不同持水性冷却肉的品质比较和蛋白质的DSC测定

食品科学 ›› 2006, Vol. 27 ›› Issue (6): 31-35.

不同持水性冷却肉的品质比较和蛋白质的DSC测定

陈韬, 周光宏, 徐幸莲

南京农业大学农业部农畜产品加工与质量控制重点开放实验室

出版日期:2006-06-15 发布日期:2011-09-22

Comparison of Meat Quality with Different Water Holding Capacity and Determining of Porcine Muscle Proteins with DSC

CHEN Tao, ZHOU Guang-Hong, XU Xing-Lian

Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China

Online:2006-06-15 Published:2011-09-22

摘要/Abstract

摘要： 用聚类分析方法将18个样品聚为两(类)组——低汁液流失率组和高汁液流失率组。组间持水性和L值差异显著,但a值和嫩度没有差异。DSC测定和相关分析结果显示:高汁液流失率组的肌浆蛋白和肌球蛋白的变性程度大于低汁液流失率组;持水性与肌球蛋白和肌浆的变性程度成显著负相关;用DSC方法测定蛋白质变性程度比用测定蛋白质溶解性的方法更灵敏。

关键词: 持水性, 肉质, DSC

Abstract: Eighteen samples were divided into two groups (low drip loss and high drip loss) with cluster analysis. Water holding capacity and L* value were significantly different among groups. However, there was no significant difference in a* value and tenderness. Protein denaturation of the meat sample was analyzed by differential scanning calorimetry (DSC). The results showed that the pronounced denaturation of myosin and sarcoplasmic protein in meat from the high drip loss group is found greater than the low drip loss group. DSC analysis is more sensitive to protein denaturation than the method of determining protein solubility. Water holding capacity is significantly negative correlated with denaturation of myosin and sarcoplasmic protein in pork (r=-0.56, p<0.05).

Key words: , water holding capacity； meat quality； DSC；

陈韬, 周光宏, 徐幸莲. 不同持水性冷却肉的品质比较和蛋白质的DSC测定[J]. 食品科学, 2006, 27(6): 31-35.

CHEN Tao, ZHOU Guang-Hong, XU Xing-Lian. Comparison of Meat Quality with Different Water Holding Capacity and Determining of Porcine Muscle Proteins with DSC[J]. FOOD SCIENCE, 2006, 27(6): 31-35.

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