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首页> 美国卫生研究院文献>Food Science of Animal Resources >Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase
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Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase

机译：酸处理鱼肌浆蛋白对微生物转谷氨酰胺酶介导的猪肌原纤维蛋白凝胶理化和流变特性的评价

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摘要

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
机译：鱼肉质蛋白（SP）目前是作为鱼糜工业的废弃物而倾倒的，通过实用的方法将其回收为肉类中的非肉类成分将是有效利用鱼类资源的一种策略。这项研究旨在将pH处理应用于鱼类SP的回收，并评估其对猪肉肌原纤维蛋白（MP）凝胶的作用。将鱼SP的pH值改变为3和12，并在离心后冻干沉淀的蛋白质之前中和至pH 7。酸处理的鱼SP（AFSP）的回收率比碱处理的SP高约4倍，吸水率也高约1.2倍。由于高回收率和吸水能力，AFSP被选为与有/无微生物转谷氨酰胺酶（MTG）的MP结合。评估了AFSP和MTG对MP和MP凝胶的理化和流变特性的影响。 MTG导致MP混合物的剪切应力增加，并增加了MP凝胶的断裂力。通过添加AFSP降低了MP凝胶亮度。含MTG的MP凝胶比无MTG的蒸煮损失更高。当将AFSP和MTG一起添加时，发现不溶性颗粒，蒸煮损失减少了。因此，AFSP可以作为肉蛋白凝胶中的保水剂。

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