鸭骨骼肌肌钙蛋白I单克隆抗体的制备及其特性

提取鸭骨骼肌肌钙蛋白I（skeletal muscle troponin I，sTnI）用于制备单克隆抗体，并对抗体性能进行 评价。将鸭骨骼肌提取后经十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate polyacrylamide gel electropheresis，SDS-PAGE）测定，取凝胶条带免疫小鼠，融合后经筛选获得分泌抗鸭sTnI的杂交瘤细胞株，用 酶联免疫吸附测定法检测抗体效价、亚型及特异性等特性。结果表明：鸭骨骼肌提取物经SDS-PAGE后出现2 条 颜色较深的条带，取分子质量24 kDa条带用于免疫；筛选后获得2 株单克隆抗体，其中3E7特异性较好，效价在 1∶1.0×105以上，为IgG1亚型，亲和常数（Ka）为5.9×105 L/mol；免疫印迹结果显示，抗体3E7能与鸭骨骼肌提取 物反应，与牛、羊、鸡、鱼骨骼肌提取物无明显反应。     

植物基蛋白模拟肉研制技术与发展前景展望

基于营养健康需求差异化、个性化及简约化消费模式特点,分析植物基蛋白模拟肉发展趋势。从研究角度以植物蛋白功能特性为切入点,分析蛋白组织纤维化加工技术研发进展及其对模拟肉制品质构、口感的影响,并进一步分析外源风味与模拟肉制品的协同关系,以提升消费者对模拟肉的认知及对其风味口感的接受度。文章着重总结了模拟肉制品的口感形成原理以及风味改善的方法,为模拟肉生产工艺的优化提供依据和支持。     

高效液相色谱法测定熟肉制品中8种合成着色剂

目的建立高效液相色谱法同时快速测定熟肉制品中8种合成着色剂的检测方法。方法称取粉碎后的样品于离心管中,加入碱性乙醇溶液提取合成着色剂,用硫酸溶液和钨酸钠溶液去除蛋白,滤液经浓缩后定容。样液过滤后经Agilent C18(5μm, 250 mm×4.6 mm)色谱柱分离,,流动相为0.02 mol/L NH4Ac(pH 6.86)和甲醇,流速为1.0mL/min,柱温40℃。采用二极管阵列检测器在254nm波长处进行检测,外标法定量。结果该方法在0.5～10.0 mg/kg线性范围内(靛蓝为1.0～20.0 mg/kg)线性良好,相关系数均大于0.990,检出限为0.1～1.0μg/kg,平均回收率为80.8%～104.7%,相对标准偏差为4.29%～4.87%。结论该方法操作简单、灵敏度高、重复性好,满足同时检测熟肉制品中8种合成着色剂的要求。     

Extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

This study investigated the effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Maillard-reacted beef bone hydrolysate and plant proteins. Samples were extruded at 170 °C (maximum barrel temperature), at 3.6 kg h⁻¹ (liquid feed rate) and at 1.8, 2.2, 2.6 and 3.0 kg h⁻¹ (dry feed rates) to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 52%MC showed the greatest degree of texturisation. However, meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results from protein solubility suggested that a large amount of aggregated proteins were associated with hydrogen bonds, while disulphide bonds were the main contributor in the formation of fibrous structure in meat alternatives. Results showed that the change in MC as process parameter played an important role in the formation of fibrous structure in extruded meat alternatives.     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and α-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.     

植物蛋白素肉原料与工艺的研究进展

为缓解肉类供给不足的压力,以营养价值较高的植物蛋白素肉产品替代传统肉类成为食品研究发展的新方向。然而,目前缺少对植物蛋白素肉的产品配方、加工技术、产品品质、消费者态度等的系统综述。因此,该文总结了植物蛋白素肉的组成成分及其对产品品质的影响,分析了植物蛋白素肉在加工过程中所应用的加工技术及在质构、颜色、风味、营养方面的品质现状,进而阐述了植物蛋白素肉的市场接受程度,以期促进植物蛋白素肉科学研究的进一步发展,并促进其产品市场的扩大化。     

What are the potential strategies to achieve potentially more healthful meat products?

In recent years, much attention has been paid to the consumption of meat and processed meat, and their relationship with a healthy diet. This review provides an overview of the potential strategies, which can be used to provide the implications for producing healthy, wholesome and consistently high-quality meat products. Genetic selection, nutrition and feeding management, and gene manipulation techniques have been used as the main strategies to induce beneficial changes in meat and meat composition. Besides, the incorporation of ingredients that play a technological role and are potentially health-enhancing, such as fibre, fat substitutes, natural antioxidants and the reduction of sodium and nitrites, has a high potential in the development of healthier meat products. In this review, we have observed that many strategies have been successfully used to obtain products with low fat, reduced sodium and nitrite content, low cholesterol and absence of synthetic antioxidants. Another point to be highlighted is that some of these strategies also allow obtaining products with positive health effects that can be potential alternatives to improve consumer acceptance.