食品科学 ›› 2022, Vol. 43 ›› Issue (3): 19-24.doi: 10.7506/spkx1002-6630-20210709-095

• 基础研究 • 上一篇    下一篇

不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响

栗俊广,马旭阳,周月莹,王昱,刘骁,白艳红   

  1. (1.郑州轻工业大学食品与生物工程学院,河南 郑州 450001;2.河南省冷链食品质量与安全控制重点实验室,河南 郑州 450001;3.食品生产与安全河南省协同创新中心,河南 郑州 450001)
  • 出版日期:2022-02-15 发布日期:2022-03-08
  • 基金资助:
    国家自然科学基金青年科学基金项目(32102045);河南省科技攻关项目(222102110049); 河南省青年骨干教师计划项目(2019GGJS127);河南省青年人才托举计划项目(2021HYTP026)

Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein

LI Junguang, MA Xuyang, ZHOU Yueying, WANG Yu, LIU Xiao, BAI Yanhong   

  1. (1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3. Collaborative Innovation Center of Production and Safety, Henan Province, Zhengzhou 450001, China)
  • Online:2022-02-15 Published:2022-03-08

摘要: 分别采用空气冻结、浸渍冻结和超声辅助浸渍冻结(ultrasonic-assisted immersion freezing,UIF)猪肉背最长肌,提取肌原纤维蛋白(myofibrillar protein,MP)并分析其乳化活性与乳化稳定性、乳液粒径、流变特性、凝胶强度、蒸煮损失率、水分分布与微观形貌变化,研究不同冻结方式对猪肉MP乳化与凝胶特性的影响。结果显示,与对照组(4 ℃放置6 h)相比,空气和浸渍冻结显著降低了蛋白的乳化活性和稳定性,形成的液滴粒径显著增大且不均匀,但UIF处理后乳化活性显著增加,乳化稳定性与粒径无显著变化;UIF组黏弹性优于其他处理组,且蛋白热诱导凝胶表现出较好的凝胶强度和较小的蒸煮损失率,凝胶网络水分分布更均匀;高分辨场发射扫描电子显微镜观察结果显示,相比于其他处理形成的松散凝胶网络,UIF组结构更致密,与鲜肉最为接近。与其他冻结方式相比,UIF处理后的猪肉MP乳化与凝胶性能最佳,更有利于保持冻肉的加工品质。

关键词: 猪肉;超声辅助冻结;肌原纤维蛋白;乳化特性;凝胶特性

Abstract: In an attempt to investigate the effects of different freezing pretreatments on the emulsification and gelation properties of myofibrillar protein (MP), this study aimed to analyze changes in the emulsifying activity index (EAI), emulsifying stability index (ESI), emulsion particle size, rheological properties, gel strength, cooking loss, water distribution and morphology of MP extracted from porcine Longissimus dorsi muscle pretreated by air freezing (AF), immersion freezing (IF) or ultrasonic-assisted immersion freezing (UIF). The results showed that AF and IF remarkably lowered the emulsifying activity and emulsion stability of MP compared with the control group (held at 4 ℃ for 6 h) and resulted in significantly larger and non-uniform sizes of emulsion droplets. UIF markedly increased the emulsifying activity but did not change the emulsion stability or droplet size. UIF improved the viscoelasticity and gel strength of heat-induced MP gels and reduced the cooking loss compared with the other treatment groups, and water distribution in the gel network was more uniform. high-resolution field-emission scanning electron microscopic (FE-SEM) observation revealed that the network structure of UIF-treated MP gels was more compact than that of the other treatment groups, closer to that of fresh MP gels. In summary, UIF-treated MP had better emulsification and gelation properties, indicating that UIF could maintain the processing quality of frozen meat better.

Key words: pork; ultrasound-assisted immersion freezing; myofibrillar protein; emulsifying characteristics; gel properties

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