本文主要研究内容
作者童今柱（2019）在《加热方式对鸭肉肌原纤维蛋白结构和功能性质及肉品质形成的影响研究》一文中研究指出：鸭肉具有良好的风味和很高的营养价值,而深受消费者的喜爱,其食用品质一直被人们所关注。鸭肉品质很容易受到宰后储藏、运输、处理方式等条件影响,而处理方式对品质的改变最显著。目的:本文以鸭肉为研究对象,采用三种常规的加热方式(水浴、红外和微波加热)进行处理,研究加热的方式以及温度对鸭肉的品质,肌原纤维蛋白的理化性质以及结构性质的影响,并探讨了蛋白质的理化性质和结构与鸭肉品质的联系。方法:采用水浴加热、红外加热以及微波加热三种加热方式处理鸭肉,然后检测鸭肉品质(pH、颜色、持水性、蛋白质含量、质构)、蛋白的理化性质(乳化性(Emulsifying Activity Index,EAI)、乳化稳定性(Emulsifying Stability Index,ESI)、表面疏水性、凝胶白度、凝胶保水性、凝胶质构)和结构性质(羰基含量、巯基含量、氨基含量、二级结构),并分析三者之间的相关性。结果:(1)随着加热温度的升高,水浴和微波加热组鸭肉的pH呈现显著上升的趋势(P<0.05),而红外加热组pH则是先上升后下降;鸭肉的亮度值(L*)呈显著上升的趋势(P<0.05),红度值(a*)先减小后增大,黄度值(b*)则先增大后减小,70℃之后变化没有规律;鸭肉的硬度、粘性和咀嚼性随温度的上升,呈现增大的趋势,且水浴组相对于微波和红外组增加速度较快;鸭肉的弹性、恢复力和凝聚力呈现先增加后趋于稳定的趋势,蛋白质的含量呈显著减少的趋势(P<0.05),且红外加热对蛋白质的破坏作用相对较弱。(2)随着加热温度的升高,鸭肉肌原纤维蛋白的表面疏水性显著提高,且水浴加热处理对蛋白的表面疏水性影响较显著;EAI降低,ESI先升高后降低,在60℃时ESI最佳;肌原纤维蛋白凝胶的白度值和硬度都表现出增加的趋势,弹性值则先上升后下降,粘性呈减弱的趋势;微波和红外加热组凝胶的凝聚性先增大后减小,水浴组呈减小的趋势;肌原纤维蛋白凝胶的保水性先减弱后增强,当温度过高时又减弱;三种加热方式都促使蛋白质变性并形成凝胶,各肌原纤维蛋白凝胶的微观结构存在显著差异,水浴加热组形成的凝胶比红外和微波组更均匀,其网络结构更致密。相关性分析结果表明,蛋白质含量和鸭肉的持水力呈显著正相关(P<0.05),和pH呈极显著负相关(P<0.01);蛋白的EAI与鸭肉的持水力、蛋白质含量和蛋白ESI呈显著正相关(P<0.05);蛋白凝胶白度值与鸭肉L*值呈极显著正相关(P<0.01),蛋白凝胶硬度和鸭肉硬度呈显著正相关(P<0.05),蛋白凝胶弹性和鸭肉弹性呈显著正相关(P<0.05),蛋白表面疏水性与鸭肉持水力呈显著负相关(P<0.05),与鸭肉L*值和蛋白凝胶白度值呈显著正相关(P<0.05)。(3)随着温度的升高,鸭肉肌原纤维蛋白二级结构总体呈现出有序到无序的转变,其α螺旋比例减少,红外和微波组的β折叠比例增加,水浴组的β转角和无规卷比例增加;蛋白羰基值整体上升,巯基值先下降后上升,在80℃时巯基值最小,相同温度条件下巯基值从大到小为红外组>水浴组>微波组,氨基值整体呈现减小的趋势。相关性分析结果表明,鸭肉的硬度与α螺旋呈极显著负相关(P<0.01),弹性与无规卷曲呈极显著正相关(P<0.01),鸭肉L*值与其持水力呈极显著负相关(P<0.01),鸭肉a*值与蛋白的羰基值呈极显著负相关(P<0.01),蛋白羰基值与蛋白凝胶保水性和ESI呈显著负相关(P<0.05),与蛋白的EAI呈极明显的负相关(P<0.01),与蛋白表面疏水性呈显著正相关(P<0.05),与蛋白凝胶弹性呈极显著正相关(P<0.01);蛋白巯基值与蛋白EAI呈极显著正相关(P<0.01),并与蛋白凝胶弹性和蛋白ESI分别呈显著负相关和正相关(P<0.05),无规卷曲与凝胶保水性和凝胶弹性呈极显著正相关(P<0.01),与EAI和ESI呈极显著负相关(P<0.01)。SDS-PAGE结果分析表明,鸭肉肌原纤维蛋白在不同温度下发生了不同程度的分解,大分子量蛋白分解成了小分子多肽和氨基酸,在相同温度条件下,肌原纤维蛋白分解程度由高到低为微波组>水浴组>红外组。结论:三种加热方式因为其传热方式不同对鸭肉的品质、肌原纤维蛋白的理化性质和结构性质产生不同的影响,且结构和理化性质的改变对鸭肉的品质产生明显影响;红外加热相对水浴和微波对鸭肉的品质、蛋白的理化和结构性质的影响较温和。
Abstract
ya rou ju you liang hao de feng wei he hen gao de ying yang jia zhi ,er shen shou xiao fei zhe de xi ai ,ji shi yong pin zhi yi zhi bei ren men suo guan zhu 。ya rou pin zhi hen rong yi shou dao zai hou chu cang 、yun shu 、chu li fang shi deng tiao jian ying xiang ,er chu li fang shi dui pin zhi de gai bian zui xian zhe 。mu de :ben wen yi ya rou wei yan jiu dui xiang ,cai yong san chong chang gui de jia re fang shi (shui yu 、gong wai he wei bo jia re )jin hang chu li ,yan jiu jia re de fang shi yi ji wen du dui ya rou de pin zhi ,ji yuan qian wei dan bai de li hua xing zhi yi ji jie gou xing zhi de ying xiang ,bing tan tao le dan bai zhi de li hua xing zhi he jie gou yu ya rou pin zhi de lian ji 。fang fa :cai yong shui yu jia re 、gong wai jia re yi ji wei bo jia re san chong jia re fang shi chu li ya rou ,ran hou jian ce ya rou pin zhi (pH、yan se 、chi shui xing 、dan bai zhi han liang 、zhi gou )、dan bai de li hua xing zhi (ru hua xing (Emulsifying Activity Index,EAI)、ru hua wen ding xing (Emulsifying Stability Index,ESI)、biao mian shu shui xing 、ning jiao bai du 、ning jiao bao shui xing 、ning jiao zhi gou )he jie gou xing zhi (tang ji han liang 、qiu ji han liang 、an ji han liang 、er ji jie gou ),bing fen xi san zhe zhi jian de xiang guan xing 。jie guo :(1)sui zhao jia re wen du de sheng gao ,shui yu he wei bo jia re zu ya rou de pHcheng xian xian zhe shang sheng de qu shi (P<0.05),er gong wai jia re zu pHze shi xian shang sheng hou xia jiang ;ya rou de liang du zhi (L*)cheng xian zhe shang sheng de qu shi (P<0.05),gong du zhi (a*)xian jian xiao hou zeng da ,huang du zhi (b*)ze xian zeng da hou jian xiao ,70℃zhi hou bian hua mei you gui lv ;ya rou de ying du 、nian xing he ju jiao xing sui wen du de shang sheng ,cheng xian zeng da de qu shi ,ju shui yu zu xiang dui yu wei bo he gong wai zu zeng jia su du jiao kuai ;ya rou de dan xing 、hui fu li he ning ju li cheng xian xian zeng jia hou qu yu wen ding de qu shi ,dan bai zhi de han liang cheng xian zhe jian shao de qu shi (P<0.05),ju gong wai jia re dui dan bai zhi de po huai zuo yong xiang dui jiao ruo 。(2)sui zhao jia re wen du de sheng gao ,ya rou ji yuan qian wei dan bai de biao mian shu shui xing xian zhe di gao ,ju shui yu jia re chu li dui dan bai de biao mian shu shui xing ying xiang jiao xian zhe ;EAIjiang di ,ESIxian sheng gao hou jiang di ,zai 60℃shi ESIzui jia ;ji yuan qian wei dan bai ning jiao de bai du zhi he ying du dou biao xian chu zeng jia de qu shi ,dan xing zhi ze xian shang sheng hou xia jiang ,nian xing cheng jian ruo de qu shi ;wei bo he gong wai jia re zu ning jiao de ning ju xing xian zeng da hou jian xiao ,shui yu zu cheng jian xiao de qu shi ;ji yuan qian wei dan bai ning jiao de bao shui xing xian jian ruo hou zeng jiang ,dang wen du guo gao shi you jian ruo ;san chong jia re fang shi dou cu shi dan bai zhi bian xing bing xing cheng ning jiao ,ge ji yuan qian wei dan bai ning jiao de wei guan jie gou cun zai xian zhe cha yi ,shui yu jia re zu xing cheng de ning jiao bi gong wai he wei bo zu geng jun yun ,ji wang lao jie gou geng zhi mi 。xiang guan xing fen xi jie guo biao ming ,dan bai zhi han liang he ya rou de chi shui li cheng xian zhe zheng xiang guan (P<0.05),he pHcheng ji xian zhe fu xiang guan (P<0.01);dan bai de EAIyu ya rou de chi shui li 、dan bai zhi han liang he dan bai ESIcheng xian zhe zheng xiang guan (P<0.05);dan bai ning jiao bai du zhi yu ya rou L*zhi cheng ji xian zhe zheng xiang guan (P<0.01),dan bai ning jiao ying du he ya rou ying du cheng xian zhe zheng xiang guan (P<0.05),dan bai ning jiao dan xing he ya rou dan xing cheng xian zhe zheng xiang guan (P<0.05),dan bai biao mian shu shui xing yu ya rou chi shui li cheng xian zhe fu xiang guan (P<0.05),yu ya rou L*zhi he dan bai ning jiao bai du zhi cheng xian zhe zheng xiang guan (P<0.05)。(3)sui zhao wen du de sheng gao ,ya rou ji yuan qian wei dan bai er ji jie gou zong ti cheng xian chu you xu dao mo xu de zhuai bian ,ji αluo xuan bi li jian shao ,gong wai he wei bo zu de βshe die bi li zeng jia ,shui yu zu de βzhuai jiao he mo gui juan bi li zeng jia ;dan bai tang ji zhi zheng ti shang sheng ,qiu ji zhi xian xia jiang hou shang sheng ,zai 80℃shi qiu ji zhi zui xiao ,xiang tong wen du tiao jian xia qiu ji zhi cong da dao xiao wei gong wai zu >shui yu zu >wei bo zu ,an ji zhi zheng ti cheng xian jian xiao de qu shi 。xiang guan xing fen xi jie guo biao ming ,ya rou de ying du yu αluo xuan cheng ji xian zhe fu xiang guan (P<0.01),dan xing yu mo gui juan qu cheng ji xian zhe zheng xiang guan (P<0.01),ya rou L*zhi yu ji chi shui li cheng ji xian zhe fu xiang guan (P<0.01),ya rou a*zhi yu dan bai de tang ji zhi cheng ji xian zhe fu xiang guan (P<0.01),dan bai tang ji zhi yu dan bai ning jiao bao shui xing he ESIcheng xian zhe fu xiang guan (P<0.05),yu dan bai de EAIcheng ji ming xian de fu xiang guan (P<0.01),yu dan bai biao mian shu shui xing cheng xian zhe zheng xiang guan (P<0.05),yu dan bai ning jiao dan xing cheng ji xian zhe zheng xiang guan (P<0.01);dan bai qiu ji zhi yu dan bai EAIcheng ji xian zhe zheng xiang guan (P<0.01),bing yu dan bai ning jiao dan xing he dan bai ESIfen bie cheng xian zhe fu xiang guan he zheng xiang guan (P<0.05),mo gui juan qu yu ning jiao bao shui xing he ning jiao dan xing cheng ji xian zhe zheng xiang guan (P<0.01),yu EAIhe ESIcheng ji xian zhe fu xiang guan (P<0.01)。SDS-PAGEjie guo fen xi biao ming ,ya rou ji yuan qian wei dan bai zai bu tong wen du xia fa sheng le bu tong cheng du de fen jie ,da fen zi liang dan bai fen jie cheng le xiao fen zi duo tai he an ji suan ,zai xiang tong wen du tiao jian xia ,ji yuan qian wei dan bai fen jie cheng du you gao dao di wei wei bo zu >shui yu zu >gong wai zu 。jie lun :san chong jia re fang shi yin wei ji chuan re fang shi bu tong dui ya rou de pin zhi 、ji yuan qian wei dan bai de li hua xing zhi he jie gou xing zhi chan sheng bu tong de ying xiang ,ju jie gou he li hua xing zhi de gai bian dui ya rou de pin zhi chan sheng ming xian ying xiang ;gong wai jia re xiang dui shui yu he wei bo dui ya rou de pin zhi 、dan bai de li hua he jie gou xing zhi de ying xiang jiao wen he 。
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论文作者分别是来自合肥工业大学的童今柱，发表于刊物合肥工业大学2019-09-20论文，是一篇关于鸭肉论文,肌原纤维蛋白论文,结构和功能性质论文,品质论文,相关性论文,合肥工业大学2019-09-20论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自合肥工业大学2019-09-20论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：鸭肉论文; 肌原纤维蛋白论文; 结构和功能性质论文; 品质论文; 相关性论文; 合肥工业大学2019-09-20论文;