Abstract
In order to clarify the relationship between moisture change and protein denaturation during pork roasting and its texture, the effects of different baking temperatures on the texture of pork mash were studied, combined with low field nuclear magnetic resonance and ATR-FTIR technology analyzes moisture changes and protein denaturation during baking. The results show that: (1) baking temperature has a significant effect on the shear strength and texture of pork, 65 ℃ is the key heat treatment temperature affecting pork tenderness. (2) Baking at 65 ℃, with the extension of heating, T21 T22 and T23 were gradually shifted to the left, and A22 was significantly decreased (P＜0.05). The secondary structure of pork protein α-helix and β-fold content was significantly decreased (P＜0.05), and β-turn and random curl were significantly increased (P＜0.05). (3) The non-flowable water, protein secondary structure and texture were significantly correlated (P＜0.01).
Publication Date
1-28-2019
First Page
25
Last Page
31
DOI
10.13652/j.issn.1003-5788.2019.01.006
Recommended Citation
Yeping, CAO; Yanjun, HUAN; and Jing, GAO
(2019)
"Effect of water distribution and protein denaturation on the texture of the product during roasting of pork jerky,"
Food and Machinery: Vol. 35:
Iss.
1, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.01.006
Available at:
https://www.ifoodmm.cn/journal/vol35/iss1/6
References
[1] KIM Hyun-joo, JUNG Samooel. Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor[J]. Radiation Physics and Chemistry, 2014(98): 22-28.
[2] 曹宪福, 杨志成, 姜廷波, 等. 肌肉嫩度的影响因素分析[J]. 黑龙江畜牧兽医, 2016(11): 60-63.
[3] 刘晶晶, 张松山, 谢鹏， 等. 不同中心温度对牛肉胶原蛋白特性及嫩度的影响[J]. 现代食品科技, 2018, 34(3): 1-9.
[4] 马纪兵, 张丽, 王妍, 等. 风干牦牛肉加工过程中水分状态变化及质构相关性分析[J]. 农业工程学报, 2018, 34(7): 294-300.
[5] 姜秀丽, 孔保华, 夏秀芳, 等. 不同烘干时间对猪肉脯水分分布与品质相关性的研究[J]. 食品工业科技, 2016, 37(23): 67-71.
[6] ZHAO Chang-qing, ZHAO Xing-xiu. Production of fermen-ted pork jerky using Lactobacillus bulgaricus[J]. LWT-Food Science and Technology, 2016(72): 377-382.
[7] 刘靖, 姚芳, 褚洁明, 等. 猪肉脯嫩化技术的研究[J]. 食品工业科技, 2007(11): 78-80.
[8] SHAO Jun-hua, DENG Ya-min. Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition[J]. Food Chemistry, 2016, 200: 308-314.
[9] 饶伟丽, 王振宇, 辛建增, 等. 热风干温度对风干肉品质和加工能耗的影响[J]. 肉类研究, 2017, 31(1): 13-18.
[10] 常海军. 不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D]. 南京: 南京农业大学, 2010: 19-23.
[11] 邓丽, 李岩, 董秀萍, 等. 热加工过程中鲍鱼腹足蛋白间作用力及其质构特性[J]. 农业工程学报, 2014, 30(18): 307-316.
[12] VILA M D R D, CAMBERO M I, ORDEZ J A, et al. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)[J]. Meat Science, 2014, 98(2): 310-315.
[13] 李真. 熏马肉干制备及工业化设计研究[D]. 乌鲁木齐: 新疆农业大学, 2016: 34-38.
[14] 刘丽萍, 李雨露, 于越, 等. 低场核磁共振技术研究钙处理对大平顶枣保鲜效果[J]. 食品与发酵科技, 2014(2): 16-19.
[15] BERTRAM H C, KARLSSON A H, ANDERSEN H J. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halo thane gene: a low field NMR relaxation study[J]. Meat Science, 2003, 65(4): 1 281-1 291.
[16] LEDESMA E, LACA A, RENDUELES M, et al. Texture, colour and optical characteristics of a meat product depending on smoking time and casing type[J]. LWT-Food Science and Technology, 2016, 65: 164-172.
[17] GUO Chao-fan, ZHANG Zhen-na, CHEN Jia-jia, et al. Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification[J]. Food & Bioprocess Technology, 2017(4): 1-10.
[18] 贾艳华, 杨宪时, 许钟, 等. 水分含量对软烤扇贝质构和色泽的影响[J]. 食品与机械, 2010, 26(3): 47-50.
[19] 崔宏博, 薛勇, 宿玮, 等. 即食南美白对虾贮藏过程中水分状态的变化研究[J]. 中国食品学报, 2012, 12(6): 198-203.