非肉蛋白添加对猪肉糜品质及其肌原纤维蛋白结构的影响

将血球蛋白粉（spray-dried blood cells，SBC）、大豆分离蛋白（soybean protein isolate，SPI）、蛋清蛋白（egg white protein，EWP）和猪血浆蛋白（porcine plasma protein，PPP）分别以不同添加量添加至肉糜中，研究其对肉糜品质及其肌原纤维蛋白结构的影响，以未添加非肉蛋白的肉糜为空白对照，以蒸煮损失、色度、pH值、微观结构、质构等为考察指标。结果表明：与空白对照组相比，添加EWP使得猪肉糜呈现疏松多孔结构，导致其保水性降低；而添加PPP能够显著改善肉糜凝胶的保水性、质构特性和微观结构，提高肉糜pH值；质构分析结果表明，非肉蛋白的添加能够显著提高肉糜的咀嚼性；添加SBC使肉糜红度值提高；通过分析肌原纤维蛋白的二级结构发现，加入PPP和SBC组酰胺Ⅰ带最大吸收峰红移，表明α-螺旋含量提高，相应地，无规则卷曲含量下降，导致凝胶结构变致密，凝胶强度与凝胶保水性提高；经非肉蛋白处理的肌原纤维蛋白紫外吸收强度普遍有所降低，紫外吸收光谱图中的最大吸收峰略微红移，表明蛋白质发生聚集。综上所述，添加PPP可有效改善肉糜品质。

Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork

This study aimed to clarify the effect of adding different amounts of spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), or porcine plasma protein (PPP) on the quality and myofibrillar protein (MP) structure of minced pork. A sample with no added non-meat protein was used as a control. The cooking loss, color, pH value, microstructure and texture of meat samples were measured. The results showed that compared with the control group, the sample added with EWP showed a loose and porous structure and reduced water-holding capacity (WHC). The addition of PPP significantly improved the WHC, texture, and microstructure and increased the pH value of meat gels. The results of texture analysis showed that the addition of non-meat protein could significantly improve the chewiness of meat. The addition of SBC increased the redness value. Analysis of the secondary structure of MP demonstrated that the addition of PPP or SBC caused a red shift of the amide Ⅰ maximum absorption peak, indicating an increase in the α-helix content, and correspondingly the random coil content decreased, ultimately causing the gel structure to become denser and cause the gel strength and WHC to increase. The ultraviolet (UV) absorption intensity of MP treated with each of the non-meat proteins was decreased. The maximum absorption peak in the UV spectrum was slightly red shifted, indicating the occurrence of protein aggregation. In conclusion, adding SBC can effectively improve the quality of meat.