PDF(Pubmed)
Abstract：
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.
摘要：
该研究的目的是评估在开菲尔（KE）中腌制（3或6天）的效果，在60或80°C下，酸奶（YO）和酪乳（BM）和sous-vide烹饪（SV）对猪肉蛋白质谱与其感官质量有关的变化。在腌制的生肉中，发现某些部分的肌原纤维和细胞骨架蛋白以及钙蛋白酶的份额增加。蛋白质的最大降解，不管时间,是由在YO和KE中腌制并在80°C下烹饪SV引起的。最低的加工损失是在KE和YO中腌制的样品以及在60°C下煮熟的SV中，腌制时间没有显著影响。气味，风味,BM腌制的肉的嫩度和多汁性优于KE和YO。小组成员对在60°C下腌制和煮熟的SV肉进行了较好的评价。蛋白质的变化显著影响肉质的形成，压痛和多汁，这证实了相关性。这也反映在感官评价中。在腌制和烹饪肉类的过程中，应考虑蛋白质降解，这可以成为塑造煮熟猪肉感官品质的好工具。
