摘要
以鸡肉为研究对象,研究不同食盐添加量(质量分数0%、3%、6%、9%、12%和15%)腌制后鸡肉的脂质氧化、蛋白质氧化和食用品质的变化情况。结果表明:随着食盐质量分数的增加,羰基含量和表面疏水性显著上升,巯基含量显著下降,硫代巴比妥酸反应物值和蛋白质溶解度先增大后减小,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果表明食盐质量分数的增加会促进二硫键的形成,说明食盐可以加剧蛋白质交联。对于鸡肉食用品质而言,随着食盐质量分数的增加,pH值和水分含量先增大后减小,蒸煮损失率先减小后增大,亮度值(L*)显著降低,红度值(a*)受食盐添加的影响会显著上升,但食盐添加量对a*的影响并不显著,黄度值(b*)在食盐质量分数为3%时达到最大。总而言之,食盐添加量的增大会促进脂质氧化和蛋白质氧化,进而对鸡肉的食用品质产生影响。
This study aimed to compare the differences in lipid oxidation,protein oxidation and eating quality among cured chicken meat with different NaCl concentrations(0%,3%,6%,9%,12%and 15%).The results showed that with the increase in NaCl concentration,the carbonyl content and surface hydrophobicity increased significantly while the sulfhydryl content decreased significantly,and the thiobarbituric acid reactive substances(TBARS)value and protein solubility increased first and then decreased.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)revealed that the increase in NaCl concentration promoted the formation of disulfide bonds,resulting in increased protein cross-linking and aggregation.With regard to the eating quality,as NaCl concentration increased,both the pH and moisture content first increased and then decreased,whereas the opposite trend was noted for the cooking loss.L*value was significantly reduced with increasing NaCl concentration,and a*value significantly increased upon the addition of NaCl,but did not significantly change with increasing NaCl concentration.b*reaches the maximum when NaCl concentration is 3%.Overall,the increase in NaCl concentration promoted lipid oxidation and protein oxidation,and consequently affected the eating quality of chicken.
作者
瞿丞
贺稚非
王兆明
刘超
李俊宏
李洪军
QU Cheng;HE Zhifei;WANG Zhaoming;LIU Chao;LI Junhong;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Engineering Research Center for Special Food,Chongqing 400715,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第16期77-85,共9页
Food Science
基金
四川省科技支撑计划项目(12ZC2439)
重庆市草食牲畜产业技术体系项目(Y201706)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。
关键词
鸡肉
食盐
脂质氧化
蛋白质氧化
食用品质
chicken
NaCl
lipid oxidation
protein oxidation
eating quality
