Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea.
Meat Sci. 2013 Sep;95(1):8-13. doi: 10.1016/j.meatsci.2013.04.005. Epub 2013 Apr 15.
In this study, we aimed to examine the effect of phosvitin on lipid and protein oxidation of raw and cooked ground beef treated with high hydrostatic pressure (HHP). Ground beef patty with 0, 500, or 1000 mg phosvitin/kg meat was treated with HHP at 0.1, 300, or 600 MPa. Half of the patties were used in a raw meat analysis, and the other half were used in a cooked meat analysis. Phosvitin and HHP treatment at 300 MPa synergistically reduced microbial growth, and HHP treatment at 600 MPa reduced microbial counts to undetectable levels (<1 log CFU/g) throughout the length of the study in all samples. Phosvitin delayed lipid and protein oxidation in HHP-treated cooked and raw ground beef, respectively. However, phosvitin had no effect on the color changes of raw ground beef attributable to HHP. The results indicated that phosvitin could enhance the stability of lipids and proteins but not color changes of raw ground beef caused by HHP.
在这项研究中，我们旨在研究磷酸化蛋白对经高静压（HHP）处理的生、煮碎牛肉中脂质和蛋白质氧化的影响。将含有 0、500 或 1000mg 磷酸化蛋白/kg 肉的碎牛肉饼用 0.1、300 或 600MPa 的 HHP 处理。一半的肉饼用于生肉分析，另一半用于熟肉分析。在 300MPa 时，磷酸化蛋白和 HHP 的协同作用可抑制微生物生长，而在 600MPa 时，在整个研究过程中，所有样品中的微生物计数均降低至无法检测的水平（<1 log CFU/g）。磷酸化蛋白分别延缓了 HHP 处理的熟碎牛肉和生碎牛肉中的脂质和蛋白质氧化。然而，磷酸化蛋白对 HHP 引起的生碎牛肉颜色变化没有影响。结果表明，磷酸化蛋白可以增强脂质和蛋白质的稳定性，但不能改变 HHP 引起的生碎牛肉的颜色变化。
