Xu Shijie, Li Ping, Han Fei, Zhou Hui, Zhou Kai, Wang Ying, Cai Kezhou, Li Cong, Xu Baocai
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co., Ltd., Nanjing 210000, China.
Foods. 2022 Apr 4;11(7):1041. doi: 10.3390/foods11071041.
This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat.
本研究探讨了海藻糖/壳寡糖（COS）与肌原纤维蛋白（MP）之间的相互作用，并评估了这种相互作用对冷冻后肉品质的影响。傅里叶变换红外光谱表明，海藻糖和COS均可提高MP的氢键含量。ζ电位测量显示，海藻糖/COS降低了MP表面电位的绝对值。拉曼光谱结果表明，用海藻糖/COS处理后，MP的疏水残基更易暴露。因此，海藻糖和COS均可通过非共价键与MP相互作用。随后，对海藻糖和COS对冻肉理化性质的影响进行了评估。结果表明，海藻糖和COS均显著降低了冻肉的解冻损失，感官评价表明，从气味、质地和消费者总体接受度来看，海藻糖表现更佳。总之，海藻糖/COS与MP相互作用可减少肉的解冻损失，这可能为冷冻肉的质量控制提供技术指导。
