食品与机械2017，Vol.33Issue(6)：25-30,6.DOI:10.13652/j.issn.1003-5788.2017.06.006
复合添加物在腌制过程中对兔肉传质动力学和肌原纤维蛋白的影响
Effects of compound additives on mass transfer kinetics and myofibrillar protein of rabbit meat during curing
摘要
Abstract
The effects of five different compound additives were analyzed, including salt solution(control group), salt + sodium nitrite(Y), salt + sodium nitrite+ spice(YY), salt + sodium nitrite+ spice + phosphate(YL), salt + sodium nitrite + spice + phosphate + seasoner(YW) on the mass transfer kinetics and the change of myofibrillar protein during wet-curing.Results: compound additives affected the changes of water content(△Mwt), salt content(△MNaClt), total weight(△M0t), but the difference was not significant(P>0.05).The compound additives decreased difussion value of rabbit meat, and Y got the lowest value(9.63×10-10 m2/s).Compared with the control group, the water holding capacity of YL, YW was higher(P<0.05), and the hardness of them exhibited lower(P<0.05), however, for YY, only the hardness changed significantly(P<0.05).The compound additives decreased the storage modulus of myofibrillar protein significantly(P<0.05), and compared with the control group, the myosin thermal denaturation temperature of Y, YY was higher, the actin thermal denaturation temperaturee of Y, YL, YW was lower.In addition, SDS-PAGE analysis showed that compound additives promoted the degradation of myofibrillar protein, and YL got the greatest degradation degree.关键词
兔肉/湿腌/复合添加物/传质动力学/肌原纤维蛋白Key words
rabbit/wet curing/compound additives/mass transfer kinetics/myofibrillar protein引用本文复制引用
张维悦,夏杨毅,侯佰慧,苏燕,李洪军..复合添加物在腌制过程中对兔肉传质动力学和肌原纤维蛋白的影响[J].食品与机械,2017,33(6):25-30,6.基金项目
农业部公益性行业(农业)科研专项(编号:201303144) （农业）
公益性行业(农业)科研专项(编号:201303082-7) （农业）
