冻藏时间对不同热处理方式鸭胸肉中羧甲基赖氨酸形成的影响  

Effect of frozen storage time on the N^(ε)-carboxymethyllysine formation in duck breast meat with different thermal treatments

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作  者:王倩楠 朱宗帅 黄天然 黄继超 黄明[1] WANG Qiannan;ZHU Zongshuai;HUANG Tianran;HUANG Jichao;HUANG Ming(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Nanjing Huangjiaoshou Food Science and Technology Co.,Ltd./Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology/National R&D Center for Poultry Processing,Nanjing 211225,China;College of Engineering,Nanjing Agricultural University,Nanjing 210031,China)

机构地区:[1]南京农业大学食品科技学院,江苏南京210095 [2]南京黄教授食品科技有限公司/江苏省畜禽产品加工工程技术研究中心/国家禽肉加工技术研发专业中心,江苏南京211225 [3]南京农业大学工学院,江苏南京210031

出  处:《南京农业大学学报》2024年第2期359-368,共10页Journal of Nanjing Agricultural University

基  金:国家自然科学基金项目(32272251);江苏省农业科技自主创新资金项目[CX(22)3194];南京市科技计划项目(202212003)。

摘  要:[目的]本文旨在阐明不同热处理方式(烤制、炸制、煮制、煎制、高压炖煮)鸭胸肉经不同时间冻藏(-20℃,分别贮藏0、10、20、30、40 d)后,氧化(脂质和蛋白质氧化)与蛋白质结构改变对羧甲基赖氨酸(CML)形成的影响。[方法]采用酶联免疫、多光谱分析、相关分析等技术方法测定经热/非热处理鸭胸肉冻藏期间的脂质氧化、游离氨基、表面疏水性、内源性色氨酸和蛋白质氧化等指标,探究冷冻贮藏对鸭肉肌原纤维蛋白(MP)结构修饰及CML形成的关联机制。[结果]在40 d、-20℃的冻藏条件下,各组冻藏过程中游离态和结合态CML生成量不同,主要受到蛋白质氧化聚集和脂质氧化的影响。在冻藏过程中CML生成量主要与羰基含量、总巯基含量、脂质氧化显著相关(P<0.05)。与其他组相比,高压炖煮组在冻藏期间CML含量最高,炸制与高压炖煮促进鸭胸肉蛋白质羰基化并导致其结构改变,烤制和煮制组促进脂质氧化进程。[结论]热加工肉经冻藏后促进蛋白质分子降解、二次聚集、开链等行为,从而影响CML生成量。[Objectives]This paper aimed to elucidate the effects of oxidation(lipid and protein oxidation)and protein structural modification on the formation of N^(ε)-carboxymethyllysine(CML)in duck breast meat with different thermal treatments(roasting,deep-frying,boiling,pan-frying and high-pressure stewing)after different frozen storage conditions(-20℃,stored for 0,10,20,30,40 d).[Methods]Enzymatic linked immunoassay,multispectrum analysis,correlation analysis,and other techniques were used to determine the lipid oxidation,free amino group,surface hydrophobicity,endogenous tryptophan and protein oxidation of thermal/non-thermal treated duck breast,and to explore the correlation mechanism of freezing storage on the structural modification of myofibrillar protein(MP)and the formation of CML.[Results]Under the freezing-preservation conditions of 40 d and-20℃,the free and protein-bound CML levels in each group were different during the freezing-preservation process,which was mainly affected by protein oxidative aggregation and lipid oxidation.During the freezing-preservation process,the CML production was mainly significantly correlated with carbonyl content,total sulfhydryl content,and lipid oxidation(P<0.05).Compared with other groups,the highest CML content was observed during the cryopreservation period in the high-pressure stewing group.Frying and high-pressure stewing promoted the carbonylation of duck breast protein and led to the change of its structure,roasting and boiling promoted the lipid oxidation process.[Conclusions]Hot processed meat after freezing-preservation could promote the degradation,secondary aggregation,and chain opening of protein molecules,thus affecting the CML production.

关 键 词:鸭胸肉 冻藏 羧甲基赖氨酸 氧化 结构修饰 

分 类 号:TS251.1[轻工技术与工程—农产品加工及贮藏工程]

 

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