摘要
取新鲜的、未发生僵直的猪背最长肌并分为两组，其中一组样品分别在45、50、55、60、65、70、80和90℃水中加热；另一组样品先分别在1％、3％和5％的NaCl溶液中进行腌制，而后再加热到72—75℃。所有样品在透射电镜及扫描电镜下对肌原纤维的结构进行观察及分析。加热对肌原纤维的结构具有明显的破坏作用。45～50℃会导致肌原纤维发生超收缩：在55、60和65℃时，部分肌原纤维超收缩加剧，而另一部分则不发生超收缩，另外由于肌丝和肌浆蛋白发生变性，肌原纤维的原始结构遭到一定程度破坏；若加热温度为70、80和90℃，未发生超收缩肌节的数量随着温度升高而增多，肌丝发生热变性而凝固加剧，导致A带缩短、Ⅰ带断裂，肌原纤维结构严重破坏，其崩解程度随温度升高而增大。用NaCl腌制对加热时肌原纤维的崩解走己到但讲作用，并可避免肌原纤维发生强烈收缩，其中3％～5％NaCl溶液的作用尤为明显。
L. dorsi samples from pork before rigor mortis were taken and divided into two groups. The samples of one groupwere heated in water to 45, 50, 55, 60, 65, 70, 80 and 90℃ respectively. The samples of the other group were first cured in 1%,3% and 5% NaCl solution respectively and then heated to 72～75℃. All the samples were prepared into SEM and TEM specimensand the structure of the myofibrils was studied. Heating has an evident damaging effect on the myofibril structure. 40～50℃ inducedsuper-contraction of the myofibrils. At 55, 60 and 65℃, super-contraction intensified to some myofibrils while others under-went no super-contraction, together with a mild damage to the structure due to heat-induced protein denaturation. More andmore myofibrils with no super-contraction were observed at 70, 80 and 90℃, along with rising of the temperature. Coagulationof the myofilaments became more severe, which induced shortening of A-band and break of I-band, and the structure of themyofibrils was severely damaged. Higher temperatures resulted in even greater breakage. Curing with NaCl has the effect ofenhancing structural damage to the myofibrils and preventing severe contraction while heating, especially at the concentration of3%～5%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第10期67-72,共6页
Food Science
