食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
3期
64-68
,共5页
温氏鸡%冻结速率%蛋白变性%质构%差示扫描量热法
溫氏鷄%凍結速率%蛋白變性%質構%差示掃描量熱法
온씨계%동결속솔%단백변성%질구%차시소묘량열법
Wenshi chicken%freezing rate%protein denaturation%texture%DSC
以汁液流失率、蛋白质变性、质构为指标,研究超快速冻结(11.46cm/h)、快速冻结(4.21、2.07cm/h)、慢速冻结(0.25cm/h)对温氏鸡冻结特性的影响.结果表明:随着冻结速率的增加,温氏鸡肌原纤维盐溶性蛋白含量和肌动球蛋白Ca~(2+)-ATPase活性的降低率、汁液流失率先呈下降趋势,然后呈增加的趋势,其他儿种ATPase活性变化不大;差示扫描量热法(DSC)分析冻结后肌肉蛋白的变性与传统方法仃较好的相关性(R~2=0.8367),冻结对肌球蛋白头部的变性程度要大于对肌浆蛋白和肌球蛋白尾部、肌动蛋白的变性程度;随着冻结速率的上升,温氏鸡肉的硬度和咀嚼性都有增加的趋势,而弹性和同复性都有下降的趋势.综合理化指标和质构指标,增加冻结速率利于保护温氏鸡的品质,但是过快的冻结速率破坏了其品质.
以汁液流失率、蛋白質變性、質構為指標,研究超快速凍結(11.46cm/h)、快速凍結(4.21、2.07cm/h)、慢速凍結(0.25cm/h)對溫氏鷄凍結特性的影響.結果錶明:隨著凍結速率的增加,溫氏鷄肌原纖維鹽溶性蛋白含量和肌動毬蛋白Ca~(2+)-ATPase活性的降低率、汁液流失率先呈下降趨勢,然後呈增加的趨勢,其他兒種ATPase活性變化不大;差示掃描量熱法(DSC)分析凍結後肌肉蛋白的變性與傳統方法仃較好的相關性(R~2=0.8367),凍結對肌毬蛋白頭部的變性程度要大于對肌漿蛋白和肌毬蛋白尾部、肌動蛋白的變性程度;隨著凍結速率的上升,溫氏鷄肉的硬度和咀嚼性都有增加的趨勢,而彈性和同複性都有下降的趨勢.綜閤理化指標和質構指標,增加凍結速率利于保護溫氏鷄的品質,但是過快的凍結速率破壞瞭其品質.
이즙액류실솔、단백질변성、질구위지표,연구초쾌속동결(11.46cm/h)、쾌속동결(4.21、2.07cm/h)、만속동결(0.25cm/h)대온씨계동결특성적영향.결과표명:수착동결속솔적증가,온씨계기원섬유염용성단백함량화기동구단백Ca~(2+)-ATPase활성적강저솔、즙액류실솔선정하강추세,연후정증가적추세,기타인충ATPase활성변화불대;차시소묘량열법(DSC)분석동결후기육단백적변성여전통방법정교호적상관성(R~2=0.8367),동결대기구단백두부적변성정도요대우대기장단백화기구단백미부、기동단백적변성정도;수착동결속솔적상승,온씨계육적경도화저작성도유증가적추세,이탄성화동복성도유하강적추세.종합이화지표화질구지표,증가동결속솔리우보호온씨계적품질,단시과쾌적동결속솔파배료기품질.
In order to investigate the characteristics of Wenshi chicken during freezing process,four freezing rates such as ultrarapid freezing at 11.46 cm/h.rapid freezing at 4.21 or 2.07 cm/h and slow freezing at 0.25 cm/h were studied to examine the effect on characteristics of chicken through evaluating its drip loss rate,protein denaturation and texture.Results indicated that the reduction rate of salt-soluble protein content and Ca~(2+)-ATPase activity and drop loss rate in Wenshi chicken displayed a change trend to first drop and then rise as freezing rate rose.However,No obvious change in the activity of other ATPase enzymes was observed at different freezing rate conditions.Differential scanning calorimetric(DSC)analysis exhibited that protein denaturation after being frozen had a good correlation with traditional methods(R~2=0.8367).Denaturation degree of myosin heads was larger than sarcoplasmic protein and myosin tails throughout freezing process.With increasing freezing rate,the hardness and chewiness of Wenshi chicken exhibited an increase,while the elasticity and resilience exhibited a decrease.According to comprehensive evaluation and texture analysis,increasing freezing rate will be helpful to maintain original quality of Wenshi chicken,but ultra rapid freezing rate can result in the damage of its original quality.
