结合低场核磁共振分析反复冻融处理对肉鸡不同部位肌肉品质的影响.PDF

※基础研究 食品科学 2016, Vol.37, No.09 23 结合低场核磁共振分析反复冻融处理对肉鸡 不同部位肌肉品质的影响 朱学伸，黄雪方，鲁小讯，王 艳，赵凯斌，徐 铭，王仁雷* （江苏第二师范学院生命科学与化学化工学院，江苏省生物功能分子重点建设实验室，江苏南京 210013 ） 摘  要：利用低场核磁共振（low-field nuclear magnetic resonance ，LF-NMR ）技术研究反复冻融处理对肉鸡不同部 P 位肌肉品质的影响。结果表明，反复冻融期间pH值变化不显著（ ＞0.05 ）。随着冻融次数的增加，肉鸡胸肉和腿 P 肉解冻汁液损失显著下降（ ＜0.05 ），硫代巴比妥酸反应物质（thiobabituric acid reactive substance ，TBARS ）值 显著增大，总蛋白溶解度以及肌原纤维小片化冻融初期呈现上升趋势，总水分含量均逐渐降低。低场核磁共振T2弛 P 豫时间分析显示，其自由水占比显著下降（ ＜0.05 ）。以上结果说明反复冻融使解冻汁液损失伴随自由水比例显 著下降而逐步降低，由于肌肉pH值保持稳定，推测反复冻融过程中反复形成的冰晶对肌肉微观结构的破坏，尤其 对肌原纤维蛋白质溶解度的影响起到一定的作用。 关键词：低场核磁共振；反复冻融；肉鸡；肌肉品质 Effect of Freeze-Thaw Cycles on the Quality of Broiler Breast and Thigh Muscles as Evaluated by Low-Field Nuclear Magnetic Resonance * ZHU Xueshen, HUANG Xuefang, LU Xiaoxun, WANG Yan, ZHAO Kaibin, XU Ming, WANG Renlei (Jiangsu Key Laboratory of Biofunctional Molecule, School of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 210013, China) Abstract: In the present study, the effect of freeze-thaw cycles on the quality of broiler breast and thigh muscles was explored by low-field nuclear magnetic resonance (LF-NMR). Results showed that thaw exudate loss of chicken breast and thigh muscles significantly declined with increasing number of freeze-thaw cycles (P 0.05), whereas no significant change in pH was observed (P 0.05). The thiobabituric acid reactive substance (TBARS) value of chicken breast and thigh muscles ro