摘要
为探究腌制过程中兔肉蛋白质的变化,通过添加质量浓度为0%、3%、6%、9%、12%、15%的NaCl对兔肉进行腌制处理,评价腌制过程中兔肉蛋白质的氧化情况。结果表明,随着NaCl添加量的增加,兔肉蛋白质中巯基含量下降,羰基含量升高,表面疏水性增强,而当NaCl的添加量高于9%后无显著变化。添加NaCl后,兔肉蛋白质紫外吸收光谱的整体趋势未发生改变,内源荧光强度随着NaCl添加量的增加逐渐减小,并在NaCl添加量为9%时最低。此外,兔肉蛋白质的剪切应力在添加NaCl后有所增加,当NaCl添加量大于6%时,兔肉蛋白质因过度氧化而剪切应力下降。
In order to explore the changes of protein in rabbit meat during the curing process, the rabbit meat is cured by adding NaCl with the mass concentrations of 0%, 3%, 6%, 9%, 12% and 15%, and the oxidation of rabbit meat protein during the curing process is evaluated. The results show that with the increase of NaCl addition amount, the content of sulfhydryl in rabbit meat protein decreases, the content of carboxyl increases and the surface hydrophobicity increases, while there is no significant change when NaCl addition amount is higher than 9%. After adding NaCl, the overall trend of UV absorption spectra of rabbit meat protein doesn’t change, the endogenous fluorescence intensity decreases gradually with the increases of NaCl addition amount, and reaches the lowest point when the addition amount of NaCl is 9%.In addition, the shear force of rabbit meat protein increases after adding NaCl. When the addition amount of NaCl is greater than 6%, the shear force of rabbit meat protein decreases due to excessive oxidation.
作者
何琪
董怡
邓莎
向燕
何培君
何强
HE Qi;DONG Yi;DENG Sha;XIANG Yan;HE Pei-jun;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
出处
《中国调味品》
CAS
北大核心
2022年第11期13-16,23,共5页
China Condiment
基金
高校基本科研项目(20826041D4060)
四川省国际科技创新合作项目(2021YFH0043)
川菜发展研究中心项目(CC17Z07)。
