Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University , Box 7624, Raleigh, North Carolina 27695, United States.
J Agric Food Chem. 2012 Oct 10;60(40):10111-7. doi: 10.1021/jf3032292. Epub 2012 Sep 26.
The gelation response of salted muscle minces to rapid versus slow heating rates is thought to differ between homeotherm and poikilotherm species. This study investigated water-holding (WH) properties of pastes prepared from refined myofibrils, at equal pH, of chicken breast versus Alaska pollock both during [cook loss (CL)] and following [expressible water (EW)] their cooking by rapid [microwave (MW)] versus slow [water bath (WB)] heating and whether such properties were related to gel matrix structure parameters and water mobility. Results did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking. Gels of equally high WH ability (low CL or EW) were made by rapid heating when the holding time did not exceed 5 min prior to cooling, which was sufficient for completion of gelation. Reduced CL and EW correlated with larger and smaller amplitudes of T21 and T22 water pools, respectively, measured by time-domain nuclear magnetic resonance (TD-NMR).
盐渍肌肉糜在快速和缓慢加热速率下的胶凝反应被认为在恒温动物和变温动物之间存在差异。本研究在相同 pH 值条件下，分别从鸡胸肉和阿拉斯加狭鳕精制肌原纤维制备糊状物，研究了糊状物的保水性（WH）特性，在快速[微波（MW）]和缓慢[水浴（WB）]加热条件下，糊状物经历[煮失率（CL）]和[可压榨水分（EW）]后，这些特性是否与凝胶基质结构参数和水分流动性有关。结果并未证实这样一种工业经验，即恒温动物肉的糊状物从缓慢的烹饪中受益。当在冷却前的保持时间不超过 5 分钟时，通过快速加热可以形成具有相同高 WH 能力（低 CL 或 EW）的凝胶，这足以完成凝胶化。通过时域核磁共振（TD-NMR）测量，较小的 CL 和 EW 分别与 T21 和 T22 水池的较大和较小幅度相关。
