多聚磷酸盐在肌肉中水解及其对保水性影响的研究
摘要
引文
[1] R.G.Nielsen and G.M Pigott, Gel strengh increased in low-grade heat-set surimi with blended phosphates. J.Food.Sci[J]. 1994, 59(2): 246～249.
[2] C.C.Chang and J.M.Regenstein, Water uptake, protein solubility and protein changes of cod mince stored on ice as affected by polyphosphates[J].J.Food.Sci.1997, 62(2): 305～309.
[3] Y.L.Xiong and D.R.Kupski.Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions[J].Poultry Science, 1999,78:1053～1059.
[4] Thorarinsdottir K A, Arason S,Bogason S G, and Kristbergsson K.Effects of phosphate on yield,quality, and water-holding capacity in the processing of salted cod(gadus morhua)[J].J Food Sci,2001,66(6):821～826.
[5] Min-Zheng, Detienne-NA;,Barnes-BW et al.Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade[J]. Journal of the Science of Food and Agriculture, 2001 81 (1): 82-87.
[6] Banks W T, Wang C, BrewerM S. Sodium lactate/sodium tripolyphosphate combination effects on aerobic plate counts, pH and color of fresh pork longissimus muscle[J]. Meat-Science, 1998, 50 (4): 499-504.
[7] Sahoo J, Anjaneyulu ASR. Effect of sodium ascorbate, alpha-tocopherol acetate and sodium tripolyphosphate on the quality of pre-blended ground buffalo meat[J]. Journal of Food Science and Technology, India, 2000,37(4):388-393.
[8] Trout GR and Schmidt GR.Effect of phosphate type and concentration, salt lecel and method of preparetion on binding in restructured beef rolls[J]. J Food Sci, 1984, 49:687～694
[9] Knipe CL, Rust RE and Olson DG.. Some physical parameters involved in the addtion of inorganic phosphate to reduced-sodium meat emulsions[J].J Food Sci, 1990,55:23～25.
[10] Suresh-Devatkal; Mendiratta-SK. Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls[J]. Meat-Science,2001, 58 (4): 371～379.
[11] Zheng-M; Toledo-R; Wicker-L. Effect of phosphate and pectin on quality and shelf life of marinated chicken breast[J]. Journal of Food Quality, 1999, 22 (5) 553～564.
[12] Louis L. Young, J. K. Northcutt, and C. E. Lyon. Effect of stuning time and polyphosphates on quality of cooked chicken breast meat. Poutry Science[J], 1996,75:677～681.
[13] Sahoo J, Anjaneyulu ASR, Srivastava AK. Improvement in the quality of frozen ground buffalo meat by pre-blending with natural antioxidants and vacuum packaging[J].Journal of Food Science and Technology, India, 1998, 35 (3): 209-215.
[14] Eilert S J, Mandigo R W,Sumner SS. Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters[J]. Journal of Food Sci, 1996, 61,(5):1006-1011, 1029.
[15] Lewis D.F, Groves KHM, Holgate J H. Action of polyphosphates in meat products[J]. Food Microstruct, 1986,5:53～62.
[16] Trout G.R, Dale S Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract[J]. Journal of Agricultural and Food Chemistry, 1990,38(3):665～669.
[17] Offer G, Trinick J.On the mechanism of water holding in meat: the swelling and shrinking of myofibrils[J].Meat Science, 1983, 8: 254.
[18] Lee B J, Hendricks D G, Cornforth D P. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef[J]. Meat Science, 1998, 50(3): 273-283.
[19] Poyrazoglu O, Ertas A H. Effect of sodium tripolyphosphate on some physical, chemical and sensorial properties of hamburgers[J]. Turkish Journal of Agriculture and Forestry, 1997,21,(3):289-293.
[20] Choi Y I, An K Y. Effects of phosphate type and addition level on binding ability, microstructure and storage characteristics of restructured pork jerky[J]. Korean Journal of Animal Science, 1996,38 (2): 159-170.
[21] Min Zheng,Detienne N A,Barnes B W, et al. Tendemess and yields of poultry breast are influenced by phosphate type and concentration of marinade[J]. Journal of the Science of Food and Agriculture, 2001,81,(1): 82-87.
[22] Paterson B C, Parrish F C, Stromer M H,et al.Effect of Salt and Pyrophosphate on the Physical and Chemical Porperties of Beef Muscle[J].J Food Sci,1988,53(5)1258～1265.
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[32] Youling L Xiong, Xingqiu Lou, Robert J Harmon et al. Salt- and pyrophosphate-induced structural changes in myofibrils from chicken
red and white muscle[J].J Sci Food Agri,2000,80:1176～1182.
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[2] C.C.Chang and J.M.Regenstein, Water uptake, protein solubility and protein changes of cod mince stored on ice as affected by polyphosphates[J].J.Food.Sci.1997, 62(2): 305～309.
[3] Y.L.Xiong and D.R.Kupski.Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions[J].Poultry Science, 1999,78:1053～1059.
[4] Thorarinsdottir K A, Arason S,Bogason S G, and Kristbergsson K.Effects of phosphate on yield,quality, and water-holding capacity in the processing of salted cod(gadus morhua)[J].J Food Sci,2001,66(6):821～826.
[5] Min-Zheng, Detienne-NA;,Barnes-BW et al.Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade[J]. Journal of the Science of Food and Agriculture, 2001 81 (1): 82-87.
[6] Banks W T, Wang C, BrewerM S. Sodium lactate/sodium tripolyphosphate combination effects on aerobic plate counts, pH and color of fresh pork longissimus muscle[J]. Meat-Science, 1998, 50 (4): 499-504.
[7] Sahoo J, Anjaneyulu ASR. Effect of sodium ascorbate, alpha-tocopherol acetate and sodium tripolyphosphate on the quality of pre-blended ground buffalo meat[J]. Journal of Food Science and Technology, India, 2000,37(4):388-393.
[8] Trout GR and Schmidt GR.Effect of phosphate type and concentration, salt lecel and method of preparetion on binding in restructured beef rolls[J]. J Food Sci, 1984, 49:687～694
[9] Knipe CL, Rust RE and Olson DG.. Some physical parameters involved in the addtion of inorganic phosphate to reduced-sodium meat emulsions[J].J Food Sci, 1990,55:23～25.
[10] Suresh-Devatkal; Mendiratta-SK. Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls[J]. Meat-Science,2001, 58 (4): 371～379.
[11] Zheng-M; Toledo-R; Wicker-L. Effect of phosphate and pectin on quality and shelf life of marinated chicken breast[J]. Journal of Food Quality, 1999, 22 (5) 553～564.
[12] Louis L. Young, J. K. Northcutt, and C. E. Lyon. Effect of stuning time and polyphosphates on quality of cooked chicken breast meat. Poutry Science[J], 1996,75:677～681.
[13] Sahoo J, Anjaneyulu ASR, Srivastava AK. Improvement in the quality of frozen ground buffalo meat by pre-blending with natural antioxidants and vacuum packaging[J].Journal of Food Science and Technology, India, 1998, 35 (3): 209-215.
[14] Eilert S J, Mandigo R W,Sumner SS. Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters[J]. Journal of Food Sci, 1996, 61,(5):1006-1011, 1029.
[15] Lewis D.F, Groves KHM, Holgate J H. Action of polyphosphates in meat products[J]. Food Microstruct, 1986,5:53～62.
[16] Trout G.R, Dale S Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract[J]. Journal of Agricultural and Food Chemistry, 1990,38(3):665～669.
[17] Offer G, Trinick J.On the mechanism of water holding in meat: the swelling and shrinking of myofibrils[J].Meat Science, 1983, 8: 254.
[18] Lee B J, Hendricks D G, Cornforth D P. Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef[J]. Meat Science, 1998, 50(3): 273-283.
[19] Poyrazoglu O, Ertas A H. Effect of sodium tripolyphosphate on some physical, chemical and sensorial properties of hamburgers[J]. Turkish Journal of Agriculture and Forestry, 1997,21,(3):289-293.
[20] Choi Y I, An K Y. Effects of phosphate type and addition level on binding ability, microstructure and storage characteristics of restructured pork jerky[J]. Korean Journal of Animal Science, 1996,38 (2): 159-170.
[21] Min Zheng,Detienne N A,Barnes B W, et al. Tendemess and yields of poultry breast are influenced by phosphate type and concentration of marinade[J]. Journal of the Science of Food and Agriculture, 2001,81,(1): 82-87.
[22] Paterson B C, Parrish F C, Stromer M H,et al.Effect of Salt and Pyrophosphate on the Physical and Chemical Porperties of Beef Muscle[J].J Food Sci,1988,53(5)1258～1265.
[23] Boyer C, Joandel V, Roussilhes V, et al.Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit Shuefung-Wang AD. Gelation of chicken breast muscle myosin: influence of heating muscles[J].J Food Sci,1996,61(6):1138～1142.
[24] temperature and actin-to-myosin weight ratio[J]. Dissertation-Abstracts-International, -B,1994,55(2):247.
[25] 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] J Sci Food Agric, 1986,37:916～926.
[26] Mir-Salahuddin; Kondaiah-N;Anjaneyulu-ASR;Panda-B et al.Effect of phosphate on the quality of chicken kebabs[J]. Indian Journal of Poultry Science,1991, 26 (1) 39-43.
[27] 刘希良，葛长荣．肉品工艺学[M]．北京，中国农业出版社，1997．75．
[28] 许志刚．磷酸盐在肉类加工中的作用[J]．肉类工业，2001，(9)：12．
[31] Matsukawa M; Sato R; Kimura S; Arai K. Interacting mechanism of sodium pyrophosphate with gel forming ability of NaCl-ground meat from walleye pollack[J]. Nippon Suisan Gakkaishi, 1998, 64(6): 1034-1045.
[32] Youling L Xiong, Xingqiu Lou, Robert J Harmon et al. Salt- and pyrophosphate-induced structural changes in myofibrils from chicken
red and white muscle[J].J Sci Food Agri,2000,80:1176～1182.
[33] 四川大学工科基础化学教学中心，分析测试中心编著．分析化学[M]．北京：科学出版社，2001
[34] 常建华，董绮功编著．波谱原理及解析[M]．北京：科学出版社，2001
[35] 武汉大学化学系编著．仪器分析[M]．北京：高等教育出版社，2001
[36] 阮化荣，胡安军，田建广等．磷烧伤的31P NMR研究[J]．波谱学杂志，1999，16(5)：381～386．
[37] 祝耀初，陈冠军，丁绍东．食品科学中核磁共振技术的应用[J]．食品与发酵工业，1994，1：70～73．
[38] 祝耀初，陈冠军，丁绍东．食品科学中核磁共振技术的应用(续)[J]．食品与发酵工业，1994，2：57～62，78．
[39] 易大年编著．核磁共振波谱在药物分析中的应用[M]．上海：上海科技出版社，1985
[40] Harme C.Bertran. Henrik J.Andersen,Anders H Karlsson. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork[J]. Meat Sci,2001,57:125～132.
[41] Hanne C.Bertram,HenriKJ.Andersen, Anders H.Karlsson.. Origin of multiexponential T2 relaxation in muscle myowater[J].J Agri Food chem, 2001, 49, 3092～3100.
[42] Rongrong Li, Kerr WL, Toledo RT, et al. ~1HNMR studies of water in chicken breast marinated with different phosphates[J]. J. Food Sci,2000,65(4):575～580.
[43] [美]T．H．阿普尔怀特主编，秦洪万，历秋岳，谢锡怡主译．贝雷：油脂化学与工艺学(第三册)[M]．第四版．北京：轻工业出版社，1991．
[44] Mellema J H.American Oil Chemist's Socitery.Annual Meeting, 1982,PP219.
[45] Collins M J.Method and apparatus for rapid fat content determination[DB/OL].United States Patent Application Publication.2002
[46] 梁晓天编著．核磁共振-高分辨氢谱的解析和应用[M]．北京：科学出版社，1976．
[47] 沈其丰等编著．13C-核磁共振及其应用[M]．北京：化学工业出版社，1986．
[48] 龚运淮编著．天然有机化合物13CNMR化学位移[M]．昆明：云南出版社，1986．
[49] 张维杰主编．复合多糖生化研究技术[M]．上海：上海科技出版社，1987．
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