冷鲜牦牛肉保水性及其蛋白功能特性研究

发布时间：2018-03-11 10:29

  本文选题：牦牛肉　切入点：保水性　出处：《甘肃农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：肌肉贮藏加工过程中产生的汁液流失对生产消费造成了严重的影响。本实验利用聚类分析把宰后牦牛肉分为低汁液损失组(汁液损失(27)1.5%(n=6))和高汁液损失组(汁液损失?1.5%(n=12)),通过测定两组肌肉成熟过程中汁液损失变化、蛋白变化(蛋白变性和蛋白降解),不同保水性肌肉MP分子特性、流变特性、热凝胶特性(保水性,质构和分子间化学作用力),探析了冷鲜牦牛肉宰后成熟过程中肌肉的保水性变化以及保水性差异引起的MP功能性质的变化,以期为减少肌肉中汁液流失并进一步研究保水性机制以及产品热加工特性提供基础资料。具体研究结论如下:1、研究了宰后成熟过程中不同保水性牦牛肉汁液损失、pH和肉色的变化。宰后成熟过程中不同保水性冷鲜牦牛肉pH、CIE L*、CIE a*、汁液损失差异显著,CIEb*无差异。其中pH随着成熟时间的增加先减小后增大,低汁液损失组在成熟3d时降到最小值5.57,高汁液损失组在成熟1d时降到最小值5.36,并低于低汁液损失组1.27%。肉色CIE L*和CIEa*先上升后下降再增高,CIE b*先增高后下降,高汁液损失组CIE L*平均高于低汁液损失组7.03%,CIE a*平均低于低汁液损失组12.3%,汁液损失也呈一定规律性的变化,加压损失、蒸煮损失,滴水损失和贮藏损失均先上升后下降,与低汁液损失组相比,成熟第7d时,高汁液损失组的加压损失、蒸煮损失、滴水损失、贮藏损失分别高14.19%、9.2%、0.36%、0.54%,保水性更差。2、研究了宰后成熟过程中蛋白变性和蛋白降解。宰后成熟过程中蛋白变性和蛋白降解是引起汁液损失的重要原因,宰后成熟过程中蛋白溶解性与汁液损失呈负相关,其中肌浆蛋白的溶解性与滴水损失显著负相关,低汁液损失组与高汁液损失组相关系数分别为-0.624,-0.628。同时,SDS-PAGE表明Desmin蛋白降解片段(27kDa)在低汁液损失组中成熟第5d明显出现,在高汁液损失组中成熟第3d就明显出现。3、研究了宰后成熟过程中不同保水性牦牛肉MP分子特性和物化特性。宰后成熟过程中不同保水性冷鲜牦牛肉MP分子特性和物化特性呈现规律性的变化趋势,并在成熟后期,两组间达到显著差异(P(27)0.05),MP发泡性、乳化活性和乳化稳定性先减少后增加,浊度和泡沫稳定性先增加后减少,表面疏水性连续增加,储能模量(G?)随着温度的增加呈增大-减弱-快速增大的趋势,并表明成熟第3d最大,第5d其次。其中在成熟第7d时,低汁液损失组MP起泡性、泡沫稳定性、乳化活性、乳化稳定性、G?分别高于高汁液损失组29.21%、13.77%、17.64%、12.94%、52.48%,而浊度、表面疏水性分别低于高汁液损失组14.96%、18.37%。4、研究了宰后成熟过程中不同保水性牦牛肉MP热凝胶特性。宰后成熟过程中不同保水性冷鲜牦牛肉MP热凝胶品质呈现规律性的变化,并在不同的成熟时间,两组间达到显著差异(P(27)0.05)。其中MP热凝胶保水性、弹性先减少后增加,而硬度、粘聚性、咀嚼性先增加后减少,成熟第7d时,低汁液损失组凝胶保水性、硬度、弹性分别高于高汁液损失组6.71%、24.66%、1.99%,粘聚性、咀嚼性分别低于高汁液损失组20.85%、27.78%。另外,宰后成熟过程中不同保水性MP热凝胶涉及的分子间化学作用力变化差异显著,MP凝胶体系的主要作用力由最初溶胶初始状态(25-35℃)的静电作用转变成疏水相互作用。
[Abstract]:In the process of storage and processing of muscle drip loss caused a serious impact on production and consumption. The clustering analysis of postmortem yak meat is divided into low juice loss by the experimental group (SAP loss (27) 1.5% (n=6)) and high loss group (sap sap loss? 1.5% (n=12)), by changing the juice loss determination of two groups of muscles during maturation, changes of protein (protein denaturation and protein degradation), rheological properties of different water retaining muscle molecular properties of MP, thermal, gel properties (water, texture and chemical interactions between molecules), caused by the water changes in muscles of cold fresh yak meat after slaughter mature the difference between the MP and the water retention properties of functional changes, in order to reduce muscle juice loss and further study on water retention mechanism and product characteristics of the thermal processing and provide the basic information. The study results are as follows: 1, the water retention of different maturation after slaughter in Yak of drip loss, changes of pH and color. In the process of different water retention of cold fresh yak meat after slaughter of CIE L* pH, CIE a*, maturity, juice loss significantly, no difference in CIEb*. The pH increased with ripening time decreases first and then increases, low juice loss dropped to the minimum value of 5.57 in the group mature 3D, high juice loss group dropped to the minimum value of 5.36 in mature 1D, and lower than group 1.27%. CIE L* color juice loss and CIEa* first increased and then decreased and then increased, CIE b* increased after the first drop, high juice loss group CIE L* average higher than the low juice loss group 7.03%, CIE a* were significantly lower than the low drip loss group 12.3%, juice loss also showed certain regularity changes, pressure loss, cooking loss, drip loss and storage losses were increased and then decreased, compared with the low juice loss group, mature 7d, pressure loss high drip loss group, cooking loss, drip loss, storage Losses are higher 14.19%, 9.2%, 0.36%, 0.54%, water retention worse.2, in the process of protein denaturation and degradation of protein maturation after slaughter. Slaughter after ripening process of protein denaturation and protein degradation is an important cause of juice loss, postmortem maturation protein solubility and juice fluid loss was negatively correlated among them, the solubility and the drip loss of sarcoplasmic protein is significantly negatively related to low juice loss associated with high juice loss group coefficients were -0.624, -0.628. and SDS-PAGE showed that Desmin protein degradation fragments (27kDa) in the low juice loss group 5D obviously appears in the mature and high mature in the juice loss group 3D the apparent.3, in the process of different water retention of yak meat MP molecular characteristics and physicochemical characteristics of postmortem aging. The change trend of postmortem aging process in different water retention of cold fresh yak meat MP molecular characteristics and physicochemical characteristics of the, And in the mature stage, significant differences between the two groups (P (27) 0.05), MP foaming, emulsifying activity and stability decreased first and then increased, the turbidity and the foam stability increased first and then decreased, the surface hydrophobicity increased continuously, the storage modulus (G?) with the increasing weakens rapidly increasing the trend of increase in temperature, and show that the mature 3D is the largest, the second one in 5D. The 7d mature, low drip loss group MP foamability, foam stability, emulsifying activity, emulsifying stability, G? Respectively higher than drip loss group 29.21%, 13.77%, 17.64%, 12.94%, 52.48%, and the turbidity, surface hydrophobicity high juice loss were lower than those of group 14.96%, 18.37%.4, different water retention of yak meat MP heat gelation process were studied. The changes of postmortem aging process in different water retention of cold fresh yak meat hot MP gel quality regularly after slaughter and mature, in the mature time, between the two groups of The significant difference (P (27) 0.05). The MP hot water holding capacity of the gel, the elasticity decreased first and then increased, and the hardness, cohesiveness, chewiness increased first and then decreased, the mature 7d, water conservation, low loss of SAP group were higher than that of gel hardness, elastic high drip loss group was 6.71%. 24.66%, 1.99%, cohesiveness, chewiness were lower than the high juice loss was 20.85% 27.78%. in addition, postmortem aging differences in chemical changes in different water retention force MP thermal gel molecule involved in significant main force MP gel system from the initial state of the initial sol (25-35 C) of the electrostatic interaction into hydrophobic the interaction.

【学位授予单位】：甘肃农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.52

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