猪皮胶原蛋白在模拟腌肉制品中的应用
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摘要
为探讨猪皮胶原蛋白在肉制品中的应用价值,通过蒸煮损失率测定、质构测定、感官评价和凝胶电泳等分析方法,综合评价猪皮胶原蛋白对模拟腌肉制品品质的影响。实验结果表明:将猪皮胶原蛋白、TGase添加到模拟腌肉制品中,随着出品率不断提高,模拟腌肉制品的硬度(p <0.01)、弹性(p <0.01)和咀嚼度(p <0.05)逐渐下降,黏聚性和回复性先降低在回升。结合质构结果和感官评价可得出样品质构强度由大到小依次排序为:2号> 3号> 4号> 5号> 1号> 6号,其对应的出品率分别为122.7%> 128.7%>133.7%> 138.7%> 122.5%> 143.7%。所有组别的模拟腌肉制品a*值差异不显著。经SDS-PAGE变性凝胶电泳分析,TGase可使模拟腌肉制品中的肉蛋白与猪皮胶原蛋白发生交联,形成了新的蛋白质分子。因此,添加猪皮胶原蛋白和TGase,可以提高模拟腌肉制品的出品率,改善出品率增加所造成的质构和口感不佳,同时降低蒸煮损失率。
In order to explore the application value of pork collagen in meat products,the effect of pork collagen on the quality of simulated cured meat products was comprehensively evaluated through analysis of cooking loss rate determination,texture determination,sensory evaluation and gel electrophoresis. The results showed that,after adding pork collagen and TGase in the simulated cured meat products,with continuous improvement of the yield,the texture of simulated cured meat products changed. Its hardness(p < 0.01),elasticity(p < 0.01)and chewiness(p< 0.05)gradually decreased,and its cohesiveness and resilience first decreased and then increased. According to texture results and sensory evaluation,the order of sample texture strength is :2 > 3 > 4 > 5 > 1 > 6,while the corresponding yield is 122.7% > 128.7% > 133.7% > 138.7% > 122.5% > 143.7%. The a* values of all groups were not significantly different.By SDS-PAGE gel electrophoresis,TGase can make the meat protein cross-linked with pork collagen and form a new protein molecule. Thus,adding pork collagen and TGase could improve the yield,improve the texture and taste of simulated cured meat products,and reduce the cooking loss rate.
In order to explore the application value of pork collagen in meat products,the effect of pork collagen on the quality of simulated cured meat products was comprehensively evaluated through analysis of cooking loss rate determination,texture determination,sensory evaluation and gel electrophoresis. The results showed that,after adding pork collagen and TGase in the simulated cured meat products,with continuous improvement of the yield,the texture of simulated cured meat products changed. Its hardness(p < 0.01),elasticity(p < 0.01)and chewiness(p< 0.05)gradually decreased,and its cohesiveness and resilience first decreased and then increased. According to texture results and sensory evaluation,the order of sample texture strength is :2 > 3 > 4 > 5 > 1 > 6,while the corresponding yield is 122.7% > 128.7% > 133.7% > 138.7% > 122.5% > 143.7%. The a* values of all groups were not significantly different.By SDS-PAGE gel electrophoresis,TGase can make the meat protein cross-linked with pork collagen and form a new protein molecule. Thus,adding pork collagen and TGase could improve the yield,improve the texture and taste of simulated cured meat products,and reduce the cooking loss rate.
引文
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[3]雷鸣辉,叶劲松,张铭容,等.谷氨酰胺转氨酶对鸡蛋蛋白热凝固性的影响[J].食品工业科技,2015,13(143).
[4]康壮丽,李想,李斌,等.谷氨酰胺转氨酶对低盐鸡肉糜保水性和蛋白质二级结构的影响[J].食品工业科技,2016,20(131).
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[7]李雨林,冯伟,赵颖.谷氨酰胺转胺酶在模拟腌肉制品中的应用研究[J].中国食品添加剂,2015(10):121.
[8]王然,迟玉杰.转谷氨酰胺酶提高蛋清粉凝胶性能的研究[J].食品与发酵工业,2010,36(2):109-113.
[2]于东,安辛欣,张秋勤,等.胶原蛋白粉制取及其对肉类品质的影响研究[J].中国食物与营养,2007,11(30).
[3]雷鸣辉,叶劲松,张铭容,等.谷氨酰胺转氨酶对鸡蛋蛋白热凝固性的影响[J].食品工业科技,2015,13(143).
[4]康壮丽,李想,李斌,等.谷氨酰胺转氨酶对低盐鸡肉糜保水性和蛋白质二级结构的影响[J].食品工业科技,2016,20(131).
[5]董庆利,屠康.猪肉腌制过程中亚硝酸钠添加量对其质构的影响[J].食品科学:2006,27(4):62-65.
[6]孙彩玲,田纪春,张永祥,等.TPA质构分析模式在食品研究中的应用[J].实验科学与技术:2007(4):1-3.
[7]李雨林,冯伟,赵颖.谷氨酰胺转胺酶在模拟腌肉制品中的应用研究[J].中国食品添加剂,2015(10):121.
[8]王然,迟玉杰.转谷氨酰胺酶提高蛋清粉凝胶性能的研究[J].食品与发酵工业,2010,36(2):109-113.