Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
J Sci Food Agric. 2011 Feb;91(3):443-8. doi: 10.1002/jsfa.4204. Epub 2010 Oct 27.
Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degradation and ultrastructure of pork muscle fibres and their correlations.
Cooking loss (CL) increased gradually (P < 0.05) with increasing temperature. Warner-Bratzler shear force (WBSF) increased in two separate phases from 25 to 50 °C and again from 60 to 100 °C (P < 0.05), with a steady phase from 50 to 60 °C (P > 0.05); conversely, a significant increase in pH (P < 0.05) occurred between 50 and 60 °C. Strong correlations (P < 0.01) among pH, CL, WBSF and colour parameters L* and b* were observed following the heating process. Increasing temperature induced gradual degradation of many muscle proteins, but myosin was not significantly degraded until 80 °C and actin showed no visible degradation throughout the whole heating process. Meanwhile, the structure of muscle fibres also changed significantly on heating, with sarcomeres contracting transversely and longitudinally and becoming condensed, but there was no occurrence of breakage within fibres.
Heating temperature has a great effect on eating quality indicators, protein degradation and ultrastructure of pork muscle fibres. .
加热温度是影响肉质口感的重要因素。本研究旨在评估加热温度对一些食用品质指标、肌肉纤维蛋白质降解和超微结构的影响及其相关性。
随着温度的升高，蒸煮损失（CL）逐渐增加（P<0.05）。从 25°C 到 50°C 和从 60°C 到 100°C 两个阶段，沃纳-布拉茨勒剪切力（WBSF）逐渐增加（P<0.05），在 50°C 到 60°C 之间则处于稳定阶段（P>0.05）；相反，pH 值在 50°C 到 60°C 之间显著升高（P<0.05）。在加热过程中，pH 值、CL、WBSF 以及颜色参数 L和 b之间存在很强的相关性（P<0.01）。随着温度的升高，许多肌肉蛋白逐渐降解，但肌球蛋白直到 80°C 才明显降解，肌动蛋白在整个加热过程中没有明显降解。同时，肌肉纤维的结构也在加热过程中发生了显著变化，肌节横向和纵向收缩并变得浓缩，但纤维内没有断裂。
加热温度对猪肉食用品质指标、肌肉纤维蛋白质降解和超微结构有很大影响。
