摘要
利用凯氏定氮仪、纳米粒度电位仪、顶空固相微萃取-气相色谱-质谱联用技术等,对加工过程及不同杀菌温度酱牛肉(原料肉、滚揉、煮制、90℃杀菌、105℃杀菌、110℃杀菌、120℃杀菌)中的水溶性蛋白和盐溶性蛋白浓度、蛋白降解指数、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、蛋白粒径、表面疏水性以及样品挥发性风味物质进行检测分析。结果表明:随着加工过程的进行以及杀菌温度的升高,蛋白质量浓度下降,蛋白降解指数显著增加(P<0.05),蛋白粒径及表面疏水性变化规律基本一致,滚揉样品中均为最大值,熟制后显著下降(P<0.05)。7组样品中分别检测出挥发性风味物质42、50、79、70、75、79、74种,未杀菌样品中检测到挥发性风味物质总量最多,杀菌后均有所降低,但105℃杀菌样品中挥发性物质总量显著高于(P<0.05)其他杀菌温度的样品。综上,加工及杀菌过程能够促进蛋白质降解,但过高的温度会影响蛋白质变性、氧化程度,105℃杀菌的酱牛肉风味与未杀菌样品最为接近,为传统酱牛肉产品的工业化以及风味调控提供理论依据。
The concentrations,SDS-PAGE profiles,particle sizes and surface hydrophobicities of water soluble and salt soluble proteins,protein degradation index,and volatile flavor compounds in samples collected at different stages of sauced beef processing(raw meat,tumbling,cooking,and sterilization at 90,105,110 or 120℃)were analyzed using a Kjeldahl nitrogen analyzer,a nanoparticle potential analyzer,and headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results illustrated that as the process proceeded and sterilization temperature rose,protein concentration decreased,and protein degradation index increased significantly(P<0.05).The change of protein particle size showed a consistent trend with surface hydrophobicity,and the maximum values were found in the tumbled sample,which decreased significantly after heating(P<0.05).A total of 42,50,79,70,75,79 and 74 volatile flavor compounds were respectively detected in the above seven samples,and the highest total amount of volatile compounds was determined in the unsterilized finished product,which declined after sterilization.The total amount of volatile flavor compounds in the sample sterilized at 105℃was significantly higher than that in other sterilized samples(P<0.05).In conclusion,sauced beef processing and sterilization could promote the degradation of proteins and the formation of volatile flavor compounds,but too high temperature could affect the denaturation and oxidation of proteins,and the flavor of the sample undergoing sterilization at 105℃was the closest to that of the unsterilized sample.The findings of this study will provide a theoretical basis for the industrial production and flavor control of traditional sauced beef products.
作者
吴倩蓉
朱宁
陈松
周慧敏
李素
赵冰
刘梦
潘晓倩
张顺亮
乔晓玲
WU Qianrong;ZHU Ning;CHEN Song;ZHOU Huimin;LI Su;ZHAO Bing;LIU Meng;PAN Xiaoqian;ZHANG Shunliang;QIAO Xiaoling(Beijing Key Laboratory of Meat Processing Technology,Beijing Academy of Food Sciences,China Meat Research Center,Beijing 100068,China;Henan Shuanghui Investment&Development Co.Ltd.,Luohe 462000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第12期76-84,共9页
Food Science
基金
二商集团博士后项目
北京市丰台区科技新星计划项目(KJXX201902)。
关键词
酱牛肉
加工过程
杀菌温度
蛋白降解
挥发性风味物质
sauced beef
processing
sterilization temperature
protein degradation
volatile flavor compounds
