Method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree

A technology of process parameters and thermal denaturation, applied in the preparation of test samples, material analysis by observing the influence of chemical indicators, and analysis by chemical reaction of materials, etc., can solve the problem of large sample consumption and cumbersome identification process. and other problems, to achieve the effect of less sample consumption and simple identification process

Pending Publication Date: 2020-09-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI +1
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Problems solved by technology

Changes in the structure of muscle fibers and intramuscular connective tissue directly affect the processing quality of meat products, but there is no report on the process parameters for judging the appropriate process parameters for low-temperature and long-term cooking of raw meat based on the degree of thermal denaturation of muscle fibers and intramuscular connective

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  • Method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree
  • Method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree
  • Method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree

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[0052]

[0053] Heating at 55°C for 4h, 8h, and 24h are three typical low-temperature long-time cooking process parameters, so three sets of cooking process parameters are designed, which are heating at 55°C for 4h, heating at 55°C for 8h, and heating at 55°C for 24h. The samples were steamed at low temperature for a long time to prepare three groups of meat samples to be identified, and the degree of protein thermal denaturation of each group of meat samples to be identified was measured X 1 、X 2 and x 3 , the specific measurement steps are as follows:

[0054] x 1 Determination: Step a, take 2g of meat sample and add 20mL of 20mM phosphate buffer (pH=6), and use a high-speed homogenizer to homogenize at 20600rpm for 30s; Adjust to 5 mg / mL; step c, take 1 mL of the diluted protein solution obtained in step b and add 200 μL of 1 mg / mL bromophenol blue BPB solution as the test group, and directly add BPB solution into the phosphate buffer as the control group; step d 1. P...

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Abstract

The invention discloses a method for judging suitable technological parameters of low-temperature long-time cooking based on protein thermal denaturation degree. The method mainly comprises the following steps: designing different cooking process parameters to respectively carry out low-temperature long-time cooking processing on meat products to prepare a plurality of groups of samples to be discriminated, and discriminating suitable process parameters for low-temperature long-time cooking by utilizing a classical rule classification discrimination method according to the protein thermal denaturation degree of each group of samples to be discriminated. The low-temperature long-time cooking process parameters suitable for the meat sample can be judged only by measuring the thermal denaturation degree of the protein in the meat sample, and the method has the advantages of simple judgment process, low sample consumption, high judgment rate and the like.

Description

technical field [0001] The invention relates to the field of agricultural product quality analysis and detection. More specifically, the present invention relates to a method for judging suitable process parameters for low-temperature long-time cooking based on the degree of protein thermal denaturation. Background technique [0002] Skeletal muscle is mainly composed of muscle fibers and intramuscular connective tissue. In the process of low-temperature and long-term cooking, the protein of muscle fiber and intramuscular connective tissue is denatured by heat, which causes the structure of muscle fiber to be destroyed and the quality of meat products such as water holding capacity to change. Changes in the structure of muscle fibers and intramuscular connective tissue directly affect the processing quality of meat products, but there is no report on judging the appropriate process parameters for low-temperature and long-term cooking of raw meat by the degree of thermal den...

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Application Information

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IPC IPC(8): G01N21/79G01N1/44
CPCG01N21/79G01N1/44
Inventor 张春晖王静帆李侠贾伟景晓亮徐化龙
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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