肉类研究2025，Vol.39Issue(12)：60-68,9.DOI:10.7506/rlyj1001-8123-20250228-062
冷冻贮藏时间对骆驼肉肌原纤维蛋白及其热诱导凝胶特性的影响
Effect of Frozen Storage Time of Camel Meat on the Characteristics of Its Myofibrillar Protein and Heat-Induced Gel
摘要
Abstract
This study investigated the effects of frozen storage time on the functional properties of myofibrillar protein(MP)from camel meat and its heat-induced gel.To this end,MP was extracted from camel meat frozen at-20℃for 0,30,60,90 and 150 days.The change rule of MP under frozen conditions was analyzed by measuring the functional and structural properties of MP of camel meat and its heat-induced gel under different frozen storage time.The results indicated that prolonged storage significantly reduced MP solubility(P<0.05),increased surface hydrophobicity(P<0.05),elevated carbonyl content(P<0.05),and decreased total sulfhydryl and free sulfhydryl contents(P<0.05).The secondary structure underwent a transition from ordered α-helices to disordered random coils.Additionally,zeta potential values and mean particle size increased significantly with storage time(P<0.05).Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)revealed that the highest number of protein bands appeared on the 30th day,followed by degradation into peptides and aggregation of large molecular complexes.Furthermore,the water-holding capacity and whiteness of MP gels significantly declined(P<0.05)with extended storage,accompanied by enlarged pore sizes in the microstructure.These findings suggest that protein oxidation and denaturation during frozen storage lead to significant functional deterioration of MP,which in turn impacts the sensory quality and processability of camel meat.关键词
骆驼肉/冷冻贮藏/肌原纤维蛋白/热诱导凝胶/功能特性Key words
camel meat/frozen storage/myofibrillar proteins/heat-induced gels/functional properties分类
轻工纺织引用本文复制引用
郑增拓,康乐天,孟和毕力格,吉日木图..冷冻贮藏时间对骆驼肉肌原纤维蛋白及其热诱导凝胶特性的影响[J].肉类研究,2025,39(12):60-68,9.基金项目
内蒙古自治区科技成果转化专项(2021CG0021) （2021CG0021）
阿拉善盟科技计划项目(AMKJ2024-06) （AMKJ2024-06）
