Han Xiaoyu, Li Yang, Wang Ying, Wang Jinpeng, Teng Wendi, Dong Longlong, Cai Yuling, Cao Jinxuan, Zhang Yuemei
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048 Beijing, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China.
Food Chem. 2025 Mar 1;467:142248. doi: 10.1016/j.foodchem.2024.142248. Epub 2024 Nov 29.
This study explored using small molecular weight hydrolysates from enzymolyzed thawed drip as cryoprotectants to preserve myofibrillar protein quality in pork patties during freeze-thaw cycles. Hydrolysates were added at 0.36 %, 0.72 %, and 1.4 % concentrations, compared to a control with deionized water and a positive control with sorbitol and sucrose. Results indicated that thawed drip hydrolysates significantly reduced thawing loss and cooking loss. Moreover, the color deterioration during the 3rd and 6th freeze-thaw cycles was delayed. Myofibrillar protein denaturation and oxidation in the experimental groups were inhibited, shown by decreased surface hydrophobicity, reduced carbonyl groups and protein surface roughness, and increased free sulfhydryl groups, α-helix content, and protein particle height. The highest hydrolysate concentration (1.4 %) provided the most benefits, performing comparably to the positive control. Correlation analysis confirmed that hydrolysates enhanced both myofibrillar protein and pork quality, offering a promising approach to improve meat resilience against freeze-thaw conditions.
本研究探索使用酶解解冻滴液中的小分子量水解产物作为冷冻保护剂，以在冻融循环过程中保持猪肉饼中肌原纤维蛋白的质量。水解产物分别以0.36%、0.72%和1.4%的浓度添加，与用去离子水的对照组以及用山梨醇和蔗糖的阳性对照组进行比较。结果表明，解冻滴液水解产物显著降低了解冻损失和烹饪损失。此外，在第3次和第6次冻融循环期间的颜色劣化也得到了延缓。实验组中肌原纤维蛋白的变性和氧化受到抑制，表现为表面疏水性降低、羰基减少、蛋白质表面粗糙度降低、游离巯基增加、α-螺旋含量增加以及蛋白质颗粒高度增加。最高水解产物浓度（1.4%）带来的益处最多，其表现与阳性对照组相当。相关性分析证实，水解产物增强了肌原纤维蛋白和猪肉的质量，为提高肉类在冻融条件下的弹性提供了一种有前景的方法。
