蒸煮温度对羊肉肌原纤维蛋白特性的影响  

Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins

作　　者：陈春梅 陆辰燕 沈银涵 刘玥 刘瑞 于海 席军 林广桃 CHEN Chunmei;LU Chenyan;SHEN Yinhan;LIU Yue;LIU Rui;YU Hai;XI Jun;LIN Guangtao(College of Food Science and Engineering,College of Tourism and Cuisine,Yangzhou University,Yangzhou 225000,China;Jiangsu Huaiyang Vegetable Industrialization Engineering Center,Yangzhou 225000,China;Jiangsu Longevity Group Co.Ltd.,Nantong 226000,China;Jiangsu Province Longevity Characteristic Meat Processing Engineering Technology Research Center,Nantong 226000,China;Yangzhou Xingyue Agricultural Products Co.Ltd.,Yangzhou 225000,China)

机构地区：[1]扬州大学旅游烹饪学院·食品科学与工程学院,江苏扬州225000 [2]江苏省淮扬菜产业化工程中心,江苏扬州225000 [3]江苏长寿集团有限公司,江苏南通226000 [4]江苏省长寿特色肉制品加工工程技术研究中心,江苏南通226000 [5]扬州星月农产品有限公司,江苏扬州225000

出　　处：《肉类研究》2020年第7期40-45,共6页Meat Research

基　　金：江苏省农业科技自主创新项目(CX(18)2003);肉品质量与安全控制国家重点实验室开放基金项目(YR2018005);国家自然科学基金青年科学基金项目(31901610);江苏省自然科学基金项目(BK20190888);高邮市科技项目(GY201913);“十三五”国家重点研发计划重点专项(2016YFD0401501)。

摘　　要：通过测定羊肉的蒸煮损失率、pH值、色泽、质构、蛋白降解状况、脂肪氧化情况及微观结构,研究不同蒸煮温度(中心温度分别为20、50、60、70、80、90℃)对羊肉肌原纤维蛋白特性的影响。结果表明:蒸煮损失率随着蒸煮温度的升高而升高,由20℃处理组的0.90%升至90℃处理组的最高值41.47%;硬度、内聚力和咀嚼性均在80℃时出现峰值;硫代巴比妥酸反应物值在中心温度升高至70℃后呈下降趋势;亮度值(L*)和黄度值(b*)分别在70、60℃时达到最大,红度值(a*)呈下降趋势;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)图谱中,分子质量36~130 kDa的蛋白质发生降解产生小分子肽;扫描电子显微镜观察结果表明,随着中心温度的升高,肌纤维之间的间隙逐渐增大,70℃时最大,之后随中心温度的升高逐渐缩小,且造粒和崩解现象加剧。因此,羊肉蛋白结构及微观结构在蒸煮过程中会因蒸煮温度变化而发生改变,从而对羊肉品质造成影响。The effects of different cooking temperatures(internal temperatures of 20,50,60,70,80 and 90℃)on the properties of mutton myofibrillar proteins were studied by measuring the cooking loss rate,pH value,color,texture,protein degradation,fat oxidation and microstructure.The results showed that the cooking loss rate increased from 0.90%to 41.47%with increasing cooking temperature from 20 to 90℃.The hardness,cohesion and chewiness all peaked at 80℃.The thiobarbituric acid reactive substances(TBARs)value reached the maximum value at 70℃and then decreased at higher temperatures.The brightness value(L*)and yellow value(b*)reached the maximum value at 70 and 60℃,respectively,while the redness value(a*)always showed a downward trend.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that the proteins with molecular mass of 36–130 kDa were degraded into small peptides.The results of scanning electron microscope(SEM)showed that the gap between muscle fibers gradually increased with increasing temperature up to 70℃,and then decreased at higher temperatures.Moreover,the degree of phenomenon of granulation and disintegration was aggravated.Therefore,during the cooking process of mutton,its protein structure and microstructure will change due to the change of temperature,affecting the change of mutton quality.

关 键 词：羊肉 温度 嫩度 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳 微观结构 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]