脂肪添加量和冻藏时间对冷冻水饺肉馅肌原纤维蛋白氧化和凝胶特性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 261-266.

脂肪添加量和冻藏时间对冷冻水饺肉馅肌原纤维蛋白氧化和凝胶特性的影响

黄莉¹,孔保华²

1. 日照职业技术学院
2. 东北农业大学食品学院

收稿日期:2011-11-19 修回日期:2013-01-14 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 黄莉 E-mail:sunhlhl@163.com
基金资助:
国家公益性行业（农业）科研专项;黑龙江省教育厅科学技术研究项目;高等学校博士学科点专项科研基金

Influence of fat addition and frozen storage time on oxidation and gelation of myofibrils from frozen dumplings fillers

Baohua Kong²

Received:2011-11-19 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

摘要/Abstract

摘要：

本文主要研究了脂肪添加量和冻藏时间对速冻水饺肉馅肌原纤维蛋白氧化和凝胶特效的影响。通过测定冷冻水饺肉馅中肌原纤维蛋白的氧化性变化和凝胶性质变化来揭示冷冻水饺在冻藏过程中食用品质下降的机理。在水饺肉馅中添加不同比例的背膘，在-18℃贮藏，分别测定水饺肉馅在0、30、60、90、180d时的羰基含量、热诱导凝胶的粘弹性的变化情况，并通过聚丙烯酰胺凝胶电泳（SDS-PAGE）观察肌原纤维蛋白的聚集和降解。结果表明，随着脂肪添加量的增加和冻藏时间的延长，水饺肉馅中肌原纤维蛋白中羰基含量显著增加(P < 0.05)；肌原纤维蛋白凝胶的储能模量G′下降，最大峰值对应的温度不断减小；SDS-PAGE图显示肌球蛋白的重链和肌动蛋白的百分含量下降，肌球蛋白的轻链2在贮藏180d时消失。冷冻水饺在冻藏过程中，受脂肪添加量的影响，肌原纤维蛋白因氧化而严重变性，影响了其形成凝胶的能力和凝胶的粘弹性，从而影响了冷冻水饺的食用品质。

关键词: 冷冻水饺, 肉馅, 冻藏, 肌原纤维蛋白, 氧化, 凝胶性

Abstract:

The objective of the present study was to elucidate the effect of fat addition and frozen storage time on the oxidation and gelation of myofibrils from frozen dumpling fillers. The oxidation and gelling ability of myofibril extracted from fillers in the frozen dumplings were studied in order to evaluate the quality deterioration mechanism of frozen dumpling during frozen storage. The carbonyl content, heat-induced gelatin viscosity and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrils of frozen dumplings were determined. The results indicated that with the prolongation of frozen storage time, the carbonyl content in the myofibrillar protein increased significantly (P < 0.05). The storage modulus (G') and the peak temperature of myofibril protein decreased gradually. The SDS-PAGE showed that the percent of myosin heavy chain (MHC) and actin reduced and myosin light chain2 disappeared at 180d of frozen storage. Because fat oxidation could cause protein oxidation, the myofibril protein denatured seriously for more addition of fat in dumpling, which would further affect the gelling ability and viscoelasticity of protein. Therefore the quality of frozen dumplings decreased with increasing fat content and extending storage time.

Key words: frozen dumplings, fillers, myofibrillar protein, oxidation, gelation

中图分类号:

TS251.1

黄莉孔保华. 脂肪添加量和冻藏时间对冷冻水饺肉馅肌原纤维蛋白氧化和凝胶特性的影响[J]. 食品科学, 2013, 34(4): 261-266.

Baohua Kong. Influence of fat addition and frozen storage time on oxidation and gelation of myofibrils from frozen dumplings fillers[J]. FOOD SCIENCE, 2013, 34(4): 261-266.

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