烘烤过程中水分分布和蛋白变性对猪肉脯质构的影响  

Effect of water distribution and protein denaturation on the texture of the product during roasting of pork jerky

作　　者：曹叶萍 郇延军[1] 高静 CAO Ye-ping;HUAN Yan-jun;GAO Jing(Jiangnan University School of Food,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2019年第1期25-31,共7页Food and Machinery

摘　　要：为阐明猪肉脯烘烤过程中水分变化和蛋白变性与质构之间的相关性,研究了烘烤温度对猪肉脯质构的影响,并结合低场核磁共振和ATR-FTIR技术解析了烘烤过程中水分变化和蛋白变性情况。结果表明:①烘烤温度对猪肉脯剪切力及质构影响显著,65℃是影响猪肉嫩度的关键热处理温度;②在65℃条件下烘烤,随着加热时间的延长,T_(21)、T_(22)和T_(23)均逐渐向左偏移,A_(22)显著减小(P<0.05),猪肉蛋白二级结构α-螺旋和β-折叠含量显著降低(P<0.05),β-转角和无规卷曲显著增加(P<0.05);③不易流动水的弛豫时间及峰面积、蛋白二级结构与质构各指标呈极显著相关(P<0.01)。In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture,the effects of different baking temperatures on the texture of pork mash were studied,combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking.The results show that:(1)baking temperature has a significant effect on the shear strength and texture of pork,65 ℃ is the key heat treatment temperature affecting pork tenderness.(2)Baking at 65℃,with the extension of heating,T21 T22 and T23 were gradually shifted to the left,and A22 was significantly decreased(P<0.05).The secondary structure of pork proteinα-helix and β-fold content was significantly decreased(P<0.05),and β-turn and random curl were significantly increased(P<0.05).(3)The non-flowable water,protein secondary structure and texture were significantly correlated(P<0.01).

关 键 词：猪肉脯 质构 水分分布 蛋白二级结构 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]