Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes

A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that the shattered myofibrilla fragments were shorter and particle-sizes were smaller in the raw batter produced by beating process than those in the chopping process. Compared with the raw and cooked batters produced by chopping process, modifications in amide I and amide III bands revealed a significant decrease of alpha-helix content and an increase of beta-sheet, beta-turn and random coils content in the beating process. The changes in secondary structure of protein in the batter produced by beating process was thermally stable. Moreover, more tyrosine residues were buried, and more gauche-gauche-trans disulfide bonds conformations and hydrophobic interactions were formed in the batter produced by beating process.

通过相差显微镜、激光光散射分析仪、扫描电子显微镜和拉曼光谱仪，对斩拌或搅拌工艺生产的猪肉糜的肉和蛋白质结构变化进行了综合研究。结果表明，搅拌工艺生产的生肉糜中破碎的肌原纤维片段更短，粒径更小，而斩拌工艺生产的则相反。与斩拌工艺生产的生肉糜和熟肉糜相比，搅拌工艺中酰胺I带和酰胺III带的变化表明α - 螺旋含量显著降低，β - 折叠、β - 转角和无规卷曲含量增加。搅拌工艺生产的肉糜中蛋白质二级结构的变化具有热稳定性。此外，搅拌工艺生产的肉糜中更多的酪氨酸残基被包埋，形成了更多的邻位 - 邻位 - 反式二硫键构象和疏水相互作用。