欧姆加热过程对猪肉氧化和体外消化率动态变化的研究

戴妍 卢忆 喻倩倩 刘毅 李兴民 戴瑞彤

戴妍, 卢忆, 喻倩倩, 刘毅, 李兴民, 戴瑞彤. 欧姆加热过程对猪肉氧化和体外消化率动态变化的研究[J]. 食品工业科技, 2017, (05): 103-107. doi: 10.13386/j.issn1002-0306.2017.05.011
引用本文: 戴妍, 卢忆, 喻倩倩, 刘毅, 李兴民, 戴瑞彤. 欧姆加热过程对猪肉氧化和体外消化率动态变化的研究[J]. 食品工业科技, 2017, (05): 103-107. doi: 10.13386/j.issn1002-0306.2017.05.011
DAI Yan, LU Yi, YU Qian-qian, LIU Yi, LI Xing-min, DAI Rui-tong. The dynamic changes of ohmic cooking on pork meat oxidation and digestion in vitro[J]. Science and Technology of Food Industry, 2017, (05): 103-107. doi: 10.13386/j.issn1002-0306.2017.05.011
Citation: DAI Yan, LU Yi, YU Qian-qian, LIU Yi, LI Xing-min, DAI Rui-tong. The dynamic changes of ohmic cooking on pork meat oxidation and digestion in vitro[J]. Science and Technology of Food Industry, 2017, (05): 103-107. doi: 10.13386/j.issn1002-0306.2017.05.011

欧姆加热过程对猪肉氧化和体外消化率动态变化的研究

doi: 10.13386/j.issn1002-0306.2017.05.011
基金项目: 

国家自然科学基金项目(31271894);

详细信息
    作者简介:

    戴妍 (1986-) , 女, 博士, 研究方向:肉品加工技术, E-mail:458754990@qq.com。;

    卢忆 (1990-) , 女, 硕士, 研究方向:肉品加工技术, E-mail:1216453232@qq.com。;

    戴瑞彤 (1966-) , 女, 博士, 副教授, 从事肉品质量控制方面的研究, E-mail:dairuitong@gmail.com。;

  • 中图分类号: TS251.51

The dynamic changes of ohmic cooking on pork meat oxidation and digestion in vitro

  • 摘要: 本文研究了欧姆加热与水浴加热肉块到一定的终点温度(20100℃)时,脂肪和蛋白质氧化、蛋白质表面疏水活性和聚合度、胃蛋白酶、胰蛋白酶和α-凝乳蛋白酶体外消化率的动态变化。结果显示:随着肉块终点温度的升高,蛋白质羰基呈现先下降后上升的趋势,而胰、α-凝乳蛋白酶体外消化率呈现一定的下降趋势。当肉块温度为40℃时,欧姆加热组的蛋白质表面疏水活性显著低于(p<0.05)水浴加热处理组。当肉块温度为20℃时,欧姆加热组的胰、α-凝乳蛋白酶消化率显著高于水溶加热处理组(p<0.05)。当肉块温度为60℃时,欧姆加热组的羰基值和胃蛋白酶体外消化率显著低于(p<0.05)水浴加热处理组,而胰、α-凝乳蛋白酶体外消化率显著高于(p<0.05)水浴加热处理组。当肉块温度为80℃时,欧姆加热组的硫代巴比妥酸值显著低于(p<0.05)水浴加热处理组。其余各指标各处理组无显著差异(p>0.05)。蛋白质聚合度、蛋白质疏水活度与胃蛋白酶体外消化率呈现显著负相关关系(p<0.05),因此欧姆加热肉品节约了总加热时间的1/25/6,氧化、体外消化率各指标与水浴加热处理组整体上无明显区别。 
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  • 收稿日期:  2016-08-26

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