肉类研究2026，Vol.40Issue(10)：41-49,9.DOI:10.7506/rlyj1001-8123-20250826-275
不同腌制方式对藏猪肉品质与肌原纤维蛋白特性的影响
Influence of Different Marination Methods on the Quality and Myofibrillar Protein Characteristics of Tibetan Pork
摘要
Abstract
This study investigated the effects of different marination methods(static marination,atmospheric tumbling,and vacuum tumbling)on the quality and myofibrillar protein(MP)characteristics of Tibetan pork.Characteristics evaluated included pick-up rate,shear force,MP solubility,turbidity,surface hydrophobicity,total sulfhydryl content,carbonyl content,gel characteristics,and meat microstructure.The results showed that vacuum tumbling marination was the most effective in improving the pick-up rate and tenderness of meat samples,and the solubility of MP was significantly positively correlated with its surface hydrophobicity(P<0.01).Vacuum tumbling marination was conducive to the formation of gels with good water retention and high whiteness.In addition,it significantly reduced the turbidity and carbonyl content of MP,indicating that it could effectively inhibit protein peroxidation,thereby maintaining the structural integrity and functional properties of MP.Scanning electron microscopy observation showed that the structure of muscle fibers in meat samples subjected to vacuum tumbling was more compact.In conclusion,vacuum tumbling marination is superior to static marination and atmospheric tumbling marination in terms of promoting marinade absorption,improving tenderness,inhibiting protein oxidation,and maintaining gel performance.关键词
藏猪肉/腌制方式/肌原纤维蛋白/凝胶特性Key words
Tibetan pork/marination methods/myofibrillar protein/gel properties分类
轻工纺织引用本文复制引用
温义灵,赵小龙,李晶,李思敏,达白,刘振东..不同腌制方式对藏猪肉品质与肌原纤维蛋白特性的影响[J].肉类研究,2026,40(10):41-49,9.基金项目
西藏自治区科技计划项目(QYKJXTCX2023-02) （QYKJXTCX2023-02）
林芝市科技计划项目(LZZX2025-10) （LZZX2025-10）
中央引导地方项目(XZ202601YD0012) （XZ202601YD0012）
