解冻后兔肉待加工过程中肌原纤维蛋白功能性质的变化  

Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing

作　　者：林静[1] 张斌斌[1] 王晓君[1] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400716 [3]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2015年第23期105-110,共6页Food Science

基　　金：公益性行业(农业)科研专项(201303144);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：研究解冻后兔肉待加工过程中肌原纤维蛋白(myofibrillar protein,MP)功能性质的变化。兔后腿肉及背最长肌肉置于-18℃条件下冻藏7 d,取出在20℃水中解冻至中心温度为0℃后,放置7 h,测定在放置过程中兔肉的MP溶解性、活性巯基及总巯基含量、乳化性、表面疏水性、流变学性质、凝胶特性。结果显示:随着在水中放置时间的延长,兔肉MP溶解度、巯基含量、乳化活性和乳化稳定性、凝胶特性逐渐下降,在4 h时下降较为显著(P<0.05);MP表面疏水性逐渐上升,在4 h时上升较为显著(P<0.05);MP弹性模量G’值在加热过程中也逐渐降低,兔肉蛋白形成凝胶的能力减弱。The purpose of this study was to explore the changes in functional properties of myofibrillar protein in frozen rabbit meat during pending process after thawing. Rabbit rear legs and longissimus dorsi muscles were frozen for 7 days at-18 ℃. Thereafter, the meat samples were taken out, thawed in 20 ℃ water until the internal temperature reached 0 ℃, and then kept in the water for another 7 h. The solubility, A-SH and T-SH contents, emulsification properties, surface hydrophobicity, rheological properties and gel properties of rabbit meat myofibrillar protein were found to gradually decrease with the extension of storage time in water, especially significantly at 4 h（P〈0.05）. On the contrary, surface hydrophobicity steadily rose especially significantly at 4 h（P〈0.05）. Elastic modulus（G＇） value of myofibrillar protein also gradually declined during the heating process, and gel-forming capability of rabbit meat myofibrillar protein decreased.

关 键 词：兔肉 待加工 肌原纤维蛋白 功能性质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]