超声波辅助滚揉对生鲜鸡肉腌制效果的影响

冯婷; 孙京新; 邢新涛; 徐幸莲; 黄明; 刘晓莹

doi:10.13386/j.issn1002-0306.2014.18.012

超声波辅助滚揉对生鲜鸡肉腌制效果的影响

Effect of ultrasonic-assisted tumbling on fresh chicken curing

摘要

摘要: 研究了超声波辅助滚揉对生鲜鸡肉腌制效果的影响。取宰后4h剔除筋腱修整之后的新鲜鸡肉(鸡胸肉,每份(150±1)g),随机分成6组,分别进行超声波以及滚揉处理,对应累积处理时间为10、20、30、40、50、60min,然后测定剪切力、腌制吸收率等指标。结果表明,随着超声波辅助滚揉累积处理时间的延长,样品剪切力显著降低(p<0.05),腌制吸收率显著增加(p<0.05),处理60min组剪切力降至5.37N,腌制吸收率为3.34%;MFI随累积处理时间的延长显著增加(p<0.05),处理30min组达到最大值57.04;由电泳图谱看出,超声波辅助滚揉可以促进大分子量蛋白(45.0~116.0ku)的降解,同时产生较多的小分子量蛋白(18.4~45.0ku)。结果表明,超声波辅助滚揉可促进生鲜鸡肉腌制,改善其腌制效果。

Abstract: Curing effects of ultrasonic-assisted tumbling treatment on fresh chicken was researched. Fresh chicken which eliminated tendons after 4 hours' slaughtering (chicken breast, (150±1) g) was divided into 6groups at random, then treated respectively by ultrasonic and tumbling. The six groups' cumulative treating time was 10, 20, 30, 40, 50 and 60 min. The shear force, marinade absorptivity and other indicators were determined. The studies showed that with the long time ultrasonic-assisted tumbling, the shear force decreased significantly (p<0.05) , the marinade absorptivity added significantly (p<0.05) . At 60 min, the shear force reduced to 5.37 N, marinade absorptivity reached 3.34%. Also MFI increased significantly with the cumulative treating time extended (p<0.05) . At 30 min, the MFI reached the maximum 57.04. Also through the SDS-PAGE pattern, the ultrasonic-assisted tumbling could promote the high molecular weight proteins decomposition (45.0 ~116.0ku) and produce many small molecular weight proteins (18.4~45.0ku) . Results indicated that ultrasonicassisted tumbling could improve the tenderness of fresh chicken and shorten the curing cycle.