摘要
为探究超声波处理对成熟过程中鹅肉蛋白结构及品质的影响,以宰后24 h的鹅胸肉为原料,经不同时间(0、30、60 min)超声处理后,于4℃下分别贮藏成熟1、2、3、5、7 d,采用电镜、拉曼光谱、蛋白凝胶电泳等技术对蛋白质结构及品质的变化进行分析。结果表明,成熟过程中鹅肉的蛋白结构及降解变化趋势为处理Ⅱ>处理Ⅰ>CK。超声波处理时间越长,鹅肉肌纤维束、超微结构中的A带、I带、Z线和M线等破坏越严重,分子量25～35 kD之间的蛋白条带浓度在成熟第5、第7天时略有增大。同时,蛋白二级结构分析显示,超声波处理能加快α-螺旋向β-折叠和无规则卷曲方向转化的速度。成熟期间的肉品特性表明,超声波处理能使L~*值明显增大(P<0.05),但对b~*值的影响不大;各组的鹅肉在成熟过程中pH值变化趋势无显著差异。综上所述,超声处理能够减少肉的蒸煮损失,降低肉的硬度,并使粘着性增加。本研究为应用超声波技术改善鹅肉品质提供了理论依据。
In order to investigate the effect of ultrasonic on protein structure and meat quality of goose, goose breast slaughtered for 24 hours was treated them by ultrasonic for 0, 30, 60 minutes, and then stored at 4℃ for 7 days. The analysis was carried out by combination of electronic microscope photos, Raman spectroscopy and SDS-PAGE. Asaresult, the change tendency of structure and degradation of goose meat protein was group Ⅱ〉group Ⅰ〉CK. The longer the ultrasonic treatment time was, the more serious of the damage of myolin, A band, I band, Z line and M line were, and the density of the myofibril protein bands increased 5 and 7 days. Meanwhile, the analysis of protein secondary structure showed that ultrasonic treatment accelerated the transition of α-helix to β-sheet and random coil. Compared with control, ultrasonication, significantly increased L^＊（P〈0.05）while it had no apparent effect on b^＊ value pH during maturation. Additionally, the cooking loss and hardness of goose meat decreased while adhesiveness enhanced after treated with ultrasonication. The present results could provide reference basis for improving the quality of goose meat by ultrasonic.
作者
陈丽艳
潘道东
曹锦轩
孙杨赢
曾小群
吴振
CHEN Liyan;PAN Daodong;CAO Jinxuan;SUN Yangying;ZENG Xiaoqun;WU Zhen(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo University,Ningbo,Zhejiang 315211;Food Science ＆ Nutrition Department of Nanjing Normal University,Nanjing,Zhefiang 210097)
出处
《核农学报》
CAS
CSCD
北大核心
2018年第12期2363-2372,共10页
Journal of Nuclear Agricultural Sciences
基金
国家水禽产业体系(CARS-43-17)
国家科技部星火计划项目(2014GA701052)
浙江省重大科技专项重大农业项目(2014C02020)
关键词
超声波
鹅肉
微观结构
肉品特性
ultrasonic
goose meat
microstructure
meat quality
