Wang Zhuo, Liu Xiaobo, Ojangba Theodora, Zhang Li, Yu Qunli, Han Ling
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Gansu Research Institute of Light Industry Co., Ltd., Lanzhou 730070, China.
Foods. 2022 Jul 14;11(14):2099. doi: 10.3390/foods11142099.
The objective of this study was to investigate the effects on protein oxidative stability, functional and digestion characteristics of yak rumen smooth muscle with overwrap packaging using oxygen-permeable film (OWP) and vacuum packaging bag (VP) during storage (0, 7, 14, 28, 42, 56, 84, 168 and 364 days) at -18 °C. The results show that yak rumen smooth muscle was oxidized with frozen storage through the formation of protein carbonyls and disulfide bonds, the loss of total sulfhydryl. The emulsifying activity of yak rumen smooth muscle protein (SMP) under VP began to perform a higher level than that under OWP after 14 days, and the foaming capacity under VP showed the highest level on the 28th day of 111.23%. The turbidity under VP reached the minimum 0.356 on the 28th day as well, followed by significantly increasing on the 56th day compared with OWP. The digestibility of yak rumen SMP under both OWP and VP reached the maximum on the 28th day of frozen storage. Moreover, yak rumen under VP at 28-56 days of frozen storage had good functional properties and high digestibility of SMP, which showed better edible value.
本研究的目的是调查在-18℃储存（0、7、14、28、42、56、84、168和364天）期间，使用透氧膜外包装（OWP）和真空包装袋（VP）对牦牛瘤胃平滑肌的蛋白质氧化稳定性、功能及消化特性的影响。结果表明，随着冷冻储存，牦牛瘤胃平滑肌通过蛋白质羰基和二硫键的形成、总巯基的损失而发生氧化。VP处理下的牦牛瘤胃平滑肌蛋白（SMP）的乳化活性在14天后开始高于OWP处理下的，VP处理下的起泡能力在第28天达到最高水平，为111.23%。VP处理下的浊度在第28天也达到最低值0.356，随后在第56天与OWP相比显著增加。OWP和VP处理下的牦牛瘤胃SMP的消化率在冷冻储存第28天达到最大值。此外，在冷冻储存28 - 56天的VP处理下的牦牛瘤胃具有良好的功能特性和SMP的高消化率，显示出更好的食用价值。
