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中国精品科技期刊2020

不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响

宋玉 郑健 黄峰 李侠 韩东 张春晖

宋玉,郑健,黄峰,等. 不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响[J]. 食品工业科技,2022,43(23):103−111. doi:  10.13386/j.issn1002-0306.2022030282
引用本文: 宋玉,郑健,黄峰,等. 不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响[J]. 食品工业科技,2022,43(23):103−111. doi:  10.13386/j.issn1002-0306.2022030282
SONG Yu, ZHENG Jian, HUANG Feng, et al. Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks[J]. Science and Technology of Food Industry, 2022, 43(23): 103−111. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030282
Citation: SONG Yu, ZHENG Jian, HUANG Feng, et al. Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks[J]. Science and Technology of Food Industry, 2022, 43(23): 103−111. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030282

不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响

doi: 10.13386/j.issn1002-0306.2022030282
基金项目: “十四五”国家重点研发计划(2021YFD2100103);中央级公益性科研院所基本业务费专项(S2020JBKY-23)。
详细信息
    作者简介:

    宋玉(1992−),女,博士研究生,研究方向:畜产品加工利用,E-mail:song_yuu@163.com

    通讯作者:

    张春晖(1971−),男,博士,研究员,研究方向:肉品科学,E-mail:dr_zch@163.com

  • 中图分类号: TS251.51

Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks

  • 摘要: 为探究不同腌制方式对煮制猪肉品质、组织形态和蛋白结构的影响,为猪肉制品的加工提供理论依据。以猪背最长肌为试验材料,采用湿腌,干腌及超声辅助腌制3种方式对猪肉进行腌制处理,测定煮制肉样的品质,组织形态及蛋白结构。结果表明:不同腌制方式对煮制猪肉品质特性(色泽、质构、保水性)影响显著,相较于其他2种腌制方式,超声辅助腌制的煮制猪肉红度值和嫩度最高,纵向(T1)、横向(T2)弛豫强度和不易流动水的比例(P21)最高,但自由水比例(P22)最低。组织形态结果表明,腌制处理显著影响了猪肉肌纤维组织形态,超声腌制的煮制猪肉肌纤维肿胀最明显,肌内膜分离降解,微观结构破坏最严重。蛋白结构结果表明,超声腌制的煮制猪肉表面疏水性最高,α-螺旋和β-转角含量最低,β-折叠和无规卷曲含量最高,说明超声腌制改变了蛋白质的空间结构,增加了蛋白质聚集程度。不同腌制方式处理的煮制猪肉品质与组织形态和蛋白结构显著相关。
  • 图  1  不同处理组的二维低场核磁共振图谱

    Figure  1.  2D LF-NMR T1-T2 relaxation spectra of cooked meat samples in different treatment groups

    注:A、B、C和D分别代表未腌制、湿腌、干腌和超声腌制的肉样。

    图  2  不同腌制方式的煮制猪肉的氢质子密度图像

    Figure  2.  Hydrogen proton density images of cooked meat samples in different treatment groups

    注:A、B、C和D分别代表未腌制、湿腌、干腌和超声腌制的肉样。

    图  3  不同腌制方式后煮制猪肉的组织形态

    Figure  3.  Microstructural changes of muscle fiber structure of cooked meat samples in different treatment groups

    注:A、B、C和D分别为未腌制、湿腌、干腌和超声腌制的煮制猪肉横切面的观察结果;E、F、G和H分别为未腌制、湿腌、干腌和超声腌制的煮制猪肉纵切面的观察结果。

    图  4  不同处理组猪肉蛋白表面疏水性和二级结构的相对含量变化

    Figure  4.  Changes of relative content of protein surface hydrophobicity and secondary structure in meat samples at different treatment groups

    注:同一指标不同小写字母代表不同处理组间存在显著性差异(P<0.05)。

    图  5  不同腌制方式的煮制猪肉各指标间的相关性分析

    Figure  5.  Correlation analysis of quality traits of cooked meat samples in different treatment groups

    注:蓝色代表显著负相关(P<0.05);红色代表显著正相关(P<0.05);×代表无显著相关性(P>0.05)。

    表  1  不同腌制方式对煮制猪肉色泽的影响

    Table  1.   Effects of different salting methods on color of cooked pork meat

    对照组湿腌干腌超声腌制
    L*60.91±1.02d70.99±1.08a62.89±2.51c67.15±1.32b
    a*2.20±0.22d2.54±0.26c3.77±0.40b4.61±0.19a
    b*8.92±0.32c10.14±0.81a9.55±0.36ab9.13±0.25b
    注:同行不同小写字母代表不同处理组间存在显著性差异(P<0.05);表2~表4同。
    下载: 导出CSV

    表  2  不同腌制方式对煮制猪肉质构的影响

    Table  2.   Effects of different salting methods on texture analysis of cooked pork meat

    对照组湿腌干腌超声腌制
    硬度(N)28.16±0.96a21.69±1.75c26.38±1.57b17.69±1.29d
    黏性(N)9.72±0.61c14.28±0.72b10.19±0.57c17.30±0.88a
    咀嚼性(N)15.10±0.69a10.75±0.78c13.63±1.37b7.93±1.11d
    弹性(mm)76.71±2.22a73.76±3.07a75.16±4.87a72.39±3.30a
    内聚性(g.s)0.60±0.04b0.62±0.01b0.61±0.02b0.66±0.02a
    剪切力(N)35.94±0.84a28.55±1.35b34.43±1.31a21.77±1.10c
    下载: 导出CSV

    表  3  不同腌制方式对煮制猪肉出品率和水分含量的影响

    Table  3.   Effects of different salting methods on yield and water content of cooked pork meat

    对照组湿腌干腌超声腌制
    出品率(%)74.64±0.83d78.74±0.78b75.70±0.69c80.04±0.69a
    水分(%)61.01±0.75d64.48±0.67b62.30±0.83c66.79±1.18a
    下载: 导出CSV

    表  4  不同腌制方式对煮制猪肉水分分布的影响

    Table  4.   Effects of different salting methods on water distribution of cooked pork meat

    水分分布指标对照组湿腌干腌超声腌制
    T1(a.u)455.89±9.27d551.67±13.87b477.50±12.15c647.67±17.75a
    T2(a.u)726.01±8.26d849.33±17.58b754.33±17.83c1017.00±37.76a
    T2b(ms)0.55±0.09a0.51±0.09a0.57±0.13a0.58±0.10a
    T21(ms)28.88±0.99d31.82±0.92b30.22±1.04c34.28±1.00a
    T22(ms)238.69±10.77c261.64±15.65c318.23±11.54b388.92±40.618a
    P2b(%)2.55±0.69a2.16±0.41a2.44±0.91a2.34±0.52a
    P21(%)94.02±0.46d95.74±0.13b94.82±0.69c96.38±0.19a
    P22(%)3.93±0.68a2.10±0.37c2.74±0.30b1.28±0.54d
    下载: 导出CSV
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  • 收稿日期:  2022-03-23
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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