复合添加物在腌制过程中对兔肉传质动力学和肌原纤维蛋白的影响

Effects of compound additives on mass transfer kinetics and myofibrillar protein of rabbit meat during curing

以兔肉为原料,研究5种不同复合添加物(食盐为对照组、"食盐+亚硝酸钠"记为Y组、"食盐+亚硝酸钠+香辛料"记为YY组、"食盐+亚硝酸钠+香辛料+磷酸盐"记为YL组、"食盐+亚硝酸钠+香辛料+磷酸盐+调味料"记为YW组)在腌制过程中对兔肉传质动力学和肌原纤维蛋白的影响。结果表明:复合添加物对兔肉水分变化量、食盐变化量、总重变化量(△M_t^w、△M_t^(NaCl)、△M_t^0)有一定影响,但差异不显著(P>0.05);复合添加物降低了腌制兔肉的De值,且Y组De值最小,为9.63×10^(-10) m^2/s;复合添加物不同程度改变了腌制兔肉的持水力和硬度,相比对照组,YL、YW组的持水力显著增加(P<0.05)、硬度显著降低(P<0.05),Y、YY组的持水力没有显著变化(P>0.05)、但硬度变化明显(P<0.05);复合添加物降低了肌原纤维蛋白储能模量(G')(P<0.05),且与对照组相比,Y、YY组肌球蛋白变性温度提高,Y、YL和YW组肌动蛋白变性温度降低;SDS-PAGE电泳分析表明,复合添加物促进肌原纤维蛋白不同程度降解,且YL组的降解程度最大。

The effects of five different compound additives were analyzed,including salt solution（control group）,salt＋ sodium nitrite（Y）,salt＋ sodium nitrite＋ spice（YY）,salt＋ sodium nitrite＋spice ＋ phosphate（YL）,salt ＋ sodium nitrite ＋ spice ＋phosphate＋ seasoner（YW）on the mass transfer kinetics and thechange of myofibrillar protein during wet-curing.Results：compound additives affected the changes of water content（△Mt^w）,salt content（△Mt^NaCl）,total weight（△Mt^0）,but the difference was not significant（P〈0.05）.The compound additives decreased difussion value of rabbit meat,and Y got the lowest value（9.63×10^-10 m^2/s）.Compared with the control group,the water holding capacity of YL,YW was higher（P〈0.05）,and the hardness of them exhibited lower（P〈0.05）,however,for YY,only the hardness changed significantly（P〈0.05）.The compound additives decreased the storage modulus of myofibrillar protein significantly（P〈0.05）,and compared with the control group,the myosin thermal denaturation temperature of Y,YY was higher,the actin thermal denaturation temperaturee of Y,YL,YW was lower.In addition,SDS-PAGE analysis showed that compound additives promoted the degradation of myofibrillar protein,and YL got the greatest degradation degree.