State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
Food Chem. 2021 Jun 15;347:129033. doi: 10.1016/j.foodchem.2021.129033. Epub 2021 Jan 9.
A saltiness perception enhancement method of grass carp meat conducted by microwave heating was investigated. Ion chromatographic results demonstrated that all samples had the same sodium level retained in matrices after being treated by water bath (WBV) and microwave with different power of 2.5, 7.5, 10, and 12.5 W/g (MWV). However, the meat treated by microwave exhibited a higher salty intensity than that of WBV, particularly MWV-10 W/g and MWV-12.5 W/g. The enhanced saltiness perception of meat treated by microwave was attributed to the facilitated water and sodium mobility demonstrated by low field-NMR and pulse-field-gradient stimulated echo (PFG-STE) Na NMR experiments. Furthermore, the enhancement was also related to the formation of microstructure favorable for sodium diffusion, originating from the insufficient denaturation and less exposure of hydrophobic groups of proteins induced by microwave heating. Therefore, microwave heating has the potential to enhance the saltiness perception of meat in the food industry.
研究了微波加热增强草鱼肌肉咸味感知的方法。离子色谱结果表明，水浴（WBV）和不同功率（2.5、7.5、10 和 12.5 W/g）微波处理后，所有样品在基质中保留的钠水平相同。然而，与 WBV 相比，微波处理的肉表现出更高的咸味强度，特别是 MWV-10 W/g 和 MWV-12.5 W/g。微波处理的肉的咸味感知增强归因于低场 NMR 和脉冲梯度场刺激回波（PFG-STE）Na NMR 实验表明的水和钠迁移率的提高。此外，增强还与有利于钠扩散的微观结构的形成有关，这源于微波加热引起的蛋白质不足变性和疏水性基团暴露减少。因此，微波加热有可能增强食品工业中肉的咸味感知。
