食品科学 ›› 2020, Vol. 41 ›› Issue (17): 104-110.doi: 10.7506/spkx1002-6630-20190817-189

• 食品工程 • 上一篇    下一篇

超声辅助冷冻对鸡胸肉肌原纤维蛋白乳化稳定性的影响

张潮,吴宇桐,孔保华   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-09-15 发布日期:2020-09-16
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401200)

Effect of Ultrasound-Assisted Freezing on Emulsifying Stability of Myofibrillar Protein from Chicken Breast

ZHANG Chao, WU Yutong, KONG Baohua   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-09-15 Published:2020-09-16

摘要: 为探究不同冷冻方式对肌原纤维蛋白乳化稳定性的影响,本实验以鸡胸肉为原料,经空气冷冻、浸渍冷冻和不同超声功率(125、165、205 W和245 W)的超声辅助冷冻后,测定其肌原纤维蛋白的溶解度、浊度、粒径、Zeta-电位和乳状液乳化活性指数。结果表明:采用适当功率(165 W)超声辅助冷冻的原料肉,其肌原纤维蛋白的乳化稳定性显著高于其他各组(P<0.05),具体表现为样品具有较高的溶解度和乳化活性指数,以及较低的Zeta-电位、浊度、表面积平均粒径D32和体积平均粒径D43。但过高的超声功率(245 W)会导致蛋白质发生聚集变性,进而造成肌原纤维蛋白质乳化稳定性降低。上述结果表明,采用适当功率(165 W)的超声辅助冷冻有助于保持冷冻鸡胸肉肌原纤维蛋白乳化稳定性,为超声辅助冷冻在肉制品中的应用提供理论依据。

关键词: 鸡胸肉;超声辅助冷冻;肌原纤维蛋白;乳化稳定性

Abstract: The aim of this study was to investigate the effects of different freezing methods on the emulsifying stability of myofibrillar protein. The changing trends of solubility, turbidity, particle size, Zeta potential and emulsifying activity index of chicken breast myofibrillar protein were measured after air freezing, immersion freezing and ultrasound-assisted immersion freezing at different ultrasound powers (125, 165, 205 and 245 W). The results showed that the emulsifying stability of myofibrillar protein with an appropriate ultrasound power (165 W) was significantly higher than that in the other groups (P < 0.05), as indicated by higher solubility and emulsifying activity index, and lower Zeta potential, turbidity, surface area average particle size D32 and volume average particle size D43. However, excessively high ultrasound power (245 W) could cause the aggregation and denaturation of the protein, consequently leading to its reduced emulsifying stability. These results indicated that ultrasound-assisted freezing with an appropriate power (165 W) can maintain the emulsifying stability of frozen chicken breast myofibrillar protein, which will provide a theoretical basis for the application of ultrasound-assisted freezing in meat products.

Key words: chicken breast; ultrasound-assisted freezing; myofibrillar protein; emulsifying stability

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