生姜蛋白酶对干腌羊火腿品质特性的影响
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摘要
在干腌羊火腿中添加生姜蛋白酶,通过风干成熟促进肌纤维蛋白降解,研究生姜蛋白酶对羊火腿品质特性的影响。以带骨鲜羊后腿肉为实验材料,分别设计4组实验,1组为对照组,另3组为实验组;对照组不采取处理,而实验组按羊腿肉质量以1 000 g为单位,分别添加0.01%、0.03%、0.05%的生姜蛋白酶,并在相应条件下进行风干成熟,检测羊火腿风干过程中肌肉剪切力、pH值、水分含量、系水力、硫代巴比妥酸(thiobarbituric acid,TBA)值、总氮含量(totalnitrogen,TN)、非蛋白氮(non-proteinnitrogen,NPN)含量以及蛋白质降解指数(proteolysis index,PI)等品质特性指标。结果表明,与对照组相比,添加0.05%生姜蛋白酶处理组风干成熟(30 d)后肌肉剪切力下降28.17%,TN增加了32%,NPN增加了68%,PI增加了29%(在风干后期(23 d)增加了31%),TBA值在允许的范围内增加了11%;0.05%酶处理组风干后期(23 d)水分质量分数为44.71%,已达到对照组成熟期(30 d)的水分质量分数(46.96%),p H值呈逐渐上升趋势,系水力呈逐渐下降趋势;生姜蛋白酶最佳添加量为0.05%时,可显著促进羊火腿蛋白质和脂肪降解提高嫩度,并促进其水分流失,从而将其成熟周期缩短到23 d。
The aim of this study was to address the effect of zingibain on the quality characteristics of dry-cured mutton ham with promoted degradation of myo?brillar protein through air-drying ripening. Fresh mutton hind legs with bone were used as experimental material and design 4 groups(for the experiment, one for the control group, and the other three for the experimental groups): control group without any treatment and three experimental groups with the addition of zingibain at concentrations of 0.01%, 0.03% and 0.05%(per 1 000 g sample), respectively. All samples were air dried in three stages;shear force, pH value, moisture content, water-holding capacity(WHC), thiobarbituric acid(TBA) value, total nitrogen(TN) content, non-protein nitrogen(NPN) content and proteolysis index(PI) were monitored during the drying process.The results showed that compared with the control group, after 30 d of maturation, shear force of the 0.05% zingibain group decreased by 28.17%, TN increased by 32%, NPN increased by 68%, PI increased by 29%(by 31% after 23 d of maturation).TBA increased by 11% within the allowable range. After 23 d of maturation, moisture content was 44.71%, approaching that(46.96%) of the control group after 30 d. pH value showed a gradual upward trend, while WHC exhibited the opposite trend. The addition of 0.05% zingibain was found to be optimal to signi?cantly promote the degradation of protein and fat of dry-cured mutton ham, improve the tenderness and promote water loss, thus shortening the maturation cycle to 23 d.
The aim of this study was to address the effect of zingibain on the quality characteristics of dry-cured mutton ham with promoted degradation of myo?brillar protein through air-drying ripening. Fresh mutton hind legs with bone were used as experimental material and design 4 groups(for the experiment, one for the control group, and the other three for the experimental groups): control group without any treatment and three experimental groups with the addition of zingibain at concentrations of 0.01%, 0.03% and 0.05%(per 1 000 g sample), respectively. All samples were air dried in three stages;shear force, pH value, moisture content, water-holding capacity(WHC), thiobarbituric acid(TBA) value, total nitrogen(TN) content, non-protein nitrogen(NPN) content and proteolysis index(PI) were monitored during the drying process.The results showed that compared with the control group, after 30 d of maturation, shear force of the 0.05% zingibain group decreased by 28.17%, TN increased by 32%, NPN increased by 68%, PI increased by 29%(by 31% after 23 d of maturation).TBA increased by 11% within the allowable range. After 23 d of maturation, moisture content was 44.71%, approaching that(46.96%) of the control group after 30 d. pH value showed a gradual upward trend, while WHC exhibited the opposite trend. The addition of 0.05% zingibain was found to be optimal to signi?cantly promote the degradation of protein and fat of dry-cured mutton ham, improve the tenderness and promote water loss, thus shortening the maturation cycle to 23 d.
引文
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[2]OHTSUKI K,TAGUCHI K,SATO K,et al.Purification of ginger proteases by DEAE-sepharose and isoelectric focusing[J].Biochimica et Biophysica Acta General Subjects,1995,1243(2):181-184.DOI:10.1016/0304-4165(94)00145-N.
[3]唐晓珍,黄雪松,乔聚林,等.生姜蛋白酶对啤酒的澄清效果[J].食品工业科技,2002,23(8):12-14.DOI:10.3969/j.issn.1002-0306.2002.08.004.
[4]张平平,卢绍娟,刘宪华.生姜蛋白酶的部分纯化及酶学性质研究[J].天津农学院学报,2001,8(3):19-23.DOI:10.3969/j.issn.1008-5394.2001.03.005.
[5]周冬丽,盖钧镒,魏安池.酶法改性大豆分离蛋白研究进展及发展前景[J].粮食加工,2010,35(2):47-50.DOI:10.3969/j.issn.1007-6395.2010.02.014.
[6]CHOI K H,LAURSEN R A.Amino-acid sequence and glycan structures of cysteine proteases with proline specificity from ginger rhizome Zingiber officinale[J].European Journal of Biochemistry,2000,267:1516-1526.DOI:10.1046/j.1432-1327.2000.01152.x.
[7]高晓东.多种生姜有效成分的联合提取及生姜蛋白酶的膜分离技术[D].泰安:山东农业大学,2013.DOI:10.7666/d.Y2345670.
[8]俞沛初,胡一匡,顾金龙,等.生姜汁对肉类致嫩效应初探[J].上海交通大学学报(农业科学版),1994(2):96-99.
[9]唐晓珍,黄雪松,王明林,等.生姜蛋白酶和生姜汁对猪肉嫩化效果的比较[J].山东农业大学学报(自然科学版),2003,34(1):15-18.DOI:10.3969/j.issn.1000-2324.2003.01.004.
[10]NAVEENA B M,MENDIRATTA S K.Tenderisation of spent hen meat using ginger extract[J].British Poultry Science,2001,42(3):344-349.DOI:10.1080/00071660120055313.
[11]孙国梁.生姜蛋白酶的提取及其在牛肉嫩化中的应用研究[D].泰安:山东农业大学,2008.DOI:10.7666/d.y1374531.
[12]甘春生.外源酶调控火腿片成熟技术的研究[D].无锡:江南大学,2010.
[13]WITTE V C,KRAUSE G F,BAILEY M E.A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage[J].Journal of Food Science,1970,35(5):582-585.DOI:10.1111/j.1365-2621.1970.tb04815.x.
[14]朱健辉.不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析[D].南京:南京农业大学,2005.DOI:10.7666/d.Y748947.
[15]马艳梅.羊肉火腿中蛋白质的变化规律及对其品质的影响[D].石河子:石河子大学,2014.
[16]杜曼婷,李欣,李铮,等.不同嫩度羊肉中钙蛋白酶的差异[J].中国农业科学,2016,49(17):3425-3432.DOI:10.3864/j.issn.0578-1752.2016.17.015.
[17]FOWLER S M,SCHMIDT H,VEN R V D,et al.Raman spectroscopy compared against traditional predictors of shear force in lamb M.longissimus lumborum[J].Meat Science,2014,98(4):652-656.DOI:10.1016/j.meatsci.2014.06.042.
[18]MONIN G,MARINOVA P,TALMANT A,et al.Chemical and structural changes in dry-cured hams(Bayonne hams)during processing and effects of the dehairing technique[J].Meat Science,1997,47(1/2):29-47.DOI:10.1016/S0309-1740(97)00038-7.
[19]SERRA X,RUIZRAMIREZ J,ARNAU J,et al.Texture parameters of dry-cured ham M.biceps femoris samples dried at different levels as a function of water activity and water content.[J].Meat Science,2005,69(2):249-254.DOI:10.1016/j.meatsci.2004.07.004.
[20]ARNAU J,GUERRERO L,SARRAGA C.The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams[J].Journal of the Science of Food&Agriculture,1998,77(3):387-392.DOI:10.1002/(sici)1097-0010(199807)77:3<387::aid-jsfa57>3.0.co;2-h.
[21]郇延军,周光宏,徐幸莲.应用响应曲面法研究金华火腿生产过程中磷脂酶的变化[J].食品与发酵工业,2005,31(2):120-123.DOI:10.3321/j.issn:0253-990X.2005.02.032.
[22]GARRIDO-NOVELL C,GARRIDO-VARO A,PéREZ-MARíN D,et al.Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging[J].Journal of Food Engineering,2015,153:117-123.DOI:10.1016/j.jfoodeng.2014.09.035.
[23]GARCíA I,DíEZ V,ZUMALACáRREGUI J M.Changes in proteins during the ripening of Spanish dried beef‘Cecina’[J].Meat Science,1997,46(4):379-385.DOI:10.1016/S0309-1740(97)00032-6.
[24]HUANG Y C,LI H J,HUANG T,et al.Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon[J].Food Chemistry,2014,149(15):31-39.DOI:10.1016/j.foodchem.2013.10.081.
[25]耿翠竹,王海滨,崔莹莹,等.蛋白质降解对猪肉制品品质影响的研究进展[J].肉类研究,2016,30(2):35-39.DOI:10.15922/j.cnki.rlyj.2016.02.008.
[26]QIAO M,FLETCHER D L,SMITH D P,et al.The effect of broiler breast meat color on pH,moisture,water-holding capacity,and emulsification capacity[J].Poultry Science,2001,80(5):676-680.DOI:10.1093/ps/80.5.676.
[27]LABUZA T P,HYMAN C R.Moisture migration and control in multi-domain foods[J].Trends in Food Science&Technology,1998,9(2):47-55.DOI:10.1016/S0924-2244(98)00005-3.
[28]刘伟娟.几种肉羊肌肉组织学性状和理化性状的研究[D].保定:河北农业大学,2009.DOI:10.7666/d.d144466.
[29]章建浩,曾弢,朱健辉,等.金华火腿传统加工过程中脂质分解氧化及其相关性研究[J].南京农业大学学报,2005,28(4):117-121.DOI:10.3321/j.issn:1000-2030.2005.04.026.
[30]KANNER J.Oxidative processes in meat and meat products:quality implications[J].Meat Science,1994,36(1/2):169-189.DOI:10.1016/0309-1740(94)90040-X.
[31]RIPOLLéS S,CAMPAGNOL P C,ARMENTEROS M,et al.Influence of partial replacement of NaCl with KCl,CaCl2 and MgCl2on lipolysis and lipid oxidation in dry-cured ham[J].Meat Science,2011,89(1):58-64.DOI:10.1016/j.meatsci.2011.03.021.
[32]张小敏.天然抗氧化剂与涂膜处理对宣威火腿抗氧化效果的影响[D].昆明:云南农业大学,2016.
[33]赵改名,周光宏,柳艳霞,等.肌肉非蛋白氮和游离氨基酸在金华火腿加工过程中的变化[J].食品科学,2006,27(2):33-37.DOI:10.3321/j.issn:1002-6630.2006.02.001.
[34]王晶.干腌羊火腿工艺过程蛋白质水解规律及其相关性研究[D].乌鲁木齐:新疆农业大学,2008.DOI:10.7666/d.y1256841.
[35]BUSCAILHON S,MONIN G,CORNET M,et al.Time-related changes in nitrogen fractions and free amino acids of lean tissue of frech dry-cured ham[J].Meat Science,1994,37(3):449-456.DOI:10.1016/0309-1740(94)90060-4.
[36]江玉霞.金华火腿加工过程中蛋白质降解规律的研究[D].北京:中国农业大学,2005.DOI:10.7666/d.y774552.
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