Ge Qingfeng, Guo Shuyang, Chen Sheng, Wu Yuehao, Jia Zhaoyang, Kang Zhuangli, Xiong Guoyuan, Yu Hai, Wu Mangang, Liu Rui
School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.
Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, School of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu, China.
Front Nutr. 2022 Nov 23;9:1064521. doi: 10.3389/fnut.2022.1064521. eCollection 2022.
Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and denaturation of Xueshan chicken. Results showed that vacuum tumbling significantly increased the marinating rate of chicken, tenderness, meat texture, and water retention. Meanwhile, vacuum tumbling decreased total sulfhydryl content alongside an increased protein surface hydrophobicity and free sulfhydryl content, indicating that vacuum tumbling elevated the degree of protein denaturation. Further, the peak area corresponding to the relaxation time T after vacuum tumbling was significantly higher than that of immersion marination, suggesting that the stability of the immobilized water of chicken was reduced by vacuum tumbling. Compared to immersion marination, vacuum tumbling improved myofibril fragmentation index (MFI) presenting fewer myofibrillar protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel and more damaged muscular cells. Overall, vacuum tumbling could improve the marination absorptivity, protein degradation, and denaturation, resulting in changes in myofibril structure and meat quality of Xueshan chicken.
腌制是肉类加工中的一项常用技术，具有增强嫩度、保水性和整体品质的优点。本研究旨在探讨真空滚揉和浸泡腌制对雪山鸡肉品质、微观结构、水分流动性、蛋白质变化及变性的影响。结果表明，真空滚揉显著提高了鸡肉的腌制率、嫩度、肉质和保水性。同时，真空滚揉降低了总巯基含量，同时提高了蛋白质表面疏水性和游离巯基含量，表明真空滚揉提高了蛋白质变性程度。此外，真空滚揉后对应于弛豫时间T的峰面积显著高于浸泡腌制，表明真空滚揉降低了鸡肉固定水的稳定性。与浸泡腌制相比，真空滚揉提高了肌原纤维破碎指数（MFI），在十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）凝胶中呈现较少的肌原纤维蛋白条带，且肌肉细胞损伤更多。总体而言，真空滚揉可以提高腌制吸收率、蛋白质降解和变性，导致雪山鸡肉的肌原纤维结构和肉质发生变化。
