抗冻蛋白对冷冻猪肉品质的影响

doi:10.7506/spkx1002-6630-20240115-147

食品科学 ›› 2025, Vol. 46 ›› Issue (1): 158-165.doi: 10.7506/spkx1002-6630-20240115-147

抗冻蛋白对冷冻猪肉品质的影响

廖洪梅，王尚龙，张宝雪，丁寅寅，刘明广，熊国远

（1.阜阳职业技术学院城乡建设学院，安徽阜阳 236031；2.安徽农业大学茶与食品科技学院，安徽合肥 230036；3.安徽科技学院食品科学与工程学院，安徽滁州 239000）

出版日期:2025-01-15 发布日期:2024-12-30
基金资助:
安徽省重大科技专项（202203a06020006）；安徽高校自然科学研究重点项目（KJ2021A1348）；皖西北食用菌产业协同技术服务中心项目（皖教秘科2022第217号）；安徽省高校科学研究重大项目（2022AH040118）；安徽省高校优秀科研创新团队项目（2024AH010007）；安徽科技学院科技创新团队项目（2023KJCXTD003）

Effects of Antifreeze Proteins on the Quality of Frozen Pork

LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan

(1. College of Urban and Rural Construction, Fuyang Institute of Technology, Fuyang 236031, China; 2. School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; 3. College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)

Online:2025-01-15 Published:2024-12-30

摘要/Abstract

摘要： 研究抗冻蛋白（antifreeze proteins，AFP）对猪肉冷冻过程中品质变化的影响。以商业抗冻剂海藻糖（4 mg/mL）的抗冻效果为参考，以未添加AFP组为对照组，研究不同添加量（0.05、0.1、0.2、0.3 mg/mL）AFP对冷冻猪肉品质、肌原纤维蛋白理化性质、微观结构和水分分布的影响。结果表明：AFP可以减少冷冻猪肉的水分损失，有利于维持猪肉色泽和微观结构；在冷冻贮藏过程中，0.3 mg/mL AFP组猪肉的蒸煮损失、解冻损失及色泽的保护效果最好，其次是0.2 mg/mL AFP组和4 mg/mL海藻糖组；0.2、0.3 mg/mL AFP组剪切力和肌原纤维蛋白总巯基含量显著高于未添加AFP组（P＜0.05）；核磁共振成像验证了AFP的渗入降低了猪肉中结合水和不易流动水损失；扫描电子显微镜结果显示，0.2 mg/mL AFP使猪肉肌纤维排列整齐，更加紧凑和致密。总体而言，添加AFP对改善冷冻猪肉品质有积极作用，是一种潜在的安全、高效冷冻保护方法。

关键词: 抗冻蛋白；冷冻猪肉；水分分布；肌原纤维蛋白；微观结构

Abstract: The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, and 0.3 mg/mL) on the quality, physicochemical properties of myofibrillar proteins, microstructure, and water distribution of frozen pork were investigated. The results showed that AFP decreased the water loss of frozen pork, which was beneficial to maintaining pork color and microstructure. Addition of AFP at 0.3 mg/mL had the highest cryoprotective effect on the cooking loss, thawing loss and color characteristics of pork during frozen storage, followed by AFP at 0.2 mg/mL and alginate at 4 mg/mL. The shear force and total sulfhydryl content of myofibrillar proteins in the 0.2 and 0.3 mg/mL AFP groups were significantly higher than those of the control group (P < 0.05). nuclear magnetic resonance imaging (NMRI) discovered that the infiltration of AFP reduced the loss of bound and immobile water in pork. Scanning electron microscopy showed that in the presence of 0.2 mg/mL AFP, the arrangement of muscle fibers was orderly, appearing more compact and denser. Overall, AFP addition had a positive effect on improving the quality of frozen pork and might have the potential of being a safe and efficient cryoprotection method.

Key words: antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure

中图分类号:

TS251.5＋1

廖洪梅，王尚龙，张宝雪，丁寅寅，刘明广，熊国远. 抗冻蛋白对冷冻猪肉品质的影响[J]. 食品科学, 2025, 46(1): 158-165.

LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan. Effects of Antifreeze Proteins on the Quality of Frozen Pork[J]. FOOD SCIENCE, 2025, 46(1): 158-165.

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抗冻蛋白对冷冻猪肉品质的影响

Effects of Antifreeze Proteins on the Quality of Frozen Pork

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