Effect Of Magnesium Ion On The Quality Of Tan Sheep In Ningxia

During the production,it is found that the same mutton has obvious differences in the flavor after cooking in different regions.It is speculated that this difference is due to the difference in water quality between different regions.And the significant difference in magnesium ion between different water quality.Myofibrillar protein is the highest protein in meat products and the material basis for meat products to have unique taste.The change of myofibrillar protein has a great impact on the quality of meat products.Therefore,by studying the change of myofibrillar protein under different ionic strength to clarify the effect of magnesium ion on the quality of Tan sheep.This paper first studied the effect of magnesium ion on the functional and structural properties of myofibrillar protein.Then prepare myofibrillar protein gel to study the effect of magnesium ion on the property of myofibrillar protein gel.And prepared myofibrillar protein lotion by adding vegetable oil to study the effect of magnesium ion on the property of myofibrillar protein lotion gel.Finally,through the use of ultra-pure water to configure magnesium ion solution with different ionic strength to simulate different water quality to stew mutton.And study the effect of magnesium ion on mutton flavor.Through these studies,the influence of magnesium ion on mutton quality was clarified.And provide theoretical support for mutton industry.The main contents and results of this paper are as follows:1.By measuring the influence of magnesium ion on the solubility,particle size,zeta potential,active sulfhydryl,total sulfhydryl,emulsifying activity and emulsifying stability of myofibrillar protein under different ionic strength.The influence of magnesium ion on the Functional property of myofibrillar protein can be understood.By measuring the influence of magnesium ion on the protein electrophoresis,Fourier transform infrared spectroscopy,tryptophan fluorescence and surface hydrophobicity of myofibrillar protein under different ionic strength.The influence of magnesium ion on the structural property of myofibrillar protein can be understood.The results show that magnesium ion can improve the solubility of myofibrillar protein,reduce the particle size,and improve its emulsifying activity and stability.Magnesium ion can expand the senior structure of the protein.And expose the internal sulfhydryl group,reduce the macromolecular weight of protein aggregates,and make the secondary structure β-turn to β-sheet and random coil structure.2.By measuring the influence of magnesium ion on the strength,whiteness,centrifugal water loss rate,chemical force,rheological properties and microstructure of myofibrillar protein gel under different ionic strength.The influence of magnesium ion on the gel property of myofibrillar protein can be understood.The results show that magnesium ion can significantly improve the strength and water holding capacity of gel.And increase the disulfide bond and hydrophobic interaction in chemical forces.Through rheological analysis,Magnesium ion can reduce the temperature when forming gel.Analysis by microscope,magnesium ion makes gel form a more compact three-dimensional network structure.3.By measuring the influence of magnesium ion on the strength,whiteness,centrifugal water loss rate,static rheology,rheological properties,emulsifying activity,emulsifying stability and microstructure of myofibrillar protein gel lotion under different ionic strength.The influence of magnesium ion on the gel property lotion of myofibrillar protein can be understood.The results show that magnesium ion can improve the strength of gel.And the water holding capacity first increases and then decreases,reaching the maximum at 0.02mol/L.At low salt concentration,the emulsifying activity and stability of lotion decrease with the increase of ionic strength.Analysis by microscope,magnesium ions make the oil droplets in the lotion larger and more uneven.At high salt concentration,the emulsifying activity and stability of lotion increase with the increase of ionic strength.Analysis by microscope,magnesium ions make the oil droplets in the lotion smaller and more uniform.4.By measuring the sensory evaluation,electronic nose,electronic tongue and volatile flavor substances of boiled mutton under different ionic strength.the effect of magnesium ion on the flavor characteristics of boiled mutton was understood.The addition of magnesium ion makes the sensory evaluation results show a trend of rising first and then falling.The results of electronic nose show that there are obvious differences between different samples.And the main flavor substances were nitrogen oxides and inorganic sulfides.The results of electronic tongue show that there are significant differences in bitterness,astringency and acidity between different samples.In the results of volatile flavor substances,the proportion of hydrocarbons,alcohols,aldehydes and esters in volatile flavor substances has changed.