卟啉类化合物对鸡胸肉品质的影响

Effect of Porphyrin Compounds on Quality of Chicken Breast

为探究卟啉类化合物对肉品品质的影响和机制,该文分别采用原卟啉、卟啉铁处理鸡胸肉,以游离铁处理组作为对照,测定鸡胸肉的蒸煮损失、肉色、嫩度、脂肪氧化以及微观结构等品质指标的变化。结果表明:经卟啉类化合物处理后,鸡胸肉的肉色、嫩度均发生显著变化。卟啉类化合物处理后肉的亮度值减小,红度值增大;剪切力、硬度和咀嚼性显著降低(P<0.05);经卟啉铁和游离铁处理后的鸡胸肉的丙二醛含量显著增加(P<0.05),而原卟啉处理后的鸡胸肉的丙二醛含量无明显变化;苏木精-伊红染色结果显示,经游离铁处理后的鸡胸肉的肌原纤维结构遭到破坏,而原卟啉和卟啉铁处理的鸡胸肉的肌原纤维结构与空白组相比并未发生明显变化,且结构完整。

In this paper,to explore the effect of porphyrin compounds on meat quality and related mechanisms,protoporphyrin and ferroporphyrin were used to treat chicken breast and measured the changes in quality indexes of chicken breast,such as cooking loss,meat color,tenderness,fat oxidation,and microstructure,with the treatment of free iron as control.The results showed that the meat color and tenderness of chicken breast treated with porphyrin compounds were significantly changed.After treatment with porphyrin compounds,the brightness value of meat decreased and the redness value of meat increased,and the shear force,hardness,and chewiness of meat were significantly decreased(P<0.05).The malondialdehyde content of chicken breast treated with ferroporphyrin and free iron was significantly increased(P<0.05),and that of chicken breast treated with protoporphyrin was almost unchanged.The results of hematoxylin-eosin staining showed that the myofibrillar structure of chicken breast treated with free iron was severely damaged,while that of chicken breast treated with protoporphyrin and ferroporphyrin was intact and did not change significantly as compared with the blank group.