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中国精品科技期刊2020
李宇豪,陶迎梅,雷雨,等. 磁场辅助冷冻对调理猪肉蛋白特性和品质特性的影响[J]. 食品工业科技,2024,45(23):1−8. doi: 10.13386/j.issn1002-0306.2023110331.
引用本文: 李宇豪,陶迎梅,雷雨,等. 磁场辅助冷冻对调理猪肉蛋白特性和品质特性的影响[J]. 食品工业科技,2024,45(23):1−8. doi: 10.13386/j.issn1002-0306.2023110331.
LI Yuhao, TAO Yingmei, LEI Yu, et al. Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork[J]. Science and Technology of Food Industry, 2024, 45(23): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110331.
Citation: LI Yuhao, TAO Yingmei, LEI Yu, et al. Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork[J]. Science and Technology of Food Industry, 2024, 45(23): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110331.

磁场辅助冷冻对调理猪肉蛋白特性和品质特性的影响

Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork

  • 摘要: 为明确磁场辅助(magnetic field-assisted,MF)冷冻对调理猪肉蛋白特性和品质特性的影响。以生制调理猪肉作为实验原料,对比分析了常规冷冻(冰箱冷冻,温度−20±2 ℃)与其他三种磁场辅助冷冻(磁场强度为3、4、5 mT,温度−20±2 ℃)对调理猪肉冷冻速率、解冻损失、离心损失、pH、TBARS值以及肌原纤维蛋白(myofibrillar protein,MP)特性的影响。结果表明:MF处理下冷冻时间明显少于对照组(238 min),分别缩短了132.25、143.75、115.25 min,且各MF处理组在不同程度上抑制了蛋白质的氧化变性:总巯基含量均显著高于对照组,羰基含量、表面疏水性均显著低于对照组(P<0.05),MP二级结构中α-螺旋相对含量更高(MF4组为55.36%,对照组为16.33%),MF各组总蛋白质溶解度显著高于对照组(P<0.05)。相较于对照组(解冻损失6.82%,离心损失26.11%),MF处理后肌肉保水性显著提升(MF4解冻损失4.43%,离心损失18.88%)(P<0.05)。此外,当磁场强度为4 mT时蛋白质、脂质氧化程度最低及冻结时间最短,相较于其余冻结组蛋白质二级结构更稳定,综上所述,4mT磁场辅助冷冻处理更适宜调理猪肉的冷冻。

     

    Abstract: To investigate the effects of magnetic field-assisted (MF) freezing on the protein properties and quality characteristics of prepared pork, experiments using fresh prepared pork as the experimental material. Conventional freezing (refrigerator freezing at −20±2 ℃) with three types of magnetic field-assisted freezing (at magnetic field intensities of 3, 4, and 5 mT, at a temperature of −20±2 ℃) to assess their impact on freezing rate, thawing loss, centrifugal loss, pH, TBARS value and myofibrillar protein (MP) characteristics of the prepared pork. The results showed that the freezing time was significantly reduced under MF treatment compared to the control group (238 min), with reductions of 132.25, 143.75, and 115.25 min, respectively. Additionally, the various MF treatment groups exhibited a significant inhibition of protein oxidative denaturation. Specifically, total sulfhydryl content was significantly higher than that in the control group, while carbonyl content and surface hydrophobicity were significantly lower than that in the control group (P<0.05). Moreover, the relative of α-helix in the MP secondary structure was notably higher, reaching 55.36% for the MF4 group, compared to 16.33% for the control group. The total protein solubility for the MF groups was also significantly higher than that of the control group (P<0.05). In comparison to the control group (with thawing loss of 6.82% and centrifugal loss of 26.11%), the water-holding capacity of the muscle significantly increased after MF treatment (thawing loss of 4.43% for MF4, centrifugal loss of 18.88%) (P<0.05). Moreover, at a magnetic field intensity of 4 mT, both protein and lipid oxidation levels were at their lowest, and the freezing time was also minimized. In comparison to the other freezing methods, the protein's secondary structure exhibited greater stability. Consequently, we conclude that the 4mT magnetic field-assisted freezing treatment is more suitable for the freezing of prepared pork.

     

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