| 超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响 |
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| 引用本文： | 李鹏,王红提,孙京新,冯婷.超声辅助变压滚揉对鸡肉蛋白质结构及含水量的影响[J].农业工程学报,2017,33(16):308-314. |
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| 作者姓名： | 李鹏 王红提 孙京新 冯婷 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院,青岛,266109;2. 青岛农业大学机电工程学院,青岛,266109 |
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| 基金项目： | 山东省现代农业产业技术体系家禽创新团队项目资助（SDAIT--11-11）;"十二五"国家科技支撑计划课题资助（2012BAD28B03）;青岛农业大学高层次人才基金项目（6631115050）;江苏省"双创计划"资助对象（双创博士类）项目。 |
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| 摘 要： | 为了探讨超声辅助变压滚揉对原料肉腌制过程蛋白质结构及水分含量的影响,该研究以鸡胸肉为原料分别进行静置腌制(对照)、真空滚揉(vacuum tumbling,VT)腌制和超声辅助变压滚揉(pressure-transform tumbling curing assisted by ultrasound,PTU)腌制处理100 min,采用拉曼光谱、低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)、扫描电镜(scanning electron microscopy,SEM)和透射电镜(transmission electron microscope,TEM)测定不同腌制处理后鸡肉肌原纤维蛋白的二级结构、肌肉中水分含量以及肌肉组织微观结构的变化.结果显示,经过VT和PTU腌制处理的鸡肉其各项指标较对照组均发生显著变化(P＜0.05),其中拉曼光谱分析显示PTU处理的鸡肉肌原纤维蛋白质二级结构组成发生更显著变化,α-螺旋含量降低(P＜0.05),β-折叠和-转角的含量显著增加(P＜0.05);LF-NMR结果显示PTU处理的鸡肉的结合水横向弛豫时间和不易流动水横向弛豫时间较VT处理显著减小(P＜0.05),而对应的结合水峰面积百分比和不易流动水峰面积百分比都较其他处理组增加(P＜0.05).扫描电镜和透射电镜研究结果也显示经PTU处理的鸡肉组织结构破坏最严重,Z线以及肌原纤维膜降解最为明显.综上,PTU处理能够通过改变蛋白质结构、水分存在状态分布以及微观结构的变化来加速原料鸡肉腌制效率,改善嫩度和提高保水性;研究结果为PTU技术在肉制品加工中的应用及相关设备的开发提供理论依据.
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| 关 键 词： | 蛋白质 水分 微观结构 鸡肉 超声辅助变压滚揉 真空滚揉 |
| 收稿时间： | 2017/5/15 0:00:00 |
| 修稿时间： | 2017/7/31 0:00:00 |
Effects of pressure-transform tumbling assisted by ultrasound on protein structure and water content of chicken |
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| Li Peng,Wang Hongti,Sun Jingxin and Feng Ting.Effects of pressure-transform tumbling assisted by ultrasound on protein structure and water content of chicken[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(16):308-314. |
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| Authors: | Li Peng Wang Hongti Sun Jingxin and Feng Ting |
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| Institution: | 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China,2. College of Mechanical and Electrical Engineering, Qingdao Agricultural University, Qingdao 266109, China,1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China and 1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China |
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| Abstract: | Curing has important functions in meat products,which contributes positively to the structural and sensory characteristics of the meat.By various curing methods,a wide variety of cured meat products are produced.Considering the processing time or the weight ratio of brine to meat needed to obtain a product with better characteristics from a sensorial or a structural point of view,neither scientists nor manufacturers came to a similar standpoint.Nowadays,to some extent,reducing curing time and improving the curing operations may be achieved through tumbling or other methods.From a production perspective,fast tumbling can shorten processing time and is favorable,but it can lead to more heat production and products of poor quality.Ultrasound is a novel processing technology which may accelerate mass transfer through the mechanism of cavitation in meat tissue.Ultrasound is also favorable from an eating point of view since it results in more tender and juicy meat.In order to explore novel curing processing for shortening curing time and improving product quality,we assessed the effects of pressure-transform tumbling curing assisted with ultrasound (PTU) technique on the protein secondary structures,moisture distribution and microstructure of chicken.For this purpose,fresh chicken breasts were selected (50±1 g,5 cm × 5 cm × 2 cm) and treated at 4 ℃ for 100 min with one of the 3 following curing treatments:(1) static brining,(2) vacuum tumbling (VT) (rotation speed of 16 revolutions per minute,0.08 MPa,100 min,15 minutes of continual work and then 5 minutes of resting period),or (3) pressure-transform tumbling assisted with ultrasound (40 kHz,140 W;parameter setting was consistent with the VT curing,and the only difference was the ultrasound treatment of the meat samples carried out by activating ultrasonic probe during the resting period).The ratio of meat weight to brine weight was 100∶30 (g/mL) for all treatments.The brine solution was composed of 2％ NaCl,0.3％ compound phosphates,250 mg/kg sodium ascorbate and 150 mg/kg sodium nitrite (relative to meat weigh).The results showed that the proportion of α-helix was reduced greatly (P＜0.05),and the amount of β-sheet and β-turn were increased (P＜0.05) after PTU treatment.The LF-NMR (low-field nuclear magnetic resonance) data indicated that the transverse relaxation time of the bound water (T21) and immobilized water (T22) was clearly reduced by PTU compared with VT and static brining.Moreover,the proportion of peak area of T21 was significantly increased (P＜0.05) for PTU treatment,which indicated that the water molecules were combined with protein more tightly and part of free water was turned into immobilized water.SEM (scanning electron microscopy) and TEM (transmission electron microscope) showed that PTU could result in severe degradation of myofibril and larger distance between muscle fibers compared to static brined or VT samples.Based on this study one can conclude that PTU treatment can serve as a useful alternative to tumbling for improving curing in meat tissue as well as enhancing water-holding capacity and textural properties.The research provides a theoretic basis and practical application reference for the PTU technology in the meat industry and related equipment design. |
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| Keywords: | protein moisture microstructure chicken pressure-transform tumbling assisted ultrasound (PTU) vacuum tumbling (VT) |
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