超高压对肉及肉制品组织结构和主要化学组成分影响的研究进展
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摘要
超高压作为一种新型冷杀菌技术,不仅具有杀菌、灭酶、保留产品特色风味和色泽等特点,还可以显著改善肉制品的质构和保油保水性,可以生产适合厌食症患者食用的新型口感的低温凝胶类肉制品,这是通过对蛋白质等肌肉化学组成分的高压修饰实现的。本文对超高压技术的原理进行简单介绍,并综述了超高压对肉及肉制品各组织结构(肌肉组织、结缔组织和脂肪组织)及化学成分(水分及蛋白质)影响的研究进展,旨在为该新技术在肉及肉制品中的应用提供相应理论参考。
High hydrostatic pressure(HPP) processing,as an attractive non-thermal technology,can not only inhibit microorganism contamination and enzyme activities with no effects on flavor compounds,color and other characteristics of meat and meat products,but also can make contributions to improving the texture,water-and oil-binding characteristics of new products,such as low-temperature gel meat products for a dysphagia diet,by causing conformational changes of functional muscle proteins.This article describes the principle of HHP as well as its effect on tissues(muscle tissues,connective tissues and fat tissues) and chemical components(water and proteins) of meat and meat products.This paper will provide useful guidelines for potential applications of HPP in the meat industry.
High hydrostatic pressure(HPP) processing,as an attractive non-thermal technology,can not only inhibit microorganism contamination and enzyme activities with no effects on flavor compounds,color and other characteristics of meat and meat products,but also can make contributions to improving the texture,water-and oil-binding characteristics of new products,such as low-temperature gel meat products for a dysphagia diet,by causing conformational changes of functional muscle proteins.This article describes the principle of HHP as well as its effect on tissues(muscle tissues,connective tissues and fat tissues) and chemical components(water and proteins) of meat and meat products.This paper will provide useful guidelines for potential applications of HPP in the meat industry.
引文
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[2]MARCO C.High pressure processing of meat,meat products and seafood[J].Food Engineering,2010,2(1):216-225.
[3]黄进,陈宏生,高玉时,等.改善鸡肉品质的途径[J].中国家禽,2010,32(2):42-44.
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[26]POTHAKAMURY U R,BARBOSA-CáNOVAS ?G V.The Pressure builds for better food processing[J].Chemistry and Engineering Progress,1995,3(1):45-49.
[27]HE X,LIU ?R,NIRASAWA S,et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering,2013,115(2):245-250.
[28]HERGENREDER J E,HOSCH ?J J,VARNOLD K A,et al.The effects of freezing and thawing rates on tenderness,sensory quality,and retail display of beef subprimals[J].Journal of animal science,2013,91(1):483-90.
[29]REALINI C E,GUàRDIA M D,GARRIGA M,et al.High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio[J].Meat Science,2011,88(3):542-547.
[30]王洋,高洋,戴瑞彤,等.超高压处理对法兰克福香肠理化及感官品质的影响[J].肉类研究,2012,26(8):1-5.
[31]ZHU S,RAMASWAMY H S,LE B A.Ice crystal formation in gelatin gel during pressure shift versus conventional freezing[J].Journal of Food Engineering,2005,66(1):69-76.
[32]DENY S,HENDRICKX M E.Measurement of the thermal conductivity of foods at high pressure[J].Food Science,1999,64(24):709-713.
[33]KALICHEVSKY M T,KNORR D,LILLFORD P J.Potential food applications of high-pressure effects on ice-water transitions[J].Trends Food Science Technology,1995,6(3):253-259.
[34]SUZUKI A N,HOMMA A,FUKUDA T,et al.Effects of high pressure treatment on the flavor-related components in meat[J].Meat Science,1994,37(21):369-376.
[35]REID D S.Optimizing the quality of frozen foods[J].Food Technology,1990,44(41):78-82.
[36]TEDFORD L A,KELLY S M,PRICE N C,et al.Combinated effects of thermal and pressure processing on food protein structure[J].Food and Bioproducts Processing,1998,76(28):80-86.
[37]BUCKOW R,SIKES A,TUME R.Effect of high pressure on physicochemical properties of meat[J].Critical Reviews in Food Science and Nutrition,2013,53(7):770-786.
[38]TOKIFUJI A,MATSUSHIMA ?Y,HACHISUKA K,et al.Texture,sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet[J].Meat Science,2013,93(4):843-848.
[39]LANDETA G,CURIEL J A,CARRASCOSA A V,et al.Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products[J].Meat Science,2013,93(3):387-396.
[40]TANANUWONG K,CHISAKUN T,TATTIYAKUL J.Effects of high-pressure processing on inactivation of Salmonella typhimurium,eating quality,and microstructure of raw chicken breast fillets[J].Journal of Food Science,2012,77(11):E321-E327.
[41]ASHIE I N A,SIMPSON B K.Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration[J].Food Research International,1996,29(5/6):569-575.
[42]PENNA A L B,SUBBARAO G,BARBOSA C G V.High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt[J].Food Research International,2007,40(26):510-519.
[43]ZHOU G H,ZHANG W G,XU X.China’s meat industry revolution:challenges and opportunities for the future[J].Meat Science,2012,92(3):188-196.
[2]MARCO C.High pressure processing of meat,meat products and seafood[J].Food Engineering,2010,2(1):216-225.
[3]黄进,陈宏生,高玉时,等.改善鸡肉品质的途径[J].中国家禽,2010,32(2):42-44.
[4]ABENI F,BERGOGLIO G.Characterization of different strains of broiler chicken by carcass measurements,chemical and physical parameters and NIRS on breast muscle[J].Meat Science,2001,57(2):133-137.
[5]AL-NEHLAWI A,SALDO J,VEGA L F,et al.Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks[J].Meat Science,2013,94(1):1-8.
[6]MATEJKOVA K,MOINI S,TAHERGORABI R,et al.Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)[J].Food Chemistry,2013,137(1/4):31-36.
[7]DLUGOBORSKI T,HAWLICKA E,SWIATLA W D.Effect of a solute on water properties-MD simulation studies[J].Journal of Molecular Liquids,2000,85(1):97-104.
[8]GUARDIA E,MARTI J,PADRO J A,et al.Dynamics in hydrogen bonded liquids water and alcohols[J].Journal of Molecular Liquids,2002,97(96):3-17.
[9]周光宏.肉品学[M].北京:中国农业科技出版社,1999:147-179.
[10]CASSENS R G,CARPENTER C E,EDDINGER T J.An analysis of microstructural factors which influence the use of muscle as food[J].Food Microstructure,1984,3(1):1-8.
[11]KIM H W,CHOI Y S,CHOI JH,et al.Tenderization effect of soy sauce on beef M.biceps femoris[J].Food Chemistry,2013,139(1/4):597-603.
[12]SUGITA S T.ATSUMOTO M.Quantitative measurement of the distribution and alignment of collagen fibers in unfixed aortic tissues[J].Journal of Biomechanics,2013,46(7):1403-1407.
[13]FERRINI G J,COMAPOSADA J,AMAU P G.Colour modification in a cured meat model dried by quick dry-slice process and high pressure processed as a function of NaCl,KCl,K-lactate and water contents[J].Innovative Food Science and Emerging Technology,2012,13(2):69-74.
[14]WILLEMS O W,MILLER S P,WOOD B J.Aspects of selection for feed efficiency in meat producing poultry[J].Worlds Poultry Science Journal,2013,69(1):77-87.
[15]MA H,LEDWARD D A.High pressure processing of fresh meat-Is it worth it?[J].Meat Science,doi:org/10.1016/j.meat.sci.2013.025.
[16]CHAN T Y,OMANA D A,BETTI M.Application of high pressure processing to improve the functional properties of pale,soft and exudative(PSE)-like turkey meat[J].Innovative Food Science and Emerging Technology,2011,12(3):216-225.
[17]马汉军,王霞,周光宏,等.高压和热结合处理对牛肉蛋白质变性和脂肪氧化的影响[J].食品工业科技,2004,25(10):63-68.
[18]ANGSUPANICH K,LEDWARD D A.High pressure treatment effects on cod (Gadus morhua) muscle[J].Food chemistry.1998,63(1):39-50.
[19]OMICK R M C.Extracellular modifications to muscle collagen implications for meat quality[J].Poultry Science,1999,78(64):785-791.
[20]CHEFTEL J C,CULIOLI J.Effects of high pressure on meat:A review[J].Meat Science,1997,46(3):211-236.
[21]DENYS S,VAN L A M,HENDRICKX M E.Modeling conductive heat transfer during high-pressure thawing process and detamination of latent heat as a function of pressure[J].Biotechnical Progress,2000,16(11):447-455.
[22]HARPER B A,BARBUT S,LIM L T,et al.Microstructural and textural investigation of various manufactured collagen sausage casings[J].Food Research International,2012,49(1):494-500.
[23]CHRIKI S,GARDNER G E,JURIE C,et al.Cluster analysis application identifies muscle characteristics of importance for beef tenderness[J].Biochemistry,2012,13(3):43-49.
[24]马汉军,赵良,潘润淑,等.高压和热结合处理对肌肉pH、嫩度和脂肪氧化的影响[J].食品工业科技,2006,27(4):56-59.
[25]高杨,周国兴,王洋,等.超高压处理对法兰克福香肠中主要微生物的影响及其变化规律[J].肉类研究,2011,25(6):1-4.
[26]POTHAKAMURY U R,BARBOSA-CáNOVAS ?G V.The Pressure builds for better food processing[J].Chemistry and Engineering Progress,1995,3(1):45-49.
[27]HE X,LIU ?R,NIRASAWA S,et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering,2013,115(2):245-250.
[28]HERGENREDER J E,HOSCH ?J J,VARNOLD K A,et al.The effects of freezing and thawing rates on tenderness,sensory quality,and retail display of beef subprimals[J].Journal of animal science,2013,91(1):483-90.
[29]REALINI C E,GUàRDIA M D,GARRIGA M,et al.High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio[J].Meat Science,2011,88(3):542-547.
[30]王洋,高洋,戴瑞彤,等.超高压处理对法兰克福香肠理化及感官品质的影响[J].肉类研究,2012,26(8):1-5.
[31]ZHU S,RAMASWAMY H S,LE B A.Ice crystal formation in gelatin gel during pressure shift versus conventional freezing[J].Journal of Food Engineering,2005,66(1):69-76.
[32]DENY S,HENDRICKX M E.Measurement of the thermal conductivity of foods at high pressure[J].Food Science,1999,64(24):709-713.
[33]KALICHEVSKY M T,KNORR D,LILLFORD P J.Potential food applications of high-pressure effects on ice-water transitions[J].Trends Food Science Technology,1995,6(3):253-259.
[34]SUZUKI A N,HOMMA A,FUKUDA T,et al.Effects of high pressure treatment on the flavor-related components in meat[J].Meat Science,1994,37(21):369-376.
[35]REID D S.Optimizing the quality of frozen foods[J].Food Technology,1990,44(41):78-82.
[36]TEDFORD L A,KELLY S M,PRICE N C,et al.Combinated effects of thermal and pressure processing on food protein structure[J].Food and Bioproducts Processing,1998,76(28):80-86.
[37]BUCKOW R,SIKES A,TUME R.Effect of high pressure on physicochemical properties of meat[J].Critical Reviews in Food Science and Nutrition,2013,53(7):770-786.
[38]TOKIFUJI A,MATSUSHIMA ?Y,HACHISUKA K,et al.Texture,sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet[J].Meat Science,2013,93(4):843-848.
[39]LANDETA G,CURIEL J A,CARRASCOSA A V,et al.Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products[J].Meat Science,2013,93(3):387-396.
[40]TANANUWONG K,CHISAKUN T,TATTIYAKUL J.Effects of high-pressure processing on inactivation of Salmonella typhimurium,eating quality,and microstructure of raw chicken breast fillets[J].Journal of Food Science,2012,77(11):E321-E327.
[41]ASHIE I N A,SIMPSON B K.Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration[J].Food Research International,1996,29(5/6):569-575.
[42]PENNA A L B,SUBBARAO G,BARBOSA C G V.High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt[J].Food Research International,2007,40(26):510-519.
[43]ZHOU G H,ZHANG W G,XU X.China’s meat industry revolution:challenges and opportunities for the future[J].Meat Science,2012,92(3):188-196.