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中国精品科技期刊2020
张坤, 杨恒, 卞欢, 邹烨, 王道营, 徐为民, 赵保雷. 超声波联合一磷酸腺苷(AMP)处理对鹅胸肉的嫩化效果[J]. 食品工业科技, 2019, 40(4): 1-7. DOI: 10.13386/j.issn1002-0306.2019.04.001
引用本文: 张坤, 杨恒, 卞欢, 邹烨, 王道营, 徐为民, 赵保雷. 超声波联合一磷酸腺苷(AMP)处理对鹅胸肉的嫩化效果[J]. 食品工业科技, 2019, 40(4): 1-7. DOI: 10.13386/j.issn1002-0306.2019.04.001
ZHANG Kun, YANG heng, BIAN Huan, ZOU Ye, WANG Dao-ying, XU Wei-min, ZHAO Bao-lei. Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat[J]. Science and Technology of Food Industry, 2019, 40(4): 1-7. DOI: 10.13386/j.issn1002-0306.2019.04.001
Citation: ZHANG Kun, YANG heng, BIAN Huan, ZOU Ye, WANG Dao-ying, XU Wei-min, ZHAO Bao-lei. Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat[J]. Science and Technology of Food Industry, 2019, 40(4): 1-7. DOI: 10.13386/j.issn1002-0306.2019.04.001

超声波联合一磷酸腺苷(AMP)处理对鹅胸肉的嫩化效果

Effect of Ultrasound Combined with 5'-Adenosine Monophosphate (AMP) on the Tenderness of Goose Breast Meat

  • 摘要: 为了解超声波与一磷酸腺苷(5'-Adenosine monophosphate,AMP)对鹅胸肉品质的作用,本试验对未处理的对照组和经单独超声波处理、单独AMP腌制及超声波联合AMP处理这三种不同嫩化处理的鹅胸肉进行对比分析,结果表明,单独超声波处理、AMP腌制和超声波联合AMP处理均可显著(p<0.05)增加鹅胸肉的小片化指数(MFI),显著(p<0.05)减小肉品蒸煮损失和剪切力,使肉品热敏性、组织学结构和表面微观结构发生明显变化,同时游离态肌动蛋白含量显著增大(p<0.05),肌动球蛋白表面微观结构发生明显改变,且超声波联合AMP处理方法在以上处理组中嫩化效果最佳,肌动蛋白含量最多,相关性分析结果显示,剪切力MFI之间的相关系数为-0.984,剪切力和肌动蛋白相对含量之间的相关系数为-0.997,呈显著(p<0.05)负相关,而肌动蛋白含量和MFI之间的相关系数为0.994,呈显著(p<0.05)正相关。因此,超声波联合AMP处理可用于鹅胸肉的嫩化,既绿色环保、节约能源又可为超声嫩化技术在肉品加工领域的广泛应用奠定理论基础。

     

    Abstract: To explore the effect of ultrasound and 5'-Adenosine monophosphate (AMP) on the quality of goose breast, this experiment was conducted on the untreated control group and the ultrasonic treatment, AMP pickling and ultrasonic combined AMP treatment. Comparative analysis of different tenderized goose breasts. The results showed that ultrasonic treatment alone, AMP pickling alone and ultrasonic combired with AMP treatment caused a significant reduction in cooking losses and shear forces (p<0.05) and the myofibril fragmentation index (MFI) increased. The heat sensitivity, histological structure and surface microstructure of the meat changed significantly, while the free actin content increased significantly (p<0.05), the surface microstructure of actomyosin changed significantly, and the ultrasonic combined AMP treatment method was above. The tenderization effect was the best in the treatment group, and the actin content was the highest. The correlation analysis showed that the correlation coefficient between shear force and myofibril fragmentation index was -0.984, and the correlation coefficient between shear force and actin relative content was -0.997, showed a significant negative correlation (p<0.05). The correlation coefficient between the histone protein content and myofibrillar fragmentation index was 0.994, showed a significant positive correlation (p<0.05). Ultrasound combined AMP treatment for muscle tenderization could achieve better tenderization at lower ultrasonic power and time. The results suggested that ultrasound and AMP treatment could destruct the actomyosin structure, make the muscle tissue soften and the eating quality of goose better with green energy saving, environmental protection.

     

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