猪肉的基本成分和体外消化特征的变化是由冷储存引起的
Rui Wang1, Yongqing Liu1, Ying He1
1Department of Biological and Food Engineering, Lyuliang University, Lvliang, Shanxi, China.
Frontiers in nutrition
|January 23, 2025
概括
随着长时间的储存和更高的温度,冷猪肉的质量下降,影响蛋白质的消化能力. 长期冷储存大大降低了消化后蛋白质的结构完整性.
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:
- 冷储存可能会对肉质和蛋白质的生物可用性产生负面影响.
- 了解这些变化对于食品加工和营养至关重要.
研究的目的:
- 调查冷储存条件对猪肉基本成分的影响.
- 评估对蛋白质结构性质和消化能力的影响.
主要方法:
- 猪肉样本被储存在各种温度 (-8至-40°C) 和持续时间 (1-12个月) 中.
- 分析了成分,体外消化和蛋白质结构变化 (使用像CLSM这样的技术).
主要成果:
- 延长的储存和更高的温度降低了水分,脂肪和蛋白质含量,增加了果汁损失.
- 冷储存,特别是在-8°C保存12个月,减少三酸 (TCA) -可溶性.
- 蛋白质结构分析显示,α-螺旋和β-旋转减少,β-片和随机线圈结构增加.
结论:
- 长期的高温冷储存大大降低了猪肉的基本成分.
- 冷储存加快了消化后蛋白质结构完整性的损失.
相关概念视频
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...