氯化钙注射对鹅肉成熟机制和品质影响的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 氯化钙注射对鹅肉成熟机制及品质影响的研究 周昌瑜，楼宵玮，杜筱婧，杨阳，曹锦轩，潘道东，孙杨赢 （宁波大学海洋学院，浙江省动物蛋白精深加工重点实验室，浙江宁波 315211） 摘要：为了探究氯化钙溶液注射对鹅肉骨骼肌组织嫩化机制和保水性的影响，本文以浙东白鹅为研究对象，分析了鹅肉宰后储 存过程中，钙蛋白酶和凋亡酶 3 的活性，肌原纤维蛋白的降解程度和二级结构含量的变化，以及测定了鹅肉的剪切力值和蒸煮损失率。 研究结果表明，与对照组相比，150 mM 氯化钙处理后显著提高了 calpain 和 caspase3 活力，加速了肌原纤维蛋白的降解，有效降低 鹅肉的剪切力值，但蒸煮损失率略大于对照组。拉曼光谱分析肌原纤维蛋白二级结构含量显示，150 mM 氯化钙处理导致肌原纤维蛋 白α-螺旋逐渐转变为无规则卷曲（p 0.01 ），而注水处理和对照组肌原纤维蛋白α-螺旋则转变为β-折叠。氯化钙的注射浓度由 150 mM 增加至 300 mM 时，calpain 和 caspase3 的活性未明显增强，鹅肉的剪切力值并也未显著下降(p 0.05) ，不能有效改善鹅肉的嫩度。 关键词：氯化钙注射；肌原纤维蛋白；二级结构；钙激活酶；凋亡酶 3；嫩度；蒸煮损失率 文章篇号：1673-9078(2016)10-151-159 DOI: 10.13982/j.mfst.1673-9078.2016.10.024 Effects of Calcium Chloride Injection on the Aging Mechanism and the Quality of Goose Meat ZHOU Chang-yu, LOU Xiao-wei, DU Xiao-jing, YANG Yang, CAO Jin-xuan, PAN Dao-dong, SUN Yang-ying (School of Marine Sciences, Ningbo University, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315211, China) Abstracts: In order to study the effects of calcium chloride injection on tenderness and water-holding capacity of goose skeletal muscle, Zhejiang white goose meat was used in this paper. The changes in calpain and caspase 3 activities, the degree of degradation, and the secondary structure content of myofibril proteins during the postmortem storage of goose meat were analyzed. The shear force value and the cooking loss of the goose meat were also measured. The results showed that, compared with the control group, the group with 150 mM calcium chloride had higher calpain and caspase 3 activities, which accelerated the degradation of myofibril protein and signifi