[1]张坤,吴海虹,邹烨,等.超声波联合一磷酸腺苷（AMP）对鸡胸肉的嫩化效果[J].江苏农业学报,2018,(06):1362-1369.[doi:doi:10.3969/j.issn.1000-4440.2018.06.023]
　ZHANG Kun,WU Hai-hong,ZOU Ye,et al.Optimization of ultrasonic treatment and 5′-adenosine monophosphate (AMP) on the tenderness of chicken breast[J].,2018,(06):1362-1369.[doi:doi:10.3969/j.issn.1000-4440.2018.06.023]
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超声波联合一磷酸腺苷（AMP）对鸡胸肉的嫩化效果()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年06期
页码:
1362-1369
栏目:
加工贮藏·质量安全
出版日期:
2018-12-25

文章信息/Info

Title:
Optimization of ultrasonic treatment and 5′-adenosine monophosphate (AMP) on the tenderness of chicken breast
作者:
张坤1; 2; 吴海虹1; 邹烨1; 王道营1; 徐为民1; 3
(1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.南京财经大学食品科学与工程学院，江苏南京210046；3.江苏省肉类生产与加工质量安全控制协同创新中心，江苏南京210095)
Author(s):
ZHANG Kun1; 2; WU Hai-hong1; ZOU Ye1; WANG Dao-ying1; XU Wei-min1; 3
（1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China;3.Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China）
关键词:
超声波; 一磷酸腺苷; 鸡胸肉; 嫩化; 组织结构
Keywords:
ultrasound; 5′-adenosine monophosphate; chicken breast; tenderness; organizational structure
分类号:
TS251.5+5
DOI:
doi:10.3969/j.issn.1000-4440.2018.06.023
文献标志码:
A
摘要:
为了解超声波与一磷酸腺苷（AMP）对鸡胸肉品质的作用，采用超声波和AMP对鸡胸肉进行处理。测定对照和经超声波、AMP等不同处理的鸡胸肉pH、肌原纤维小片化指数（MFI）、过滤残留量、肉品的热力学指标、蒸煮损失、剪切力、肌原纤维蛋白的凝胶电泳图、肉品组织切片和表面微观结构等指标。结果显示，与对照鸡胸肉相比，超声波和AMP处理后，肉品pH升高、肌原纤维小片化指数显著增大（P<005），肌动蛋白和肌球蛋白热敏性增大，过滤残留量、蒸煮损失和剪切力则显著减小（P<005），组织状态和表面微观结构发生明显变化，更多的肌原纤维蛋白降解，肌动蛋白和肌球蛋白含量显著升高，从而显著改善鸡胸肉的嫩度。因此，超声波和AMP处理均可破坏肌肉中肌原纤维完整结构，改变肌肉的组织状态使其变柔软，且超声波和AMP联合使用对鸡胸肉的嫩化效果最佳，可进一步提高鸡胸肉的食用品质。
Abstract:
To investigate the effect of ultrasonic treatment and 5′-adenosine monophosphate(AMP) on meat quality of chicken breast, the chicken breast meat was treated with ultrasound and AMP. It was examined the effects of ultrasonic treatment and AMP on the meat tenderness of chicken breast by pH, muscle fibrillation index (MFI), filter residue, thermodynamics, cooking loss, shear force, sodium dodecyl sulfate-gel electrophoresis of myofibrillar protein, surface microstructure and others. The results showed that, compared with those in the control, the pH, MFI, and heat sensitivity of actin and myosin in the treatments of ultrasound and AMP increased, while the filter residue, cooking loss and shear force were significantly reduced (P<005), and the tissue section and surface microstructure significantly changed. Additionally, the myofibrillar protein was dissociated, the contents of actin and myosin were significantly increased, thereby the meat tenderness was significantly improved. In conclusion, ultrasound and AMP treatment can destruct the myofibrillar structure, make the muscle tissue soften, and improve the eating quality of chicken breast.

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备注/Memo

备注/Memo:
收稿日期：2017-12-29 基金项目：国家自然科学基金面上项目（31571863）；国家现代农业（肉鸡）产业技术体系建设专项（CARS-41）；江苏省苏北科技专项（SZ-XZ2017012）；江苏省高校优势学科建设工程资助项目；江苏省现代农业-研究开发示范类项目（BE2016320） 作者简介：张坤(1992-)，女，山东莱芜人， 硕士研究生，研究方向为畜禽产品加工与质量控制。（E-mail）158577714@qq.com 通讯作者：邹烨，(E-mail)zouye@jaas.ac.cn；王道营，（E-mail）wdy0373@aliyun.com
更新日期/Last Update: 2018-12-28