冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响

doi:10.7506/spkx1002-6630-201719038

食品科学 ›› 2017, Vol. 38 ›› Issue (19): 236-240.doi: 10.7506/spkx1002-6630-201719038

冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响

栗俊广1,2，柳红莉1,2，何菲1，何向丽1,2，赵电波1,2，白艳红1,2,*

1.郑州轻工业学院食品与生物工程学院，河南郑州 450000；2.食品生产与安全河南省协同创新中心，河南郑州 450000

出版日期:2017-10-15 发布日期:2017-09-29
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400403）；郑州轻工业学院博士基金项目（2014BSJJ030）；河南省科技攻关计划项目（162102110061；172102110136）

Effect of Ice-Temperature Storage and Refrigeration Storage on Rheological Properties, Water-Holding Capacity and Water Distribution of Chicken Breast Myofibrillar Protein Gel

LI Junguang1,2, LIU Hongli1,2, HE Fei1, HE Xiangli1,2, ZHAO Dianbo1,2, BAI Yanhong1,2,*

1. School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China; 2. Henan Province Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450000, China

Online:2017-10-15 Published:2017-09-29

摘要/Abstract

摘要： 以鸡胸肉为原料，研究4 ℃冷鲜和－0.7 ℃冰温贮藏期间鸡肉肌原纤维蛋白凝胶强度、保水性和水分分布状态变化。采用动态流变仪测定其凝胶强度，用离心法测定凝胶的保水性，用低场核磁共振分析凝胶的水分状态变化情况。结果表明：随着贮藏时间的延长，冷鲜和冰温组鸡胸肉肌原纤维蛋白凝胶强度和保水性均呈下降趋势，冰温组蛋白凝胶强度和保水性显著高于冷鲜组（P＜0.05）；低场核磁共振分析表明持水性的下降与不易流动水比例降低和自由水比例提高有关；冰温组蛋白凝胶不易流动水下降和自由水的上升幅度显著低于冷鲜组（P＜0.05）。冰温贮藏可以更好地保持肌原纤维蛋白的热诱导凝胶性能，从而保证鸡肉的加工品质。

关键词: 鸡胸肉, 肌原纤维蛋白, 流变性, 低场核磁共振

Abstract: The effect of storage temperature on the rheological properties, water-holding capacity (WHC) and water distribution of chicken breast myofibrillar protein gel was investigated. Chicken breast was stored at refrigeration (4 ℃) and freezing-point temperature (?0.7 ℃). Gel strength was measured by a dynamic rheometer, WHC was determined by centrifugation, and the change of moisture status was analyzed by using low field nuclear magnetic resonance (LF-NMR). The results showed that with increasing storage time, the gel strength and WHC of chicken myofibrillar proteins displayed a declining trend for both storage temperatures, but significantly higher values of the parameters were achieved during freezing-point storage (P < 0.05). LF-NMR results indicated that the decreased proportion of immobilized water and the increased proportion of free water were related to the reduction in WHC, and more significant changes in the proportions of immobilized water and free water ratio were found during freezing-point storage (P < 0.05). Therefore, the gel strength and WHC of heat-induced chicken myofibrillar protein gels were better maintained during freezing-point storage, thereby maintaining better quality.

Key words: chicken breast, myofibrillar protein, rheology, low field nuclear magnetic resonance (LF-NMR)

中图分类号:

TS251.1

栗俊广，柳红莉，何菲，何向丽，赵电波，白艳红. 冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响[J]. 食品科学, 2017, 38(19): 236-240.

LI Junguang, LIU Hongli, HE Fei, HE Xiangli, ZHAO Dianbo, BAI Yanhong. Effect of Ice-Temperature Storage and Refrigeration Storage on Rheological Properties, Water-Holding Capacity and Water Distribution of Chicken Breast Myofibrillar Protein Gel[J]. FOOD SCIENCE, 2017, 38(19): 236-240.

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冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响

Effect of Ice-Temperature Storage and Refrigeration Storage on Rheological Properties, Water-Holding Capacity and Water Distribution of Chicken Breast Myofibrillar Protein Gel

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