低温贮藏过程中水牛肉蛋白质的变化  

Protein changes of buffalo meat during low temperature storage

作　　者：丘静 秦德丽 刘纯友[1,2,3] 孙庭广 罗其勇[1,2] QIU Jing;QIN De-li;LIU Chun-you;SUN Ting-guang;LUO Qi-yong(Schools of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China;Engineering Technology Research Center of Guangxi Liuzhou Snail Noodle,Liuzhou,Guangxi 545006,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西柳州螺蛳粉工程技术研究中心,广西柳州545006 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品与机械》2022年第2期137-142,共6页Food and Machinery

基　　金：广西自然科学基金面上项目(编号:2018GXNSFAA138081);广西高等学校千名中青年骨干教师培育计划项目(编号:桂教教师[2020]58号);广西科技大学博士基金项目(编号:校科博16Z05)。

摘　　要：目的:探明低温贮藏过程中水牛肉蛋白质的变化规律。方法:以水牛肉为研究对象,分别将肉样于4,-18,-60℃贮藏,测定贮藏过程中水牛肉的总蛋白质含量、表面疏水性、总巯基含量、游离巯基含量及羰基值,并对蛋白质指标之间的相关性进行分析。结果:不同低温贮藏过程中,随着贮藏时间的延长,水牛肉的总蛋白质、总巯基、游离巯基含量呈不断下降趋势,但水牛肉的表面疏水性和羰基值呈不断上升趋势。贮藏温度越高,蛋白质氧化程度越严重。冷藏或冻藏过程中,总蛋白质含量与总巯基、游离巯基含量呈极显著正相关(P<0.01),与表面疏水性、羰基值呈极显著负相关(P<0.01);表面疏水性与羰基值呈极显著正相关(P<0.01),与总蛋白质、总巯基、游离巯基含量呈极显著负相关(P<0.01)。结论:3种贮藏温度下,-60℃冻藏的水牛肉的蛋白质氧化程度较低,水牛肉品质特性保持得较好,其保鲜效果优于4℃冷藏和-18℃冻藏的水牛肉。Objective: The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage. Methods: Buffalo meat samples were stored at 4,-18 and-60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results: The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased showing linear relationship to the storage temperature. During cold or frozen storage, the total protein content was extremely significantly positively correlated with the contents of total sulfhydryl and free sulfhydryl(P<0.01), while negatively correlated with surface hydrophobicity and carbonyl value(P<0.01). The surface hydrophobicity was extremely significantly positively correlated with carbonyl value(P<0.01), while negatively correlated with the contents of total protein, total sulfhydryl and free sulfhydryl(P<0.01). Conclusion: The degree of protein oxidation of buffalo meat stored at-60 ℃ was the lowest, with the quality characteristics of buffalo meat maintained better, and its fresh-keeping effect was better than that of buffalo meat stored at 4 ℃ and-18 ℃.

关 键 词：水牛肉 蛋白质 冷藏 冻藏 相关性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]