超声波联合一磷酸腺苷(AMP)对鸡胸肉的嫩化效果

Optimization of ultrasonic treatment and 5'-adenosine monophosphate(AMP) on the tenderness of chicken breast

为了解超声波与一磷酸腺苷(AMP)对鸡胸肉品质的作用,采用超声波和AMP对鸡胸肉进行处理。测定对照和经超声波、AMP等不同处理的鸡胸肉pH、肌原纤维小片化指数(MFI)、过滤残留量、肉品的热力学指标、蒸煮损失、剪切力、肌原纤维蛋白的凝胶电泳图、肉品组织切片和表面微观结构等指标。结果显示,与对照鸡胸肉相比,超声波和AMP处理后,肉品pH升高、肌原纤维小片化指数显著增大(P<0. 05),肌动蛋白和肌球蛋白热敏性增大,过滤残留量、蒸煮损失和剪切力则显著减小(P<0. 05),组织状态和表面微观结构发生明显变化,更多的肌原纤维蛋白降解,肌动蛋白和肌球蛋白含量显著升高,从而显著改善鸡胸肉的嫩度。因此,超声波和AMP处理均可破坏肌肉中肌原纤维完整结构,改变肌肉的组织状态使其变柔软,且超声波和AMP联合使用对鸡胸肉的嫩化效果最佳,可进一步提高鸡胸肉的食用品质。

To investigate the effect of ultrasonic treatment and 5′-adenosine monophosphate(AMP)on meat quality of chicken breast,the chicken breast meat was treated with ultrasound and AMP.It was examined the effects of ultrasonic treatment and AMP on the meat tenderness of chicken breast by pH,muscle fibrillation index(MFI),filter residue,thermodynamics,cooking loss,shear force,sodium dodecyl sulfate-gel electrophoresis of myofibrillar protein,surface microstructure and others.The results showed that,compared with those in the control,the pH,MFI,and heat sensitivity of actin and myosin in the treatments of ultrasound and AMP increased,while the filter residue,cooking loss and shear force were significantly reduced(P<0.05),and the tissue section and surface microstructure significantly changed.Additionally,the myofibrillar protein was dissociated,the contents of actin and myosin were significantly increased,thereby the meat tenderness was significantly improved.In conclusion,ultrasound and AMP treatment can destruct the myofibrillar structure,make the muscle tissue soften,and improve the eating quality of chicken breast.