摘要
主要研究高压(0.1~600 MPa)结合温度(25~55℃)处理对猪肉色度、肌红蛋白(Mb)变化及相关性的影响。结果表明,随温度和压力上升,色差L*值和△E值逐渐增加、a*值逐渐下降,猪肉逐渐从鲜红色变为灰白色。无压力存在时,温度变化对Mb、脱氧肌红蛋白(Deoxy Mb)、氧合肌红蛋白(Mb O2)和高铁肌红蛋白(Met Mb)含量影响均不显著(p>0.05)。Mb含量随压力或温度增加都逐渐下降(p<0.05)。100~300 MPa条件下,Deoxy Mb含量随温度增加逐渐上升,400~600 MPa条件下,其含量却随温度增加呈先降低后升高(p<0.05)的趋势。Mb O2在任何压力条件下,其含量都随温度(25~45℃)增加逐渐减小,55℃时却急剧增加(p<0.01)。Met Mb含量在4个设定温度条件下,其值都随压力增加而显著(p<0.05)增加,100、200和600 MPa条件下,随温度增加逐渐降低(p<0.05)。高压和温度对猪肉色度和Mb氧化还原状态的影响呈现较强的协同或拮抗作用。逐步回归方法建立色度与Mb各形式之间4个最优回归方程,而且均具有显著性(p<0.01),可以通过色度参数定量预测Mb含量及其主要存在形式。
The effects of high pressure(0.1~600 MPa) combined with thermal treatment(25~55 ℃) on myoglobin(Mb) and color in pork and their relativity were investigated in this article. The results showed that the L* and△E values,and the total amount of Mb increased but a* value decreased,the colour of pork changed from red to grey-white with the increase of temperature and pressure. Temperature had almost no influence on the contents of Mb,deoxymyoglobin(Deoxy Mb),oxymyoglobin(Mb O2) and metmyoglobin(Met Mb)(p>0.05) when pressure was not present. The content of Deoxy Mb gradually rose with increase of temperature under the condition of 100 ~ 300 MPa but showed a trend of first increasing and later decreasing( p < 0. 05) with the pressure 400~600 MPa. Under any pressure condition,the content of MbO_2 gradually decreased with increase of temperature( 25~45 ℃), but it decreased sharply when temperature was up to 55 ℃( p <0.01). Met Mb increased( p < 0. 05) with increase of pressure when the temperature was constant. It decreased with the increase of temperature when the pressure was 100,200 and 600 MPa. The effects of pressure and temperature on colour and Mb redox state had strong interrelationship. Four optimal multinomial regression models between color parameters and various forms of Mb were obtained and they had higher significance(p <0.05),which suggested that colour was used to predict the contents of Mb and its main existing forms.
引文
[1]王玮,汤祥明,金邦荃.高铁肌红蛋白含量和高铁肌红蛋白还原酶活性与冷鲜肉肉色稳定性关系的研究[J].食品科学,2008,29(7):94-97.
[2]Sepe H A,Faustman C,Lee S,et al.Effects of reducing agents on premature browning in ground beef[J].Food Chemistry,2005,93:571-576.
[3]Nair M N,Suman S P,Li S,et al.Temperature-and p Hdependent effect of lactate on in vitro redox stability of red meat myoglobins[J].Meat Science,2014,96:408-412.
[4]马汉军,周光宏,徐幸莲,等.高压处理对牛肉肌红蛋白及颜色变化的影响[J].食品科学,2004,25(12):36-39.
[5]Farkas D,Hoover D.High pressure processing:kinetics of microbial inactivation for alternative food processing technologies[J].Journal of Food Science,2000,65(Supplement):47-64.
[6]Raso J,Barbosa-Cánovas G V.Nonthermal preservation of foods using combined processing techniques[J].Critical Reviews in Food Science and Nutrition,2003,43(3):265-285.
[7]周林燕,廖红梅,张文佳,等.食品高压技术研究进展和应用现状[J],中国食品学报,2009,9(4):165-169.
[8]Suzuki A,Homma N,Fukuda A,et al.Effects of high-pressure treatment on the flavor-related components in meat[J].Meat Science,1994(3):369-379.
[9]Balny C,Masson P.Effects of high pressure on proteins[J].Food Reviews International,1993,9(4):611-628.
[10]黄甜,严成,黄业传,等.高压结合热处理对猪肉色泽的影响[J].食品工业科技,2015,36(2):85-89.
[11]Krzywicki K.Assessment of relative content of myoglobin,oxymyoglobin and hemoglobin at the surface of beef[J].Meat Science,1979(3):1-10.
[12]Shigehisa T,Ohmori T,Saito A,et al.Effect of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products[J].International Journal of Food Microbiology,1991,12(2-3):207-215.
[13]姚中峰,李兴民,刘洁,等.高压二氧化碳处理对牛通脊颜色和肌红蛋白的影响[J].食品工业科技,2012,33(4):142-145.
[14]Luciano G,Vasta V,Monahan FJ,et al.Antioxidant status,colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet[J].Food Chemistry,2011,124:1036-1042.
[15]向丹.不同理化因素对猪肉肌红蛋白稳定性的影响研究[D].重庆:西南大学,2010.
[16]马汉军.高压和热结合处理对僵直后牛肉品质的影响[D].重庆:西南大学,2004.
[17]王永林,赵建生.高铁肌红蛋白还原酶活力与肉色稳定性关系的研究[J].肉类研究,2010,133:21-24.
[18]Elroy NN,Rogers J,Mafi GG,et al.Species-specific effects on non-enzymatic metmyoglobin reduction in vitro[J].Meat Science,2015,105:108-113.
[19]Wackerbarth H,Kuhlmann U,Tintchev F,et al.Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy[J].Food Chemistry,2009,115:1194-1198.
