摘要
为了研究超声波辅助变压滚揉腌制对鸭肉蛋白质及水分的影响,对鸭胸肉分别进行真空滚揉(VT)和超声波辅助变压滚揉(PTU)腌制处理,采用聚丙烯酰胺凝胶电泳(SDS-PAGE)、拉曼光谱和低场核磁共振(LF-NMR)测定鸭肉蛋白质的组成、结构以及水分存在状态的变化。结果显示,经过VT和PTU腌制处理的鸭肉蛋白质组成、结构以及水分状态较未任何处理的原料肉存在显著差异(P<0.05),其中经PTU处理的样品比VT处理的变化更显著。SDS-PAGE图谱表明,经滚揉腌制处理的鸭肉肌原纤维蛋白明显降解,肌球蛋白重链(MHC)、肌间线蛋白(Desmin)、肌钙蛋白T(Troponin T)、原肌球蛋白(Tm)含量逐渐减少,同时产生许多的小分子质量蛋白,并且超声波辅助变压滚揉处理的样品降解程度更大。拉曼光谱分析显示超声波辅助变压滚揉处理能够显著降低鸭肉蛋白α-螺旋构象含量(P<0.05),同时增加β-折叠、β-转角以及无规则卷曲构象含量(P<0.05);LF-NMR结果显示,PTU处理的鸭肉横向弛豫时间T21和T22以及对应的峰面积百分比P21和P22都较未任何处理的原料肉及VT处理组显著增大(P<0.05)。研究结果表示,PTU处理通过改变蛋白质结构和水分状态分布,来加速鸭肉产品生产过程的腌制效率,改善嫩度,提高保水性。本研究结果为PTU技术在肉制品腌制中的应用及相关设备的开发提供理论依据。
The general objective of the present work was to assess the applicability of pressure-transform tumbling curing assisted by ultrasound(PTU)technique for improving the curing effect in duck processing.For this purpose,the effect of PTU on duck protein denaturation,structure changes of myofibrillar proteins and moisture distribution was investigated and was compared with those of obtained with raw duck(untreatment)or vacuum tumbling(VT).Indexes such as degradation of protein,changes of protein structures and water states of different treatment samples were analyzed.Results showed that with the increasement of PTU treatment time,the amount of macromolecular myofibrillar proteins degraded,the amount of MHC(myosin heavy chain),desmin,troponin T,tropomyosin were decreased gradually.At the same time,some small molecule protein fragments appeared.Raman spectroscopy was used to analyze the changes of protein spatial structures.The results showed that the proportion ofα-helix was reduced greatly(P<0.05),and the amount of β-sheet,β-turn and random coil were increased(P<0.05)after PTU treatment.The LF-NMR data indicated that the position of the component T21 and T22 were clearly prolonged relaxation times by tumbling.Moreover,the proportion of peak area of T21 and T22 were significantly increased(P<0.05),especially for PTU treatment,which indicated that the water molecules combined with protein more tightly and parts of free water turned into immobilized water.The results can provide the theoretic basis for the PTU technology in the meat industry and related equipment design.
作者
李鹏
孙京新
冯婷
王淑玲
黄明
徐幸莲
周兴虎
Li Peng;Sun Jingxin;Feng Ting;Wang Shuling;Huang Ming;Xu Xinglian;Zhou Xinghu(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong;National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095;Nanjing Agricultural University Meat Food Limited Company,Nanjing 210095)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第10期157-164,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
山东省现代农业产业技术体系家禽创新团队项目(SDAIT-11-11)
江苏省“双创计划”资助对象(双创博士类)项目
国家公益性行业(农业)科研专项(201303083)
关键词
鸭肉
超声波辅助变压滚揉
真空滚揉
蛋白质
水分
腌制
duck
pressure-transform tumbling curing assisted by ultrasound(PTU)
vacuum tumbling(VT)
protein
water
curing
