细菌纤维素对鸡肉品质及蛋白性质的影响
|
摘要
【目的】探究细菌纤维素(Bacterial cellulose,BC)对鸡肉品质及蛋白性质的影响。【方法】向鸡肉中分别添加质量分数为0.2%,0.6%和1.0%的BC,以100%肉(CM)、90%肉+10%水(CW)和添加质量分数2.0%微晶纤维素(Microcrystalline cellulose,MCC)的鸡肉为对照组,测定烘烤之后鸡肉饼的保水性、质构特性、颜色及微观结构,利用动态流变仪对生鸡肉的储能模量(G′)和损耗模量(G″)进行测定,采用差示扫描量热仪(DSC)和傅里叶中红外光谱(FTIR)测定BC对鸡肉蛋白变性温度和化学基团的影响。【结果】持水力结果表明,鸡肉饼的水分损失率随BC添加量的增加而降低,当BC添加量为1.0%时,水分损失率最小(12.82%),且显著小于CM(13.95%)和CW(15.48%)。激光共聚焦扫描显微镜结果显示,随BC添加量的增加,鸡肉中油滴尺寸逐渐减小且分布更加均匀。扫描电镜图片进一步证明,BC和蛋白质良好兼容,鸡肉饼的微观结构更加紧凑。常温下,添加BC的鸡肉,其G′和G″明显高于对照组,且与BC的添加量呈正相关。温度升高时,G′和G″随BC添加量的增加而降低。DSC和FTIR结果表明,BC对鸡肉蛋白的变性温度与化学基团无显著影响。【结论】BC具有良好的保水性,添加BC(0.2%～1.0%)可以不同程度降低鸡肉饼的水分损失;BC不影响鸡肉蛋白的变性与化学基团的变化,表明BC与蛋白质之间的作用力属于非共价相互作用。当BC添加量为0.6%时,其对鸡肉品质的改善效果最佳。
【Objective】This study investigated the effects of bacterial cellulose(BC)on chicken quality and protein properties.【Method】BC with the mass fractions of 0.2%,0.6% and 1.0% was added to chicken,while 100% meat(CM),90% meat+10% water(CW)and chicken containing 2.0% MCC were used as control groups.The influence of BC on quality(water-holding capacity,texture,color and microstructure)of baked chicken patties was determined.Rheological properties of raw chicken were monitored by rheometer.The impacts on denaturation and chemical structure of proteins were identified through differential scanning calorimetry(DSC)and fourier transform infrared spectroscopy(FTIR).【Result】The baked chicken patties with 1.0% BC exhibited the lowest water loss(12.82%)and significantly lower than CM(13.95%)and CW(15.48%).Addition of BC improved the distribution and stability of lipid droplets,and the size of oil drops decreased,as shown by the confocal laser scanning microscope(CLSM)images.Scanning electron microscope(SEM)images showed that BC had a promising compatibility with meat particles,and the matrix of the patties containing BC was more compact.The storage modulus(G′)and loss modulus(G″)of raw chicken increased with increasing BC content at constant temperature.G′and G″decreased with increasing BC content during heating.DSC and FTIR results revealed that BC had no effect on denaturation and chemical groups of proteins.【Conclusion】Addition of BC(0.2%-1.0%)improved the water holding capacity of patties,as BC is a biological polysaccharide with high water retention.BC had no effect on the denaturation and chemical groups of proteins due to non-covalent forces with proteins.The best quality and textural properties were achieved with the BC addition of 0.6%.
【Objective】This study investigated the effects of bacterial cellulose(BC)on chicken quality and protein properties.【Method】BC with the mass fractions of 0.2%,0.6% and 1.0% was added to chicken,while 100% meat(CM),90% meat+10% water(CW)and chicken containing 2.0% MCC were used as control groups.The influence of BC on quality(water-holding capacity,texture,color and microstructure)of baked chicken patties was determined.Rheological properties of raw chicken were monitored by rheometer.The impacts on denaturation and chemical structure of proteins were identified through differential scanning calorimetry(DSC)and fourier transform infrared spectroscopy(FTIR).【Result】The baked chicken patties with 1.0% BC exhibited the lowest water loss(12.82%)and significantly lower than CM(13.95%)and CW(15.48%).Addition of BC improved the distribution and stability of lipid droplets,and the size of oil drops decreased,as shown by the confocal laser scanning microscope(CLSM)images.Scanning electron microscope(SEM)images showed that BC had a promising compatibility with meat particles,and the matrix of the patties containing BC was more compact.The storage modulus(G′)and loss modulus(G″)of raw chicken increased with increasing BC content at constant temperature.G′and G″decreased with increasing BC content during heating.DSC and FTIR results revealed that BC had no effect on denaturation and chemical groups of proteins.【Conclusion】Addition of BC(0.2%-1.0%)improved the water holding capacity of patties,as BC is a biological polysaccharide with high water retention.BC had no effect on the denaturation and chemical groups of proteins due to non-covalent forces with proteins.The best quality and textural properties were achieved with the BC addition of 0.6%.
引文
[1]Phelps K J,Drouillard J S,Jennings J S,et al.Effect of the programmed nutrition beef program on moisture retention of cooked ground beef patties and enhanced strip loins[J].Meat Science,2015,100(100):189-194.
[2]周坤,盖静.西式火腿类肉制品保水性问题探析[J].肉类工业,2016,37(12):6-8.Zhou K,Gai J.Questions discussion on water retention of western-style ham class meat products[J].Meat Industry,2016,37(12):6-8.
[3]吴亮亮,罗瑞明,孔丰,等.蒸煮时间对滩羊肉蒸煮损失、嫩度及水分分布的影响[J].食品与机械,2016,32(4):19-23.Wu L L,Luo R M,Kong F,et al.Effect of cooking loss,tenderness and water distribution of Tan sheep at different cooking time treatment[J].Food and Machinery,2016,32(4):19-23.
[4]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.Xue Y Q,Shu C L,Yu L Y,et al.Characteristics of microcrystalline cellulose and its application in neutral dairy beverage[J].Journal of Food Safety and Quality,2016,7(8):3143-3147.
[5]Gibis M,Schuh V,Weiss J,et al.Effects of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)as fat replacers on the microstructure and sensory characteristics of fried beef patties[J].Food Hydrocolloids,2015,45:236-246.
[6]Ahmadi M,Madadlou A,Saboury A A,et al.Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil[J].Food Chemistry,2016,196:1016-1022.
[7]Paximada P,Tsouko E,Kopsahelis N,et al.Bacterial cellulose as stabilizer of o/w emulsions[J].Food Hydrocolloids,2016,53:225-232.
[8]夏文,李政,徐银莉,等.发酵原料对细菌纤维素产量的影响研究进展[J].食品工业科技,2017,38(2):358-363.Xia W,Li Z,Xu Y L,et al.Progress in the influence of the fermentation feedstocks on bacterial cellulose production[J].Science and Technology of Food Industry,2017,38(2):358-363.
[9]Feng X,Ullah N,Wang X,et al.Characterization of bacterial cellulose by gluconacetobacter hansenii CGMCC 3917[J].Journal of Food Science,2015,80(10):2217-2227.
[10]Wang X,Ullah N,Sun X,et al.Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller's dried grains[J].International Journal of Biological Macromolecules,2017,96:353-360.
[11]Shi Z,Zhang Y,Phillips G O,et al.Utilization of bacterial cellulose in food[J].Food Hydrocolloids,2014,35(1):539-545.
[12]王志国,钟春燕,王锡彬,等.椰子水自然发酵条件对细菌纤维素生产的影响[J].中国酿造,2009,28(4):32-34.Wang Z G,Zhong C Y,Wang X B,et al.Effects of natural fermentation conditions of coconut juice on the production of bacterial cellulose[J].China Brewing,2009,28(4):32-34.
[13]Lin K W,Lin H Y.Quality characteristics of Chinese-style meatball containing bacterial cellulose(Nata)[J].Journal of Food Science,2010,69(3):107-111.
[14]薛璐,杨谦,李晓东.细菌纤维素在低脂肉肠中的应用[J].食品科学,2005,26(3):272-274.Xue L,Yang Q,Li X D.Application of bacterial cellulose to low-fat sausage[J].Food Science,2005,26(3):272-274.
[15]Naveena B M,Sen A R,Vaithiyanathan S,et al.Comparative efficacy of pomegranate juice,pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties[J].Meat Science,2008,80(4):1304-1308.
[16]Wu M,Xiong Y L,Chen J.Rheology and microstructure of myofibrillar protein-plant lipid composite gels:effect of emulsion droplet size and membrane type[J].Journal of Food Engineering,2011,106(4):318-324.
[17]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017,17(1):161-169.Li Y,Liu B H,Jiang N,et al.Effects of ultrasound treatment on gelling properties of black bean protein isolate[J].Journal of Chinese Institute of Food Science and Technology,2017,17(1):161-169.
[18]施冰心,董庆利,刘宝林,等.增稠剂提高牛肉持水性的配方研究[J].肉类研究,2010,24(4):18-20.Shi B X,Dong Q L,Liu B L,et al.Improvement of water holding capacity of the beef by food thickeners[J].Meat Research,2010,24(4):18-20.
[19]Marchetti L,Andrés S C,Califano A N,et al.Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders[J].LWT-Food Science and Technology,2013,51(2):514-523.
[20]陈珍珍,刘爱国,李晓敏,等.微晶纤维素的特性及其在食品工业中的应用[J].食品工业科技,2014,35(4):380-383.Chen Z Z,Liu A G,Li X M,et al.Characteristics and application of microcrystalline cellulose in food industry[J].Science and Technology of Food Industry,2014,35(4):380-383.
[21]Stokes M,Fairchild M D,Berns R S.Precision requirements for digital color reproduction[J].Acm Transactions on Graphics,1992,11(4):406-422.
[22]Paximada P,Koutinas A A,Scholten E,et al.Effect of bacterial cellulose addition on physical properties of WPI emulsions,comparison with common thickeners[J].Food Hydrocolloids,2016,54:245-254.
[23]亢春雨,赵春青.鸡胸肉盐溶蛋白热诱导凝胶保水性和超微结构的研究[J].食品科学,2007,28(1):50-53.Kang C Y,Zhao C Q.Study on WHC and ultrastructure of heat-induced gelation of CB salt-soluble protein[J].Food Science,2007,28(1):50-53.
[24]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.Tang M M,Hong Y,Gu Z B,et al.Effect of xanthan on pasting and rheological properties of mung bean starch[J].Food Science,2013,34(21):42-46.
[25]栗俊广,蒋爱民,白艳红,等.木薯淀粉对猪肉盐溶蛋白凝胶特性的影响[J].现代食品科技,2016,32(11):123-127.Li J G,Jiang A M,Bai Y H,et al.Effect of cassava starch on the gel properties of pork salt-soluble muscle proteins[J].Modern Food Science and Technology,2016,32(11):123-127.
[26]Sun L,Chen W,Liu Y,et al.Soy protein isolate/cellulose nanofiber complex gels as fat substitutes:rheological and textural properties and extent of cream imitation[J].Cellulose,2015,22(4):2619-2627.
[27]Martínez-sanz M,Lopez-rubio A,Lagaron J M,et al.Optimization of the nanofabrication by acid hydrolysis of bacterial cellulose nanowhiskers[J].Carbohydrate Polymers,2011,85(1):228-236.
[28]Ahmadi M,Madadlou A,Sabouri A A,et al.Isolation of micro-and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel[J].Food Chemistry,2015,174:97-103.
[29]Yasin H,Babji A S,Ismail H,et al.Optimization and rheological properties of chicken ball as affected byκ-carrageenan,fish gelatin and chicken meat[J].LWT-Food Science and Technology,2016,66(66):79-85.
[30]Cardoso C,Mendes R,Nunes M L.Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibers[J].International Journal of Food Science&Technology,2007,42(42):1257-1264.
[31]Ali S,Zhang W,Rajput N,et al.Effect of multiple freezethaw cycles on the quality of chicken breast meat[J].Food Chemistry,2015,173(8):808-814.
[32]Lorén N,Hermansson A M.Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels[J].International Journal of Biological Macromolecules,2000,27(4):249-262.
[33]张秋会,黄现青,李苗云,等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业,2015,41(10):247-251.Zhang Q H,Huang X Q,Li M Y,et al.Study on secondary structure of meat protein by FTIR[J].Food and Fermentation Industries,2015,41(10):247-251.
[2]周坤,盖静.西式火腿类肉制品保水性问题探析[J].肉类工业,2016,37(12):6-8.Zhou K,Gai J.Questions discussion on water retention of western-style ham class meat products[J].Meat Industry,2016,37(12):6-8.
[3]吴亮亮,罗瑞明,孔丰,等.蒸煮时间对滩羊肉蒸煮损失、嫩度及水分分布的影响[J].食品与机械,2016,32(4):19-23.Wu L L,Luo R M,Kong F,et al.Effect of cooking loss,tenderness and water distribution of Tan sheep at different cooking time treatment[J].Food and Machinery,2016,32(4):19-23.
[4]薛玉清,舒成亮,余立意,等.微晶纤维素特性及其在中性乳饮料中的应用研究[J].食品安全质量检测学报,2016,7(8):3143-3147.Xue Y Q,Shu C L,Yu L Y,et al.Characteristics of microcrystalline cellulose and its application in neutral dairy beverage[J].Journal of Food Safety and Quality,2016,7(8):3143-3147.
[5]Gibis M,Schuh V,Weiss J,et al.Effects of carboxymethyl cellulose(CMC)and microcrystalline cellulose(MCC)as fat replacers on the microstructure and sensory characteristics of fried beef patties[J].Food Hydrocolloids,2015,45:236-246.
[6]Ahmadi M,Madadlou A,Saboury A A,et al.Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil[J].Food Chemistry,2016,196:1016-1022.
[7]Paximada P,Tsouko E,Kopsahelis N,et al.Bacterial cellulose as stabilizer of o/w emulsions[J].Food Hydrocolloids,2016,53:225-232.
[8]夏文,李政,徐银莉,等.发酵原料对细菌纤维素产量的影响研究进展[J].食品工业科技,2017,38(2):358-363.Xia W,Li Z,Xu Y L,et al.Progress in the influence of the fermentation feedstocks on bacterial cellulose production[J].Science and Technology of Food Industry,2017,38(2):358-363.
[9]Feng X,Ullah N,Wang X,et al.Characterization of bacterial cellulose by gluconacetobacter hansenii CGMCC 3917[J].Journal of Food Science,2015,80(10):2217-2227.
[10]Wang X,Ullah N,Sun X,et al.Development and characterization of bacterial cellulose reinforced biocomposite films based on protein from buckwheat distiller's dried grains[J].International Journal of Biological Macromolecules,2017,96:353-360.
[11]Shi Z,Zhang Y,Phillips G O,et al.Utilization of bacterial cellulose in food[J].Food Hydrocolloids,2014,35(1):539-545.
[12]王志国,钟春燕,王锡彬,等.椰子水自然发酵条件对细菌纤维素生产的影响[J].中国酿造,2009,28(4):32-34.Wang Z G,Zhong C Y,Wang X B,et al.Effects of natural fermentation conditions of coconut juice on the production of bacterial cellulose[J].China Brewing,2009,28(4):32-34.
[13]Lin K W,Lin H Y.Quality characteristics of Chinese-style meatball containing bacterial cellulose(Nata)[J].Journal of Food Science,2010,69(3):107-111.
[14]薛璐,杨谦,李晓东.细菌纤维素在低脂肉肠中的应用[J].食品科学,2005,26(3):272-274.Xue L,Yang Q,Li X D.Application of bacterial cellulose to low-fat sausage[J].Food Science,2005,26(3):272-274.
[15]Naveena B M,Sen A R,Vaithiyanathan S,et al.Comparative efficacy of pomegranate juice,pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties[J].Meat Science,2008,80(4):1304-1308.
[16]Wu M,Xiong Y L,Chen J.Rheology and microstructure of myofibrillar protein-plant lipid composite gels:effect of emulsion droplet size and membrane type[J].Journal of Food Engineering,2011,106(4):318-324.
[17]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017,17(1):161-169.Li Y,Liu B H,Jiang N,et al.Effects of ultrasound treatment on gelling properties of black bean protein isolate[J].Journal of Chinese Institute of Food Science and Technology,2017,17(1):161-169.
[18]施冰心,董庆利,刘宝林,等.增稠剂提高牛肉持水性的配方研究[J].肉类研究,2010,24(4):18-20.Shi B X,Dong Q L,Liu B L,et al.Improvement of water holding capacity of the beef by food thickeners[J].Meat Research,2010,24(4):18-20.
[19]Marchetti L,Andrés S C,Califano A N,et al.Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders[J].LWT-Food Science and Technology,2013,51(2):514-523.
[20]陈珍珍,刘爱国,李晓敏,等.微晶纤维素的特性及其在食品工业中的应用[J].食品工业科技,2014,35(4):380-383.Chen Z Z,Liu A G,Li X M,et al.Characteristics and application of microcrystalline cellulose in food industry[J].Science and Technology of Food Industry,2014,35(4):380-383.
[21]Stokes M,Fairchild M D,Berns R S.Precision requirements for digital color reproduction[J].Acm Transactions on Graphics,1992,11(4):406-422.
[22]Paximada P,Koutinas A A,Scholten E,et al.Effect of bacterial cellulose addition on physical properties of WPI emulsions,comparison with common thickeners[J].Food Hydrocolloids,2016,54:245-254.
[23]亢春雨,赵春青.鸡胸肉盐溶蛋白热诱导凝胶保水性和超微结构的研究[J].食品科学,2007,28(1):50-53.Kang C Y,Zhao C Q.Study on WHC and ultrastructure of heat-induced gelation of CB salt-soluble protein[J].Food Science,2007,28(1):50-53.
[24]唐敏敏,洪雁,顾正彪,等.黄原胶对绿豆淀粉糊化和流变特性的影响[J].食品科学,2013,34(21):42-46.Tang M M,Hong Y,Gu Z B,et al.Effect of xanthan on pasting and rheological properties of mung bean starch[J].Food Science,2013,34(21):42-46.
[25]栗俊广,蒋爱民,白艳红,等.木薯淀粉对猪肉盐溶蛋白凝胶特性的影响[J].现代食品科技,2016,32(11):123-127.Li J G,Jiang A M,Bai Y H,et al.Effect of cassava starch on the gel properties of pork salt-soluble muscle proteins[J].Modern Food Science and Technology,2016,32(11):123-127.
[26]Sun L,Chen W,Liu Y,et al.Soy protein isolate/cellulose nanofiber complex gels as fat substitutes:rheological and textural properties and extent of cream imitation[J].Cellulose,2015,22(4):2619-2627.
[27]Martínez-sanz M,Lopez-rubio A,Lagaron J M,et al.Optimization of the nanofabrication by acid hydrolysis of bacterial cellulose nanowhiskers[J].Carbohydrate Polymers,2011,85(1):228-236.
[28]Ahmadi M,Madadlou A,Sabouri A A,et al.Isolation of micro-and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel[J].Food Chemistry,2015,174:97-103.
[29]Yasin H,Babji A S,Ismail H,et al.Optimization and rheological properties of chicken ball as affected byκ-carrageenan,fish gelatin and chicken meat[J].LWT-Food Science and Technology,2016,66(66):79-85.
[30]Cardoso C,Mendes R,Nunes M L.Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibers[J].International Journal of Food Science&Technology,2007,42(42):1257-1264.
[31]Ali S,Zhang W,Rajput N,et al.Effect of multiple freezethaw cycles on the quality of chicken breast meat[J].Food Chemistry,2015,173(8):808-814.
[32]Lorén N,Hermansson A M.Phase separation and gel formation in kinetically trapped gelatin/maltodextrin gels[J].International Journal of Biological Macromolecules,2000,27(4):249-262.
[33]张秋会,黄现青,李苗云,等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业,2015,41(10):247-251.Zhang Q H,Huang X Q,Li M Y,et al.Study on secondary structure of meat protein by FTIR[J].Food and Fermentation Industries,2015,41(10):247-251.