白酒腌制对糟鹅肌原纤维蛋白结构和滋味物质形成的影响

Effect of distilled spirit marination on myofibrillar structure and tasted compounds of vinasse goose

以浙东白鹅为原料,建立了糟鹅加工中白酒添加量(0%、1%、3%、6%、9%)对糟鹅品质影响的模型,利用透射电镜、拉曼光谱及氨基酸分析仪等技术探究了糟鹅肌肉微观结构、质构特性和滋味物质的变化。结果表明,腌制时白酒添加量从0%~9%时肌节长度呈现先增大后减小趋势(p<0.05),肌原纤维直径无明显变化;蛋白质二级结构分析显示,随着白酒添加量的增加,α-螺旋逐渐转变为β-折叠和无规则卷曲(p<0.05);游离氨基酸总量及呈味氨基酸含量也显著增加(p<0.05)。色差分析显示,亮度(L~*)、红度(a~*)和黄度(b~*)都呈先增加后减小趋势,L~*和a~*在白酒添加量为3%达到最大;硬度先减小后增加,在3%白酒腌制时硬度最小。以上研究表明白酒腌制影响了糟鹅蛋白微观结构、质构特性和促进了滋味物质的形成。

This paper established the interaction system between vinasse goose and distilled spirit, aiming at illustrating how the concentrations of distilled spirit change the microstructure,texture and tasted compounds by transmission electron microscope, Raman spectroscopy and amino acid analyzer.The results indicated that sarcomere length firstly increased and then decreased （p 〈 0.05 ）when concentration of the distilled spirit increased from 0% to 9% （v/v）.Myofiber diameter of vinasse goose had no significant change during processing, the content of secondary structure of myofibrillar proteins implied that the content of α-helix significantly decreased,and gradually transformed into β-sheet and random coil（p 〈 0.05 ）.The content of total free amino acids and delicious amino acids significantly increased during the processing（p 〈 0.05 ）.At 3% of distilled spirit, L ＊ and a ＊ values reached the maximum while hardness reached the minimum value.This investigation showed that the marination of distilled spirit could influence the structure of myofibrillar proteins, improve texture characteristics and contribute to the accumulation of free amino acid.