食品科学 ›› 2013, Vol. 34 ›› Issue (5): 60-66.doi: 10.7506/spkx1002-6630-201305013

• 基础研究 • 上一篇    下一篇

超高压处理对低磷酸盐鸡胸肉盐溶蛋白质凝胶的影响

李 莹,王 鹏,徐幸莲*   

  1. 南京农业大学 教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室, 江苏 南京 210095
  • 收稿日期:2011-12-14 修回日期:2013-01-29 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 徐幸莲 E-mail:xlxu@njau.edu.cn
  • 基金资助:
    现代农业产业技术体系专项资金资助(CARS-42);公益性行业科技专项资金项目

Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast

LI Ying,WANG Peng,XU Xing-lian*   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2011-12-14 Revised:2013-01-29 Online:2013-03-15 Published:2013-04-16
  • Contact: XU Xing-lian E-mail:xlxu@njau.edu.cn

摘要: 采用混料回归试验设计方法,对300MPa、25℃、10min超高压处理鸡胸肉盐溶蛋白所添加的低含量复合磷酸盐的配比情况进行研究。结果表明:为达到良好的保水性能,未经超高压处理样品的最佳复合磷酸盐配比为m(焦磷酸钠(DSPP)): m(三聚磷酸钠(STPP)): m(六偏磷酸钠(HMP))=41:42.3:16.7,高压处理样品的最佳复合磷酸盐配比为m(DSPP): m(STPP): m(HMP)=38.9:44.4:16.7。超高压处理过的鸡胸肉盐溶蛋白凝胶的保水性比未经高压处理组样品显著提高。对照组DSPP、STPP以及DSPP、HMP的协同作用对保水性的影响较大,高压组则为DSPP、HMP以及STPP、HMP的协同作用对保水性影响比较大。在100MPa时,质量分数0.15%复合磷酸盐添加的鸡肉糜制品可以达到与质量分数0.30%复合磷酸盐添加的鸡肉糜制品的保水性相似的效果,初步说明可以在生产中使用超高压处理以达到减少复合磷酸盐的添加量而不显著影响制品保水性的效果。

关键词: 超高压, 盐溶蛋白, 复合磷酸盐, 保水性

Abstract: The main objective of this study was to investigate the effect of high pressure processing (300 MPa, 25 ℃, 10 min) on gel properties of salt-soluble proteins from low polyphosphate (0.15 g/100 g) chicken breast using mixture regression design. Based on water-holding capacity, the optimum ratio of sodium pyrophosphate (DSPP) to sodium tripolyphosphate (STPP) to sodium hexametaphosphate (HMP) was 41:42.3:16.7 and 38.9:44.4:16.7 for samples with and without HPP, respectively. HPP resulted in a significant rise in water holding capacity. DSPP exhibited synergistic effects with STPP or HMP on water holding capacity in control group, whereas synergistic effects between DSPP and HMP and between STPP and HMP were observed for HPP group. The water holding capacity of salt-soluble proteins gels subjected to HPP treatment at 100 MPa and added with 0.15% compound phosphate was similar to that of salt-soluble proteins gels with the addition of 0.30% compound phosphate, suggesting that the application of HHP can reduce the amount of phosphates required for achieving similar water holding capacity.

Key words: high pressure processing (HPP), salt-soluble protein, polyphosphate, water-holding capacity (WHC)

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