Zhou Yajun, Hu Mengqing, Wang Lu
College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
Food Chem. 2022 Sep 1;387:132872. doi: 10.1016/j.foodchem.2022.132872. Epub 2022 Apr 1.
This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from black pork. The results showed that all curing methods could improve the marinating absorptivity and the gel water retention of black pork, the solubility and surface hydrophobicity of myofibrillar proteins, and reduce the cooking loss and shear force of black pork, the hydrogen bond content of myofibrillar proteins and the gel whiteness compared with the control group (SC). The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the concentration of protein bands by VTC treatment was decreased obviously. In addition, the result of the scanning electron microscope (SEM) presented that tumbling and ultrasound treatment would destroy the structure of muscle fibers and make them loose and disordered.
本研究旨在探讨静置腌制（SC）、翻滚腌制（TC）、真空翻滚腌制（VTC）和超声辅助腌制（UAC）对黑猪肉食用品质以及从黑猪肉中提取的肌原纤维蛋白（MPs）特性的影响。结果表明，与对照组（SC）相比，所有腌制方法均可提高黑猪肉的腌制吸收率和凝胶保水性、肌原纤维蛋白的溶解性和表面疏水性，并降低黑猪肉的蒸煮损失和剪切力、肌原纤维蛋白的氢键含量以及凝胶白度。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）结果显示，VTC处理后蛋白条带浓度明显降低。此外，扫描电子显微镜（SEM）结果表明，翻滚和超声处理会破坏肌肉纤维结构，使其变得松散无序。
