三种弱有机酸结合NaCl腌制对牛肉肌束膜和肌内膜胶原蛋白热力学特性影响

Effects of marination with three kinds of weak organic acids and NaCl on thermal characteristics of perimysium and endomysium collagen from beef muscle

探讨三种弱有机酸(乳酸、醋酸和柠檬酸)结合NaCl腌制处理对牛肉肌束膜和肌内膜胶原蛋白热力学特性影响。牛半腱肌肉于4℃条件下分别经1.5%弱有机酸并与2%NaCl结合浸泡腌制24h,用差示扫描量热法研究肌束膜和肌内膜胶原蛋白热力特性(起始、最高和最终热收缩温度)在腌制处理过程中的变化。结果表明:3种弱有机酸的单独腌制处理后牛肉肌束膜胶原蛋白含量要比与NaCl的结合腌制处理低。不同腌制处理组之间,牛肉肌内膜胶原蛋白含量都有不同程度的差异。牛肉经腌制处理增强了肌内膜胶原蛋白的稳定性和部分处理组牛肉肌束膜胶原蛋白的热稳定性。

The thermal characteristics changes of perimysium and endomysium collagen of beef muscle after marinated with three kinds of weak organic acids （ lactic acid, acetic acid and citric acid） and NaCI were investigated.Beef semitendinosus muscle was marinated at 4℃ for 24h in 2% NaCI solution, 1.5% lactic,acetic and citric acid solutions individually and in mixed marinades for the combination of NaCI and three kinds of weak organic acids respectively. The changes of thermal shrinkage temperatures （To： onset temperature; Tp： peak temperature; Te：end temperature）of perimysium and endomysium collagen for beef muscle during processing were analyzed by differential scanning calorimeter （DSC）.The results indicated that the perimysium collagen portion contents in meat marinated with three weak organic acids alone were lower than combined with NaCI.The endomysium collagen portion contents from beef muscle were varied in different marinated groups.The thermal stability of endomysial collagen for all marinated beef was enhanced, and the thermal stability of perimysium collagen for some processed group was enhanced.