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Abstract: This study investigated the influence of an oxygen‐enriched modified atmosphere packaging (HiOx: 80% O2/20% CO2) in comparison with air‐permeable polyvinylchloride (PVC) wrapping and partial vacuum (VP: 60%) packaging on the ability of myofibrils to imbibe water during retail display of fresh ground pork at 2 to 4 °C. Both HiOx and PVC muscles after 4 d showed maximum myofibril swelling and A‐band dissolution when isolated myofibrils were subjected to a graded series of salt solutions (0.2→0.4 M NaCl with 10‐mM sodium pyrophosphate, pH 6.2), while VP samples exhibited no remarkable change. Protein carbonyl content increased substantially from day 0 to 4 in all muscle samples. For HiOx, muscle hydration capacity increased linearly (P < 0.05) during storage up to 14 d, corresponding to protein carbonyl production. No significant changes in hydration properties were noted in VP muscle samples, which also maintained lower levels of protein oxidation, during storage up to 21 d. These results indicated that packaging in modified atmosphere with high levels of oxygen could result in increased protein oxidation but enhanced hydration capacity of fresh meat. Practical Application: Packaging of fresh meat, including ground pork, under an oxygen‐enriched atmosphere condition is widely used in the industry to preserve red color of meat. Results from the present study indicate that high oxygen packaging has a discordant effect on fresh ground pork: it enhances hydration but decreases water‐binding, and this seems to be caused by increased swelling of muscle fibers due to mild protein oxidation. Hence, it is advisable to employ a water‐binding agent in this type of packaging system so as to retain the moisture in stored fresh pork products while maintaining the color stability. 相似文献
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Hyun Kyung Kim Su Jeong Ha Young Ho Kim Sang pil Hong Young Un Kim Kyoung‐Mo Song Nam Hyouck Lee Sung Keun Jung 《Journal of food science》2017,82(5):1059-1065
Porcine myocardium is regarded as a byproduct in slaughterhouses and is rarely used as a food source due to its unsuitability for processing and consumption. In this study, we sought to develop an efficient ultrasonication method to extract protein from porcine myocardium. Comparisons of protein yield using various ultrasonication conditions with porcine myocardium revealed that treatment with 0.2 M NaCl, with pH 8.0, at an extraction temperature of less than 40 °C and an amplitude of 60% to 80% was optimal, yielding an extraction rate of 90%. In addition, SDS‐PAGE analysis showed that increasing the time interval for ultrasonication increased the presence of myosin heavy chain and actin protein content. Functional analysis of the physiological properties of the isolated proteins using an ATPase assay showed that Ca and Mg ATPase activity was virtually undetectable in the early stages of ultrasonic treatment and that the proteins denatured rapidly. An analysis of protein digestion also showed that the digestive capacity of proteins treated by ultrasonication methods was greater. These results demonstrate that the ultrasonication method is effective for high‐yield protein extraction from cardiac myofibrils of porcine myocardium with low salt concentrations, low Ca and Mg ATPase activities, and high digestive capacities. 相似文献
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肉类成熟嫩化过程中的蛋白酶系及其作用 总被引:1,自引:0,他引:1
阐述了几种与肉类成熟嫩化有关的主要蛋白酶系即钙蛋白酶系、组织蛋白酶系、蛋白酶体、丝氨酸肽酶系,细胞凋亡酶系,及其参与成熟嫩化的实验证据,并提出在该研究领域中引入多种酶系复合研究模型的建议. 相似文献
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Xiuping Dong Yawen Hou Yang Wang Xianbing Xu Kexin Wang Meiyu Zhao Sangeeta Prakash Chenxu Yu 《Journal of texture studies》2018,49(5):503-511
Practical applications
Ready‐to‐eat foods can either be consumed directly, or further prepared according to consumers' preference. They are processed and packed following scientifically defined criteria to meet ready‐to‐eat requirements. For consumers, the quality of the food is one of the most important factors affecting purchasing decisions. Pretreatment through heating plays a key role in determining the eating quality of the product. Our study investigated the effects of pretreatment temperature and time on the food quality. These findings will establish optimal conditions for pretreating abalone to develop high‐quality ready‐to‐eat food products.6.
研究不同浓度H2O2氧化体系中肌原纤维蛋白的氧化情况及氧化程度对其凝胶特性的影响,并测定了肌原纤 维蛋白凝胶二级结构和空间结构的变化。结果表明:H2O2形成的羟自由基可以促进肌原纤维蛋白的氧化,蛋白质的 氧化程度随着H2O2浓度的升高而增加;肌原纤维蛋白的凝胶特性随着蛋白氧化程度的增加而发生规律性的变化,蛋 白凝胶强度、凝胶保水性、储能模量和损失模量随着H2O2浓度的升高而降低,表面疏水性呈现出增加的趋势;随着 H2O2浓度的升高,结构稳定的α-螺旋和β-折叠部分遭到破坏,蛋白质由稳定的结构向不稳定转变;通过扫描电子显 微镜观察蛋白凝胶的网状结构,表明蛋白氧化阻碍了蛋白质稳定凝胶空间结构的形成。 相似文献
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为了探究不同超高压条件对草鱼片肌原纤维蛋白结构的影响。分别研究了0.1~600 MPa,保压时间15 min的条件下对草鱼肉肌原纤维蛋白的总巯基活性巯基,拉曼光谱等结构指标的影响。结果表明:随着压力的不断增大,总巯基含量、Ca~(2+)-ATPase活性逐渐减小,活性巯基先增大后减小,表面疏水性持续增大。内源荧光光谱表明超高压处理对肌原纤维蛋白的三级结构产生影响,改变了色氨酸的微环境。拉曼光谱分析了超高压对肌原纤维蛋白二级结构的改变,结果表明,α-螺旋结构不断减少,β-折叠或无规则卷曲相应增加。 相似文献
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研究不同浓度的CaCl2注射或不同质量浓度的木瓜蛋白酶浸泡处理对云岭黑山羊股二头肌pH值、肉色、蒸煮损失、肌原纤维小片化指数、胶原蛋白、肌浆蛋白和肌原纤维蛋白降解的影响。结果表明:CaCl2注射或木瓜蛋白酶浸泡处理显著提高了肌原纤维小片化指数;0h和6h时对照组出现极限pH值,分别为6.75和6.15,而CaCl2处理组或木瓜蛋白酶处理组到达极限pH值时间为2h和24h,极限pH值分别为 6.83、6.29和6.90、5.89,SDS-PAGE分析显示CaCl2和木瓜蛋白酶促使羊肉肌肉中的肌动蛋白、肌球蛋白和连接蛋白发生降解。在0.3mol/L CaCl2或0.002g/100mL木瓜蛋白酶处理时,处理组的肌原纤维小片化指数和胶原蛋白的含量达到最大,蒸煮损失最小,表现出最佳的嫩化效果。 相似文献
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该文以鸭胸肉为原料,对凉水(20℃清水)漂洗法提取鸭肉肌原纤维蛋白的工艺条件进行优化。以鸭肉肌原纤维蛋白的感官评分、蛋白质含量等作为评价指标,以鸭肉颗粒大小、水料质量比、漂洗次数、漂洗时间作为考察因素,在单因素试验基础上经正交试验确定最佳提取工艺条件。结果表明,在鸭肉颗粒大小2 mm、水料质量比7∶1、漂洗5次、漂洗12 min时,提取的鸭肉肌原纤维蛋白色泽微黄、无腥味、颗粒均匀、组织松散,蛋白质含量达92.91%,是提取鸭肉肌原纤维蛋白的最佳工艺条件。该法在提取鸭肉肌原纤维蛋白过程中仅采用水,具有天然、绿色、安全等优点,可为鸭肉蛋白质的提取提供借鉴和参考。 相似文献
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将菊粉添加到虾蛄磷酸化肌原纤维蛋白中,研究不同添加量对其乳化和理化特性以及凝胶特性的影响。结果表明:当菊粉浓度为1.0%,肌原纤维蛋白乳化活力最小为11.526 m2/g;当菊粉浓度为0.6%时,乳化稳定性最低为35.32%;菊粉的添加使蛋白表面疏水性逐渐降低,当添加量从0到1.0%时,随着浓度的增加,蛋白的浊度呈现先增加后降低的趋势;蛋白的起泡性和泡沫稳定性随着菊粉浓度的增加呈现先增加后降低的趋势;凝胶保水性随着浓度的增大先降低后上升;当菊粉添加量为0.8%时,蛋白凝胶硬度和弹性最大;凝胶白度受菊粉的影响不大;从DSC扫描曲线可以看出,当添加量从0到1.0%时,随着菊粉浓度的增大,其蛋白结构越来越稳定。本研究结果为进一步研究菊粉在虾蛄磷酸化MP的应用提供了一定的理论和实践依据。 相似文献
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利用免疫组化技术检测草鱼背肌白肉中骨架蛋白在冰藏条件下的变化,同时通过超微结构、剪切力、滴水损失率分析草鱼背肌组织精微结构和质构特性的变化,以期阐明草鱼骨架蛋白降解与鱼肉质构劣化之间的关系,从而为调控冰鲜淡水鱼品质提供理论依据。结果显示:冰藏21 d内伴肌球蛋白、伴肌动蛋白、抗肌营养不良蛋白分别降解了76.10%、78.21%、71.14%;冰藏14 d后草鱼肌纤维明暗带模糊,Z带、M带被破坏,肌纤维结构出现严重断裂松散现象。冰藏10 d内剪切力由81 N快速下降至32 N,滴水损失率由1.6%增加至7.8%;将骨架蛋白的灰度与剪切力及滴水损失率进行相关性分析发现,剪切力与伴肌球蛋白、抗肌营养不良蛋白的灰度呈极显著正相关(P<0.01);滴水损失率与伴肌球蛋白、抗肌营养不良蛋白的灰度值呈极显著负相关(P<0.01)。综上所述,骨架蛋白降解可能是草鱼在冰藏期间肌纤维结构破坏以及质构劣化的重要原因。 相似文献
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食品工业中涉及到各种各样的生物分离技术,近年来,三相分配(TPP)法作为一种新型的非色谱生物分离技术,备受食品领域研究人员的关注。本文首先对TPP法应用于主要食品组分(油脂、蛋白及多糖)的分离提取方面的特点进行总结;再系统阐述了提取剂及提取条件对TPP法提取不同食品组分效率的影响;在此基础上,探讨了耦合其他辅助技术的TPP法提取强化工艺,并且介绍了TPP法同时提取多种产物的应用进展。本文旨在阐明TPP法在食品组分提取方面的研究现状,预测TPP法未来的发展方向,以期为拓宽改进TPP法在食品领域的应用提取技术参考。 相似文献
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Christian Battaglia Gustavo F. Vilella Ana P. S. Bernardo Carolina L. Gomes Adriele G. Biase Tiago Z. Albertini Sergio B. Pflanzer 《Journal of texture studies》2020,51(2):252-262
Slice shear force (SSF) and laser diffraction, considered faster methodologies, for measuring beef instrumental tenderness and sarcomere length, were compared with reference methodologies Warner–Bratzler shear force (WBSF) and phase contrast microscopy. Striploin samples (n = 74) were analyzed for pH, sarcomere length, instrumental tenderness, myofibrillar fragmentation index, and sensorial tenderness. Pearson's correlation measured the association of meat evaluation methods with residual analysis of the multivariate analysis of variance model. The n-dimensional profile to evaluated methods was presented by biplot to identify the behavior of the correlation between the methods (variables). There was moderate correlation between SSF and WBSF (r = .63; p < .01) and both presented moderate correlation with sensorial tenderness (r = − .62 and −.55, to SSF and WBSF, respectively; p < .01). However, WBSF was more efficient to classify samples as tender (68%) than SSF (47%), comparing with sensorial tenderness (80%). There was a moderate correlation for laser and microscopy for sarcomere length (r = .57; p < .01). Sarcomeres were shorter when measured by laser than microscopy. Either with low correlation coefficients, sarcomere measured by laser (r = .29; p < .05) presented higher correlation with sensorial tenderness than with microscopy (r = .22; p < .10). Results highlighted that SSF was faster and easier to run, while WBSF was more appropriate to classify samples by sensorial tenderness grades. Laser diffraction is more suitable to explain effects on tenderness; however, microscopy revealed results of sarcomere length that were more realistic, once laser can underestimate sarcomeres. 相似文献
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Zheng Li Xin Li Xing Gao Manting Du Dequan Zhang 《Journal of the science of food and agriculture》2017,97(7):2122-2131
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藏羊肉宰后成熟过程中热休克蛋白27对肌原纤维蛋白及细胞凋亡酶的影响 总被引:1,自引:0,他引:1
为研究藏羊肉宰后成熟过程中热休克蛋白27(heat shock protein 27,Hsp27)对肌原纤维蛋白降解特性及细胞凋亡酶活力的影响,以经Hsp27抑制剂KRIBB3处理的藏羊肉为研究对象,测定藏羊肉在宰后成熟过程中Caspase-3、Caspase-9活力变化以及肌原纤维蛋白的溶解性和降解特性,并通过体外实验进一步研究Hsp27对μ-钙激活酶和Caspase-3降解肌原纤维蛋白的影响。结果表明:Hsp27能显著抑制Caspase-3、Caspase-9的活力(P<0.05),并能够抑制肌原纤维小片化的发生以及肌间线蛋白和肌钙蛋白-T的降解;体外实验发现,Hsp27能够抑制μ-钙激活酶和Caspase-3对肌原纤维蛋白的降解。 相似文献
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目的比较液液萃取法、固相萃取法和分散式固相萃取法作为预处理方法对葡萄酒中的氨基甲酸乙酯的处理效率。方法葡萄酒样品中的氨基甲酸乙酯分别用二氯甲烷进行液液萃取,用氨基甲酸乙酯专用柱进行固相萃取,用乙腈、石墨化炭黑和N-丙基乙二胺进行分散式固相萃取,再以气相色谱-质谱联用仪测定其含量。结果 3种预处理方法的平均回收率均在70%~110%之间,相对标准偏差(n=5)均小于6%。液液萃取法处理单个样品成本小于5元,富集倍数可达5倍,可用于低含量样品的预处理和进出口企业的产品合规性检测;固相萃取法操作简便,每人每工作日可处理40个样品,可用于企业的高通量检测;分散式固相萃取法成本适中、回收率最佳、综合预处理效率高,一次预处理可同时检测葡萄酒中农药残留和氨基甲酸乙酯含量,适用于葡萄酒中多种危害物质的筛查。结论三种方法各具优势,综合考虑处理效率和实验成本,分散式固相萃取法更适合葡萄酒生产企业的日常应用。该方法已用于葡萄酒中氨基甲酸乙酯的含量测定。 相似文献
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大豆分离蛋白膜研究 总被引:1,自引:0,他引:1
以大豆分离蛋白(SPI)和甘油为成膜基质,研究多聚磷酸钠、羧甲基纤维素钠(CMC–Na)、微波及磷酸化对大豆分离蛋白膜性质影响。结果表明,多聚磷酸钠可显著提高膜的水溶性(ρ0.01)和抗拉伸强度(ρ0.05),显著降低膜的氧气透过性(ρ0.01)和水蒸气透过性(ρ0.05);CMC–Na能显著提高膜抗拉伸强度(ρ0.01)和氧气透过性(ρ0.05),显著降低膜的水溶性、透光率及水蒸气透过性(ρ0.01);微波处理可显著提高膜的抗拉伸强度(ρ0.05),降低膜的水溶性(ρ0.05);磷酸化可显著降低膜的氧气透过性(ρ0.05)、透光率及抗拉伸强度(ρ0.01)。 相似文献