Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

被引：12

作者：

Guo, Liping ^{[1
]}

Yu, Bing ^{[1
]}

Wang, Shuling ^{[1
]}

Zhu, Yinglian ^{[1
]}

Li, Peng ^{[1
]}

Wang, Baowei ^{[1
]}

Huang, Ming ^{[2
]}

Sun, Jingxin ^{[1
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, Shandong Res Ctr Meat Food Qual Control, Qingdao 266109, Shandong, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing Innovat Ctr Meat Prod Proc, Nanjing 210095, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2019年 / 54卷 / 05期

基金：

中国国家自然科学基金;

关键词：

Chicken breast meat; LF-NMR; Penicillium roqueforti; Raman spectroscopy; texture; volatile compounds; PORK MYOFIBRILLAR PROTEINS; HEAT-INDUCED GELATION; RED MEAT; MICROBIAL TRANSGLUTAMINASE; FUNGAL POPULATION; STARTER CULTURES; DRY; QUALITY; SELECTION; BATTERS;

D O I：

10.1111/ijfs.14019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in alpha-helix and increases in beta-sheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes.

引用

页码：1550 / 1557

页数：8

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