滚揉对成熟过程中鹅肉品质及其蛋白质结构的影响

Influence of Different Tumbling Methods on Meat Quality and Protein Structure of Goose Muscle during Postmortem Aging

摘要:

研究了两种不同滚揉处理鹅肉成熟过程中的品质变化及其蛋白质构象的变化，为改善鹅肉品质提供参考。选取100日龄的浙东白鹅，随机分为三组，其中一组为对照组，另外两组分别进行滚揉10 min（轻度滚揉）和滚揉30 min（重度滚揉）处理。肉样置于4 ℃成熟，在12 h、36 h、72 h、120 h分别取出测蒸煮损失率和剪切力值，采用拉曼光谱测定蛋白质构象。结果表明，重度滚揉鹅肉蒸煮损失率最小，轻度滚揉次之，对照组最大，均在成熟36 h达到最大值；12~120 h，对照组鹅肉剪切力值显著大于轻度滚揉（P<0.05）和重度滚揉（P<0.01）肉样，重度滚揉鹅肉剪切力值最小，嫩度最佳；成熟12 h，对照组鹅肉蛋白中α-螺旋构象含量高达80.04%，显著高于其他两组；滚揉对微环境的影响主要是影响脂肪族氨基酸的疏水相互作用，重度滚揉使脂肪族氨基酸的疏水相互作用显著增加。

Abstract:

In the present study, the protein structure and quality of goose meat treated by two different tumbling methods were investigated during postmortem aging, with the aim of improving the meat quality. Meat samples from 100-day-old geese were randomly divided into three groups, namely a control and two treatment groups: one exposed to tumbling for 30 min (vigorous tumbling) and the other for 10 min (mild tumbling). Meat samples of each group were placed at 4 ℃for postmortem aging, and the shear force value and cooking loss rate were measured at 12, 36, 72, and 120 h, while the protein structures were determined by Raman spectroscopy. The results indicated that goose muscle exposed to vigorous tumbling had the lowest cooking loss rate, followed by the mild tumbling group, while the control group showed the highest cooking loss rate, and the highest value was observed at 36 h in all groups. From 12 to 120 h, the control group showed significantly higher shear force value than those observed in the mild tumbling group (P < 0.05) and vigorous tumbling group (P < 0.01). The lowest shear force value was observed in the vigorous tumbling group, with the samples exhibiting the best meat tenderness. At 12 h, the α-helix content in goose muscle from control group samples reached as high as 80.04%, which was significantly higher than the values found in the other two groups. The effect of tumbling on the microenvironment is mainly achieved via hydrophobic interactions among the aliphatic amino acids, which were found to be significantly increased by vigorous tumbling.