提取牛背最长肌肌动球蛋白,用乙二胺四乙酸二钠(EDTA-Na2)完全抑制其三聚磷酸酶(TPPase)活性,与焦磷酸钠(TSPP)对比,研究三聚磷酸钠(STPP)水解对肌动球蛋白的解离、凝胶保水性(WHC)和凝胶强度的影响.结果表明:TSPP以及由STPP的酶解派生的TSPP均可以解离肌动球蛋白,并且提高蛋白的凝胶保水性和凝胶强度.而TPPase活性被完全抑制后,STPP不能解离肌动球蛋白,凝胶保水性和凝胶强度也没有得到提高.所以,STPP以三聚体形式存在时不具备解离肌动球蛋白的作用,只有被水解为TSPP才能解离肌动球蛋白.

In this paper,the pH,protein solubility,dynamic viscoelasticity and gel properties(water-holding capacity(WHC),gel strength and gel elasticity) of fresh,chilled and frozen porcine longissimus muscle were conducted comparative comparison.The results showed that pH and protein solubility of fresh meat were the highest,and the gel properties and dynamic viscoelasticities were better.The pH and protein solubility of chilled meat were relatively low,and their gel properties and dynamic viscoelasticity were inferior to those of fresh meat.The pH,protein solubility,WHC and dynamic viscoelasticity of frozen meat were the lowest,however,the gel strength and gel elasticity of frozen meat were lower than those of fresh meat and higher than those of chilled meat.Therefore,refrigeration process can damage the functional properties of meat,and functional quality of fresh meat was the best.

Polyphosphates have been extensively used as food additives in meat processing,however,the addition of excess polyphosphates in exported aquatic products from China has often happened in recent years.Ion chromatography method applied to the determination of polyphosphates in meat possesses the advantages of low limit of detection,high sensitivity and reproducibility,good anti-jamming ability and accurate results.This paper introduces recent research achievements on ion chromatographic determination of polyphosphates in meat and compares ion chromatography method and several other common methods,which will have some practical significance to control the addition of polyphosphates and ensure meat safety.

As a commonly used additive in meat processing,phosphates can improve the properties of meat and meat products,like palatability,gel properties,emulsification et al.Added phosphates play a role in meat during hydrolysis.Researchers have found that polyphosphatases hydrolyzes phosphates and that PPase and TPPase are main functional enzymes.This paper reviews recent research on PPase and TPPase,with the aim of providing a reference for further study.

Smoked meat products are very popular worldwide.The traditional smoking technology has defects,easily leading to the pollution of polycyclic aromatic hydrocarbons(PAHs) and formaldehyde.This paper outlines some defects of the traditional smoking technology and put forward the solutions: inhibiting the formation of PAHs and using liquid smoking.The first solution has limitation and can not solve the problem of formaldehyde pollution.However,the second not only retains the flavor of traditional smoked meat products,but also yields safe and healthy products,thus being worth advocating and popularizing.