低钠干腌肉加工过程中肌内结缔组织特性研究

摘要/Abstract

摘要： 本试验以猪背最长肌为试验材料，食盐组为对照组，研究低钠干腌肉制品加工过程肌内结缔组织特性变化规律，旨在揭示低钠盐对肌内结缔组织特性的影响。结果表明：在陈香结束阶段，低钠组次级肌束膜厚度显著低于食盐组（p<0.05）、胶原蛋白热溶解性显著高于食盐组（p<0.05），而胶原蛋白总量、初级肌束膜厚度、成熟交联与食盐组差异不显著（p>0.05）。肌内结缔组织二级结构中低钠组的聚集片、无规卷曲较食盐组显著增加（p<0.05），而α-螺旋、β-转角较食盐组显著减少（p<0.05）。干腌猪肉制品加工中，低钠盐较食盐更进一步促进肌内结缔组织降解。

关键词: 低钠盐, 肌内结缔组织, 胶原蛋白, 成熟交联, 二级结构

Abstract: This research was conducted to study the changes intramuscular connective tissue (IMCT) in low sodium dry cured pork meat during processing, and revealed the relationship of IMCT and tenderness of dry cured meat. This trail used M. longissimus dorsi in pigs as experimental material and salt as control. The results showed that the end of post-aging, Secondary perimysium thickness of low sodium groups were significantly lower than the salt groups (p<0.05) , and thermal solubility of collagen was significantly higher than the salt groups (p<0.05), while total collagen, the primary perimysium thickness, and pyridinoline cross-linking had no significant difference (p>0.05) with salt groups. The changes of secondary structure in IMCT between low sodium groups and salt groups were different significantly. Specifically,aggreganted strands and random coil increased significantly (p<0.05) than the salt groups, while α-helix, β- turn significantly decreased(p<0.05) than the salt groups. In conclusion, low sodium salt is further promoting the degradation of IMCT than salt during the dry-cured pork products processing.

Key words: low sodium salt, intramuscular connective tissue, collagen, pyridinoline cross-linking, secondary structure

中图分类号:

TS251.5

刘成花彭增起李顺张雅玮刘世欣黄孝闯陈冬冬. 低钠干腌肉加工过程中肌内结缔组织特性研究[J]. 食品科学, 0, (): 0-0.

参考文献

[1]ALI?O M, GRAU R, FUENTES A, et al.Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process[J].Journal of Food Engineering, 2010, 99(2):198-205
[2]ALI?O M, GRAU R, FUENTES A, et al.Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture[J].Journal of Food Engineering, 2010, 97(3):434-439
[3]PAULSEN M T, NYS A, KVARBERG R, et al.Effects of nacl substitution on the sensory properties of sausages: Temporal aspects[J].Meat Science, 2014, 98(2):164-170
[4]VERMA A K, BANERJEE R.Low-sodium meat products: Retaining salty taste for sweet health[J].Critical reviews in food science and nutrition, 2012, 52(1):72-84
[5]ALI?O M, GRAU R, TOLDRA F, et al.Physicochemical changes in dry-cured hams salted with potassium,calcium and magnesium chloride as a partial replacement for sodium chloride[J].Meat Science, 2010, 86(2):331-336
[6]ALI?O M, GRAU R, FUENTES A, et al.Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture[J].Journal of Food Engineering, 2010, 97(3):434-439
[7]周光宏.畜产品加工学[M]. 北京: 中国农业科技出版社, 2002.
[8]BOLEMAN S, BOLEMAN S, MILLER R, et al.Consumer evaluation of beef of known categories of tenderness[J].Journal of Animal Science, 1997, 75(6):1521-1524
[9]常海军.不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D]. 南京农业大学, 2010.
[10]DUBOST A, MICOL D, PICARD B, et al.Structural and biochemical characteristics of bovine intramuscular connective tissue and beef quality[J].Meat Science, 2013, 95(3):555-561
[11]YOUNG O, BRAGGINS T.Tenderness of ovine semimembranosus: Is collagen concentration or solubility the critical factor?[J].Meat Science, 1993, 35(2):213-222
[12]LIU A, NISHIMURA T, TAKAHASHI K.Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles[J].Meat Science, 1996, 43(1):43-49
[13]赵改名, 王艳玲.影响牛肉嫩度的因素及其机制[J].国外畜牧科技, 2000, 27(2):35-40
[14]HOPKINS D L, THOMPSON J M.The relationship between tenderness,proteolysis,muscle contraction and dissociation of actomyosin[J].Meat Science, 2001, 57(1):1-12
[15]刘寿春, 钟赛意, 葛长荣.肉品嫩化理论及嫩化方法的研究进展[J].肉类工业, 2005, (10):19-21
[16]MODZELEWSKA-KAPITULA M, KWIATKOWSKA A, JANKOWSKA B, et al.Water holding capacity and collagen profile of bovine m. Infraspinatus during postmortem ageing[J].Meat Science, 2015, 100: 209-216
[17]DUBOST A, MICOL D, MEUNIER B, et al.Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content[J].Meat Science, 2013, 93(3):378-386
[18]CHRISTENSEN L, ETRBJERG P, LOJE H, et al.Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times[J].Meat Science, 2013, 93(4):787-795
[19]XU S Q, ZHOU G H, PENG Z Q, et al.The influence of polyphosphate marination on simmental beef shear value and ultrastructure[J].Journal of Muscle Foods, 2009, 20(1):101-116
[20]NISHIMURA T, HATTORI A, TAKAHASHI K.Structural changes in intramuscular connective tissue during the fattening of japanese black cattle: Effect of marbling on beef tenderization[J].Journal of Animal Science, 1999, 77(1):93-104
[21]李春保.牛肉肌内结缔组织变化对其嫩度影响的研究[D]. 南京农业大学, 2006.
[22]AKTA? N.The effects of pH,nacl and CaCl2 on thermal denaturation characteristics of intramuscular connective tissue[J].Thermochimica Acta, 2003, 407(1):105-112
[23]BADII F, HOWELL N K.Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by ft-raman spectroscopy and differential scanning calorimetry[J].Journal of Agricultural and Food Chemistry, 2003, 51(5):1440-1446
[24]钟朝辉, 李春美, 顾海峰, 等.温度对鱼鳞胶原蛋白二级结构的影响[J].光谱学与光谱分析, 2007, 27(10):1970-1976
[25]王复龙.组织蛋白酶L与2-羟基丁二酸对牛眼肉肌内结缔组织特性与剪切力的影响[D]. 南京农业大学, 2015.
[26]CHADEFAUX C, LE H? A-S, BELLOT-GURLET L, et al.Curvefitting micro-atr-ftir studies of the amide i and ii bands of type i collagen in archaeological bone materials[J].e-PRESERVATION Science, 2009, 6:129-137
[27]AKTA? N, KAYA M.Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissueA differential scanning calorimetry study[J].Meat Science, 2001, 58(4):413-419
[28]翁诗甫.傅里叶变换红外光谱分析[M]. 北京: 化学工业出版社, 2010.
[29]ERTBJERG P, MIELCHE M M, LARSEN L M, et al.Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef[J].Journal of the Science of Food & Agriculture, 1999, 79(7):970-978
[30]STANTON C, LIGHT N.The effects of conditioning on meat collagen: Part 4—the use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat[J].Meat Science, 1990, 27(2):141-159
[31]MCCORMICK R J.Extracellular modifications to muscle collagen: Implications for meat quality[J].Poultry Science, 1999, 78(5):785-791
[32]FANG S H, NISHIMURA T, TAKAHASHI K.Relationship between development of intramuscular connective tissue and toughness of pork during growth of pigs[J].Journal of Animal Science, 1999, 77(1):120-130
[33]WANG R, PENG Z, HUI T, et al.Potential use of crude extracts from alaska pollock muscle as meat tenderizer[J].Cyta-Journal of Food, 2013, 11(1):50-59