冰温贮藏羊肉电阻抗特性及肉品质相关性分析
|
摘要
为探讨羊肉宰后冰温贮藏过程中电阻抗特性及与肉品质间的相关性,以宰后冰温贮藏((-1.0±0.6)℃)绵羊肉为研究对象,分别对宰后8～216 h的肉样进行了电阻抗特性(细胞内阻、细胞外阻、细胞膜电容、松弛因子、Cole-Cole曲线)和肉品质(色差、失水率、剪切力和pH值)指标的测定。结果表明:在整个冰温贮藏过程,正、负向两组样品的细胞内阻和细胞外阻呈先增加后降低再趋于稳定的变化趋势,细胞膜电容和松弛因子呈逐渐下降的变化趋势,Cole-Cole曲线半径逐渐减小,相同宰后时间,负向组各项阻抗指标整体上小于正向组。正向组在贮藏期间的保水性、色差、嫩度都要高于负向组,pH值低于负向组(P<0.05)。相关性分析结果表明,两组样品贮藏期间细胞内阻、细胞外阻、细胞膜电容在特定的贮藏时间内与失水率、色差a*值、剪切力、pH值有显著的相关性(P<0.05);说明电阻抗特性在固定的冰鲜贮藏时期可作为评价羊肉品质的指标,用于指导生产实践。
This study investigated the correlation between the electrical impedance and quality characteristics of mutton stored under controlled freezing-point condition((-1.0 ± 0.6) ℃) for 8–216 h after slaughter. The quality characteristics such as color, drip loss rate, shear force value and pH were measured, as well as the electrical impedance properties, including intracellular resistance(R_i), extracellular resistance(R_e), cell membrane capacitance(C_m), relaxation factor(α), and ColeCole plots. The results showed that as the storage time increased, R_i and R_e initially increased and then decreased until reaching a stable level for both the positive and negative groups. C_m and α gradually decreased, and so did the radius of Cole-Cole plots. Overall, the electrical impedance properties of the negative group were lower than those of the positive group at the same times postmortem. The positive group maintained better water-holding capacity, color difference and tenderness but showed a decrease in pH compared with the negative one. During a certain stage of storage, R_i, R_e and C_m were significantly correlated with water loss percentage, a* value, shear force and pH for both groups(P < 0.05). Therefore, the electrical impedance properties can be importance indicators to evaluate mutton quality at a certain stage of controlled freezing-point storage.
This study investigated the correlation between the electrical impedance and quality characteristics of mutton stored under controlled freezing-point condition((-1.0 ± 0.6) ℃) for 8–216 h after slaughter. The quality characteristics such as color, drip loss rate, shear force value and pH were measured, as well as the electrical impedance properties, including intracellular resistance(R_i), extracellular resistance(R_e), cell membrane capacitance(C_m), relaxation factor(α), and ColeCole plots. The results showed that as the storage time increased, R_i and R_e initially increased and then decreased until reaching a stable level for both the positive and negative groups. C_m and α gradually decreased, and so did the radius of Cole-Cole plots. Overall, the electrical impedance properties of the negative group were lower than those of the positive group at the same times postmortem. The positive group maintained better water-holding capacity, color difference and tenderness but showed a decrease in pH compared with the negative one. During a certain stage of storage, R_i, R_e and C_m were significantly correlated with water loss percentage, a* value, shear force and pH for both groups(P < 0.05). Therefore, the electrical impedance properties can be importance indicators to evaluate mutton quality at a certain stage of controlled freezing-point storage.
引文
[1]MAGNUSSEN O M,HAUGLAND A,TORSTVEIT HEMMINGSENA K,et al.Advances in superchilling of food:process characteristics and product quality[J].Trends in Food Science and Technology,2008,19(8):418-424.DOI:10.1016/j.tifs.2008.04.005.
[2]关文强,许立兴,刘敬斌,等.精准冰温对鲜牛肉贮藏品质的影响[J].制冷学报,2015,36(4):103-110.DOI:10.3969/j.issn.0253-4339.2015.04.10.
[3]孙天利,张秀梅,张平,等.冰温结合真空包装处理对牛肉组织结构变化的影响[J].食品科学,2013,34(22):327-331.DOI:10.7506/spkx1002-6630-201322066.
[4]岑剑伟.冰温气调结合高压静电场对罗非鱼片保鲜及其机理研究[D].广州:华南农业大学,2016:3-13.
[5]赵菲.冰温保鲜技术对牛羊肉品质影响的研究[D].天津:天津商业大学,2015:2-10.
[6]于继男,薛璐,鲁晓翔,等.温度驯化对蓝莓冰温贮藏期间生理品质变化的影响[J].食品科学,2014,35(22):265-269.DOI:10.7506/spkx1002-6630-201422052.
[7]刘慧燕.近冰点温度下肉牛骨骼肌主要生化指标变化特性的研究[D].呼和浩特:内蒙古农业大学,2006:10-12.
[8]尹靖东.动物肌肉生物学与肉品科学[M].北京:中国农业大学出版社,2011:64.
[9]葛长荣.肉与肉制品工艺学[M].北京:中国轻工业出版社,2002:32.
[10]马倩.黄瓜腌渍过程中的电学特性研究[D].无锡:江南大学,2015:2.
[11]张博.基于电阻抗图谱的温度对苹果组织结构的影响[D].杨凌:西北农林科技大学,2016:7-9.
[12]ZOLLINGER B L,FARROW R L,LAWRENCE T E,et al.Prediction of beef carcass salable yield and trimmable fat using bioelectrical impedance analysis[J].Meat Science,2010,84(3):449-454.DOI:10.1016/j.meatsci.2009.09.015.
[13]DAMEZ J L,CLERJON S,ABOUELKARAM S,et al.Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing[J].Journal of Food Engineering,2008,85(1):116-122.DOI:10.1016/j.jfoodeng.2007.07.026.
[14]CHEN T H,ZHU Y P,WANG P,et al.The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle[J].Meat Science,2016,116:151-157.DOI:10.1016/j.meatsci.2016.02.003.
[15]ANGUYEN H B,NGUYEN L T.Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement[J].International Journal of Food Science&Technology,2015,50(8):1718-1725.DOI:10.1111/ijfs.12847.
[16]BANACH J K,ZYWICA R.The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter[J].Journal of Food Engineering,2010,100(1):119-124.DOI:10.1016/j.jfoodeng.2010.03.035.
[17]艳茹.牛宰后肌肉生物电阻抗特性变化的研究[D].呼和浩特:内蒙古农业大学,2006:25-33.
[18]李伟明,王鹏,陈天浩,等.基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法[J].农业工程学报,2014,30(7):250-256.DOI:10.3969/j.issn.1002 6819.2014.07.030.
[19]国家质检总局,国家标准化管理委员会.肉与肉制品pH测定:GB/T9695.5-2008[S].北京:中国标准出版社,2008:2-8.
[20]吴信法.肉品科学及肉品卫生检验[M].北京:中国商业出版社,1984:61-63.
[21]陈槟颖.放牧补饲及宰后成熟对呼伦贝尔羊肉品质影响的研究[D].呼和浩特:内蒙古农业大学,2014:12.
[22]VOLKOV A G.Plant Electrophysiology[M].Berlin:Springer Verlag,2012:205-223.
[23]DAMEZ J L,CLERJON S,ABOUELKARAM S,et al.Dielectric behavior of beef meat in the 1-1 500 kHz range:simulation with the Fricke/Cole-Cole model[J].Meat Science,2007,77(4):512-519.DOI:10.1016/j.meatsci.2007.04.028.
[24]张钢,肖建忠,陈段芬.测定植物抗寒性的电阻抗图谱法[J].植物生理与分子生物学学报,2005,31(1):19-26.
[25]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.DOI:10.1016/j.meatsci.2005.04.022.
[26]OUALI A,HERRERA-MENDEZ C H,COULIS G,et al.Revisiting the conversion of muscle into meat and the underlying mechanisms[J].Meat Science,2006,74(1):44-58.DOI:10.1016/j.meatsci.2006.05.010.
[27]LEPETIT J,SALéP,FAVIER R,et al.Electrical impedance and tenderisation in bovine meat[J].Meat Science,2002,60(1):51-62.DOI:10.1016/s0309-1740(01)00104-8.
[28]AACASTRO-GIRáLDEZ M,AABOTELLA P,TOLDRáF,et al.Low-frequency dielectric spectrum to determine pork meat quality[J].Innovative Food Science and Emerging Technologies,2010,11:376-386.DOI:10.1016/j.ifset.2010.01.011.
[29]马天兰,王松磊,贺晓光,等.低场NMR对羊肉贮藏过程中pH值和TVB-N的预测及验证[J].核农学报,2017,31(6):1110-1118.DOI:10.11869/j.issn.100-8551.2017.06.1110.
[30]许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017,38(3):232-238.DOI:10.7506/spkx1002-6630-201703038.
[31]刘萌,宰后不同时间冷冻对猪肉品质的影响及机理研究[D].新乡:河南科技学院,2015:13-15.
[32]CLAEYS E,DE SMET S,DEMEYER D,et al.Effect of rate of pHdecline on muscle enzyme activities in two pig lines[J].Meat Science,2001,57(3):257-263.DOI:10.1016/s0309-1740(00)00100-5.
[2]关文强,许立兴,刘敬斌,等.精准冰温对鲜牛肉贮藏品质的影响[J].制冷学报,2015,36(4):103-110.DOI:10.3969/j.issn.0253-4339.2015.04.10.
[3]孙天利,张秀梅,张平,等.冰温结合真空包装处理对牛肉组织结构变化的影响[J].食品科学,2013,34(22):327-331.DOI:10.7506/spkx1002-6630-201322066.
[4]岑剑伟.冰温气调结合高压静电场对罗非鱼片保鲜及其机理研究[D].广州:华南农业大学,2016:3-13.
[5]赵菲.冰温保鲜技术对牛羊肉品质影响的研究[D].天津:天津商业大学,2015:2-10.
[6]于继男,薛璐,鲁晓翔,等.温度驯化对蓝莓冰温贮藏期间生理品质变化的影响[J].食品科学,2014,35(22):265-269.DOI:10.7506/spkx1002-6630-201422052.
[7]刘慧燕.近冰点温度下肉牛骨骼肌主要生化指标变化特性的研究[D].呼和浩特:内蒙古农业大学,2006:10-12.
[8]尹靖东.动物肌肉生物学与肉品科学[M].北京:中国农业大学出版社,2011:64.
[9]葛长荣.肉与肉制品工艺学[M].北京:中国轻工业出版社,2002:32.
[10]马倩.黄瓜腌渍过程中的电学特性研究[D].无锡:江南大学,2015:2.
[11]张博.基于电阻抗图谱的温度对苹果组织结构的影响[D].杨凌:西北农林科技大学,2016:7-9.
[12]ZOLLINGER B L,FARROW R L,LAWRENCE T E,et al.Prediction of beef carcass salable yield and trimmable fat using bioelectrical impedance analysis[J].Meat Science,2010,84(3):449-454.DOI:10.1016/j.meatsci.2009.09.015.
[13]DAMEZ J L,CLERJON S,ABOUELKARAM S,et al.Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing[J].Journal of Food Engineering,2008,85(1):116-122.DOI:10.1016/j.jfoodeng.2007.07.026.
[14]CHEN T H,ZHU Y P,WANG P,et al.The use of the impedance measurements to distinguish between fresh and frozen-thawed chicken breast muscle[J].Meat Science,2016,116:151-157.DOI:10.1016/j.meatsci.2016.02.003.
[15]ANGUYEN H B,NGUYEN L T.Rapid and non-invasive evaluation of pork meat quality during storage via impedance measurement[J].International Journal of Food Science&Technology,2015,50(8):1718-1725.DOI:10.1111/ijfs.12847.
[16]BANACH J K,ZYWICA R.The effect of electrical stimulation and freezing on electrical conductivity of beef trimmed at various times after slaughter[J].Journal of Food Engineering,2010,100(1):119-124.DOI:10.1016/j.jfoodeng.2010.03.035.
[17]艳茹.牛宰后肌肉生物电阻抗特性变化的研究[D].呼和浩特:内蒙古农业大学,2006:25-33.
[18]李伟明,王鹏,陈天浩,等.基于阻抗特性和神经网络的鸡胸肉冻融次数鉴别方法[J].农业工程学报,2014,30(7):250-256.DOI:10.3969/j.issn.1002 6819.2014.07.030.
[19]国家质检总局,国家标准化管理委员会.肉与肉制品pH测定:GB/T9695.5-2008[S].北京:中国标准出版社,2008:2-8.
[20]吴信法.肉品科学及肉品卫生检验[M].北京:中国商业出版社,1984:61-63.
[21]陈槟颖.放牧补饲及宰后成熟对呼伦贝尔羊肉品质影响的研究[D].呼和浩特:内蒙古农业大学,2014:12.
[22]VOLKOV A G.Plant Electrophysiology[M].Berlin:Springer Verlag,2012:205-223.
[23]DAMEZ J L,CLERJON S,ABOUELKARAM S,et al.Dielectric behavior of beef meat in the 1-1 500 kHz range:simulation with the Fricke/Cole-Cole model[J].Meat Science,2007,77(4):512-519.DOI:10.1016/j.meatsci.2007.04.028.
[24]张钢,肖建忠,陈段芬.测定植物抗寒性的电阻抗图谱法[J].植物生理与分子生物学学报,2005,31(1):19-26.
[25]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.DOI:10.1016/j.meatsci.2005.04.022.
[26]OUALI A,HERRERA-MENDEZ C H,COULIS G,et al.Revisiting the conversion of muscle into meat and the underlying mechanisms[J].Meat Science,2006,74(1):44-58.DOI:10.1016/j.meatsci.2006.05.010.
[27]LEPETIT J,SALéP,FAVIER R,et al.Electrical impedance and tenderisation in bovine meat[J].Meat Science,2002,60(1):51-62.DOI:10.1016/s0309-1740(01)00104-8.
[28]AACASTRO-GIRáLDEZ M,AABOTELLA P,TOLDRáF,et al.Low-frequency dielectric spectrum to determine pork meat quality[J].Innovative Food Science and Emerging Technologies,2010,11:376-386.DOI:10.1016/j.ifset.2010.01.011.
[29]马天兰,王松磊,贺晓光,等.低场NMR对羊肉贮藏过程中pH值和TVB-N的预测及验证[J].核农学报,2017,31(6):1110-1118.DOI:10.11869/j.issn.100-8551.2017.06.1110.
[30]许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017,38(3):232-238.DOI:10.7506/spkx1002-6630-201703038.
[31]刘萌,宰后不同时间冷冻对猪肉品质的影响及机理研究[D].新乡:河南科技学院,2015:13-15.
[32]CLAEYS E,DE SMET S,DEMEYER D,et al.Effect of rate of pHdecline on muscle enzyme activities in two pig lines[J].Meat Science,2001,57(3):257-263.DOI:10.1016/s0309-1740(00)00100-5.