Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

Huang Li; Liu Qian; Xia Xiufang; Kong Baohua; Xiong Youling L.

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Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

机译：盐分提取蛋白质的氧化变化和胶凝能力减弱是造成冷冻储存过程中饺子馅的质地损失的原因

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The objective of the study was to investigate the contribution of oxidation and rheological behaviour of proteins present outside the meat particle (OMP) and those remaining inside the meat particle (IMP) in dumpling meat fillings. The -7 degrees C sample fillings stored for 180 d had a significantly lower breaking strength and water-holding capacity than those stored at -18 degrees C and -7 degrees C/-18 degrees C (P < 0.05). Microscopy of stained samples showed significant fat exudation in the high (-7 degrees C) and fluctuating (-7 degrees C/-18 degrees C) temperature treatments during storage, coinciding with decreased thermal stability of OMP. There was a more abundant carbonyl production in OMP than in IMP (P < 0.05). The storage modulus G' in OMP was significantly lower than that in IMP. Moreover, SDS-PAGE showed that 7 degrees C and -7 degrees C/-18 degrees C samples produced more insoluble protein aggregates. These findings indicate that oxidative damage and reduced gelling potential of OMP proteins led to reduced textural properties in frozen dumplings. (C) 2015 Elsevier Ltd. All rights reserved.

机译：这项研究的目的是研究饺子馅中存在于肉颗粒（OMP）外部和残留在肉颗粒（IMP）中的蛋白质的氧化和流变行为。与在-18摄氏度和-7摄氏度/ -18摄氏度下储存的-7摄氏度样品填充物相比，其180 d的断裂强度和持水能力明显更低（P <0.05）。染色样品的显微镜显示在储存期间的高温（-7摄氏度）和波动（-7摄氏度/ -18摄氏度）处理中脂肪显着渗出，这与OMP的热稳定性下降相吻合。 OMP中的羰基生成量比IMP中的丰富（P <0.05）。 OMP中的储能模量G'显着低于IMP中的储能模量。此外，SDS-PAGE显示7摄氏度和-7摄氏度/ -18摄氏度的样品产生了更多的不溶蛋白聚集体。这些发现表明，OMP蛋白的氧化损伤和降低的胶凝潜力导致冷冻水饺的质地降低。（C）2015 Elsevier Ltd.保留所有权利。

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来源
《Food Chemistry》 |2015年第15期|459-469|共11页
作者
Huang Li; Liu Qian; Xia Xiufang; Kong Baohua; Xiong Youling L.;
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作者单位

Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China|Binzhou Univ, Dept Life Sci, Binzhou 256603, Shandong, Peoples R China;

Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China;

Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China;

Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China|Synerget Innovat Ctr Food Safety & Nutr, Harbin 150030, Heilongjiang, Peoples R China;

Synerget Innovat Ctr Food Safety & Nutr, Harbin 150030, Heilongjiang, Peoples R China|Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
关键词
Dumpling filling; Frozen storage; Protein oxidation; Gelation; Water-holding capability;

机译：饺子馅;冷冻贮存;蛋白质氧化;凝胶化;保水能力;

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Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

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