超声波联合一磷酸腺苷(AMP)处理对鹅胸肉的嫩化效果
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摘要
为了解超声波与一磷酸腺苷(5'-Adenosine monophosphate,AMP)对鹅胸肉品质的作用,本试验对未处理的对照组和经单独超声波处理、单独AMP腌制及超声波联合AMP处理这三种不同嫩化处理的鹅胸肉进行对比分析,结果表明,单独超声波处理、AMP腌制和超声波联合AMP处理均可显著(p <0.05)增加鹅胸肉的小片化指数(MFI),显著(p <0.05)减小肉品蒸煮损失和剪切力,使肉品热敏性、组织学结构和表面微观结构发生明显变化,同时游离态肌动蛋白含量显著增大(p <0.05),肌动球蛋白表面微观结构发生明显改变,且超声波联合AMP处理方法在以上处理组中嫩化效果最佳,肌动蛋白含量最多,相关性分析结果显示,剪切力MFI之间的相关系数为-0.984,剪切力和肌动蛋白相对含量之间的相关系数为-0.997,呈显著(p <0.05)负相关,而肌动蛋白含量和MFI之间的相关系数为0.994,呈显著(p <0.05)正相关。因此,超声波联合AMP处理可用于鹅胸肉的嫩化,既绿色环保、节约能源又可为超声嫩化技术在肉品加工领域的广泛应用奠定理论基础。
To explore the effect of ultrasound and 5'-Adenosine monophosphate( AMP) on the quality of goose breast,this experiment was conducted on the untreated control group and the ultrasonic treatment,AMP pickling and ultrasonic combined AMP treatment. Comparative analysis of different tenderized goose breasts.The results showed that ultrasonic treatment alone,AMP pickling alone and ultrasonic combired with AMP treatment caused a significant reduction in cooking losses and shear forces( p < 0.05) and the myofibril fragmentation index( MFI) increased.The heat sensitivity,histological structure and surface microstructure of the meat changed significantly,while the free actin content increased significantly( p < 0.05),the surface microstructure of actomyosin changed significantly,and the ultrasonic combined AMP treatment method was above. The tenderization effect was the best in the treatment group,and the actin content was the highest.The correlation analysis showed that the correlation coefficient between shear force and myofibril fragmentation index was-0.984,and the correlation coefficient between shear force and actin relative content was-0.997,showed a significant negative correlation( p < 0.05).The correlation coefficient between the histone protein content and myofibrillar fragmentation index was 0.994,showed a significant positive correlation( p < 0.05).Ultrasound combined AMP treatment for muscle tenderization could achieve better tenderization at lower ultrasonic power and time. The results suggested that ultrasound and AMP treatment could destruct the actomyosin structure,make the muscle tissue soften and the eating quality of goose better with green energy saving,environmental protection.
To explore the effect of ultrasound and 5'-Adenosine monophosphate( AMP) on the quality of goose breast,this experiment was conducted on the untreated control group and the ultrasonic treatment,AMP pickling and ultrasonic combined AMP treatment. Comparative analysis of different tenderized goose breasts.The results showed that ultrasonic treatment alone,AMP pickling alone and ultrasonic combired with AMP treatment caused a significant reduction in cooking losses and shear forces( p < 0.05) and the myofibril fragmentation index( MFI) increased.The heat sensitivity,histological structure and surface microstructure of the meat changed significantly,while the free actin content increased significantly( p < 0.05),the surface microstructure of actomyosin changed significantly,and the ultrasonic combined AMP treatment method was above. The tenderization effect was the best in the treatment group,and the actin content was the highest.The correlation analysis showed that the correlation coefficient between shear force and myofibril fragmentation index was-0.984,and the correlation coefficient between shear force and actin relative content was-0.997,showed a significant negative correlation( p < 0.05).The correlation coefficient between the histone protein content and myofibrillar fragmentation index was 0.994,showed a significant positive correlation( p < 0.05).Ultrasound combined AMP treatment for muscle tenderization could achieve better tenderization at lower ultrasonic power and time. The results suggested that ultrasound and AMP treatment could destruct the actomyosin structure,make the muscle tissue soften and the eating quality of goose better with green energy saving,environmental protection.
引文
[1]王健,段修军,龚道清,等.鹅肌肉品质的研究进展[J].安徽农业科学,2008,36(5):1874-1876.
[2]高海燕,马汉军,曾洁,等.不同嫩化方法对鹅肉色泽的影响[J].食品科学,2015,36(13):74-78.
[3]张宇宁.东北白鹅肉品质分析及宰后冰水冷却时间对僵直过程理化特性的影响[D].大庆:黑龙江八一农垦大学,2012.
[4]杨勇,王存堂,任健,等.鹅肉嫩化技术的研究进展[J].中国家禽,2010,32(1):41-44.
[5]孙红男,卢义伯,赵立庆,等.肉类嫩化机制及嫩化方法的研究进展[J].肉类工业,2010(1):49-51.
[6]高海燕,潘润淑,马汉军.超高压技术对鹅肉嫩度的影响[J].食品科学,2011,32(8):107-110.
[7]邓少颖,王道营,张牧焓,等.Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响[J].食品科学,2015,36(3):18-22.
[8]Gonzalez C B,Salitto V A,Carduza F J,et al.Effect of calcium chloride marination on bovine Cutaneus trunci muscle[J].Meat Science,2001,57(3):251-256.
[9]NaveenaB M,Mendiratta S K.Tenderisation of spent hen meat using ginger extract[J].British Poultry Science,2001,42(3):344-349.
[10]Gao H Y,Zhou G H,Zeng J,et al.Tenderization of goose meat by papain,pineapple juice and ginger juice treatment[J].Advanced Materials Research,2011,236-238:2349-2352.
[11]晋艳曦.肉类嫩化新技术-声波嫩化[J].肉品卫生,1999(6):24-25.
[12]Lyng J G,Allen P,Mckenna B M.The influence of high intensity ultrasound baths on aspects of beef tenderness[J].Journal of Muscle Foods,2007,8(3):237-249.
[13]Chemat F,Zill-E-huma,Khan M K.Applications of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813.
[14]李兰会,张志胜,李艳琴,等.超声波在羊肉嫩化中的应用研究[J].食品科学,2005,26(4):107-111.
[15]秦卫东,马利华,陈学红,等.超声波与氯化钙对鸭肉嫩化的协同作用[J].食品与机械,2012,28(4):53-56.
[16]Behrmann E,Müller M,Penczek P A,et al.Structure of the rigor actin-tropomyosin-myosin complex[J].Cell,2012,150(2):327-338.
[17]Nakamura Y,Migita K,Okitani A,et al.Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat[J].Bioscience Biotechnology&Biochemistry,2013,77(6):1214-8.
[18]Zou Y,Zhang K,Bian H,et al.Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low frequency ultrasonication[J].Process Biochemistry,2018,65:115-122.
[19]Wang Z,Xu W,Kang N,et al.Microstructural,protein denaturation and water holding properties of lamb under pulse vacuum brining.Meat Science,2016,113:132-138.
[20]Wang D Y,Deng S Y,Zhang M H,et al.The effect of adenosine 5'-monophosphate(AMP)on tenderness,microstructure and chemical-physical index of duck breast meat[J].Journal of the Science of Food and Agriculture,2016,96:1467-1473.
[21]Culler R D,J R F C P,Smith G C,et al.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J].Journal of Food Science,1978,43(4):1177-1180.
[22]Okitani A,Ichinose N,Itoh J,et al.Liberation of actin from actomyosin in meats heated to 65℃[J].Meat Science,2009,81(3):446-50.
[23]Okitani A,Ichinose N,Koza M,et al.AMP and IMPdissociate actomyosin into actin and myosin[J].Bioscience Biotechnology&Biochemistry,2008,72(8):2005.
[24]Krause R J,Ockerman H W,Krol B,et al.Influence of tumbling,tumbling time,trim and sodium tripolyphosphate on quality and yield of cured hams[J].Journal of Food Science,2010,43(3):853-855.
[54]Yuan R S,Liang R R,Luo X.Effect of tumbling time and sodium chloride concentrations on the water-holding capacity and salt soluble proteins extracts of chicken breast[J].Food&Fermentation Industries,2011,37(1):162-161.
[26]刘功明,张万刚,郭光平,等.超声波促渗在鸡胸肉蒸煮工艺中的应用[J].肉类研究,2015(4):1-5.
[27]张宇宁.东北白鹅肉品质分析及宰后冰水冷却时间对僵直过程理化特性的影响[D].哈尔滨:黑龙江八一农垦大学,2012.
[28]Rajagopal K,Ajithkumar K G.A study on the consumption pattern of meat in a rural locality of North Kerala[J].Asian Journal of Animal Science,2014,9(2):202-206.
[29]李诚,谢婷,付刚,等.猪肉宰后冷却成熟过程中嫩度指标的相关性研究[J].食品科学,2009,30(17):163-166.
[30]吴信生,陈国宏,陈宽维,等.中国部分地方鸡种肌肉组织学特点及其肉品质的比较研究[J].扬州大学学报:农业与生命科学版,1998,19(4):52-58.
[31]李庆岗.姜曲海瘦肉型品系仔猪的生长发育、肉质及肌肉组织学动态变化的研究[D].扬州:扬州大学,2004.
[32]董晗,王道营,张牧焓,等.鸭肉肌动球蛋白解离的影响因素研究[J].食品科学,2014,35(1):23-28..
[33]常海霞.超声波技术对草鱼肌原纤维蛋白营养和结构性质的影响[D].南昌:南昌大学,2015.
[34]Calkins C R,Seideman S C.Relationships among calciumdependent protease,cathepsins B and H,meat tenderness and the response of muscle to aging[J].Angewandte Chemie International Edition,1988,66(39):6440-60.
[35]Stadnik J,Dolatowski Z J,Baranowska H M.Effect of ultrasound treatment on water holding properties and microstructure of beef(m.semimembranosus)during ageing[J].LWT-Food Science and Technology,2008,41(10):2151-2158.
[36]Jayasooriya S D,Torley P J,D’Arcy B R,et al.Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles[J].Meat Science,2007,75(4):628-39.
[37]李胜杰.宰后肌动球蛋白的解离对鸡肉嫩度的影响[D].南京:南京农业大学,2011.
[38]王镜岩.生物化学.上册[M].北京:高等教育出版社,2002:36-41.
[39]Mcdonnell C K,Allen P,Morin C,et al.The effect of ultrasonic salting on protein and water-protein interactions in meat[J].Food Chemistry,2014,147(6):245-251.
[40]张淼,王道营,张牧焓,等.一磷酸腺苷与肌动球蛋白相互作用的荧光光谱研究[J].食品科学,2016,37(17):32-37.
[41]胡亚丽.罗非鱼肌肉蛋白热变性聚集行为及其抑制[D].湛江:广东海洋大学,2015.
[42]张淼,邹烨,王道营,等.基于荧光光谱法的AMP与肌动球蛋白相互作用影响因素研究[J].南京农业大学学报,2016,39(6):1049-1054.
[43]张淼.鸭肉肌动球单啊比与一磷酸腺苷相互作用的蛋白质光谱研究[D].南京:南京财经大学,2017.
[44]Palka K,Wesierska E.Cooking of meat|Physics and chemistry[J].Encyclopedia of Meat Sciences,2014,32:404-409.
[45]史培磊,闵辉辉,李春保,等.滚揉腌制前后鹅肉品质的变化[J].食品科学,2011,32(11):88-92.
[46]Martens H,Stabursvik E,Martens M.Texture during cooking related to thermal denaturation of muscle proteins[J].Journal of Texture Studies,2007,13(3):291-309.
[47]Dergez T,L9rinczy D,K9ncz9l F,et al.Differential scanning calorimetry study of glycerinated rabbit psoas muscle fibres in intermediate state of ATP hydrolysis[J].BMC Structural Biology,2007,7(1):41.
[2]高海燕,马汉军,曾洁,等.不同嫩化方法对鹅肉色泽的影响[J].食品科学,2015,36(13):74-78.
[3]张宇宁.东北白鹅肉品质分析及宰后冰水冷却时间对僵直过程理化特性的影响[D].大庆:黑龙江八一农垦大学,2012.
[4]杨勇,王存堂,任健,等.鹅肉嫩化技术的研究进展[J].中国家禽,2010,32(1):41-44.
[5]孙红男,卢义伯,赵立庆,等.肉类嫩化机制及嫩化方法的研究进展[J].肉类工业,2010(1):49-51.
[6]高海燕,潘润淑,马汉军.超高压技术对鹅肉嫩度的影响[J].食品科学,2011,32(8):107-110.
[7]邓少颖,王道营,张牧焓,等.Ca2+、ATP、ADP和AMP对鸭胸肉中肌动球蛋白解离的影响[J].食品科学,2015,36(3):18-22.
[8]Gonzalez C B,Salitto V A,Carduza F J,et al.Effect of calcium chloride marination on bovine Cutaneus trunci muscle[J].Meat Science,2001,57(3):251-256.
[9]NaveenaB M,Mendiratta S K.Tenderisation of spent hen meat using ginger extract[J].British Poultry Science,2001,42(3):344-349.
[10]Gao H Y,Zhou G H,Zeng J,et al.Tenderization of goose meat by papain,pineapple juice and ginger juice treatment[J].Advanced Materials Research,2011,236-238:2349-2352.
[11]晋艳曦.肉类嫩化新技术-声波嫩化[J].肉品卫生,1999(6):24-25.
[12]Lyng J G,Allen P,Mckenna B M.The influence of high intensity ultrasound baths on aspects of beef tenderness[J].Journal of Muscle Foods,2007,8(3):237-249.
[13]Chemat F,Zill-E-huma,Khan M K.Applications of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813.
[14]李兰会,张志胜,李艳琴,等.超声波在羊肉嫩化中的应用研究[J].食品科学,2005,26(4):107-111.
[15]秦卫东,马利华,陈学红,等.超声波与氯化钙对鸭肉嫩化的协同作用[J].食品与机械,2012,28(4):53-56.
[16]Behrmann E,Müller M,Penczek P A,et al.Structure of the rigor actin-tropomyosin-myosin complex[J].Cell,2012,150(2):327-338.
[17]Nakamura Y,Migita K,Okitani A,et al.Mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat[J].Bioscience Biotechnology&Biochemistry,2013,77(6):1214-8.
[18]Zou Y,Zhang K,Bian H,et al.Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low frequency ultrasonication[J].Process Biochemistry,2018,65:115-122.
[19]Wang Z,Xu W,Kang N,et al.Microstructural,protein denaturation and water holding properties of lamb under pulse vacuum brining.Meat Science,2016,113:132-138.
[20]Wang D Y,Deng S Y,Zhang M H,et al.The effect of adenosine 5'-monophosphate(AMP)on tenderness,microstructure and chemical-physical index of duck breast meat[J].Journal of the Science of Food and Agriculture,2016,96:1467-1473.
[21]Culler R D,J R F C P,Smith G C,et al.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J].Journal of Food Science,1978,43(4):1177-1180.
[22]Okitani A,Ichinose N,Itoh J,et al.Liberation of actin from actomyosin in meats heated to 65℃[J].Meat Science,2009,81(3):446-50.
[23]Okitani A,Ichinose N,Koza M,et al.AMP and IMPdissociate actomyosin into actin and myosin[J].Bioscience Biotechnology&Biochemistry,2008,72(8):2005.
[24]Krause R J,Ockerman H W,Krol B,et al.Influence of tumbling,tumbling time,trim and sodium tripolyphosphate on quality and yield of cured hams[J].Journal of Food Science,2010,43(3):853-855.
[54]Yuan R S,Liang R R,Luo X.Effect of tumbling time and sodium chloride concentrations on the water-holding capacity and salt soluble proteins extracts of chicken breast[J].Food&Fermentation Industries,2011,37(1):162-161.
[26]刘功明,张万刚,郭光平,等.超声波促渗在鸡胸肉蒸煮工艺中的应用[J].肉类研究,2015(4):1-5.
[27]张宇宁.东北白鹅肉品质分析及宰后冰水冷却时间对僵直过程理化特性的影响[D].哈尔滨:黑龙江八一农垦大学,2012.
[28]Rajagopal K,Ajithkumar K G.A study on the consumption pattern of meat in a rural locality of North Kerala[J].Asian Journal of Animal Science,2014,9(2):202-206.
[29]李诚,谢婷,付刚,等.猪肉宰后冷却成熟过程中嫩度指标的相关性研究[J].食品科学,2009,30(17):163-166.
[30]吴信生,陈国宏,陈宽维,等.中国部分地方鸡种肌肉组织学特点及其肉品质的比较研究[J].扬州大学学报:农业与生命科学版,1998,19(4):52-58.
[31]李庆岗.姜曲海瘦肉型品系仔猪的生长发育、肉质及肌肉组织学动态变化的研究[D].扬州:扬州大学,2004.
[32]董晗,王道营,张牧焓,等.鸭肉肌动球蛋白解离的影响因素研究[J].食品科学,2014,35(1):23-28..
[33]常海霞.超声波技术对草鱼肌原纤维蛋白营养和结构性质的影响[D].南昌:南昌大学,2015.
[34]Calkins C R,Seideman S C.Relationships among calciumdependent protease,cathepsins B and H,meat tenderness and the response of muscle to aging[J].Angewandte Chemie International Edition,1988,66(39):6440-60.
[35]Stadnik J,Dolatowski Z J,Baranowska H M.Effect of ultrasound treatment on water holding properties and microstructure of beef(m.semimembranosus)during ageing[J].LWT-Food Science and Technology,2008,41(10):2151-2158.
[36]Jayasooriya S D,Torley P J,D’Arcy B R,et al.Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles[J].Meat Science,2007,75(4):628-39.
[37]李胜杰.宰后肌动球蛋白的解离对鸡肉嫩度的影响[D].南京:南京农业大学,2011.
[38]王镜岩.生物化学.上册[M].北京:高等教育出版社,2002:36-41.
[39]Mcdonnell C K,Allen P,Morin C,et al.The effect of ultrasonic salting on protein and water-protein interactions in meat[J].Food Chemistry,2014,147(6):245-251.
[40]张淼,王道营,张牧焓,等.一磷酸腺苷与肌动球蛋白相互作用的荧光光谱研究[J].食品科学,2016,37(17):32-37.
[41]胡亚丽.罗非鱼肌肉蛋白热变性聚集行为及其抑制[D].湛江:广东海洋大学,2015.
[42]张淼,邹烨,王道营,等.基于荧光光谱法的AMP与肌动球蛋白相互作用影响因素研究[J].南京农业大学学报,2016,39(6):1049-1054.
[43]张淼.鸭肉肌动球单啊比与一磷酸腺苷相互作用的蛋白质光谱研究[D].南京:南京财经大学,2017.
[44]Palka K,Wesierska E.Cooking of meat|Physics and chemistry[J].Encyclopedia of Meat Sciences,2014,32:404-409.
[45]史培磊,闵辉辉,李春保,等.滚揉腌制前后鹅肉品质的变化[J].食品科学,2011,32(11):88-92.
[46]Martens H,Stabursvik E,Martens M.Texture during cooking related to thermal denaturation of muscle proteins[J].Journal of Texture Studies,2007,13(3):291-309.
[47]Dergez T,L9rinczy D,K9ncz9l F,et al.Differential scanning calorimetry study of glycerinated rabbit psoas muscle fibres in intermediate state of ATP hydrolysis[J].BMC Structural Biology,2007,7(1):41.