胸在预热-冷-再热过程中的分子和微观结构变化:冰晶形成和生长的作用
Bowen Wang1,2, Xing Chen1,2, Bowen Yan1,2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Journal of food science
|April 10, 2025
概括
在冷-重新加热之前减少胸的预热可以提高肉质. 适度预热可以保持分子和微观结构的完整性,通过控制冰晶形成和脂质氧化来增强纹理.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 材料科学 是一种材料科学.
背景情况:
- 在预热-冷-再加热期间肉类的分子和微观结构变化尚未完全理解,这阻碍了准备好的菜的质量改善.
- 了解这些变化对于优化加工参数和增强煮熟肉制品的感官属性至关重要.
研究的目的:
- 为了阐明在预热-结-再热过程中受到不同预热状态的胸的分子和微观结构演变.
- 为了将这些变化与冰晶特征,蛋白质聚合,脂质氧化和整体肉质感相关联.
- 确定最佳预热条件,以提高准备好的菜的质量.
主要方法:
- 对不同预热水平的乳样本进行比较分析 (新鲜,中度预热 (CV2) 和完全预热 (对照)).
- 冰晶的特征 (细胞内与细胞外,大小,分布) 使用显微镜.
- 评估蛋白质展开和聚合 (度,疏水相互作用,光),脂质氧化和微观结构完整性 (SEM,T2i放松).
主要成果:
- 新鲜的形成了小的细胞内冰晶;预热促进了更大的细胞外冰晶,在再结晶后进一步增长.
- 冰晶形成主要诱导蛋白质展开/聚合,而再结晶导致脂质氧化和微观结构损伤.
- 与完全预热样本相比,适度预热 (CV2) 减少了蛋白质聚合和水损失,保留了微观结构并增强了纹理.
结论:
- 预热显著影响冰晶特性,蛋白质结构,脂质氧化和微观结构在胸冷-加热期间.
- 建议在完全预热过程中进行中度预热 (CV2),以保持更好的分子和微观结构完整性,从而获得更优质的纹理质量.
- 这些发现为优化冷肉加工和准备菜质量控制提供了理论基础.
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