猪PSE肉与正常肉肌原纤维蛋白质抽提率和持水性的比较研究  

Comparative Studies on the Extractability and Water-holding Capacity of Myofibrillar Protein from PSE and Normal Pork

作　　者：丁玉庭[1] 陈艳[1] 邹礼根[1] 殷亚峰[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,杭州310032

出　　处：《中国食品学报》2004年第2期62-65,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金资助项目(No.200019)

摘　　要：对猪PSE肉与正常肉的肌原纤维蛋白质抽提率、总-SH基和持水性进行了比较研究。通过肌肉蛋白质在不同离子强度溶液中的抽提、0℃贮藏不同时间对肌原纤维蛋白质抽提率、-SH基和持水性的变化的测定,结果表明:PSE肉肌原纤维蛋白质的抽提率、-SH基和持水力都比正常肉低。PSE肉与正常肉间的肌浆蛋白变性差异不明显。由于肌肉的僵硬期的影响,肌原纤维蛋白质持水力与其变性程度要在解硬后(0℃,6～7d)才体现出较好的相关性。肌原纤维蛋白质抽提率可作为鉴别PSE肉与正常肉的重要指标。The extractability, total -SH and water-holding capacity of myofibrillar protein from PSE and normal pork were comparatively studied. Through the determination on the extraction rate?-SH and water-holding capacity of myofibrillar protein extracted in different ionic-strength solution and storaged for different time at 0℃, the results showed that the extraction rate, total -SH and water-holding capacity of myofibrillar protein from PSE were lower than normal pork. The denaturation of sarcoplasmic protein from PSE and normal pork was not apparent. The water-holding capacity was highly correlation with the extraction rate of myofibrillar protein during storage at 0℃ after 6～7 days due to the effect of muscle inflexible time. The myofibrillar protein extraction rate can be used as an important index to distinguish PSE and normal pork.

关 键 词：PSE肉 肌原纤维 蛋白质 抽提率 持水性 猪肉品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]