超声波联合一磷酸腺苷(AMP)对鸡胸肉的嫩化效果
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摘要
为了解超声波与一磷酸腺苷(AMP)对鸡胸肉品质的作用,采用超声波和AMP对鸡胸肉进行处理。测定对照和经超声波、AMP等不同处理的鸡胸肉pH、肌原纤维小片化指数(MFI)、过滤残留量、肉品的热力学指标、蒸煮损失、剪切力、肌原纤维蛋白的凝胶电泳图、肉品组织切片和表面微观结构等指标。结果显示,与对照鸡胸肉相比,超声波和AMP处理后,肉品pH升高、肌原纤维小片化指数显著增大(P<0. 05),肌动蛋白和肌球蛋白热敏性增大,过滤残留量、蒸煮损失和剪切力则显著减小(P<0. 05),组织状态和表面微观结构发生明显变化,更多的肌原纤维蛋白降解,肌动蛋白和肌球蛋白含量显著升高,从而显著改善鸡胸肉的嫩度。因此,超声波和AMP处理均可破坏肌肉中肌原纤维完整结构,改变肌肉的组织状态使其变柔软,且超声波和AMP联合使用对鸡胸肉的嫩化效果最佳,可进一步提高鸡胸肉的食用品质。
To investigate the effect of ultrasonic treatment and 5'-adenosine monophosphate( AMP) on meat quality of chicken breast,the chicken breast meat was treated with ultrasound and AMP. It was examined the effects of ultrasonic treatment and AMP on the meat tenderness of chicken breast by pH,muscle fibrillation index( MFI),filter residue,thermodynamics,cooking loss,shear force,sodium dodecyl sulfate-gel electrophoresis of myofibrillar protein,surface microstructure and others. The results showed that,compared with those in the control, the pH, MFI, and heat sensitivity of actin and myosin in the treatments of ultrasound and AMP increased,while the filter residue,cooking loss and shear force were significantly reduced( P <0. 05),and the tissue section and surface microstructure significantly changed. Additionally,the myofibrillar protein was dissociated,the contents of actin and myosin were significantly increased,thereby the meat tenderness was significantly improved. In conclusion,ultrasound and AMP treatment can destruct the myofibrillar structure,make the muscle tissue soften,and improve the eating quality of chicken breast.
To investigate the effect of ultrasonic treatment and 5'-adenosine monophosphate( AMP) on meat quality of chicken breast,the chicken breast meat was treated with ultrasound and AMP. It was examined the effects of ultrasonic treatment and AMP on the meat tenderness of chicken breast by pH,muscle fibrillation index( MFI),filter residue,thermodynamics,cooking loss,shear force,sodium dodecyl sulfate-gel electrophoresis of myofibrillar protein,surface microstructure and others. The results showed that,compared with those in the control, the pH, MFI, and heat sensitivity of actin and myosin in the treatments of ultrasound and AMP increased,while the filter residue,cooking loss and shear force were significantly reduced( P <0. 05),and the tissue section and surface microstructure significantly changed. Additionally,the myofibrillar protein was dissociated,the contents of actin and myosin were significantly increased,thereby the meat tenderness was significantly improved. In conclusion,ultrasound and AMP treatment can destruct the myofibrillar structure,make the muscle tissue soften,and improve the eating quality of chicken breast.
引文
[1]刘海霞.淘汰蛋鸡的嫩化、腌制和风干成熟工艺及其品质研究[D].南京:南京农业大学,2008.
[2]杨保刚,霍建聪,王炜.淘汰鸡肉嫩化方法的实验研究[J].肉类工业,2006(3):14-16.
[3]姚伟伟,帅瑾,廖定容,等.淘汰蛋鸡肌肉复合嫩化技术的研究[J].食品工业科技,2013,34(22):238-245.
[4] CHEMAT F,ZILL-E-HUMA,KHAN M K. Applications of ultrasound in food technology:processing,preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813.
[5]秦卫东,马利华,陈学红,等.超声波与氯化钙对鸭肉嫩化的协同作用[J].食品与机械,2012,28(4):53-56.
[6] BEHRMANN E,MULLER M,PENCZEK P A,et al. Structure of the rigor actin-tropomyosin-myosin complex[J]. Cell,2012,150(2):327.
[7] NAKAMURA Y,MIGITA K,OKITANI A,et al. Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat.[J]. Bioscience Biotechnology&Biochemistry,2013,77(6):1214-1218.
[8] ORLOVA A,EGELMAN E H. Cooperative rigor binding of myosin to actin is a function of F-actin structure 1[J]. Journal of Molecular Biology,1997,265(5):469-474.
[9] CULLER R D,JR F C P,SMITH G C,et al. Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J]. Journal of Food Science,1978,43(4):1177-1180.
[10]杨勇,任健,王存堂,等.鹅肉嫩度的测定及感官评价[J].河南工业大学学报(自然科学版),2009,30(6):29-32.
[11]朱学伸.动物宰后肌肉成熟期间乳酸含量与pH的变化[D].南京:南京农业大学,2007.
[12]郭建凤,武英,呼红梅,等.不同储存温度、时间对长白猪肌肉pH及失水率的影响[J].西北农业学报,2009,18(1):33-36.
[13]苏建军.肌肉pH变化及其意义[J].肉类工业,1997(2):43-45.
[14]李兰会,张宏鑫,李潭清,等.宰后肉品pH值变化与嫩度的关系[J].黑龙江畜牧兽医,2008(5):25-26.
[15]赵改名,王艳玲,朱河水.牛肉嫩度的改善措施[J].中国牛业科学,2000,26(3):47-52.
[16]薛维利.提高火腿、红肠和烤肉口感的新方法[J].肉类工业,2001(9):13.
[17] NAKAMURA Y,MIGITA K,OKITANI A,et al. Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat.[J]. Bioscience Biotechnology&Biochemistry,2013,77(6):1214-1218.
[18] OUALI A,HERRERA-MENDEZ C H,COULIS G,et al. Revisiting the conversion of muscle into meat and the underlying mechanisms[J]. Meat Science,2006,74(1):44.
[19] XIE C W,ZHU Y Z,WANG D Y,et al. Changes in meat quality of different duck varieties during postmortem aging[J]. Journal of Southern Agriculture,2013,44(1):161-165.
[20] BAREKAT S,SOLTANIZADEH N. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment[J]. Innovative Food Science&Emerging Technologies,2016,39:223-229.
[21] CHANG H J,XU X L,ZHOU G H,et al. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing[J]. Food&Bioprocess Technology,2012,5(1):285-297.
[22] DERGEZ T,LRINCZY D,KNCZL F,et al. Differential scanning calorimetry study of glycerinated rabbit psoas muscle fibres in intermediate state of ATP hydrolysis[J]. BMC Structural Biology,2007,7(1):41.
[23]史培磊,闵辉辉,李春保,等.滚揉腌制前后鹅肉品质的变化[J].食品科学,2011,32(11):88-92.
[24] YUAN R S,LIANG R R,LUO X. Effect of tumbling time and sodium chloride concentrations on the water-holding capacity and salt soluble proteins extracts of chicken breast[J]. Food&Fermentation Industries,2011,37(1):162-161.
[25] KRAUSE R J,OCKERMAN H W,KROL B,et al. Influence of tumbling,tumbling time,trim and sodium tripolyphosphate on quality and yield of cured hams[J]. Journal of Food Science,2010,43(3):853-855.
[26] MCDONNELL C K,ALLEN P,MORIN C,et al. The effect of ultrasonic salting on protein and water-protein interactions in meat[J]. Food Chemistry,2014,147(6):245-251.
[27] STADNIK J,DOLATOWSKI Z J,BARANOWSKA H M. Effect of ultrasound treatment on water holding properties and microstructure of beef during ageing[J]. LWT-Food Science and Technology,2008,41(10):2151-2158.
[28] JAYASOORIYA S D,TORLEY P J,D'ARCY B R,et al. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles[J]. Meat Science,2007,75(4):628-639.
[29] OKITANI A,ICHINOSE N,KOZA M,et al. AMP and IMP Dissociate actomyosin into actin and myosin[J]. Bioscience Biotechnology&Biochemistry,2008,72(8):2005-2011.
[2]杨保刚,霍建聪,王炜.淘汰鸡肉嫩化方法的实验研究[J].肉类工业,2006(3):14-16.
[3]姚伟伟,帅瑾,廖定容,等.淘汰蛋鸡肌肉复合嫩化技术的研究[J].食品工业科技,2013,34(22):238-245.
[4] CHEMAT F,ZILL-E-HUMA,KHAN M K. Applications of ultrasound in food technology:processing,preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813.
[5]秦卫东,马利华,陈学红,等.超声波与氯化钙对鸭肉嫩化的协同作用[J].食品与机械,2012,28(4):53-56.
[6] BEHRMANN E,MULLER M,PENCZEK P A,et al. Structure of the rigor actin-tropomyosin-myosin complex[J]. Cell,2012,150(2):327.
[7] NAKAMURA Y,MIGITA K,OKITANI A,et al. Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat.[J]. Bioscience Biotechnology&Biochemistry,2013,77(6):1214-1218.
[8] ORLOVA A,EGELMAN E H. Cooperative rigor binding of myosin to actin is a function of F-actin structure 1[J]. Journal of Molecular Biology,1997,265(5):469-474.
[9] CULLER R D,JR F C P,SMITH G C,et al. Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J]. Journal of Food Science,1978,43(4):1177-1180.
[10]杨勇,任健,王存堂,等.鹅肉嫩度的测定及感官评价[J].河南工业大学学报(自然科学版),2009,30(6):29-32.
[11]朱学伸.动物宰后肌肉成熟期间乳酸含量与pH的变化[D].南京:南京农业大学,2007.
[12]郭建凤,武英,呼红梅,等.不同储存温度、时间对长白猪肌肉pH及失水率的影响[J].西北农业学报,2009,18(1):33-36.
[13]苏建军.肌肉pH变化及其意义[J].肉类工业,1997(2):43-45.
[14]李兰会,张宏鑫,李潭清,等.宰后肉品pH值变化与嫩度的关系[J].黑龙江畜牧兽医,2008(5):25-26.
[15]赵改名,王艳玲,朱河水.牛肉嫩度的改善措施[J].中国牛业科学,2000,26(3):47-52.
[16]薛维利.提高火腿、红肠和烤肉口感的新方法[J].肉类工业,2001(9):13.
[17] NAKAMURA Y,MIGITA K,OKITANI A,et al. Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat.[J]. Bioscience Biotechnology&Biochemistry,2013,77(6):1214-1218.
[18] OUALI A,HERRERA-MENDEZ C H,COULIS G,et al. Revisiting the conversion of muscle into meat and the underlying mechanisms[J]. Meat Science,2006,74(1):44.
[19] XIE C W,ZHU Y Z,WANG D Y,et al. Changes in meat quality of different duck varieties during postmortem aging[J]. Journal of Southern Agriculture,2013,44(1):161-165.
[20] BAREKAT S,SOLTANIZADEH N. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment[J]. Innovative Food Science&Emerging Technologies,2016,39:223-229.
[21] CHANG H J,XU X L,ZHOU G H,et al. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing[J]. Food&Bioprocess Technology,2012,5(1):285-297.
[22] DERGEZ T,LRINCZY D,KNCZL F,et al. Differential scanning calorimetry study of glycerinated rabbit psoas muscle fibres in intermediate state of ATP hydrolysis[J]. BMC Structural Biology,2007,7(1):41.
[23]史培磊,闵辉辉,李春保,等.滚揉腌制前后鹅肉品质的变化[J].食品科学,2011,32(11):88-92.
[24] YUAN R S,LIANG R R,LUO X. Effect of tumbling time and sodium chloride concentrations on the water-holding capacity and salt soluble proteins extracts of chicken breast[J]. Food&Fermentation Industries,2011,37(1):162-161.
[25] KRAUSE R J,OCKERMAN H W,KROL B,et al. Influence of tumbling,tumbling time,trim and sodium tripolyphosphate on quality and yield of cured hams[J]. Journal of Food Science,2010,43(3):853-855.
[26] MCDONNELL C K,ALLEN P,MORIN C,et al. The effect of ultrasonic salting on protein and water-protein interactions in meat[J]. Food Chemistry,2014,147(6):245-251.
[27] STADNIK J,DOLATOWSKI Z J,BARANOWSKA H M. Effect of ultrasound treatment on water holding properties and microstructure of beef during ageing[J]. LWT-Food Science and Technology,2008,41(10):2151-2158.
[28] JAYASOORIYA S D,TORLEY P J,D'ARCY B R,et al. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles[J]. Meat Science,2007,75(4):628-639.
[29] OKITANI A,ICHINOSE N,KOZA M,et al. AMP and IMP Dissociate actomyosin into actin and myosin[J]. Bioscience Biotechnology&Biochemistry,2008,72(8):2005-2011.