欧姆加热不同电压与终温对羊肉蛋白质降解及肉品品质的影响

Effect of Different Voltages and End-point Temperatures on Protein Degradation in Lamb Meat and Meat Quality during Ohmic Heating

摘要:

本文研究了欧姆加热不同电压及终温对羊肉半膜肌蛋白质的影响及其与肉色、保水性等基本质量指标之间的相关性。羊肉半膜肌分别以10 V/cm与20 V/cm加热至中心温度50 ℃、60 ℃、80 ℃、100 ℃，测定肉色、蒸煮损失，并进行差示量热扫描（DSC）及可溶解肌浆蛋白SDS－PAGE电泳。结果表明：20 V/cm组样品与10 V/cm组相比，颜色较浅，蒸煮损失较高（p<0.05），肌浆蛋白变性程度高（p<0.05）。肌浆蛋白溶解性与肉色指标以及可蒸煮损失之间具有显著相关性，其中红度值a*与可溶性肌浆蛋白含量显著正相关，而蒸煮损失CL与之显著负相关。对以10 V/cm与20 V/cm加热至95 ℃后储藏7 d的样品，测定其羰基含量、巯基含量、非血红素铁含量以及丙二醛含量，发现20 V/cm组样品在储藏期间氧化程度显著（p<0.05）高于10 V/cm的样品，表明10 V/cm处理的样品具有较好的品质。

Abstract:

The effect of different heating voltages and end-point temperatures (EPTs) of ohmic heating on the proteins in the lamb semimembranosus muscle and their correlations with quality indicators, including meat color and water holding capacity were studied. Lamb semimembranosus muscle samples were ohmically heated to internal temperatures of 50, 60, 80, and 100 ℃ with voltages of 10 V/cm and 20 V/cm, respectively. Differential The results showed that compared to the 10 V/cm groups, the 20 V/cm groups exhibited lighter color and higher cooking loss (p < 0.05 at 100 ℃) and a higher degree of sarcoplasmic protein denaturation (p < 0.05). Sarcoplasmic protein solubility showed a strong correlation with cooking loss and meat color indicators. The a* values and cooking loss values were positively and negatively correlated with the soluble sarcoplasmic protein concentration, respectively. Samples were also ohmically heated to 95 ℃ with the voltages of 10 V/cm and 20 V/cm, respectively, followed by seven-day storage. Subsequently, carbonyl, sulfhydryl, non-heme iron, and malondialdehyde contents were measured. The 20 V/cm group presented a higher degree of oxidation than the 10 V/cm group, indicating that the sample treated with 10V/cm presented a relatively good quality.