| (1)The effects of serum globulin,soy protein isolate,egg white protein,and plasma protein on the quality of meat and the structure of muscle fiber protein were investigated by adding different amounts of serum globulin,soy protein isolate,egg white protein,and plasma protein to meat mince respectively.Meat mince without non-meat protein was used as blank control,and cooking loss,color,p H value,microstructure,and texture were used as indicators.The results showed as follows: compared with the blank control group,the addition of egg white protein made pork mince show loose porous structure,resulting in lower water retention.The addition of plasma protein can significantly improve the water retention,texture properties and microstructure of mince gel,and increase the p H value of mince.The results of texture analysis showed that the addition of nonmeat protein could significantly improve the chewability of minced meat.In conclusion,the addition of plasma protein can effectively improve the quality of meat.(2)Non-meat proteins were added to the myofibrillar protein solution respectively,and the myofibrillar protein solution without non-meat proteins was used as the blank control to explore the mechanism of interaction between different non-meat proteins and myofibrillar protein.Compared with the control group,the non-meat protein combination could promote the apparent viscosity of myofibrillar protein,and the tailoring area of egg white protein and porcine plasma protein increased.The results of the fluorescence spectrum showed that egg white protein and plasma protein could increase the fluorescence intensity,while the hemoglobutome promoted the development of myofibrillatory protein structure and reduced the fluorescence intensity.The strength of myosin heavy chains in hemoglobin and plasma proteomic samples was significantly enhanced according to the analysis of complex protein components.The myosin heavy chain content of soy protein isolate and egg white protein added groups did not change significantly;The emulsification and hydrophobicity results showed that the two indexes were significantly correlated.In addition,the total sulfhydryl content of porcine plasma protein increased by 5.17%.The particle size of the non-meat protein treatment group was significantly higher than that of the control group,which promoted the cross-linking aggregation of proteins and led to the increase of molecular particle size.The thermal stability analysis of the complex protein showed that soy protein isolate was more sensitive to temperature.Plasma protein had the most obvious effect on improving the thermal stability of myofibrin.Combined with other indexes in this paper,non-meat protein was added into myofibrin solution respectively,and the myofibrin solution without non-meat protein was used as blank control to explore the mechanism of interaction between different non-meat proteins and myofibrin.Compared with the control group,the non-meat protein combination could promote the apparent viscosity of myofibrillar protein,and the thixoring area of egg white protein and porcine plasma protein increased.The results of fluorescence spectrum showed that egg white protein and plasma protein could increase the fluorescence intensity,while the hemoglobutome promoted the development of myofibrillatory protein structure and reduced the fluorescence intensity.The strength of myosin heavy chains in hemoglobin and plasma proteomic samples was significantly enhanced according to the analysis of complex protein components.The myosin heavy chain content of soy protein isolate and egg white protein added groups did not change significantly;The emulsification and hydrophobicity results showed that the two indexes were significantly correlated.In addition,the total sulfhydryl content of porcine plasma protein increased by 5.17%.The particle size of nonmeat protein treatment group was significantly higher than that of the control group,which promoted the cross-linking aggregation of proteins and led to the increase of molecular particle size.The thermal stability analysis of the complex protein showed that soy protein isolate was more sensitive to temperature.Plasma protein has the most obvious effect on improving the thermal stability of myofibrillar protein.Based on the analysis of other indexes in this paper,it is concluded that plasma protein and myofibrillar protein are the best cross-linked,thus alleviating the damage of protein structure caused by high temperature to a certain extent.(3)In order to clarify the effects of different types of non-meat proteins on the gel properties of myofibrillar proteins,four types of non-meat proteins were added to the myofibrillar protein solution respectively,and the myofibrillar protein solution without non-meat proteins was used as a blank control to further explore the mechanism of interaction between different non-meat proteins and myofibrillar proteins.Compared with the control group,the myofibrillar gel strength was enhanced by the non-meat protein complex,and the effect of 4%plasma protein was the most significant.The water retention of serum protein and egg white protein decreased by 2.69% and 3.87%,respectively,and the water retention of plasma protein increased significantly.As a result of low-field NMR,the corresponding water mobility of hemoglobulin and plasma proteome was weakened,and more free water was transferred to fixed water by soybean protein treatment,which enhanced the binding ability of water.The molecular interaction results showed that the addition of non-meat protein could increase the ionic bond,and the effect of egg white protein addition group was the most significant.There was a significant positive correlation between hydrophobic interaction and gel strength.The results of swelling and leaching showed that except egg white protein,gel swelling did not increase,and other non-meat proteins could increase gel swelling and reduce the leaching rate.The microstructure of plasma protein formed a dense network structure,while the surface structure of egg white protein gel was not significantly different from that of the control group.(4)The effects of four non-meat proteins on sensory properties,water retention and microstructure of Nanjing sausage were studied.The sensory properties,cooking loss,pressure juice loss,water activity,color difference,chewiness,and microstructure were analyzed.The results showed that among these 4 proteins,the sensory quality and chewiness of Nanjing sausage products were overall improved by adding egg-white proteins,in which chewiness was increased by 14.73% compared to the control group.The sausages by adding plasma proteins was significantly increased the water-retaining property,where the steaming loss rate and pressure loss rate was decreased by 13.31% and 55.79%,respectively.The low-field NMR results of sausages by adding soy protein isolate and plasma proteins showed that a tendency for T21 was left-shifted.The addition of spray-dried animal blood cells to sausages was significantly increased a*values and darker sausages.HE staining results indicated that sausages by adding plasma proteins and spray-dried animal blood cells groups had a more compact structure.In conclusion,Nanjing sausage quality can be effectively improved by adding blood globulin and plasma protein. |
