牛肉解冻过程中蛋白质氧化效应分析

doi:10.3864/j.issn.0578-1752.2013.07.013

摘要/Abstract

摘要： 【目的】研究冷冻牛肉解冻过程中蛋白质的氧化效应，为冻肉保鲜解冻和品质劣变控制提供理论依据。【方法】将冷冻的草原黄牛后腿肉样分别在低温高湿变温解冻（试验组，温度2℃→6℃→2℃，相对湿度RH>90%）与空气自然解冻（对照组，控温4℃）条件下解冻，分析比较牛肉解冻过程中蛋白质氧化效应。【结果】试验组的牛肉较对照组肉色氧化程度低，外观新鲜；肌原纤维蛋白的氧化程度低（羰基含量比对照组低0.75 nmol•mg-1，巯基含量比对照组高13.11 nmol•mg-1），牛肉的蒸煮损失率、解冻汁液流失率、汁液中蛋白质含量都显著低于对照组；SDS-PAGE电泳及示差扫描量热仪（DSC）结果显示，解冻过程中蛋白质发生了交联、降解和变性，但对照组牛肉蛋白质变性较试验组严重；电镜扫描结果表明，解冻会破坏肌肉微观结构，试验组牛肉肌纤维束遭破坏程度显著低于对照组。【结论】解冻过程中蛋白质氧化引起肉色褐变、蛋白质的交联降解及变性、肌纤维结构遭到破坏、持水性降低、造成汁液流失，导致品质下降。采用低温高湿变温解冻工艺可显著降低牛肉解冻过程中的蛋白质氧化和品质劣变，实现冷冻牛肉的保鲜解冻。

关键词: 冷冻牛肉 , 低温高湿变温解冻 , 肌原纤维蛋白 , 蛋白质氧化

Abstract: 【Objective】The protein oxidation effects of frozen beef during thawing were investigated. The purpose of this study was to provide a scientific basis for meat fresh-keeping thawing and quality control.【Method】The frozen hindquarter samples of grassland yellow beef were thawed using low-variable temperature and high relative humidity thawing method (test group, temperature 2℃→6℃→2℃，RH＞90%) and air thawing method (control group, 4℃), respectively, then the quality of the thawing meat was compared.【Result】Compared to the control group, the degree of meat oxidation of the test group was lower, the appearance of beef was fresher; the degree of myofibrillar protein oxidation was lower (The content of carbonyl was lower 0.75 nmol•mg-1 protein and sulfydryl was lower 13.11 nmol•mg-1 protein than the control group), cooking loss, drip loss, protein content of drip were significantly lower than the control group. The results of the SDS-PAGE and DSC showed that thawing could result in protein aggregation, degradation and denaturation, and the control group was more serious than the test group. The scanning electron microscopy (SEM) results showed that thawing could destroy the microstructure of muscle, but the muscle fiber bundles of the control group were damaged more seriously.【Conclusion】 During thawing protein oxidation could result in browning, protein aggregation, degradation and denaturation, damaging the structure of muscle fiber, lowering the WHC, all of these changes would result in drip loss and deterioration of meat quality. The low-variable temperature and high relative humidity thawing could significantly reduce the oxidation of protein, prevent the deterioration of beef quality and achieve fresh-keeping thawing.

Key words: frozen beef , low-variable temperature and high relative humidity thawing , myofibrillar protein , protein oxidation

李银, 孙红梅, 张春晖, 白跃宇, 王振宇. 牛肉解冻过程中蛋白质氧化效应分析[J]. 中国农业科学, 2013, 46(7): 1426-1433.

LI Yin, SUN Hong-Mei, ZHANG Chun-Hui, BAI Yue-Yu, WANG Zhen-Yu. Analysis of Frozen Beef Protein Oxidation Effect During Thawing[J]. Scientia Agricultura Sinica, 2013, 46(7): 1426-1433.

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