Zou Ye, Yang Heng, Zhang Muhan, Zhang Xinxiao, Xu Weimin, Wang Daoying
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China.
Asian-Australas J Anim Sci. 2019 Mar 7;32(10):1611-1620. doi: 10.5713/ajas.18.0780. Print 2019 Oct.
The aim was to investigate the influence of ultrasound and adenosine 5'-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef.
Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments.
The results showed that UAMP significantly increased MFI from 152 (control), 231 (AMP) and 307 (UDW) to 355 (P < 0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in α-helix and decrease in β-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef.
The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.
研究超声与5'-单磷酸腺苷（AMP）腌制（UAMP）对牛肉肌原纤维蛋白嫩度和结构的影响。
研究了五组处理，即未处理的肉（对照）、去离子水腌制（DW）、超声处理后再用DW腌制（UDW）、AMP腌制（AMP）以及超声处理后再用AMP腌制（UAMP）。对这些不同处理的肉进行肌原纤维破碎程度、烹饪损失、剪切力、热分析曲线、组织学观察以及肌原纤维蛋白特性的研究。
结果表明，UAMP显著提高了肌原纤维碎片化指数（MFI），分别从对照的152、AMP的231和UDW的307提高到355（P<0.05）。UAMP处理的肉烹饪损失、剪切力和峰值变性温度最低。组织学观察发现，UDW和UAMP处理的肌肉束比其他组的更破碎。此外，UAMP处理的肌原纤维蛋白中α-螺旋显著增加，β-折叠显著减少，这意味着蛋白质样品发生了解聚。UAMP处理的肌原纤维蛋白同步荧光光谱表明，超声与AMP的联合作用可加速分子结构展开并破坏疏水相互作用。肌原纤维蛋白的圆二色光谱和同步荧光光谱结果与牛肉的微观结构一致。
结果表明，超声与AMP联合使用不仅通过破坏肌肉完整性、提高保水性，还通过改变肌原纤维蛋白的空间结构来改善肉的嫩度。
