Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China; Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Institute of Standardization, China Jiliang University, Hangzhou 310018, PR China.
Meat Sci. 2021 Jun;176:108439. doi: 10.1016/j.meatsci.2021.108439. Epub 2021 Jan 17.
This study investigated the effect of high-pressure processing (HPP) at 100 to 400 MPa for 2 min on the stability of reduced-fat reduced-salt (RFRS) meat batter. Total expressible fluid (TEF) of RFRS batter reached its minimum value at 200 MPa. The results of Raman spectra revealed that α-helix reached its random coils increased as the pressure level was increased, and pressure up to 200 MPa remarkably increased protein unfolding but 400 MPa increased aggregation. Finally, Raman spectra and magnetic resonance imaging (MRI) revealed that 200 MPa significantly increased tryptophan, tyrosine doublet, CH and/or CH stretching and proton intensities related to water and fats; but decreased β structures, SS stretching (475) and (g-g-t or t-g-t, 540), as compared with the control. RFRS batter treated at 200 MPa is beneficial for the meat industry from the technological point of view and for consumers from the health point of view, as the improved emulsion stability contributed by the modified secondary and tertiary structures.
本研究考察了 100 至 400 MPa 下 2 分钟的高压处理（HPP）对低脂低盐（RFRS）肉糊稳定性的影响。RFRS 面糊的总可表达液体（TEF）在 200 MPa 时达到最小值。拉曼光谱的结果表明，α-螺旋达到其随机卷曲随着压力水平的增加而增加，高达 200 MPa 的压力显著增加蛋白质展开，但 400 MPa 增加聚集。最后，拉曼光谱和磁共振成像（MRI）表明，200 MPa 可显著增加色氨酸、酪氨酸双峰、CH 和/或 CH 伸展以及与水和脂肪相关的质子强度；但与对照组相比，β结构、SS 伸展（475）和（g-g-t 或 t-g-t，540）减少。从技术角度来看，200 MPa 处理的 RFRS 面糊对肉类行业有利，从健康角度来看，对消费者也有利，因为改性的二级和三级结构改善了乳液稳定性。
