不同加热方式对腌制鸭肉蛋白质溶解度的影响  

Effect of Different Heating Methods on Protein Solubility of Cured Duck Meat

作　　者：娄鹏祥 李婷婷[2] 童今柱 杨登玲 范远景 刘培志 李怀仁 LOU Peng-xiang;LI Ting-ting;TONG Jin-zhu(School of Food Science and Engineering, Hefei University of Technology,Hefei,Anhui 230009;Anhui Institute of Quality and Standardization, Hefei, Anhui 230051)

机构地区：[1]合肥工业大学食品科学与工程学院,安徽合肥230009 [2]安徽省质量和标准化研究院,安徽合肥230051 [3]安徽刘郎食品有限公司,安徽宣城242000

出　　处：《安徽农业科学》2019年第1期163-166,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽省科技厅高品质鸭禽产品精深加工及产业化开发项目(15CZZ03114);安徽省鸭肉制品工程技术研究中心项目(201306G1054)

摘　　要：[目的]研究不同加热方式下腌制鸭肉蛋白变化。[方法]以鸭肉为原料、在10%盐水中腌制,采用水浴、红外、微波3种方式加热,对比肌原纤维蛋白、总可溶性蛋白、肌浆蛋白的溶解度,观察鸭肉中蛋白质变化情况。[结果]以3种加热方式处理的鸭肉肌浆蛋白质溶解度呈随温度升高而下降趋势,其中红外加热方式随温度升高溶解度显著降低(P<0.05);水浴加热、微波加热中温度间影响对蛋白溶解度变化存在部分显著性下降(P<0.05)。[结论]采用不同加热方式进行腌制,水浴加热对蛋白质影响较小。[Objective]To study the changes of protein in pickled duck meat at different temperatures.[Method]Duck meat was used as raw material and marinated in 10%saline environment.The solubility of myofibrillar protein,total soluble protein and myosinogen protein was compared by three experiments(experimental):water bath heating,infrared heating and microwave heating.To observe the changes of protein in duck meat and analyze the solubility of sarcoplasmic protein,total soluble protein and sarcoplasmic protein.[Result]The protein solubility of duck muscle sarcoplasmate treated with three heating methods decreased with the increase of temperature,the effect of infrared heating method on temperature decreased significantly(P<0.05).The effect of temperature on the protein solubility change was partially decreased between water bath heating and microwave heating(P<0.05).[Conclusion]Using water bath heating had less effect on protein.

关 键 词：鸭肉 加热方式 肌原纤维蛋白 总可溶性蛋白 肌浆蛋白 溶解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]