对宰后僵直前的兔肌肉施加高压会影响与热诱导凝胶化相关的功能特性。
Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation.
作者信息
Xue Siwen, Yang Huijuan, Liu Rui, Qian Chang, Wang Mengyao, Zou Yufeng, Xu Xinglian, Zhou Guanghong
机构信息
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Synergistic Innovation Center for Food Safety and Nutrition, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
出版信息
Meat Sci. 2017 Jul;129:176-184. doi: 10.1016/j.meatsci.2017.03.006. Epub 2017 Mar 10.
High pressure (HP) was applied to pre-rigor rabbit muscles (PRRMs) for the manufacture of value-added gel-type products. A 2×3 factorial design was adopted for HP-treatment (100, 200 and 300MPa for 15 or 180s) to PRRMs. The HP-treated meat was used for gel preparation and determination of water mobility properties and textural profiles. Salt-soluble meat proteins (SSMP) were then extracted from meat for estimating the tertiary conformational changes (hydrophobic and sulfhydryl groups). The water-holding capacity of treated samples increased significantly (P<0.05) except for those treated at 300-180 (MPa-s). The hardness, cohesiveness and chewiness were significantly improved (P<0.05) by moderate HP-treatments (100-200MPa for 15 or 180s). HP-induced the de-polymerization of some protein components, together with unfolding and refolding of protein tertiary conformations, partly explaining the observed functionality changes. In conclusion, application of moderate HP to PRRM modified the protein conformation in a manner that improved the functional properties of gels.
对宰后僵直前期兔肌肉（PRRMs）施加高压（HP）以制造高附加值的凝胶型产品。采用2×3析因设计对PRRMs进行HP处理（100、200和300MPa，处理15或180秒）。将经HP处理的肉用于凝胶制备以及水分流动性特性和质地剖面的测定。然后从肉中提取盐溶性肉蛋白（SSMP），以评估三级构象变化（疏水基团和巯基）。除了在300 - 180（MPa - s）处理的样品外，处理后样品的持水能力显著提高（P<0.05）。适度的HP处理（100 - 200MPa，处理15或180秒）显著改善了硬度、内聚性和咀嚼性（P<0.05）。HP导致一些蛋白质成分解聚，同时蛋白质三级构象展开和重新折叠，部分解释了观察到的功能变化。总之，对PRRM施加适度的HP以改善凝胶功能特性的方式改变了蛋白质构象。
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