3种弱有机酸结合NaCI腌制对牛肉肌内胶原蛋白的影响  

Effects of Marination with Three Weak Organic Acids and NaCl on Intramuscular Collagen of Beef Muscle

作　　者：常海军[1] 朱建飞[1] 周文斌[1] 

机构地区：[1]重庆工商大学环境与生物工程学院重庆高校催化理论与应用技术市级重点实验室,重庆400067

出　　处：《食品与发酵工业》2012年第8期211-214,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31101313);重庆市教委科学技术研究项目(KJ110714);重庆工商大学博士科研启动基金项目(2010-56-12);重庆高校创新团队建设计划“资源化学与利用”(KJTD201020)

摘　　要：探讨3种弱有机酸(乳酸、醋酸和柠檬酸)结合NaCl腌制处理对牛肉肌内胶原蛋白的影响。牛半腱肌肉于4℃条件下分别经1.5%弱有机酸并与2%NaCl结合浸泡腌制24h,分析牛肉肌内热不溶性胶原蛋白的提取率及其氨基酸组成在腌制处理过程中的变化。结果表明:各腌制处理组热不溶性胶原蛋白提取率与对照组之间无显著差异(P>0.05);各腌制处理组胶原蛋白样品中总氨基酸含量都较对照组(82.06 g/100 g)降低,3种弱有机酸的单独腌制处理后牛肉胶原蛋白的氨基酸总量要比与NaCl的结合腌制处理更低。不同腌制处理组之间,牛半腱肌肉胶原蛋白中各种氨基酸的含量都有不同程度的差异,反映了腌制对其组成的影响。The main objective of this study was to of beef muscle after marinated with three weak organic investigate the characteristics changes of intramuscular collagen acids （lactic acid, acetic acid and citric acid） and NaCI. Beef Semitendinosus muscle was marinated at 4℃ for 24 h in 2% NaC1 solution with 1.5% lactic, acetic and citric acid solutions respectively. The changes of heat-insoluble collagen contents and amino acids composition of collagen from beef muscle during processing were analyzed. The results indicated that there were no significant difference （P 〉 0. 05） for heat-insoluble collagen extraction rate between the various marinated meat samples and control group. Com- pared with the control group （82.06 g/100g）, the total amino acid （TAA） content of collagen in various marinated meat samples was decreased, and the TAA contents of collagen in meat marinated with three weak organic acids alone were lower than combined with NaC1. The amino acids content in collagen from beef muscle was varied in different marinated groups, indicating the impact of marinating on its composition.

关 键 词：牛半腱肌肉 腌制处理 弱有机酸 NACL 胶原蛋白 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]