College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
Food Chem. 2021 Feb 15;338:128138. doi: 10.1016/j.foodchem.2020.128138. Epub 2020 Sep 21.
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects.
本研究旨在探讨不同腌制方法对鸭肉蛋白质结构、蛋白质和脂质氧化、脂肪分解和挥发性化合物的影响。结果表明，与静态腌制和脉冲压力腌制相比，真空滚揉腌制显著降低了蛋白质和脂质的氧化程度，降低了蛋白质的表面疏水性，增加了α-螺旋结构，降低了β-折叠的比例，促进了肌球蛋白和肌动蛋白的解离、脂肪分解和游离脂肪酸含量的增加。同时，真空滚揉腌制降低了挥发性风味化合物（己醛、2,3-辛二酮）、异味化合物（1-辛烯-3-醇和 1-己醇）的含量。本研究表明，在选择腌制方法时，应关注加工肉制品的健康和感官质量，真空滚揉腌制在这两方面均具有优势。
