Kang Kyu-Min, Lee Sol-Hee, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
J Anim Sci Technol. 2021 Mar;63(2):405-416. doi: 10.5187/jast.2021.e30. Epub 2021 Mar 31.
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples ( < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents ( < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample ( < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample ( < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples ( < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.
本研究的目的是确定全脂奶粉（WMP）作为异源蛋白对鸡胸肉乳化型香肠的影响。通过测量近似成分、pH值、颜色、蒸煮得率、蛋白质溶解度，并应用其他方法，如质地剖面分析（TPA）、显微照片、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和电子鼻，研究了WMP对这种鸡胸肉乳化型香肠的品质特性。15%WMP样品的粗脂肪、蛋白质和灰分含量显著高于对照样品（P<0.05）。随着WMP含量的增加，熟制样品的红度显著增加（P<0.05）。WMP处理样品的蒸煮得率显著高于对照样品（P<0.05）。此外，WMP处理样品的硬度、胶黏性和咀嚼性显著高于对照样品（P<0.05）。含15%WMP样品的肌浆蛋白和肌原纤维蛋白显著高于对照样品（P<0.05）。SDS-PAGE结果表明，随着WMP含量的增加，C蛋白、肌浆蛋白、肌动蛋白和原肌球蛋白增加。WMP处理样品的主成分分析图与对照样品明显不同。基于这些结果，预计WMP可作为乳化型香肠的异源蛋白。
