Аннотация

Повысился интерес к процессу сухого созревания мяса в автолизе и его влиянию на основные компоненты сырья. Цель работы – изучение влияния продолжительности сухого созревания на белки высококачественной говядины и их изменение в процессе посола в зависимости от состава посолочной смеси.
В работе исследовали спинно-поясничной отруб высококачественной говядины на 21-ые и 40-ые сутки сухого созревания. Химический состав определяли арбитражными методами, растворимость и продукты окисления белков – калориметрическими методами, гидрофобность миофибриллярных белков – реакцией с бромфеноловым синим, активность каталазы и пероксидазы – стандартными методами. Созревшее сырье подвергали обвалке и посолу с использованием хлорида натрия и комбинированной смеси (70 % хлорида магния:30 % хлорида натрия). Для образцов, выдержанных в посоле, контролировали аналогичные показатели.
Установлено, что растворимость миофибриллярных белков на 21-е сутки созревания увеличивается на 23,95 % относительно исходной, но к 40 суткам уменьшается на 14,1 %. Растворимость саркоплазматических белков снижается непрерывно (22,10 и 31,12 % соответственно). Эти данные согласуются с результатами определения гидрофобности белков. Сухое созревание инициирует окисление белков. Об этом свидетельствуют результаты определения карбонильных и сульфгидрильных групп миофибриллярных белков на 40-ые сутки созревания (27,85 нмоль/л и 27,3 мкмоль/г белка соответственно). Посол сырья хлоридом натрия и комбинированной смесью позволяет повысить экстрагируемость белков на 5,2 и 6,9 % (21-е сутки созревания) и на 6,8 и 10,6 % (40-е сутки созревания), но в то же время инициирует процесс окисления белков.
Результаты исследования позволяют говорить о высокой функциональности мышечных белков высококачественной говядины после 21 суток сухого созревания, а также о целесообразности использования смеси с пониженным содержанием натрия при посоле высококачественной говядины сухого созревания.

Ключевые слова

Мясо, сухое созревание, ионная сила, окисление белков, посолочная смесь, мышечные белки, растворимость

ФИНАНСИРОВАНИЕ

Работа выполнена с использованием оборудования ЦКП КемГУ в рамках соглашения № 075-15-2021-694 от 05.08.2021, заключенного между Минобрнауки России и КемГУ (уникальный идентификатор контракта RF----2296.61321X0032).

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