超高压处理对牛肉肌内结缔组织胶原蛋白热力特性的影响

Effect of High Pressure Processing on Thermal Characteristics of Connective Tissue Collagen of Beef

探讨超高压处理（不同压力和保压时间）对牛肉肌内结缔组织胶原蛋白特性的影响。牛半腱肌肉经200-600MPa压力分别处理10min和20min，分析牛肉肌内结缔组织胶原蛋白机械强度、含量以及热稳定性在超高压处理过程中的变化。结果表明：处理压力高于300MPa时，胶原蛋白机械强度随处理压力的升高而增加。随着处理压力的升高，可提取的牛肉肌内结缔组织胶原蛋白的含量增加，而当处理压力达600MPa时，出现下降趋势。超高压处理可使肌内结缔组织胶原蛋白的热稳定性程度趋于更加稳定，与对照组相比，超高压处理10min和20min的过程中热变性温度均升高。超高压处理后，结缔组织机械强度与胶原蛋白含量之间，胶原蛋白变性起始温度与峰温度之间都呈极显著正相关，相关系数分别为0．487和0．686。

The main objective of this study was to investigate the characteristic changes of intramuscular connective tissue collagen of beef using high pressure processing （HPP） from 200 to 600 MPa for 10 min and 20 rain, respectively. The changes in mechanical strength, contents and thermal characteristics of connective tissue collagen from beef muscle were analyzed during these treatments. The results indicated that with increasing pressure up to 300 MPa, the mechanical strength of beef connective tissue collagen showed an increasing trend. Meanwhile, the content of extractable collagen increased initially and then showed a downward when the pressure was increased up to 600 MPa. Higher thermal stability was observed for beef connective tissue collagen treated with high pressure. Compared with the control group, the thermal denaturation temperature of beef connective tissue collagen subjected to high-pressure treatment for 10 min and 20 min was also increased. A significantly positive correlation between beef connective tissue mechanical strength and collagen content was observed, as well as between onset denaturation temperature and peak temperature, and the correlation coefficients were 0.487 and 0.686, respectively.