本文關(guān)鍵詞：多次凍融對牦牛肉品質(zhì)及其蛋白質(zhì)氧化的影響　出處：《甘肅農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 牦牛肉 多次凍融 營養(yǎng) 加工品質(zhì) 蛋白質(zhì)氧化

【摘要】：牦牛是青藏高原地區(qū)特有的牛種,其產(chǎn)地處于平均海拔高度3000 m以上的偏遠(yuǎn)地區(qū),由于地理因素的制約,在銷售、運輸以及儲藏過程中溫度的波動會導(dǎo)致牦牛肉發(fā)生反復(fù)的冷凍和解凍,凍藏肉在解凍過程中汁液流失與品質(zhì)劣變十分嚴(yán)重。本文采用甘南瑪曲牦牛肉背最長肌為研究對象,樣品隨機分為8組,每組3份平行,分別為凍融0、1、2、3、4、5、6、7次。分析多次凍融對牦牛肉保水性、蛋白質(zhì)氧化、抗氧化性的影響,通過多次凍融的處理對牦牛肉營養(yǎng)成分的影響進行分析,通過多次凍融過程對牦牛肉進行組織微觀學(xué)的測定以及蛋白質(zhì)二級結(jié)構(gòu)的測定,開展多次凍融過程對牦牛肉蛋白質(zhì)氧化以及品質(zhì)影響的機制研究。試驗結(jié)果如下:1.隨著凍融次數(shù)的增加,pH、解凍損失、加壓失水率和蒸煮損失、鈣激活酶活性顯著性下降(P0.05),營養(yǎng)成分中的水分和粗蛋白、礦質(zhì)元素、氨基酸含量顯著性下降(P0.05),經(jīng)過7次反復(fù)凍融,肌肉中必需氨基酸的損失大于非必需氨基酸,同時SRC值隨凍融次數(shù)的增加而逐漸下降。表明多次凍融導(dǎo)致牦牛肉中的汁液流失,嫩度下降,營養(yǎng)品質(zhì)降低。2.隨著凍融次數(shù)的增加,肌纖維直徑和面積顯著降低(P0.05),細(xì)胞間隙所占比例顯著增大(P0.05),凍融后的線粒體腫脹并空泡化,肌節(jié)縮短,Z線錯位,甚至消失。表明凍融后其組織結(jié)構(gòu)遭到顯著破壞,牦牛肉的品質(zhì)下降。3.隨著凍融次數(shù)的增加,肌肉中的羰基含量、蛋白質(zhì)表面疏水性顯著性升高(P0.05),巰基含量、蛋白質(zhì)溶解度顯著性降低(P0.05),表明蛋白質(zhì)氧化程度隨著凍融次數(shù)的增加而加強,總酚含量、RSA以及TEAC三者相關(guān)性極顯著(P0.01),均顯著性下降(P0.05),表明蛋白質(zhì)抗氧化能力隨著凍融次數(shù)的增加而顯著性降低(P0.05)。同時發(fā)現(xiàn)保水性與蛋白質(zhì)氧化性、抗氧化性之間相關(guān)性顯著(P0.05),表明多次凍融循環(huán)引起牦牛肉蛋白質(zhì)氧化程度加劇,同時造成保水性降低。4.肌肉中蛋白質(zhì)二級結(jié)構(gòu)隨著凍融次數(shù)的增加發(fā)生了改變,凍融7次后ɑ-螺旋含量下降了62.01%,β-折疊含量上升了45.76%,表明多次凍融會顯著破壞蛋白質(zhì)二級結(jié)構(gòu)。綜上所述,貯運體系中避免多次凍融的發(fā)生,對保障高品質(zhì)牦牛肉加工具有重要意義。
[Abstract]:Cattle yak is endemic in Tibetan Plateau and its origin in the average altitude above 3000 m in remote areas, due to the constraints, geographical factors in sales, transportation and storage in the process of temperature fluctuation will lead to yak meat repeated freezing and thawing, frozen meat juice during the thawing process loss and deterioration of the quality is very serious. The Gannan Maqu yak meat longissimus muscle as the research object, were randomly divided into 8 groups, each group of 3 parallel, respectively. 0,1,2,3,4,5,6,7 analysis of freezing and thawing freeze-thaw of yak meat water retention, protein oxidation, antioxidant effect, through the analysis of influence of freeze-thaw treatment the nutritional composition of yak meat, the freezing of yak meat tissue microscopic analysis and determination of protein secondary structure of two financial process, carried out several freeze-thaw process of yak meat products and protein oxidation Study on the mechanism of quality. The results are as follows: 1. with the increase of the number of freeze-thaw pH, thawing loss, pressure loss and cooking loss, calcium activated enzyme activity significantly decreased (P0.05), nutrients in water and crude protein, mineral elements, amino acid content decreased significantly (P0.05) after 7. Repeated freezing and thawing, the loss of essential amino acids than non essential amino acids in muscle, while SRC value decreased gradually with the increasing number of freeze-thaw cycles and freeze-thaw. That resulted in yak meat juice loss, tenderness drops, the nutritional quality of.2. reduced with the increase of the number of freeze-thaw, muscle fiber diameter and area decreased. (P0.05), cell gap proportion increased significantly (P0.05), freeze thawed mitochondria swelling and vacuolization, sarcomere shortening, Z line dislocation, or even disappear. That freeze-thaw after its organizational structure was significantly damaged, yak meat quality decreased with frozen.3. The increase of the number of freeze-thaw, the carbonyl content in muscle, significantly increased the protein surface hydrophobicity (P0.05), sulfhydryl content, protein solubility decreased significantly (P0.05), showed that the degree of protein oxidation increases with the increasing of freeze-thaw cycles, the total phenol content, RSA and TEAC between the three (P0.01), were highly significant significantly decreased (P0.05), indicating that the antioxidant ability of protein increased with the number of freeze-thaw cycles decreased significantly (P0.05). At the same time that the water retention and protein oxidation, oxidation resistance between the significant correlation (P0.05), showed that freezing caused by yak meat protein oxidation increased and thawing, while causing.4. in muscle protein two secondary structure with freeze-thaw cycles increases changed to reduce water retention, after 7 cycles of freeze-thaw alpha helix content decreased by 62.01%, beta sheet content increased by 45.76%, that repeated freezing and thawing significantly damaged protein In summary, it is of great significance to avoid the occurrence of multiple freeze-thaw in the storage and transportation system, which is of great importance to the processing of high quality yak meat processing.

【學(xué)位授予單位】：甘肅農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS251.52

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