食品科学2023，Vol.44Issue(23)：86-94,9.DOI:10.7506/spkx1002-6630-20230728-297
腌制方式对腌制过程中山黑猪肉肌原纤维蛋白特性及其叉烧肉食用品质的影响
Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
摘要
Abstract
In order to develop new barbecued pork products from Mountain Black pigs,this study investigated the effects of low-temperature vacuum tumbling(LVT),ultrasonic(U)curing and their combination(U/LVT)on the properties of myofibrillar proteins(MPs)and the eating quality of barbecued pork from Mountain Black pigs,and it also explored the intrinsic mechanism of the effect of curing method on the eating quality of barbecued pork.The results showed that MPs in the U/LVT group had higher solubility and free sulfhydryl group content,lower surface hydrophobicity and hydrogen bond content,and higher fluorescence intensity than the LVT and U groups.The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that MPs in the U/LVT group were decomposed into more small-molecule peptides.The highest marinade uptake and the lowest cooking loss and shear force were observed in the U group,while the U/LVT group had the highest total sensory score with better taste and flavor(P＜0.05).In conclusion,U/LVT marination can significantly affect MPs characteristics and improve the eating quality of barbecued pork from Mountain Black pigs.关键词
山黑猪肉/叉烧肉/腌制方式/肌原纤维蛋白/食用品质Key words
Mountain Black pork/barbecued pork/curing method/myofibrillar protein/eating quality分类
轻工纺织引用本文复制引用
周亚军,张漫漫,李宗坪,马清书,马志远,姜薇,姚光明..腌制方式对腌制过程中山黑猪肉肌原纤维蛋白特性及其叉烧肉食用品质的影响[J].食品科学,2023,44(23):86-94,9.基金项目
吉林省科技发展计划重点研发项目(20210202104NC) （20210202104NC）
安徽省自然科学基金项目(2108085QC143) （2108085QC143）
