Yuan Jiaojiao, Yang Cheng, Cao Jialing, Zhang Lianfu
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
College of Food, Shihezi University, Beisi Road, Shihezi 832003, China.
Foods. 2024 Apr 16;13(8):1215. doi: 10.3390/foods13081215.
A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.29 ± 1.39%. The meat quality of pork loin treated with the LTUP method such as hardness and chewiness decreased by 58.37% and 64.38%, respectively, and the in vitro protein digestibility was increased by 19.64%; the cooking loss was decreased by 15.45%, compared with the simulated household blanching process (HT). In view of the high purine removal rate, the losses of free amino acids and soluble peptides were acceptable and reasonable. SEM and LF-NMR results showed that low temperature and ultrasound combined with papain treatment opened a channel for purine transfer and promoted purine dissolution by affecting the protein structure of pork loin. In addition, the migration of water within the muscle tissue was also related to purine removal. In summary, LTUP is recommended as an efficient and green way for the meat industry to remove purine.
提出了一种“低温-超声-木瓜蛋白酶”（LTUP）联合预处理方法来去除猪里脊肉中的嘌呤。与未处理的猪里脊肉相比，在最佳条件下（温度58℃、超声密度100W/cm、木瓜蛋白酶浓度0.085%），处理后的猪里脊肉嘌呤去除率可达59.29±1.39%。采用LTUP方法处理的猪里脊肉的肉质，如硬度和咀嚼性分别下降了58.37%和64.38%，体外蛋白质消化率提高了19.64%；与模拟家庭焯水过程（HT）相比，烹饪损失降低了15.45%。鉴于嘌呤去除率高，游离氨基酸和可溶性肽的损失是可以接受且合理的。扫描电子显微镜（SEM）和低场核磁共振（LF-NMR）结果表明，低温和超声联合木瓜蛋白酶处理通过影响猪里脊肉的蛋白质结构，为嘌呤转移开辟了通道并促进了嘌呤溶解。此外，肌肉组织内水分的迁移也与嘌呤去除有关。综上所述，LTUP被推荐为肉类行业去除嘌呤的一种高效且绿色的方法。
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