南京农业大学学报2017，Vol.40Issue(2)：346-351,6.DOI:10.7685/jnau.201609045
射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响
Effects of radio frequency heating and steam heating on quality of Western-style ham and properties of myofibrillar protein
摘要
Abstract
[Objectives] The aim of this study is to compare the effects of radio frequency heating and steam heating on quality of Western-style ham and properties of myofibrillar protein,and elucidate the impact mechanism of two heating methods on the quality of meat products.[Methods] Pork meat was chopped with curing liquid.Western-style hams were prepared with minced meat after cured for 24 h and divided into two groups.After heated with radio frequency heating or steam heating to 74 ℃ for central temperature,Western-style hams were cooled with running water.Cooking yield and textural properties of Western-style ham were analyzed.The carbonyl,free amine,sulfhydryl,disulfide bond content and surface hydrophobicity of myofibrillar protein were measured as well.[Results] Cooking yield and hardness of Western-style ham from radio frequency heating group were significantly lower than those from steam heating group(P＜0.01).Free anime and sulfhydryl content of myofibrillar protein from radio frequency heating Western-style ham were 0.86 and 60.22 μmol· g-1,respectively,which were significantly higher than those from steam heating group (0.72 and 43.36 μmol· g-1) (P＜0.01).Carbonyl and disulfide bond content of myofibrillar protein from radio frequency heating Western-style ham were 7.83 and 39.07 μmol· g-1,respectively,which were significantly lower than those from steam heating group (14.07 and 54.66 μmol,g-1) (P＜0.01).Surface hydrophobicity of myofibrillar protein from radio frequency heating Western-style ham was 19.94 μg· mg-1,which was significantly higher than those from steam heating group (27.89 μg· mg-1) (P＜0.01).Correlational analyses of all the parameters were conducted.Cooking yield of Western-style ham had significantly negative correlation with carbonyl and disulfide bond content and surface hydrophobicity of myofibrillar protein (P＜0.05),while hardness of Western-style ham had significantly positive correlation with these parameters of myofibrillar protein(P＜0.05).[Conclusions] Innovative radio frequency heating reduced the degree of myofibrillar protein oxidation,and hence increased the water holding capacity and improved the textural properties of Western-style ham compared to the traditional steam heating.关键词
射频加热/蒸煮加热/西式火腿/保水性/质构特性Key words
radio frequency heating/steam heating/Western-style ham/water holding capacity/texture properties分类
轻工纺织引用本文复制引用
冯宪超,白云,贾旭,刘丹,徐幸莲,周光宏..射频加热和蒸煮加热对西式火腿品质和肌原纤维蛋白特性的影响[J].南京农业大学学报,2017,40(2):346-351,6.基金项目
中国博士后基金项目(2016M591857) （2016M591857）
