宰后不同部位牛肉保水性变化和蛋白质特性研究  

Water-holding capacity and protein properties analysis in different parts of chilled beef during postmortem aging

作　　者：左惠心 温彬 罗欣[1] 朱立贤[1] 牛乐宝[1] 张一敏[1] 毛衍伟[1] ZUO Huixin;WEN Bin;LUO Xin;ZHU Lixian;NIU Lebao;ZHANG Yimin;MAO Yanwei(College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2022年第2期45-51,共7页Food and Fermentation Industries

基　　金：国家自然科学基金青年基金项目(31801610);国家自然科学基金面上基金项目(32072239);国家肉牛牦牛产业技术体系项目(CARS-37)。

摘　　要：为探究宰后不同部位牛肉保水性存在差异的原因,该研究以成熟1、2、3、5和7 d的冷却牛背最长肌、半膜肌和腰大肌作为研究对象,通过对失水率、蛋白质化学作用力以及蛋白质稳定性的变化和差异进行分析,阐述3种部位冷却牛肉成熟过程中保水性及蛋白质特性变化。结果表明,在成熟前5 d离子键作用力变化不显著(P>0.05),成熟第7天显著升高(P<0.05);3种部位中,氢键和疏水性相互作用力在成熟过程中的变化不同,且不同部位之间的差异也不相同。但在较长的成熟时间内,3种部位牛肉的离子键、氢键和疏水性相互作用力差异不大。差示扫描量热法结果显示,成熟期间腰大肌的T _(maxpeak) I由55.03℃显著降低至54.14℃(P<0.05),T _(maxpeak) II的均值为63.56℃,腰大肌的焓变值DH_(peak) I和DH_(peak) II具有相同趋势,均显著低于背最长肌和半膜肌(P<0.05),表明腰大肌蛋白质更易发生变性,且肌球蛋白和肌浆蛋白的蛋白质变性程度更高。蛋白质变性程度不同可能是导致不同部位牛肉保水性存在差异的原因。In order to investigate the changes of water-holding capacity(WHC)in different parts of chilled beef,the chilled M.longissimus lumborum(LL),M.semimembranosus(SM)and M.psoas major(PM)beef aged for 1,2,3,5 and 7 d were investigated in this study.From the perspectives of pressure loss,chemical forces and protein stability,the changes of WHC and protein properties of the three parts of chilled beef were described.The results indicated that the ionic bond force did not change significantly until the 5th day(P>0.05)of postmortem aging time.And it increased significantly on the 7th day(P<0.05).For the changes of hydrogen bond force and hydrophobic interaction force,the changes of each part were different during postmortem aging.However,in the longer postmortem aging time,the change of the chemical forces in three parts of beef were not significant,which indicating that there was no relationship between the chemical forces and WHC in the three parts of chilled beef.The results of differential scanning calorimetry(DSC)showed that T_(maxpeak) I was significantly reduced from 55.03℃to 54.14℃(P<0.05).And the T_(maxpeak) II was 63.56℃and the DH_(peak) had the same trend in PM(P<0.05).Moreover,DH_(peak) I and DH_(peak) II in PM were significantly lower than that of LL and SM(P<0.05),indicating that the protein of PM was more susceptible to denaturation.Besides,the protein denaturation of myosin and sarcoplasmic proteins were higher in PM.The different degree of protein denaturation may be the reason for the changes in WHC in different parts of beef.

关 键 词：冷却牛肉 不同部位肉 保水性 化学作用力 蛋白质稳定性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]