张梦琪,管军军,杨国浩,郭珍红,刘艳霞,冯明星

• 1:河南工业大学生物工程学院

摘要(Abstract)：

为了改善冻干鸡肉的生产效率及特性，利用超声波、菠萝蛋白酶、菠萝蛋白酶-超声波联合进行前处理，探究其对冻干鸡肉的影响。结果表明，经超声波、联合处理样品的干燥速率高于未处理组，联合处理样品的总失水率显著高于其他组(P<0.05);联合处理样品的肌原纤维蛋白(myofibrillar protein, MP)溶解度以及电位绝对值显著高于其他组(P<0.05),其硬度、复水后嫩度、肌原纤维小片化指数(myofibril fragmentation index, MFI)、 MP含量及平均粒径显著低于其他组(P<0.05);扫描电镜显示联合处理样品的肌原纤维断裂更明显；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE)显示联合处理能够降解肌球蛋白重链(myosin heavy chain, MHC)、肌动蛋白(actin)和原肌球蛋白(tropomyosin, TM),导致其条带变浅。联合处理有利于冻干鸡肉的制备生产以及感官、理化等特性的改善，能有效提高其品质。

关键词(KeyWords)： 冻干鸡肉;超声波;菠萝蛋白酶;联合处理

Abstract:

Keywords:

基金项目(Foundation): 企业联合项目(51001062)

作者(Author): 张梦琪,管军军,杨国浩,郭珍红,刘艳霞,冯明星

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