College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China.
Meat Sci. 2013 Apr;93(4):898-905. doi: 10.1016/j.meatsci.2012.11.044. Epub 2012 Nov 28.
The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB) cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range 10°C-80°C). The OH treatment was carried out at 10 Vcm(-1), and the WB temperature at 85°C. The colour parameters, deoxymyoglobin% (DeoMb) and metmyoglobin% (MetMb) of the OH-cooked meat were significantly lower (P<0.05) than those obtained by WB-cooking at the same EPTs (range 60°C-80°C). SDS-PAGE analysis showed that the meat treated with WB-cooking had a lower sarcoplasmic protein solubility (5.97 mg/g vs.14.89 mg/g, P<0.05) and fainter protein bands than that of OH-cooking thus, indicating paler colour, and lower water-holding capacity especially in WB-cooked meat at EPTs above 40°C. Strong correlations among lightness, browness, metmyoglobin% and soluble proteins were observed in meat following OH-cooking.
本研究旨在探究欧姆（OH）和水浴（WB）烹饪在相同终点温度（EPT；范围 10°C-80°C）下对猪背最长肌颜色属性和肌浆变化的影响。OH 处理在 10 Vcm(-1)下进行，WB 温度为 85°C。与 WB 烹饪在相同 EPT（范围 60°C-80°C）下获得的结果相比，OH 烹饪的肉的颜色参数（脱氧肌红蛋白%[DeoMb]和高铁肌红蛋白%[MetMb]）显著更低（P<0.05）。SDS-PAGE 分析表明，WB 烹饪的肉的肌浆蛋白溶解度（5.97 mg/g 对 14.89 mg/g，P<0.05）和蛋白带较 OH 烹饪的肉更弱，表明颜色更浅，持水力更低，尤其是在 EPT 高于 40°C 的 WB 烹饪的肉中。在 OH 烹饪后的肉中，亮度、棕度、高铁肌红蛋白%和可溶蛋白之间存在很强的相关性。
