摘要
为探究牛肉品质随冻藏时间延长的变化规律,建立牛肉营养、质构等品质指标与冻藏时间的数学模型。以冻藏0个月、3个月、7个月、18个月、42个月和66个月的牛肉为原料,参照国家标准检测方法,检测不同冻藏时间牛肉的硬度、弹性、回复性等物性指标,以及pH值、TVB-N含量、蛋白质含量、色度值、水分含量、脂肪酸含量等理化指标,研究牛肉品质随冻藏时间延长的变化,并以硬度、弹性等18个指标与牛肉的冻藏时间进行主成分分析。在冻藏0～66个月内,随牛肉冻藏时间的延长,TVB-N含量呈现逐渐升高趋势(p <0. 01),冻藏18个月时TVB-N含量超过二级鲜肉标准;水分含量、蛋白质含量均呈降低趋势(p <0. 01); pH值呈先升高后降低趋势(p <0. 01);牛肉的系水力、色度指标L*值、a*值、b*值及硬度、弹性、内聚性、咀嚼性和回复性均呈先下降后上升趋势(p <0. 01),在冻藏42个月和66个月物性指标有所上升;牛肉总脂肪酸含量、饱和脂肪酸含量、单不饱和脂肪酸含量和多不饱和脂肪酸含量均总体呈减少趋势(p <0. 01),反式脂肪酸占总脂肪酸的百分比呈上升趋势(p <0. 01)。运用主成分分析方法将牛肉的硬度、弹性、总脂肪酸等18个指标与冻藏时间建立的模型得出的综合评价结果能很好地预测牛肉冻藏18个月的期限。冻藏时间对牛肉的组织结构、新鲜度、营养指标均产生了明显的影响,通过主成分分析方法建立的18个指标与牛肉冻藏时间的模型能较好地预测牛肉18个月的冻藏期限,结果将为鉴别牛肉的冻藏时间提供更多的理论依据和指导方法。
【Objective】The aim of the study was to investigate the changes of beef quality with the long frozen storage time and to establish correlations between frozen storage time and beef quality traits. 【Method】The study analyzed the effects of frozen storage duration( 0,3,7,18,42 and 66 months) on beef quality. The hardness,springiness,resilience,pH,TVB-N,protein,color,moisture and fatty acid were measured by standard methods,the correlations between 18 indexes such as hardness and springiness and frozen storage time were carried out by principal component analysis. 【Result】During the frozen time from 0 to 66 months,the content of TVB-N was significantly increased( p < 0. 01),and TVB-N content was more than that of standard fresh meat at 18 months. The moisture and protein content was significantly decreased( p < 0. 01). The pH value was significantly increased and then decreased( p < 0. 01); the water holding capacity( WHC),The value of color( L*,a*and b*),the hardness,springiness,cohesiveness,chewiness and resilience of beef were significantly decreased and then increased( p < 0. 01). The content of total FA,SFA,MUFA and PUFA were significantly decreased( p < 0. 01),the percentage of trans fatty acids in the total fatty acids was significantly increased( p < 0. 01). By the principal component analysis method,the comprehensive evaluation results of 18 indexes such as the hardness,springiness and total FA of beef and the freezing time could be used to predict the shelf life of beef. 【Conclusion】The frozen storage time significantly influences the structure,freshness and some nutrient indexes of beef. The established model between 18 indexes and frozen storage time by principal component analysis was able to predict the shelf life of frozen-storage beef. The results of this study provide more theoretical basis and guidance for evaluation of beef frozen time.
引文
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