谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白热凝胶和乳化特性的影响
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摘要
为降低凝胶类低温肉制品中的钠离子含量,研究谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白加工特性的影响。从兔腰大肌中提取肌原纤维蛋白,添加质量分数为1.25%的谷氨酸螯合钙,再分别添加0.4%、0.8%、1.2%、1.6%、2.0%的食盐(食盐组成为70%NaCl和30%KCl),研究肌原纤维蛋白流变特性、保水性、乳化活性和乳化稳定性以及乳化体系复合热凝胶的保油保水性变化,并以3%食盐组作为对照。结果表明:食盐添加量增多,肌原纤维蛋白热凝胶储能模量(G’)增大,1.2%食盐组G’值高于对照组(P<0.05);但是凝胶保水性先增强后减弱,1.2%食盐组保水效果最好。食盐添加量增多,乳化活性增大;而乳化稳定性以0.8%和1.2%食盐组最高,与对照组差异不显著(P>0.05)。1.2%和1.6%食盐组的保油保水性显著高于对照组(P<0.05)。结论:添加谷氨酸螯合钙可以使兔肉肌原纤维蛋白形成具有良好黏弹性和保油保水性的低钠热凝胶,凝胶类低温肉制品的NaCl添加量可以减至0.84%。
This study attempted to reduce the content of sodium ion in low-temperature gel-type meat products by investigating the effect of partial substitution of NaCl by calcium diglutamate on processing properties of rabbit myofibrillar proteins. Rheological properties and water-holding capacity(WHC) of heat-induced gels from myofibrillar proteins extracted from rabbit Pasoas major(PM) muscle with the addition of 1.25% calcium diglutamate and 0.4%, 0.8%, 1.2%, 1.6% or 2.0% salt(comprised of 70% NaCl and 30% KCl) as well as emulsification capacity, emulsion stability, and water- and oil-binding capacities of myofibrillar protein-lipid emulsion composite gels were measured and compared with those observed when 3% salt was added(control). The results showed that the storage modulus(G') of heat-induced myofibrillar gels was increased with increasing salt concentration and showed a significantly higher level at a salt content of 1.2% than at 3%(P < 0.05); however, the WHC was decreased after an initial increase and reached the best level when the amount of added salt was 1.2%. In addition, the emulsification capacity of myofibrillar protein-lipid emulsion composite gels was positively dependent upon salt concentration, and the highest emulsion stability was achieved at 0.8% and 1.2% without significant difference as compared with the control group(P > 0.05). The 1.2% and 1.6% salt groups exhibited significantly increased water- and oil-binding capacities compared with the control group(P < 0.05). In conclusion, low sodium conditions caused by adding calcium diglutamate improves the viscoelasticity and water- and oil-binding capacities of rabbit myofibrillar proteins. Hence, the NaCl content of gel-type low-temperature meat products can be reduced to 0.84%.
This study attempted to reduce the content of sodium ion in low-temperature gel-type meat products by investigating the effect of partial substitution of NaCl by calcium diglutamate on processing properties of rabbit myofibrillar proteins. Rheological properties and water-holding capacity(WHC) of heat-induced gels from myofibrillar proteins extracted from rabbit Pasoas major(PM) muscle with the addition of 1.25% calcium diglutamate and 0.4%, 0.8%, 1.2%, 1.6% or 2.0% salt(comprised of 70% NaCl and 30% KCl) as well as emulsification capacity, emulsion stability, and water- and oil-binding capacities of myofibrillar protein-lipid emulsion composite gels were measured and compared with those observed when 3% salt was added(control). The results showed that the storage modulus(G') of heat-induced myofibrillar gels was increased with increasing salt concentration and showed a significantly higher level at a salt content of 1.2% than at 3%(P < 0.05); however, the WHC was decreased after an initial increase and reached the best level when the amount of added salt was 1.2%. In addition, the emulsification capacity of myofibrillar protein-lipid emulsion composite gels was positively dependent upon salt concentration, and the highest emulsion stability was achieved at 0.8% and 1.2% without significant difference as compared with the control group(P > 0.05). The 1.2% and 1.6% salt groups exhibited significantly increased water- and oil-binding capacities compared with the control group(P < 0.05). In conclusion, low sodium conditions caused by adding calcium diglutamate improves the viscoelasticity and water- and oil-binding capacities of rabbit myofibrillar proteins. Hence, the NaCl content of gel-type low-temperature meat products can be reduced to 0.84%.
引文
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[2]SUN Xiangdong,HOLLEY R A.Factors influencing gel formation by myofibrillar proteins in muscle foods[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(1):33-51.
[3]MUNASINGHE D M S,SAKAI T.Sodium chloride as a preferred protein extractant for pork lean meat[J].Meat Science,2004,67(4):697-703.
[4]靳红果,彭增起,周光宏.牛肉盐溶蛋白质热诱导凝胶特性研究[J].食品科学,2008,29(8):95-99.
[5]LIN Yuhai,HUANG Ming,ZHOU Guanghong,et al.Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storage[J].Journal of Food Science,2011,76(5):694-700.
[6]ALINO M R,GRAU A,FUENTES A,et al.Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture[J].Journal of Food Engineering,2010,97(3):434-439.
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[9]WEBSTER J E.DUNFORD F,BARZI F,et al.Current directions for the use of salt in recipes in Australian magazies[J].European Journal of Public Health,2010,20(1):96-99.
[10]BIBBINS-DOMINGO K,CHERTOW G M,COXSON P G,et al.Projected effect of dietary salt reductions on future cardiovascular disease[J].New England Journal of Medicine,2010,362(7):590-599.
[11]HAND L W,TERRELL R N,SMITH G C.Effects of chloride salts on physical,chemical and sensory properties of frankfurters[J].Journal of Food Science,1982,47(6):1800-1802.
[12]RUUSUNEN M,VAINIONPAA J,LYL Y M,et al.Reducing the sodium content in meat products:the effect of the formulation in lowsodium ground meat patties[J].Meat Science,2005,69(1):53-60.
[13]HORITA C N,MORGANO M A,CELEGHINI R M S,et al.Physicochemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science,2011,89(4):426-433.
[14]许家和.从缺钙也会引起高血压谈起-健美呼唤补足钙[J].心血管病防治知识,2006(5):32-33.
[15]魏凌云,钱建强,魏鹏,等.谷氨酸螯合钙的合成条件研究[J].氨基酸和生物资源,2009,31(3):43-46.
[16]WOODWARD D,LEWIS P A,BALL P J,et al.Calcium glutamate enhances acceptability of reduced-salt sausages[J].Asia Pacific Journal of Clinical Nutrition,2003,12:35.
[17]惠明,窦丽娜,田青,等.低聚谷氨酸及其钙螯合物的制备条件研究[J].河南工业大学学报,2010,31(1):40-43.
[18]王文新,杨柳,李继,等.新型食品添加剂谷氨酸钙[J].中国调味品,2009,34(3):85-87.
[19]PARK D,XIONG YoulingL.,ALDERTON A L.Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J].Food Chemistry,2006,101:1239-1246.
[20]GORNALL A G,BARDAWILL C J,DAVID M M.Determination of serum proteins by means of the biuret reaction[J].Journal of Biological Chemistry,1949,177(2):751-766.
[21]NURKHOERIYATI T,HUDA N,AHMAD R.Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods[J].Journal of Food Science,2011,76(1):S48-S55.
[22]CHOI Y S,CHOI J H,HAN D J,et al.Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber[J].Meat Science,2009,82:266-271.
[23]李艳青,孔保华,夏秀芳,等.羟自由基氧化对鲤鱼肌原纤维蛋白乳化性及凝胶性的影响[J].食品科学,2012,33(9):31-35.
[24]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding o f protein gels[J].Journal of Food Science,1993,58(5):1040-1046.
[25]HAN Minyi,ZHANG Yingjun,FEI Ying,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology,2009,228(4):665-670.
[26]EGELANDSDAL B,FRETHEIM K,SAMEJIMA K.Dynamic rheological measurements on heat-induced myosin gels:effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food and Agriculture,1986,37(9):915-926.
[27]WESTPHALEN A D,BRIGGS J L,LONERGAN S M.Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation[J].Meat Science,2006,72(4):697-703.
[28]DAS K P,KINSELLA J E.Stability of food emulsions:physicochemical role of protein and nonprotein emulsifiers[J].Advances in Food and Nutrition Research,1990,34:81-201.
[29]WHITING R C.Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters[J].Journal of Food Science,1987,52(5):1130-1132.
[30]SELGAS M D,SALAZAR P.Usefulness of calcium lactate,citrate and gluconate for calcium enrichment of dry fermented sausages[J].Meat Science,2009,82(4):478-480.
[31]HONG G P,MIN S G.Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions[J].Meat Science,2012,90(1):185-193.
[32]HORITA C N,MORGANO M A.Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science,2011,89(4):426-433.
[2]SUN Xiangdong,HOLLEY R A.Factors influencing gel formation by myofibrillar proteins in muscle foods[J].Comprehensive Reviews in Food Science and Food Safety,2011,10(1):33-51.
[3]MUNASINGHE D M S,SAKAI T.Sodium chloride as a preferred protein extractant for pork lean meat[J].Meat Science,2004,67(4):697-703.
[4]靳红果,彭增起,周光宏.牛肉盐溶蛋白质热诱导凝胶特性研究[J].食品科学,2008,29(8):95-99.
[5]LIN Yuhai,HUANG Ming,ZHOU Guanghong,et al.Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storage[J].Journal of Food Science,2011,76(5):694-700.
[6]ALINO M R,GRAU A,FUENTES A,et al.Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture[J].Journal of Food Engineering,2010,97(3):434-439.
[7]SMINTH-SPANGLER C M,JUUSOLA J L,ENNS E A,et al.Popu lation strategies to decrease sodium intake and the burden of cardiovascular disease[J].Annals of Internal Medicine,2010,152(8):481-487.
[8]WEBSTER J,DUNFORD E,NEAL B.A systematic survey of the sodium contents of processed foods[J].American Journal of Clinical Nutrition,2010,91(2):413-420.
[9]WEBSTER J E.DUNFORD F,BARZI F,et al.Current directions for the use of salt in recipes in Australian magazies[J].European Journal of Public Health,2010,20(1):96-99.
[10]BIBBINS-DOMINGO K,CHERTOW G M,COXSON P G,et al.Projected effect of dietary salt reductions on future cardiovascular disease[J].New England Journal of Medicine,2010,362(7):590-599.
[11]HAND L W,TERRELL R N,SMITH G C.Effects of chloride salts on physical,chemical and sensory properties of frankfurters[J].Journal of Food Science,1982,47(6):1800-1802.
[12]RUUSUNEN M,VAINIONPAA J,LYL Y M,et al.Reducing the sodium content in meat products:the effect of the formulation in lowsodium ground meat patties[J].Meat Science,2005,69(1):53-60.
[13]HORITA C N,MORGANO M A,CELEGHINI R M S,et al.Physicochemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science,2011,89(4):426-433.
[14]许家和.从缺钙也会引起高血压谈起-健美呼唤补足钙[J].心血管病防治知识,2006(5):32-33.
[15]魏凌云,钱建强,魏鹏,等.谷氨酸螯合钙的合成条件研究[J].氨基酸和生物资源,2009,31(3):43-46.
[16]WOODWARD D,LEWIS P A,BALL P J,et al.Calcium glutamate enhances acceptability of reduced-salt sausages[J].Asia Pacific Journal of Clinical Nutrition,2003,12:35.
[17]惠明,窦丽娜,田青,等.低聚谷氨酸及其钙螯合物的制备条件研究[J].河南工业大学学报,2010,31(1):40-43.
[18]王文新,杨柳,李继,等.新型食品添加剂谷氨酸钙[J].中国调味品,2009,34(3):85-87.
[19]PARK D,XIONG YoulingL.,ALDERTON A L.Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J].Food Chemistry,2006,101:1239-1246.
[20]GORNALL A G,BARDAWILL C J,DAVID M M.Determination of serum proteins by means of the biuret reaction[J].Journal of Biological Chemistry,1949,177(2):751-766.
[21]NURKHOERIYATI T,HUDA N,AHMAD R.Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods[J].Journal of Food Science,2011,76(1):S48-S55.
[22]CHOI Y S,CHOI J H,HAN D J,et al.Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber[J].Meat Science,2009,82:266-271.
[23]李艳青,孔保华,夏秀芳,等.羟自由基氧化对鲤鱼肌原纤维蛋白乳化性及凝胶性的影响[J].食品科学,2012,33(9):31-35.
[24]KOCHER P N,FOEGEDING E A.Microcentrifuge-based method for measuring water-holding o f protein gels[J].Journal of Food Science,1993,58(5):1040-1046.
[25]HAN Minyi,ZHANG Yingjun,FEI Ying,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology,2009,228(4):665-670.
[26]EGELANDSDAL B,FRETHEIM K,SAMEJIMA K.Dynamic rheological measurements on heat-induced myosin gels:effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food and Agriculture,1986,37(9):915-926.
[27]WESTPHALEN A D,BRIGGS J L,LONERGAN S M.Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation[J].Meat Science,2006,72(4):697-703.
[28]DAS K P,KINSELLA J E.Stability of food emulsions:physicochemical role of protein and nonprotein emulsifiers[J].Advances in Food and Nutrition Research,1990,34:81-201.
[29]WHITING R C.Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters[J].Journal of Food Science,1987,52(5):1130-1132.
[30]SELGAS M D,SALAZAR P.Usefulness of calcium lactate,citrate and gluconate for calcium enrichment of dry fermented sausages[J].Meat Science,2009,82(4):478-480.
[31]HONG G P,MIN S G.Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions[J].Meat Science,2012,90(1):185-193.
[32]HORITA C N,MORGANO M A.Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science,2011,89(4):426-433.