Bosse Ramona, Gibis Monika, Schmidt Herbert, Weiss Jochen
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany.
Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany.
Food Res Int. 2015 Sep;75:79-88. doi: 10.1016/j.foodres.2015.05.054. Epub 2015 Jun 1.
In this study, migration rate and spatial distribution of colloidal particles with and without proteolytic enzymes were studied after injection in pork loin muscle cubes for 5days at 25°C to simulate behavior of non-motile bacteria. Samples were monitored daily by light microscopy and confocal laser scanning microscopy and particle distribution and movement analyzed by image analysis (MATLAB). The extent of proteolytic activity was assessed by determining the tyrosine content in muscle tissue. Results showed that particles diffused from the injection hot spot into the inner structure of the meat (1.35±0.99×10 to 2.39±2.02×10m/s). Upon addition of protease, the migration rate increased, i.e. the particle distribution became more widespread due to proteolysis of meat proteins reducing resistance to mass transfer. Results indicate that particles are able to diffuse into the densely packed fiber structure of meat muscles, which is contrary to the long held belief that such penetration may not occur in the absence of extensive proteolysis or mechanical damage of tissue.
在本研究中，将含有和不含蛋白水解酶的胶体颗粒注射到猪里脊肉方块中，于25°C下放置5天，以模拟不运动细菌的行为，之后研究了胶体颗粒的迁移速率和空间分布。每天通过光学显微镜和共聚焦激光扫描显微镜对样品进行监测，并通过图像分析（MATLAB）分析颗粒分布和运动情况。通过测定肌肉组织中的酪氨酸含量评估蛋白水解活性程度。结果表明，颗粒从注射热点扩散到肉的内部结构中（速度为1.35±0.99×10至2.39±2.02×10米/秒）。加入蛋白酶后，迁移速率增加，即由于肉蛋白的蛋白水解降低了传质阻力，颗粒分布变得更加广泛。结果表明，颗粒能够扩散到肉肌肉紧密堆积的纤维结构中，这与长期以来的观点相反，即认为在没有广泛的蛋白水解或组织机械损伤的情况下不会发生这种渗透。
