香辛料提取物对猪肉肌原纤维蛋白功能性质的影响  

Effect of spice extracts on functional properties of myofibrillar protein in minced pork

作　　者：贾娜[1] 王乐田 马露[1] 王欢[1] 邵俊花[1] 宋立[1] 刘登勇[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵工业》2016年第2期82-88,共7页Food and Fermentation Industries

基　　金：国家自然科学青年基金(31301509);辽宁省食品安全重点实验室开放课题(LNSAKF2013014)

摘　　要：将迷迭香、肉桂和丁香提取物分别添加到猪肉糜中,4℃冷藏9 d,通过测定肌原纤维蛋白的溶解度、表面疏水性、乳化性、凝胶性和流变学特性,研究不同香辛料提取物对蛋白功能性质的影响。结果表明:冷藏时间增加,未添加香辛料对照组的溶解度逐渐降低,表面疏水性增加,乳化活性和乳化稳定性降低,凝胶强度和凝胶保水性降低,且形成凝胶网络能力降低。而不同香辛料提取物对肌原纤维蛋白功能特性的影响不同,总体来说,能够提高溶解度,降低表面疏水性增加的程度,较好地维持乳化活力和乳化稳定性,但提取物对蛋白凝胶特性无改善作用。因此,在肉制品加工过程中要考虑选用的香辛料及其使用量对产品功能性质的影响,避免对产品质构产生不利影响。Rosemary,cinnamon and cloves extracts were added to minced pork at 4 ℃ for 9 days. The solubility,surface hydrophobicity,emulsifying,gel and rheological properties of myofibrillar protein were tested to find the effect of spice extracts on the functional properties of proteins. The results show that with the extension of the storage time,the control without spice extracts,had lower solubility and increased surface hydrophobicity; the emulsifying activity and emulsion stability,gel strength and water-holding capacity of the control were decreased. And its gel formation was more difficult. The minced pork with spice extracts had different effects： the solubility was increased and surface hydrophobicity increasing was reduced. The spice extracts had a positive effect on maintaining the emulsifying activity and emulsion stability,but not on gel properties. Therefore,the types and amounts of spices need to be considered during meat processing to avoid disadvantage effect on textural properties.

关 键 词：香辛料 提取物 猪肉 肌原纤维蛋白 功能性质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]