雅安罐罐肉加工与贮藏过程中肌肉蛋白质的变化

为了探明雅安罐罐肉蛋白质的变化规律,以不同加工与贮藏阶段的罐罐肉为对象,采用常规理化检测方法以及SDS-PAGE电泳法分析其蛋白质的变化情况。结果显示:罐罐肉在油炸结束后蛋白酶活性为零;非蛋白氮(NPN)与游离氨基酸(FAA)含量在油炸结束时显著上升(P<0.01),FAA达到最大值(219.2 mg/100 g),在贮存的前期与中期缓慢下降,后期又有所回升,NPN达到最高值(0.616%);肌浆蛋白和肌原纤维蛋白经过高温油炸,蛋白质含量(干基)下降为4.18 mg/g和4.70 mg/g,大于66ku的蛋白质条带完全消失,积累大量小于16ku的条带,肌浆蛋白贮藏后期还出现了51ku和42ku的新条带。研究结果表明,雅安罐罐肉蛋白质的变化主要发生在油炸阶段,贮藏过程中的变化非常缓慢。

Study on changes of muscle protein during the processing and storage of ceramic-pot sealed can meat

In order to investigate the changes of muscle protein in Ceramic pot sealed can meat,basic physicochemical methods and SDS-PAGE were used to analyze the changes in different processing and storage stages.The results showed that protease activity was zero after frying;The contents of non-protein nitrogen(NPN) and free amino acids(FAA) notably increased(P<0.01) and FAA reached to maximium(219.2mg/100g) at the end of frying.FAA declined slowly in the early stage and medium stage of the storage,and increased again to 0.616% maximum of NPN in the later storage time;after high-temperature frying,the protein contents(dry muscle) of sarcoplasmic protein and myofibrillar protein declined to 4.18mg/g and 4.70 mg/g,protein bands above 66 ku were completely disappeared,while the bands less than 16 ku were largely accumulated.Two new sarcoplasmic protein bands of 51 ku and 42 ku came out in the later storage time.The results indicated that protein changes in Ceramic pot sealed meat were mainly happened during frying,and it very slowly during the storage.