摘要
研究了冻藏温度(-5,-18,-26,-35,-70℃)和冻藏时间(1,3,6,12个月)对猪肉肌原纤维蛋白溶解性、浊度和凝胶特性(白度值、保水性、流变学特性、微观结构)的影响。结果表明:冻藏后肌原纤维特性发生明显变化,且差异显著(P<0.05)。冻藏后肌原纤维蛋白的溶解性降低,浊度增加,蛋白凝胶持水性、白度值、硬度、弹性、黏性、回弹性和流变学参数G′值均显著降低,且冻藏时间越长、冻藏温度越高变化越显著。凝胶扫描电镜图表明:冻藏后肌原纤维蛋白凝胶三维网状结构被破坏。
Effect of the freezing storage temperature(-5,-18,-26,-35 ℃ and-70 ℃) and time(0, 1, 3, 6,9, 12 months) on the solubility, turbidity, gel properties(whiteness, water-holding capacity, rheological property, microstructure) of porcine myofibrilla protein were studied. Changes in properties of myofibrilla protein were found, and the difference is significant(P<0.05). The decrease in solubility, water holding capacity, whiteness, hardness, rheology parameter(G′) of myofibril protein and the increase in turbidity of myofibrillar protein were induced by freezing storage temperature and time. The longer storage time and the higher storage temperature were, the more significant change in protein property was. The result of gel microstructure showed: the three-dimensional reticular structure of myofibrillar protein gel was destroyed after freezing storage.
作者
夏秀芳
李芳菲
田佳艺
林倩羽
邵美丽
Xia Xiufang;Li Fangfei;Tian Jiayi;Lin Qianyu;Shao Meili(Northeast Agricultural University,Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期163-170,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31571859)
关键词
冻藏时间
冻藏温度
肌原纤维蛋白
凝胶特性
freezing time
freezing temperature
myofibril protein
gel property
