杀菌强度对高温肉糜火腿肠蛋白质变化及结构的影响

Effect of Sterilization Intensity on Protein Changes and Structure in Cooked Sausage

为研究杀菌强度(温度和时间组合)对高温肉糜火腿肠蛋白质变化及结构的影响,以火腿肠的水溶性氮、非蛋白氮含量、蛋白降解指数、羰基含量、巯基含量、荧光强度、蛋白质二级结构、微观结构及水分分布为指标进行检测分析。结果表明:杀菌温度越高,蛋白降解程度越大,122℃以上高温处理的肉糜火腿肠水溶性氮、非蛋白氮含量和蛋白降解指数显著大于其余组(P<0.05);同时随着杀菌温度的增高,羰基含量显著增大(P<0.05),巯基含量显著降低(P<0.05),荧光强度降低;杀菌温度越高,蛋白质二级结构发生破坏越严重,肌肉纤维结构完整性越差;水分向自由水转化,保水性变差;122℃以上高温短时杀菌对火腿肠蛋白质变化及结构的影响更为明显。

The effect of sterilization intensity(combination of temperature and time) on protein changes and structure in cooked sausage was studied in terms of the contents of water-soluble nitrogen and non-protein nitrogen,protein degradation index,carbonyl and sulfhydryl contents,fluorescence intensity,protein secondary structure,microstructure and water distribution.The results showed that the higher the sterilization temperature,the greater the degree of protein degradation,and the water-soluble nitrogen content,non-protein nitrogen content and protein degradation index of sausage treated at high temperatures above 122 ℃ were significantly higher than those of the other groups(P < 0.05).With the increase in sterilization temperature,the carbonyl content increased significantly(P < 0.05),the sulfhydryl content decreased significantly(P < 0.05),and the fluorescence intensity decreased.In addition,higher sterilization temperatures led to more severe destruction of secondary protein structures and poorer structural integrity of muscle fibers,accompanied by an increased proportion of free water and hence reduced water-holding capacity.The effects of high-temperature short-term sterilization at temperatures above 122 ℃ on protein changes and structure in cooked sausage were more obvious.