Effects of marination with three kinds of weak organic acids and NaCl on thermal characteristics of perimysium and endomysium collagen from beef muscle
-
摘要: 探讨三种弱有机酸(乳酸、醋酸和柠檬酸)结合NaCl腌制处理对牛肉肌束膜和肌内膜胶原蛋白热力学特性影响。牛半腱肌肉于4℃条件下分别经1.5%弱有机酸并与2%NaCl结合浸泡腌制24h,用差示扫描量热法研究肌束膜和肌内膜胶原蛋白热力特性(起始、最高和最终热收缩温度)在腌制处理过程中的变化。结果表明:3种弱有机酸的单独腌制处理后牛肉肌束膜胶原蛋白含量要比与NaCl的结合腌制处理低。不同腌制处理组之间,牛肉肌内膜胶原蛋白含量都有不同程度的差异。牛肉经腌制处理增强了肌内膜胶原蛋白的稳定性和部分处理组牛肉肌束膜胶原蛋白的热稳定性。Abstract: The thermal characteristics changes of perimysium and endomysium collagen of beef muscle after marinated with three kinds of weak organic acids ( lactic acid, acetic acid and citric acid) and NaCl were investigated.Beef semitendinosus muscle was marinated at 4℃ for 24 h in 2% NaCl solution, 1.5% lactic, acetic and citric acid solutions individually and in mixed marinades for the combination of NaCl and three kinds of weak organic acids respectively. The changes of thermal shrinkage temperatures ( To: onset temperature; Tp: peak temperature; Te: end temperature) of perimysium and endomysium collagen for beef muscle during processing were analyzed by differential scanning calorimeter ( DSC) . The results indicated that the perimysium collagen portion contents in meat marinated with three weak organic acids alone were lower than combined with NaCl.The endomysium collagen portion contents from beef muscle were varied in different marinated groups. The thermal stability of endomysial collagen for all marinated beef was enhanced, and the thermal stability of perimysium collagen for some processed group was enhanced.
-
[1] 常海军, 朱建飞, 周文斌.3种弱有机酸结合NaCl腌制对牛肉肌内胶原蛋白的影响[J].食品与发酵工业, 2012, 38 (8) :211-214. [2] Toohey E S, Kerr M J, Vandeven R, et al.The effect of kiwi fruit based solution on meat traits in beef m.semimembranosus (topside) .[J].Meat Science, 2011, 88 (3) :468-471.
[3] Berge P, Ertbjerg P, Larsen L M, et al.Tenderization of beef by lactic acid injected at different times post mortem[J].Meat Science, 2001, 57 (4) :347-357.
[4] Chang H J, Xu X L, Li C B, et al.A comparison of heatinduced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water-bath and microwave heating[J].Journal of Food Process Engineering, 2011, 34 (6) :2233-2250.
[5] 常海军, 牛晓影, 唐翠, 等.超高压处理对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响 (英文) [J].食品科学, 2013, 34 (13) :14-18. [6] Li C B, Zhou G H, Xu X L.Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls[J].International Journal of Food Science and Technology, 2008, 43 (5) :838-845.
[7] 常海军, 徐幸莲, 周光宏.来自牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性分析 (英文) [J].食品科学, 2012, 33 (7) :118-122. [8] 李春保.牛肉肌内结缔组织变化对其嫩度影响的研究[D].南京:南京农业大学, 2006:39. [9] Light N, Champion A E, Voyle C, et al.The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles[J].Meat Science, 1985, 13 (3) :137-149.
[10] Chang H J, Wang Q, Zhou G H, et al.Influence of weak organic acids and sodium chloride marination on characteristics of connective tissue collagen and textural properties of beef semitendinosus muscle[J].Journal of Texture Studies, 2010, 41 (3) :279-301.
[11] Akta爧N, Kaya M.Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue.A differential scanning calorimetry study[J].Meat Science, 2001, 58 (4) :413-419. [12] 常海军.不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D].南京:南京农业大学, 2010:112. [13] Bailey A J, Light N D.Connective Tissue in Meat and Meat Products[M].Elsevier Applied Science, London, 1989:114.
[14] Kijowski J, Mast M G.Tenderization of spent fowl drumsticks by marination in weak organic solutions[J].International Journal of Food Science and Technology, 1993, 28:337-342.
计量
- 文章访问数: 123
- HTML全文浏览量: 10
- PDF下载量: 138