食品科学 ›› 2017, Vol. 38 ›› Issue (13): 125-130.doi: 10.7506/spkx1002-6630-201713021

• 基础研究 • 上一篇    下一篇

猪血制备的纤维蛋白原黏结剂对重组牛肉品质的影响

刘 兵,夏秀芳,孔保华,孙方达,韩 齐,李龙祥   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 出版日期:2017-07-15 发布日期:2017-07-11

Effect of Porcine Fibrinogen as Binder on the Quality of Restructured Beef

LIU Bing, XIA Xiufang, KONG Baohua, SUN Fangda, HAN Qi, LI Longxiang   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2017-07-15 Published:2017-07-11

摘要: 将纤维蛋白原作为黏结剂应用于重组牛肉中,其中以2.0%血浆蛋白粉、0.3%复合磷酸盐、0.5% NaCl及4.0%水为基础,分别添加0.0%、1.0%、1.5%、2.0%、2.5%的纤维蛋白原混合。测定重组肉的色差、水分活度及解冻损失,通过质构仪测定纤维蛋白原添加量及凝结时间对黏结力的影响,同时应用低场核磁共振(low-field nuclearmagnetic resonance,LF-NMR)技术研究纤维蛋白黏结过程中水分子的迁移变化规律,并通过扫描电子显微镜对比以谷氨酰胺转氨酶(transglutaminase,TG)与纤维蛋白原为黏结剂的重组肉微观结构。结果表明,随着纤维蛋白原添加量的不断增加,重组肉的水分活度稍有降低但不显著(P>0.05)、解冻损失率显著减少(P<0.05)、产品的红度值显著增加(P<0.05),亮度值有所减弱;重组肉的黏结力随纤维蛋白原添加量及凝结时间的延长而显著增大(P<0.05)。同时,LF-NMR研究结果显示,纤维蛋白原的添加增加了重组肉黏结过程中水分子的移动性,对重组肉中水分子的束缚能力逐渐增强;电子显微镜检测结果显示,以纤维蛋白原为黏结剂的重组肉比以TG为黏结剂的重组肉微观结构更紧密。上述结果表明,纤维蛋白原可以作为黏结剂应用于重组牛肉加工。

关键词: 纤维蛋白原, 血浆蛋白粉, 复合磷酸盐, 低场核磁共振

Abstract: This study investigated the application of combinations of different amounts (0.0%, 1.0%, 1.5%, 2.0% and 2.5%) of porcine fibrinogen with 2.0% plasma protein, 0.3% compound phosphate, 0.5% NaCl, and 4.0% water as a binder in restructured beef. The effects of fibrinogen concentration on the color parameters (L*, a* and b*), water activity and thawing loss of restructured beef were studied, and the binding strength was measured with a texture analyzer as a function of fibrinogen concentration and binding time. Besides, the mobility of water molecules during the binding process was examined by low-field nuclear magnetic resonance (LF-NMR). The microscopic structure of restructured beef made with tansglutaminase (TG) and fibrinogen as a binder was investigated by scanning electron microscopy (SEM). The results showed that increasing the fibrinogen concentration could slightly reduce water activity without statistical significance (P > 0.05), significantly decrease thawing loss (P < 0.05), significantly increase color a* value (P < 0.05), and lower color L* value. The binding strength significantly increased with increasing binding time in the tested range (P < 0.05). At the same time, the results of LF-NMR showed that fibrinogen could increase the mobility and binding of water molecules in restructured beef. SEM examination showed that fibrinogen provided more compact microstructure of restructured beef than TG. Therefore, fibrinogen can be used as a binder in restructured beef.

Key words: fibrinogen, plasma protein, compound phosphate, low-field nuclear magnetic resonance (LF-NMR)

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