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猪肉糊蛋白的氧化修饰,结构形状和凝性质由氧气度介导在改性大气中的氧气度包装

Rui Liu¹, Wen Guan¹, Wei Lv¹

¹College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Foods (Basel, Switzerland)

|February 10, 2024

概括

有控制氧气水平的修改大气 (MAP) 包装增强了猪肉肌纤维蛋白 (MP) 的氧化,改善了凝质地和保持水分. 在60%的氧气下观察到最佳结果,但更高的水平会导致性能恶化.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
肉类科学肉科学

背景情况:

肌纤维蛋白 (MP) 对于肉凝至关重要.
氧化会影响蛋白质的结构和功能.
改性大气包装 (MAP) 可以控制肉类储存期间的氧化.

研究的目的:

为了研究猪肉通过MAP的氧化如何影响MP凝.
为了确定不同氧度对MP氧化和凝特性的影响.
了解MP氧化和由此产生的凝特性之间的关系.

主要方法:

猪肉长胸部 (LT) 在MAP下存储0-80%O2在4°C下5天.
测量了MP氧化标记物 (碳,二硫化物,硫含量,颗粒大小).
分析了凝的特性 (质地,保持水分) 和蛋白质的二次结构 (α-螺旋,β-片).

主要成果:

在MAP中O2度的增加导致了更高的碳酸含量,二硫化物键和颗粒大小.
随着O2水平的上升,MP溶解度和硫含量下降.
凝质地和保持水分的情况提高到60%的O2,但在80%的O2下变得更糟.
较高的O2水平降低了体中的α-螺旋和增加了体中的β-片含量.

结论:

猪肉通过MAP的氧化,由O2度控制,影响MP凝.
中度氧化 (高达60%的O2) 增强了疏水相互作用和二硫化物键的形成,改善了凝结构.
过度氧化 (80% O2) 会对凝特性产生负面影响,这表明氧化窗口是最佳的.

关键词:

改变了大气层的包装包装猪肉面团是什么意思猪肉面团是什么意思蛋白质氧化过程中的蛋白质氧化.质地属性质地属性保持水容量的容量.

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