为开发山黑猪叉烧肉新产品,本实验研究了超声波(ultrasonic,U)、低温真空滚揉(low temperature vacuum tumbling,LVT)和超声波/低温真空滚揉复合(U/LVT)腌制对山黑猪肌原纤维蛋白(myofibrillar proteins,MPs)特性及其叉烧肉食用品质的影响,探讨了腌制方式影响山黑猪叉烧肉食用品质的内在机理.结果表明:U/LVT腌制组的蛋白溶解度和游离巯基含量更高,表面疏水性和氢键含量更低,内源荧光强度高于LVT腌制组和U腌制组;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulphate-polyacrylamide gel electrophoresis,SDS-PAGE)结果显示,U/LVT腌制组的MPs分解成了更多的小分子肽.U腌制组的腌制吸收率最高,烤制损失和剪切力最小,但U/LVT腌制组的感官评分总分最高,口感风味更好(P＜0.05).综上,U/LVT腌制能够显著影响山黑猪肉MPs特性,更好地改善山黑猪叉烧肉的食用品质.
Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
In order to develop new barbecued pork products from Mountain Black pigs,this study investigated the effects of low-temperature vacuum tumbling(LVT),ultrasonic(U)curing and their combination(U/LVT)on the properties of myofibrillar proteins(MPs)and the eating quality of barbecued pork from Mountain Black pigs,and it also explored the intrinsic mechanism of the effect of curing method on the eating quality of barbecued pork.The results showed that MPs in the U/LVT group had higher solubility and free sulfhydryl group content,lower surface hydrophobicity and hydrogen bond content,and higher fluorescence intensity than the LVT and U groups.The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that MPs in the U/LVT group were decomposed into more small-molecule peptides.The highest marinade uptake and the lowest cooking loss and shear force were observed in the U group,while the U/LVT group had the highest total sensory score with better taste and flavor(P＜0.05).In conclusion,U/LVT marination can significantly affect MPs characteristics and improve the eating quality of barbecued pork from Mountain Black pigs.
Mountain Black porkbarbecued porkcuring methodmyofibrillar proteineating quality
国家科技期刊平台
NSTL
万方数据
维普
