Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins
CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao
1.College of Food Science and Engineering, College of Tourism and Cuisine, Yangzhou University, Yangzhou 225000, China; 2.Jiangsu Huaiyang Vegetable Industrialization Engineering Center, Yangzhou 225000, China; 3.Jiangsu Longevity Group Co. Ltd., Nantong 226000, China; 4.Jiangsu Province Longevity Characteristic Meat Processing Engineering Technology Research Center, Nantong 226000, China; 5.Yangzhou Xingyue Agricultural Products Co. Ltd., Yangzhou 225000, China
Abstract：The effects of different cooking temperatures (internal temperatures of 20, 50, 60, 70, 80 and 90 ℃) on the properties of mutton myofibrillar proteins were studied by measuring the cooking loss rate, pH value, color, texture, protein degradation, fat oxidation and microstructure. The results showed that the cooking loss rate increased from 0.90% to 41.47% with increasing cooking temperature from 20 to 90 ℃. The hardness, cohesion and chewiness all peaked at 80 ℃. The thiobarbituric acid reactive substances (TBARs) value reached the maximum value at 70 ℃ and then decreased at higher temperatures. The brightness value (L*) and yellow value (b*) reached the maximum value at 70 and 60 ℃, respectively, while the redness value (a*) always showed a downward trend. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins with molecular mass of 36–130 kDa were degraded into small peptides. The results of scanning electron microscope (SEM) showed that the gap between muscle fibers gradually increased with increasing temperature up to 70 ℃, and then decreased at higher temperatures. Moreover, the degree of phenomenon of granulation and disintegration was aggravated. Therefore, during the cooking process of mutton, its protein structure and microstructure will change due to the change of temperature, affecting the change of mutton quality.
陈春梅，陆辰燕，沈银涵，刘 玥，刘 瑞，于 海，席 军，林广桃. 蒸煮温度对羊肉肌原纤维蛋白特性的影响[J]. 肉类研究, 2020, 34(7): 40-45.
CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao. Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins. Meat Research, 2020, 34(7): 40-45.
2020, Vol. 34 
