真空低温烹饪温度对肌原纤维蛋白凝胶特性和结构的影响

Effects of sous-vide cooking temperature on gelling properties and structure of myofibrillar protein

以鸭肉为原料提取肌原纤维蛋白(myofibrillar protein,MP),在真空且较低温度(60~80℃)条件下制备凝胶,以高温(100℃)、非真空MP凝胶为对照,探究真空低温烹饪(sous-vide cooking,SVC)温度对肌原纤维蛋白凝胶特性和结构的影响。结果表明,SVC条件制备的MP凝胶的白度值、持水性、弹性和化学作用力显著高于对照组(P<0.05),蒸煮损失率和硬度显著低于对照组(P<0.05);随着SVC的温度升高,MP凝胶的持水性、硬度、咀嚼性、胶黏性先增加后降低(P<0.05),70℃条件的MP凝胶持水性(84%)、硬度(99.392 g)、弹性(0.9488)达到最大值;SVC下凝胶的α-螺旋和β-转角含量降低(P<0.05)、β-折叠含量增加(P<0.05),且70℃条件的MP凝胶具有清晰且规则的网状结构,孔径最小。因此,SVC技术能显著提高MP凝胶特性,在低温肉制品加工中潜力巨大。

Myofibrillar protein(MP)was extracted from duck muscle,and the MP gel was prepared under vacuum and low temperature(60-80℃).The effects of sous-vide cooking(SVC)temperature on the properties and structure of MP gel were studied,using MP gel prepared at a high temperature(100℃)and non-vacuum as control.Results showed that the whiteness,water holding capacity(WHC),elasticity,and chemical forces of MP gel prepared by SVC were significantly higher than those in control(P<0.05),while the values of cooking loss and hardness decreased obviously(P<0.05).With the increase of SVC temperature,the values of WHC,hardness,chewiness,and adhesiveness of MP gel increased and then decreased significantly(P<0.05),in which the values of WHC(84%),hardness(99.392 g),and elasticity(0.9488)of MP gel reached the maximum at SVC 70℃.Theα-helix andβ-turn content of the MP gel decreased whileβ-fold content increased(P<0.05)under SVC.The MP gel prepared at 70℃showed a clear and regular network structure with the smallest pore size.Therefore,the SVC technique can significantly improve the gelling properties of MP and has great potential in low-temperature meat product processing.