kaibo;HUANG Yaping;XU Zhengjin;FU Lingyun;ZHENG Baodong(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;China-Ireland International Research Centre of Food Material Science and Structure Design, Fuzhou 350002, China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China;Fujian Chia-Tai Food Co. Ltd., Longyan 364000, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第23期87-92,共6页
Food Science
基金
福建农林大学国际科技合作与交流项目(KXGH17001)
福建农林大学高水平大学建设项目(612014042)
福建农林大学青年教师科研基金项目(2013xjj16)
福建农林大学科技创新团队支持计划项目(cxtd12009)
福建省创新方法推广应用试点项目(闽科政函[2014]82号)
福建农林大学2016年度(第一批)科技创新专项基金项目(CXZX2016089)
福建省高等学校科技创新团队支持计划项目(闽教科[2012]033号)
关键词
氧化
持水性能
食用品质
钙蛋白酶
白羽肉鸡
oxidation
water-holding capacity
eating quality
calpain
white feather broiler
