肌内结缔组织与肉嫩度关系研究

动物肌内结缔组织对肉的嫩度起到重要的影响作用,这些影响主要是通过肌内膜和肌束膜内胶原蛋白的变化而影响肉的嫩度。本文综述了肌内结缔组织结构及其组成特点,胶原蛋白的含量、溶解性、交联度,另外,分析了胶原蛋白在成熟过程中的变化对肉嫩度的影响,阐述了结缔组织在肉嫩化中的作用。     

肌肉结缔组织与肉嫩度关系研究(英文)

Intramuscular connective tissue(IMCT) has made significant effects on meat tenderness;those effects were executed by the characteristics changes of endomysial and perimysial collagen.The review presents the progress of structural and composition properties of connective tissue as well as contents,solubility and crosslinking of collagen,moreover,the effects of characteristics changes of connective tissue and collagen on meat tenderness and textural properties during postmortem ageing were analyzed and the role of connective tissue in meat tenderization were discussed.     

皮胶原与组织工程

组织工程是一门新兴的综合学科 ,已显现出其强大的生命力。本文介绍了组织工程的起源与发展 ,基本概念、基本原理和方法 ,并从胶原的结构与性能出发 ,较为详细地讨论了皮胶原在组织工程中的应用 ,指出利用动物皮胶原制造组织工程材料具有广阔的发展前景     

Tenderizing Effect of High Hydrostatic Pressure on Bovine Intramuscular Connective Tissue

ABSTRACT:  The effect of high-pressure treatment on bovine intramuscular connective tissue was investigated under various pressures (0.1 to 500 MPa) at 8 °C for 5 min. Shear force value, heat solubility of collagen, and structural changes of pressurized intramuscular connective tissues were evaluated. High hydrostatic pressure tenderized bovine intramuscular connective tissue as well as meat. The heat solubility of collagen increased ( P < 0.05) with high pressure, which indicates a reduction of collagen thermal stability. However, high pressure could not degrade collagen molecules by sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis. Collagen-derived peptide analysis also suggested that high pressure could not degrade the molecular structure of collagen, but could dissociate the collagen fibers or fibrils into fibrils or molecules. Histological study showed that high pressure induced structural weakening of intramuscular connective tissue, especially perimysium.     

低钠干腌肉加工过程中肌内结缔组织特性

以猪背最长肌为实验材料,食盐组为对照组,研究低钠盐对干腌肉加工过程中肌内结缔组织特性的影 响。结果显示：陈香结束后,低钠组次级肌束膜厚度比食盐组低0.72 μm（P＜0.05）,胶原蛋白热溶解性比食盐 组高0.91%（P＜0.05）,而低钠组胶原蛋白总含量、初级肌束膜厚度、成熟交联含量与食盐组相比差异不显著 （P＞0.05）。与食盐相比,低钠盐使α-螺旋、β-转角的相对含量分别减少了11.69%、13.41%（P＜0.05）,聚集 片、无规卷曲的相对含量分别增加了46.88%、5.82%（P＜0.05）。干腌猪肉加工中,低钠盐较食盐能进一步促进肌 内结缔组织蛋白降解。     

皮胶原及其在组织工程中的应用

本文概括地阐明了胶原的生物合成及其主要结构特征，对胶原的若干性质，诸如理化性质、物理一机械性能以及生物医用性能等进行了讨论。特别是对皮胶原在组织工程中的应用进行了详细的介绍，最后指出皮胶原在组织工程中具有广阔的应用前景。     

Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products

ABSTRACT: Effects of pork collagen in emulsified and whole muscle products were evaluated. Eight frankfurter treatments (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, and 3.5% pork collagen) and 4 ham treatments (0%, 1%, 2%, and 3% pork collagen) were formulated. Frankfurters and hams were evaluated for cooked yields, purge, color, texture, and sensory characteristics. Incorporation of pork collagen at 1% and above significantly ( P < 0.05) increased cooked and chilled yields in frankfurters but did not have any effect in hams. Purge was significantly ( P < 0.05) reduced in both frankfurters and hams after 4 wk of storage. Sensory difference testing showed no significant difference up to 2% usage level of pork collagen in both frankfurters and hams ( P > 0.05).     

Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins

ABSTRACT:  The objective of this work was to compare the physiochemical and rheological properties of Alaska pollock skin gelatin (AG) to those obtained for tilapia and pork skin gelatins. Results were also obtained for some mixed gels containing AG and pork skin gelatin, or AG and tilapia gelatin. AG contained about 7% hydroxyproline (Hyp), which was lower than that of tilapia (∼11%) or pork skin gelatin (∼13%). Most of the protein fractions in AG were α chain, β chain, and other oligomers. The gel strength of AG was 98 gram-force at 10 °C, and increased at a greater rate than other gelatins with decreasing temperature. The gel melting point of AG was the lowest with the oil-drop method, while the viscosity of AG was the highest of the samples studied. The rheological properties of gelatins were determined using small amplitude oscillatory shear testing. G' was nearly independent of frequency for most of the gelatin gels, but AG gels showed a slight dependence on G' and a minimum in G". G' was found to be a power law function of concentration for all gelatins used: G'= k × Cⁿ. In rheological measurements, AG also showed the lowest gel melting temperature and sharpest melting region. Increasing gelatin concentration resulted in a higher melting temperature and a broader melting region for all gelatin gels. For both the AG-pork and AG-tilapia mixed gels, the gel melting temperatures decreased and melting regions narrowed as the AG fraction was increased.     

乌珠穆沁羊生长过程中肌内结缔组织特性研究

以1～18 月龄乌珠穆沁羊为研究对象,分别利用羟脯氨酸法和DSC 法研究其生长过程中肌内结缔组织中胶原蛋白含量、胶原蛋白热溶解性及其热变性的变化。结果表明：结缔组织、肌内膜和肌束膜中胶原蛋白含量和热溶解性随着月龄的增加而显著下降(P ＜ 0.05),而且肌内膜中胶原蛋白含量和热溶解性明显高于肌束膜。结缔组织和肌内膜胶原蛋白的热变性温度随着月龄的增加而逐渐升高,肌束膜胶原蛋白的热变性温度随着月龄的增加而呈现下降趋势。     

牛肉肌纤维直径和结缔组织含量与嫩度相关性研究

分别选取来自安徽大明牧业牛场的18、36、54、72月龄西门塔尔杂交公牛各6头,在同一商业屠宰场进行屠宰。测定其背最长肌肌纤维直径、羟脯氨酸含量和剪切力。结果表明：背最长肌剪切力随着肌纤维直径的增大而增大,随着羟脯氨酸含量的增加而增大;背最长肌剪切力与肌纤维直径、羟脯氨酸含量有较高的相关性;剪切力与肌纤维直径和羟脯氨酸含量的相关系数r分别为0.833和0.835,为强正相关;建立的剪切力与肌纤维直径的指数回归方程为y＝1.162e0.034x,R2＝0.932,说明回归方程拟合较好;建立的剪切力与羟脯氨酸含量的指数回归方程为y＝1.793e27.430x,R2＝0.947,说明回归方程拟合较好。     

肌内结缔组织与肉嫩度的关联机制及相关肉嫩化技术的研究进展

肌内结缔组织(intramuscular connective tissue,IMCT)是肌肉组织的重要组成部分,对肉的质地和品质具有重要作用,特别是在宰后成熟、烹饪过程中其结构组分会发生变化,在很大程度上影响了肉的嫩度,其中肌束膜和肌内膜中胶原蛋白的变化起关键作用.本文从IMCT中胶原蛋白的特性入手,综述了IMCT与...     

Quantification of Connective Tissue (Hydroxyproline) in Ground Beef by Autofluorescence Spectroscopy

Autofluorescence spectra (excitation wavelengths 300, 332, 365, 380 and 400 nm) were obtained by an optical system to determine collagenous connective tissue (hydroxyproline) and fat content in ground beef. Chemically determined contents ranged from 0.72–7.12% connective tissue and 1.5–17.7% fat. Partial least squares regression (66 samples) resulted in the lowest root mean square error of 0.37% connective tissue (R=0.97) and 1.89% fat (R=0.84) for excitation wavelengths 380 and 332 nm, respectively. The wavelength 332 nm may be feasible for simultaneous determination of fat and connective tissue. Autofluorescence spectroscopy might be well suited for rapid on-line determination of collagen in ground beef.     

影响猪肉皮气膨化涨发的关键工艺因素研究

目的:通过对影响猪肉皮气膨化涨发的关键要素的研究,得出气膨化涨发干猪肉皮最佳工艺的涨发温度和时间.方法:先采用单因素分析法,通过色泽、组织状态、香味、弹性感官品质进行感官鉴定得出第1阶段不同烤制温度、第1阶段不同烤制时间、第2阶段不同烤制温度的工艺参数,再用正交试验法得出气膨化涨发猪肉皮的最佳值.结果:猪肉皮气膨化最佳涨发条件是:先上火90℃、下火100℃烤40min,后上、下火230℃的烤至完全膨化.其中,影响猪肉皮气膨化涨发的关键因素依次是第2阶段的烤制温度>第1阶段烤制温度>第1阶段烤制时间     

成熟中国鲎黄色结缔组织中氨基酸含量分析

目的测定成熟中国鲎黄色结缔组织中氨基酸的含量。方法用反相液相色谱法。结果鲎黄色结缔组织中氨基酸总含量为79.04mg/g;各种氨基酸中,含量较高的是谷氨酸、异亮氨酸、天冬氨酸、亮氨酸和甘氨酸,占总含量的63.26%,7种人体必需氨基酸的含量占总含量的43.55%。结论反相液相色谱法可用于测定鲎黄色结缔组织中氨基酸含量。     

兔皮明胶/迷迭香酸复合膜在猪肉冷藏保鲜中的应用效果

制备含有不同质量浓度（0、0.3、0.5、0.8 g/L）迷迭香酸（rosmarinic acid,RosA）的兔皮明胶膜,采用明胶膜单独包装和以明胶膜作为内包、聚乙烯（polyethylene,PE）膜为外包两种方式对新鲜猪肉进行包装。结果表明：使用RosA明胶膜包装可有效抑制猪肉在冷藏过程中挥发性盐基氮含量、菌落总数和pH值的上升,并对脂肪氧化有一定抑制作用,且保鲜效果与实验选择范围内RosA的质量浓度呈正相关。0.8 g/L RosA明胶膜包装组与单纯PE包装组可分别使猪肉的货架期由4 d（对照组）延长至8 d和6 d,PE/0.8 g/L RosA明胶膜包装组则可将货架期延长至10 d。此外,通过测定色差、硬度等指标以及直观观察猪肉颜色,发现贮藏过程中PE/RosA明胶膜包装组较单独RosA明胶膜包装组可以更好地保持猪肉质构品质和色泽。因此,PE/RosA明胶膜可以作为一种有效的活性包装方式,用于肉类的冷藏保鲜。     

Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water-added Frankfurters

The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe-siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.     

胶原蛋白-壳聚糖膜的制备及其对猪肉的保鲜作用

为了延缓猪肉的腐坏变质,延长猪肉的保质期,保持猪肉良好的品质,本文研究了没食子酸(GA)改性超声辅助制备的胶原蛋白-壳聚糖复合膜对冷藏猪肉的保鲜效果。在4℃冷藏条件下,采用未经过膜包裹(对照组)和GA改性超声膜包裹(膜包裹组)2种方式处理猪肉样品,并贮藏10d,检测其p H值、挥发性盐基氮(TVB-N)值、细菌总数、质构、色差ΔE值,以及感官质量。结果表明,对照组和膜包裹组猪肉的p H值、TVB-N、细菌总数、色差ΔE均随着贮存时间的增加而上升,但是膜包裹组的数值比对照组分别低了8.39%、26.18%、17.54%和8.23%,得出膜包裹处理可以显著降低碱性含氮物质和细菌产生的数量以及减缓颜色的变差(p<0.05)。对照组和膜包裹组猪肉的硬度、弹性和感官指标均随着贮存时间的增加而下降,但是膜包裹组的数值比对照组分别高了80.01%、18.66%和160.38%,得出膜包裹处理可以显著改善猪肉的质构和感官指标(p<0.05)。由此说明,膜包裹处理可以通过抑制p H值、TVB-N和细菌总数的增高,有效延缓猪肉的腐坏变质,延长猪肉的保质期。而且,经膜包裹处理10d后的猪肉仍然具有良好的质构、颜色和感官品质。     

饲养方式和屠宰季节对乌珠穆沁羊肉肌内结缔组织特性的影响

饲养方式和屠宰季节对肌肉结缔组织特性影响较大,以不同饲养方式和屠宰季节的乌珠穆沁羊半腱肌和背最长肌结缔组织、肌内膜和肌束膜为研究对象,利用分光光度法测定其胶原蛋白含量及热溶解性,分别利用高效液相色谱仪和差示扫描量热仪测定吡啶诺林的含量和热变性温度。结果表明：饲养方式对乌珠穆沁羊背最长肌结缔组织、肌内膜和肌束膜的胶原蛋白含量影响显著（P＜0.05）;屠宰季节对自然放养乌珠穆沁羊背最长肌结缔组织、肌内膜的胶原蛋白含量影响显著（P＜0.05）;半腱肌结缔组织和肌内膜的胶原蛋白含量均受饲养方式和屠宰季节的显著影响（P＜0.05）;饲养条件和屠宰季节对乌珠穆沁羊背最长肌结缔组织、肌内膜中可溶解胶原蛋白和半腱肌和背最长肌结缔组织中吡啶诺林含量均影响显著（P＜0.05）;吡啶诺林含量越高的样品可溶解性胶原蛋白含量越低;半腱肌结缔组织、肌内膜和肌束膜的热变性温度低于背最长肌,相同屠宰季节时,自然放养乌珠穆沁羊肉的热变性温度高于圈养。