食品科学

• 基础研究 • 上一篇    下一篇

高压腌制对鸡胸肉微观结构的影响

冷雪娇1,2,邓绍林2,章 林2,黄 明2,*,周光宏2   

  1. 1.南京中医药大学药学院,江苏 南京 210046;2.南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-01-15 发布日期:2015-01-16

Effect of High Pressure Brining on Microstructure of Chicken Breast

LENG Xuejiao1,2, DENG Shaolin2, ZHANG Lin2, HUANG Ming2,*, ZHOU Guanghong2   

  1. 1. College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China; 2. College of Food Science and
    Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

采用食盐质量浓度为40 g/L的腌制液,在不同压力条件下(0.1、50、100、150、200、300 MPa,保压时间20 min)腌制鸡胸肉,应用低场核磁共振、明场相差显微镜和透射电镜研究鸡胸肉在不同压力条件下微观结构的变化。结果表明:高压腌制处理对鸡胸肉的水分存在状态具有显著的影响(P<0.05),300 MPa时的T22向慢弛豫方向移动,150 MPa时的不易流动水占总水分的百分含量最高。150 MPa以下处理组的肌肉组织结构无显著差异,肌细胞形状规则,排列有序;200 MPa处理下鸡胸肉的肌纤维排列疏松,肌纤维之间肌束膜开始破裂;300 MPa处理下鸡胸肉的肌束膜发生大量断裂和崩解,鸡胸肉的肌原纤维结构也发生明显变化,Z线和I带被彻底破坏,在Z线和M线附近形成了重聚体,肌纤维丝发生消融。150 MPa处理组的鸡胸肉肌肉结构保持良好。

关键词: 高压, 腌制, 鸡胸肉, 微观结构

Abstract:

The objective of this study was to investigate the effect of high pressure brining on microstructure of chicken
breast. Chicken breast was brined under different pressure levels (0.1, 50, 100, 150, 200 or 300 MPa for 20 min) in
40 g/L salt solution. Nuclear magnetic resonance (NMR), optical microscope and transmission electron microscopy (TEM)
were used to characterize the microstructure of chicken breast. The results showed that high pressure brining had significant
effects on the state of water in chicken breast (P < 0.05). At 300 MPa, T22 was shifted towards to slow relaxation direction,
and more immobile water than free water at 150 MPa was observed. At a pressure less than 150 MPa, some differences but
not obvious in the muscle cell shape were observed. Chicken breast muscle fiber arranged loosely at 200 MPa, and muscle
fiber perimysium began to burst at 200 MPa. When brining at 300 MPa, the perimysium of chicken breast muscle become
disintegrated. Chicken myofibrillar structure brined at 300 MPa had a significant change; Z line and I band were completely
destroyed, thus forming a reunion body near them, and the ablation of fibers was also observed. Therefore, 150 MPa could
provide better maintenance of muscle fiber structure.

Key words: high pressure, brining, chicken breast, microstructure

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