热加工和温度对雅克肉质量,蛋白质氧化和结构特性的影响
Yan Zhang1,2, Shengsheng Li1,2,3, Lizhu Zhao1
1Academy of Animal and Veterinary Sciences, Qinghai University, Xining, China.
Journal of texture studies
|July 6, 2023
概括
加工雅克肉会影响其质量和蛋白质结构. 在80°C下烤可以获得最优质的雅克肉,蛋白质氧化最小,而干燥导致质量最差.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 蛋白质化学 蛋白质化学
背景情况:
- 雅克肉是一种有价值的蛋白质来源,但其质量可能会受到加工方法的影响.
- 了解不同技术对鱼肉的营养和结构完整性的影响,对于优化其利用至关重要.
研究的目的:
- 调查,干燥和沸对雅克肉质量的影响.
- 分析加工过程中雅克肉中的蛋白质氧化和结构变化.
- 为了确定最佳的加工方法,以保持雅克肉的质量.
主要方法:
- 雅克肉样品经过,干燥和在不同中心温度下沸.
- 测量包括损耗,华纳-布拉茨勒切削力,颜色,质地,硫酸酸反应物质 (TBARS),总碳酸含量 (TCC) 和总硫酸含量 (TSC).
- 分析了蛋白质二次结构和肌纤维蛋白光度,以评估结构变化.
主要成果:
- 加工增加了损失,剪切力,硬度和性,同时随着中心温度的上升而降低了a*颜色值.
- 在80°C的炸雅克肉呈现出最低的损失和剪切力,这表明与煮熟或干燥肉相比,其质地性能优越.
- 在80°C下干燥的雅克肉显示出最高的蛋白质氧化 (TCC和TBARS) 和最低的蛋白质质量 (TSC),以及显著的蛋白质降解和结构变化.
结论:
- 干燥加工导致雅克肉的蛋白质氧化率最高,质量最差.
- 炸加工的结果是最低的蛋白质氧化和雅克肉的最佳整体质量.
- 加工温度显著影响雅克肉质量,蛋白质氧化和结构完整性.
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