Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat
Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat
复制标题
罗氏青霉菌催熟对鸡胸肉质构、微观结构、水分分布和挥发性成分的影响
DOI：
10.1111/ijfs.14019
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发表时间：
2019-05-01
影响因子：
3.3
通讯作者：
Sun, Jingxin
中科院分区：
文献类型：
--
作者：
Guo, Liping;Yu, Bing;Sun, Jingxin
在本研究中，研究了青霉菌催熟对鸡胸肉质地、微观结构、蛋白质结构、水分流动性和挥发性风味化合物的影响。扫描电子显微镜（SEM）和透射电子显微镜（TEM）图像显示成熟后颗粒形成且鸡肌原纤维断裂。在成熟的鸡胸肉中发现α-螺旋减少，β-折叠结构含量增加，同时硬度和弹性降低，粘性增加。低场核磁共振（LF-NMR）显示，随着肌原纤维内水分的增加和肌原纤维外水分的减少，P. roqueforti成熟后的持水能力较高。此外，用 P. roqueforti 催熟的鸡胸肉含有更多的挥发性风味化合物，特别是醛类。
In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in alpha-helix and increases in beta-sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes.