杏鲍菇对速冻猪肉肉饼中肌原纤维蛋白的影响：冻融循环过程中的理化性质和结构变化

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-23 DOI:10.1016/j.fochx.2025.103064

Yuanlong Sun , Xiaoze Li , Huanhuan Liu , Yangyang Chai , Yihong Bao , Fangfei Li

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引用次数: 0

摘要

本研究研究了杏鲍菇（Pleurotus eryngii， PE）对多次冻融（F-T）循环猪肉肉饼中肌原纤维蛋白（MP）氧化稳定性和凝胶特性的影响。以含PE的猪肉肉饼为实验组，不含PE的猪肉肉饼为对照组。结果表明，PE从功能和结构上有效抑制了MP的降解。5个F-T循环后，含有0.5% PE粉的肉饼MP蛋白溶解度显著高于对照组（P < 0.05）。另外，加入PE可以抑制各组白度和持水能力的下降，对照组MP凝胶的WHC从77.05%开始，经过5个F-T循环后下降到48.67%。试验组WHC起始为83.81%，经5次F-T循环后降至59.06%。扫描电镜（SEM）图像显示，冷冻和解冻过程破坏了MP凝胶的规则聚集结构。然而，在相同的F-T循环后，含有PE的党派的MP凝胶形成了相对更光滑和更致密的网络。此外，PE的加入抑制了蛋白质的降解和结构展开。经过多次F-T循环后，MP的羰基含量从1.85 nmol/mg显著增加到11.69 nmol/mg。添加0.5%杏鲍菇时，羰基含量由1.72 nmol/mg增加到6.67 nmol/mg，巯基含量由12.80 nmol/mg和12.85 nmol/mg分别降低到3.16 nmol/mg和10.46 nmol/mg。这些发现强调了PE在F-Tcycles期间维持MP结构稳定性和猪肉肉饼物理化学性质方面的重要性。

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The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles

This study investigated the impact of Pleurotus eryngii (PE) on the oxidative stability and gel characteristics of myofibrillar protein (MP) from pork patties undergoing multiple freeze-thaw (F-T) cycles. Pork patties with PE served as the experimental group, and those without PE as the control group. The results suggested that PE effectively inhibited MP degradation based on the MP function and structure. After 5 F-T cycles, the protein solubility of MP from patties containing 0.5 % PE powder was significantly higher than the control (P < 0.05). Additionally, the inclusion of PE in patties could inhibit the decrease in whiteness and water-holding capacity, the WHC of MP gels in the control group started at 77.05 % and decreased to 48.67 % after 5 F-T cycles. In the experimental group, the WHC started at 83.81 % and decreased to 59.06 % after 5 F-T cycles. Scanning electron microscopy (SEM) images revealed that the freezing and thawing processes disrupted the regular aggregated structure of MP gels. However, MP gel from patties containing PE formed a relatively smoother and denser network after the same F-T cycle. Furthermore, the inclusion of PE inhibited the degradation and structural unfolding of protein. After many F-T cycles, the carbonyl content of MP grew significantly from 1.85 nmol/mg to 11.69 nmol/mg. When 0.5 % of Pleurotus eryngii was added, the carbonyl content increased from 1.72 nmol/mg to 6.67 nmol/mg, the sulfhydryl content in the control and experimental groups decreased from 12.80 nmol/mg and 12.85 nmol/mg to 3.16 nmol/mg and 10.46 nmol/mg, respectively. These findings underscore the significance of PE in maintaining the structural stability of MP and the physicochemical properties of pork patties during F-Tcycles.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.