牛半腱肌肉结缔组织胶原蛋白热力特性热诱导变化DSC分析(英文)  

DSC Analysis of Heat-induced Changes in Thermal Characteristics of Connective Tissue Collagen from Beef Semitendinosus Muscle

作　　者：常海军[1,2] 王强[3] 徐幸莲[2] 周光宏[2] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]南京农业大学教育部肉品加工与质量控制重点实验室农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [3]重庆教育学院生物与化学工程系,重庆400067

出　　处：《食品科学》2011年第13期49-53,共5页Food Science

基　　金：重庆市教委科学技术研究资助项目(KJ110714);重庆工商大学博士科研启动基金项目(2010-56-12);重庆教育学院院级项目(KY201120B)

摘　　要：探讨牛半腱肌肉结缔组织胶原蛋白热力特性的热诱导变化。牛半腱肌肉分别采用水浴和微波加热到内部终点温度分别为40、50、60、70、80℃和90℃,研究结缔组织滤渣和热力特性在热处理过程中的变化。结果表明:结缔组织滤渣含量随着热处理温度的升高而增加,当加热温度分别为60、70℃和80℃时,结缔组织滤渣含量在两种热处理方式间存在显著差异(P<0.05)。在两种热处理方式中,40℃至60℃的内部终点温度是影响结缔组织胶原蛋白热收缩温度的关键加热温度。热诱导的结缔组织胶原蛋白热力特性的变化是水浴和微波加热牛肉胶原蛋白热收缩温度存在差异的主要原因。The main objective of this study was to investigate the heat-induced changes of thermal characteristics of connective tissue collagen from beef Semitendinosus muscle.Muscle samples were heated to an internal core temperature of 40,50,60,70,80 or 90 ℃ in a water bath and in a microwave oven respectively.The changes of filter residues content and thermal characteristics of connective tissue collagen were examined with internal core temperature.The results indicated that filter residues were increased during heating,and presented significant differences（P 0.05） at the internal core temperatures of 60,70 ℃ and 80 ℃ between water bath and microwave heated meat samples.Internal core temperatures ranging from 40 to 60 ℃ were critical heating temperatures which affect thermal shrinkage temperatures of connective tissue collagen for both water bath and micro-wave heated meat samples.The significant differences in thermal shrinkage temperatures between water bath and microwave heated beef muscle samples were attributed to the heat-induced changes in thermal characteristics of connective tissue collagen.

关 键 词：牛半腱肌肉 胶原蛋白 热收缩温度 热诱导变化 差示扫描量热 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]