前处理方式对冻干鸡肉制备及其特性的影响  

Effect of Pretreatment Methods on the Preparation and Characteristics of Freeze-Dried Chicken

作　　者：张梦琪 管军军[1] 杨国浩[1] 郭珍红 刘艳霞 冯明星 ZHANG Meng-qi;GUAN Jun-jun;YANG Guo-hao;GUO Zhen-hong;LIU Yan-xia;FENG Ming-xing(College of Bioengineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学生物工程学院,郑州450001

出　　处：《中国调味品》2023年第7期1-6,共6页China Condiment

基　　金：企业联合项目(51001062)。

摘　　要：为了改善冻干鸡肉的生产效率及特性,利用超声波、菠萝蛋白酶、菠萝蛋白酶-超声波联合进行前处理,探究其对冻干鸡肉的影响。结果表明,经超声波、联合处理样品的干燥速率高于未处理组,联合处理样品的总失水率显著高于其他组(P<0.05);联合处理样品的肌原纤维蛋白(myofibrillar protein,MP)溶解度以及电位绝对值显著高于其他组(P<0.05),其硬度、复水后嫩度、肌原纤维小片化指数(myofibril fragmentation index,MFI)、MP含量及平均粒径显著低于其他组(P<0.05);扫描电镜显示联合处理样品的肌原纤维断裂更明显;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)显示联合处理能够降解肌球蛋白重链(myosin heavy chain,MHC)、肌动蛋白(actin)和原肌球蛋白(tropomyosin,TM),导致其条带变浅。联合处理有利于冻干鸡肉的制备生产以及感官、理化等特性的改善,能有效提高其品质。In order to improve the production efficiency and characteristics of freeze-dried chicken,freeze-dried chicken are pretreated by ultrasound,bromelain and bromelain-ultrasound combination,and their effects on freeze-dried chicken are investigated.The results show that the drying rate of the samples treated by ultrasound and combination treatment is higher than that of the untreated group(P<0.05),and the total water loss rate of the sample by combination treatment is significantly higher than that of the other groups(P<0.05).The solubility and absolute potential of myofibrillar protein(MP)of the sample by combination treatment are significantly higher than those of the other groups(P<0.05),while the hardness,tenderness after rehydration,myofibril fragmentation index(MFI),MP content and average particle size are significantly lower than those of the other groups(P<0.05).The scanning electron microscopy shows that myofibril of the sample by combination treatment cracks more obviously.The sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)shows that the combination treatment could degrade myosin heavy chain(MHC),actin and tropomyosin(TM),making their bands become lighter.The combination treatment is conducive to the preparation and production of freeze-dried chicken and the improvement of sensory,physical and chemical characteristics,and effectively improves its quality.

关 键 词：冻干鸡肉 超声波 菠萝蛋白酶 联合处理 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]