蒸汽加热对伊拉兔肉及其蛋白质热变性的影响  

Effect of steam heating on muscle and protein heat-denature of IRA rabbit meat

作　　者：陈红霞[1] 贺稚非[1] 王毅[1] 朱慧敏[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2013年第21期65-68,共4页Science and Technology of Food Industry

基　　金：农业部国家兔产业技术系岗位科学家项目(CARS-44-D-1);农业部公益性行业(农业)科研专项(201303144)

摘　　要：测定了伊拉兔大腿肌肉在蒸汽加热过程中的传热曲线，以及蛋白质组分、失重率和水分含量随中心温度的变化情况。结果表明，伊拉兔肌肉在加热过程中，随着时间的延长中心温度不断升高，加热后期的升温速度比前期快；蛋白质各组分在加热过程中变化显著（P〈0．05），随着中心温度的升高，非蛋白氮的含量先增加后减小，碱溶性蛋白增加，水溶性蛋白、盐溶性蛋白和碱不溶蛋白减少。与加热前相比，中心温度达80℃时碱溶性蛋白的含量增加了200．91％，水溶性蛋白、盐溶性蛋白和碱不溶蛋白的含量分别减少了92．6％、68．4％和67．3％；蒸煮损失在加热过程中不断增加，特别是在中心温度达到60～80℃的阶段，蒸煮损失达损失总量的52．97％。The change of IRA rabbit thigh muscles in the process of steam heating was studied.The heat transfer curve,weight moisture content and protein components following with the center temperature increasing were tested.During the heating process of the IRA rabbit muscles,it showed that the center temperature increased with the time,and the increasing rate also changed. Meanwhile, the protein components had changed in the heating process.Significantly,with the center temperature increasing ,the alkali-soluble protein content increased ,the water -soluble protein and salt-soluble protein and alkali- insoluble protein content decreased.When the core temperature reached 80~C,compared with the fresh meat,the alkali-soluble protein increased by 200.91%.Water- soluble protein, salt- soluble protein and alkali- insoluble protein content decreased. Water- soluble protein, salt soluble protein and alkali insoluble protein content reduced by 92.6% ,68.4% and 67.3%.Cooking loss in the steam heating process continuously increased,especially in the center temperature reached 60-80~C, cooking loss was 52.97% of the total loss.

关 键 词：伊拉兔肌肉 蒸汽加热 传热曲线 蛋白质热变性 失重率 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]