Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining.
Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining.
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DOI：
10.1016/j.meatsci.2015.11.015
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发表时间：
2016-03
期刊：
影响因子：
7.1
通讯作者：
Zhenyu Wang;Weiwei Xu;Ning Kang;Q. Shen;Dequan Zhang
中科院分区：
文献类型：
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作者：
Zhenyu Wang;Weiwei Xu;Ning Kang;Q. Shen;Dequan Zhang
研究了脉冲真空腌制羔羊肉的显微结构、蛋白质变性和保水性。60个上部组块样品（M.半膜肌）随机分为两组，分别采用脉冲真空盐水浸泡（PVB）和常压盐水浸泡（AB）（对照组）处理0、1.5、3、4.5和6 h。在1.5 ~ 6 h内，PVB处理的样品含盐量比AB处理的样品高1%左右。4.5h前PVB组的持水能力高于对照组（P< 0.05）。在PVB溶液中浸泡1.5、3、4.5和6 h后，肌动球蛋白溶解度增加。PVB组肌原纤维肿胀明显，肌原纤维直径明显大于AB组（P< 0.05）。综上所述，脉冲真空腌制可以提高羊肉的腌制效率，促进肌动球蛋白的解离，提高羊肉的保水性，是一种具有应用潜力的腌制技术。
The objective of this study was to investigate the microstructure, protein denaturation and water holding capacity of lamb pickled under pulse vacuum. Sixty topside samples (M. semimembranosus) were randomly assigned into two groups and cured for 0, 1.5, 3, 4.5 and 6 h by pulse vacuum brining (PVB) and atmospheric brining (AB) (control), respectively. The salt content of samples by PVB was about 1% higher than AB from 1.5 h to 6 h. The water holding capacity was greater for PVB group before 4.5 h (P< 0.05). The actomyosin was dissolved more after being pickled for 1.5, 3, 4.5 and 6 h under PVB. The myofibril swelled more intensively and myofibril diameters with PVB were significantly larger than that of AB (P< 0.05). In summary, pulse vacuum brining can be used to improve the brining efficiency, promoting the actomyosin dissociation and improving the water holding capacity of lamb, which will be a potential technology to be used in practice.