摘要
为研究低压静电场结合高湿解冻对羊肉保水性的影响,以宰后成熟24 h羊后腿肉为原料,将其置于-18℃冰箱中冷冻24 h后解冻,对比分析低压静电场结合高湿解冻(电流0.2 mA、电压2500 V、4℃、相对湿度98%)与其他3种解冻方式冰箱解冻(4℃、相对湿度55%)、低压静电场辅助解冻(电流0.2 mA、电压2500 V、4℃、相对湿度55%)、高湿解冻(4℃、相对湿度98%)对羊肉解冻速率、保水性、水分分布、羰基含量、总巯基含量、溶解度、表面疏水性,蛋白质二级及三级结构的影响。结果表明:4种解冻方式中,低压静电场结合高湿解冻解冻时间(519 min)最短,解冻损失率(3.37%)、蒸煮损失率(30.60%)、羰基含量(3.85 nmol/mg)、表面疏水性(21.90μg)最低,不易流动水相对含量(97.96%)与新鲜肉(98.44%)最接近,总巯基含量(28.55 nmol/mg)及溶解度(29.98%)最高,且蛋白质二级、三级结构最稳定,说明低压静电场结合高湿解冻不仅能够缩短解冻时间、有效抑制蛋白质氧化变性、减少汁液流失,且经过该处理的羊肉蛋白水合能力最高,保水性最好。
To investigate the effect of low voltage electrostatic field combined with high humidity thawing on the water-holding capacity of frozen lamb meat,lamb hindleg meat after 24 h of postmortem aging was frozen in a refrigerator at−18℃for 24 h and then thawed.The effects of low voltage electrostatic field combined with high humidity thawing(current of 0.2 mA,voltage of 2500 V,4℃,and relative humidity of 98%)on the thawing rate,water retention,moisture distribution,carbonyl content,total sulfhydryl content,solubility,surface hydrophobicity,protein secondary structure and protein tertiary structure of lamb meat were evaluated in comparison with those of another three thawing methods:refrigerator thawing(4℃,and relative humidity of 55%),low voltage electrostatic field assisted thawing(current of 0.2 mA,voltage of 2500 V,4℃,relative humidity of 55%),and high humidity thawing(4℃,and relative humidity 98%).The results showed that among the four thawing methods,low voltage electrostatic field combined with high humidity thawing had the shortest thawing time(519 min),the lowest thawing loss(3.37%),cooking loss(30.60%),carbonyl content(3.85 nmol/mg)and surface hydrophobicity(21.90μg),relative content of immobilized water(97.96%)closest to that of fresh meat(98.44%),the highest total sulfhydryl content(28.55 nmol/mg)and solubility(29.98%),and the most stable protein secondary and tertiary structures,indicating that this thawing method shortened the thawing time,effectively inhibited protein oxidative denaturation, and reduced the juice loss, and myofibrillar proteins from the treated lamb meat had the highest water hydration capacity and the best water-holding capacity.
作者
杨川
武广玉
李应彪
张春晖
李侠
刘成江
YANG Chuan;WU Guangyu;LI Yingbiao;ZHANG Chunhui;LI Xia;LIU Chengjiang(School of Food Science and Technology,Shihezi University,Shihezi 832003,China;Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China;Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第11期86-94,共9页
Food Science
基金
新疆生产建设兵团重点领域科技攻关项目(2020AB012,2022AB001)。
关键词
羊肉
保水性
低压静电场
高湿解冻
lamb meat
water holding capacity
low voltage electrostatic field
high humidity thawing
