气调包装对酱牛肉脂肪氧化稳定性和脂肪酸含量变化的影响
|
摘要
[目的]研究气调包装对酱牛肉脂肪氧化稳定性和脂肪酸含量变化的影响。[方法]在常温(25℃)贮藏条件下,以真空组作为对照组,研究不同气调包装条件(5%O_2组:5%O_2/95%N_2,70%CO_2组:70%CO_2/30%N_2,复合组:5%O_2/70%CO_2/25%N_2)对酱牛肉脂质的脂肪酸含量变化和氧化稳定性的影响。通过气象色谱仪和油脂氧化稳定性测定仪测定在贮藏第0、4、8、12、16、20天的不同气调包装中酱牛肉脂质的脂肪酸含量和氧化稳定性的变化。[结果]在整个贮藏周期,70%CO_2组的诱导时间降低0.95 h,复合组的诱导时间下降1.84 h,5%O_2组的诱导时间下降1.98 h,70%CO_2组的诱导时间下降最少。在总脂肪酸累积量达到最高时,5%O_2组的总脂肪酸含量下降23.65%,70%CO_2组下降38.59%,复合组下降38.86%,70%CO_2组和复合组的脂肪酸降低较多。[结论]3种气调处理均对酱牛肉的氧化稳定性和脂肪酸含量有一定影响。70%CO_2组对延缓酱牛肉脂质氧化稳定性下降和抑制脂肪酸含量上升均有较好的效果;复合组对脂肪酸含量上升的抑制有良好的效果;而5%O_2组加速了酱牛肉氧化稳定性的下降,延缓脂肪酸含量上升的效果最差。
[Objective]To study the effects of modified atmosphere packaging on fat oxidation stability and fatty acid content of sauce beef.[Method]To study the changes of fatty acids and oxidative stability of sauce beef lipid in different modified atmospheres(the 5% O_2 group:5%O_2/95%N_2,the 70% CO_2 group∶70%CO_2/30%N_2,compound group∶5%O_2/70%CO_2/25%N_2)at 4 ℃ storage condition,the vacuum group as a control.Gas chromatography and 892 professional rancimat were used to determine changes of fatty acid content and the oxidation stability in different modified atmospheres during the 0,4,8,12,16,20 days.[Result]During the whole storage period,the induction time of the 70% CO_2 group decreased by 0.95 h,the composite group decreased by 1.84 h and the 5% O_2 group decreased by 1.98 h,the induction time of the 70% CO_2 group decreased the least.When the total fatty acid accumulation reached the highest,the total fatty acid content of the 5% O_2 group decreased by 23.65%,the 70% CO_2 group decreased by 38.59%,the composite group decreased by 38.86%,and the 70% CO_2 group and the composite group decreased the more.[Conclusion]The three atmosphere treatments have effects on the oxidative stability and fatty acid content.The 70% CO_2 group has a good effect on delaying the lipid oxidation stability and inhibiting the fatty acid content of the sauce beef.The composite group has the best effect of inhibiting the increase of fatty acid content,but it only delays the lipid oxidation stability in the short term.The 5% O_2 group accelerates the decrease in oxidative stability of the sauce beef,the effect on inhibiting the fatty acid content is the worst.
[Objective]To study the effects of modified atmosphere packaging on fat oxidation stability and fatty acid content of sauce beef.[Method]To study the changes of fatty acids and oxidative stability of sauce beef lipid in different modified atmospheres(the 5% O_2 group:5%O_2/95%N_2,the 70% CO_2 group∶70%CO_2/30%N_2,compound group∶5%O_2/70%CO_2/25%N_2)at 4 ℃ storage condition,the vacuum group as a control.Gas chromatography and 892 professional rancimat were used to determine changes of fatty acid content and the oxidation stability in different modified atmospheres during the 0,4,8,12,16,20 days.[Result]During the whole storage period,the induction time of the 70% CO_2 group decreased by 0.95 h,the composite group decreased by 1.84 h and the 5% O_2 group decreased by 1.98 h,the induction time of the 70% CO_2 group decreased the least.When the total fatty acid accumulation reached the highest,the total fatty acid content of the 5% O_2 group decreased by 23.65%,the 70% CO_2 group decreased by 38.59%,the composite group decreased by 38.86%,and the 70% CO_2 group and the composite group decreased the more.[Conclusion]The three atmosphere treatments have effects on the oxidative stability and fatty acid content.The 70% CO_2 group has a good effect on delaying the lipid oxidation stability and inhibiting the fatty acid content of the sauce beef.The composite group has the best effect of inhibiting the increase of fatty acid content,but it only delays the lipid oxidation stability in the short term.The 5% O_2 group accelerates the decrease in oxidative stability of the sauce beef,the effect on inhibiting the fatty acid content is the worst.
引文
[1] 张勉,唐道邦,刘忠义,等.酱卤肉制品的研究进展[J].肉类工业,2010(9):47-50.
[2] 侯宝睿,孟静南,顾胜,等.复配防腐剂对气调包装酱牛肉保鲜效果研究[J].肉类工业,2017(4):28-34.
[3] 韩凯,王宇,臧明伍.杀菌方式对酱牛肉风味的影响[J].肉类研究,2010,14(11):51-53.
[4] 杨军华.我国快捷消费酱卤肉制品市场竞争态势及发展潜力探究[J].肉类工业,201l(3):54-56.
[5] 张勉,唐道邦,刘忠义,等.酱卤肉制品的研究进展[J].肉类工业,2010(9):47-50.
[6] 海丹,黄现青,柳艳霞,等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(2):297-300.
[7] 高珊珊,王建华,孔祥雪.冷鲜肉高氧气调保鲜包装研究[J].中国印刷与包装研究,2013,5(6):66-71,76.
[8] 路立立,胡宏海,张春江,等.气调包装中氧气含量对冷鲜猪肉品质的影响[J].食品与发酵工业,2015,41(7):215-219.
[9] 刘晓燕,何靖柳,胡可,等.气调包装对鲜切果蔬安全控制研究进展[J].分子植物育种,2018,16(2):607-613.
[10] 钟丽晶.气调包装在果蔬保鲜方面的应用进展分析[J].食品安全导刊,2018(10):77-78.
[11] SANCHES SILVA A,LóPEZ HERNáNDEZ J,PASEIRO LOSADA P.Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage[J].Analytica chimica acta,2004,524:185-189.
[12] 杨国燕.DSC和Rancimat法测定亚麻籽油氧化稳定性研究[J].粮食与油脂,2014,27(8):29-32.
[13] BRONDZ I.Development of fatty acid analysis by high-performance liquid chromatography,gas chromatography,and related techniques[J].Analytica chimica acta,2002,465(1):1-37.
[14] 寇秀颖,于国萍.脂肪和脂肪酸甲酯化方法的研究[J].食品研究与开发,2005,26(2):46-47.
[15] SPANOS D,TφRNGREN M A,CHRISTENSEN M,et al.Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)[J].Meat science,2016,113:162-169.
[16] ZHANG W G,XIAO S,AHN D U.Protein oxidation:Basic principles and implications for meat quality[J].Critical reviews in food science and nutrition,2013,53(11):1191-1201.
[2] 侯宝睿,孟静南,顾胜,等.复配防腐剂对气调包装酱牛肉保鲜效果研究[J].肉类工业,2017(4):28-34.
[3] 韩凯,王宇,臧明伍.杀菌方式对酱牛肉风味的影响[J].肉类研究,2010,14(11):51-53.
[4] 杨军华.我国快捷消费酱卤肉制品市场竞争态势及发展潜力探究[J].肉类工业,201l(3):54-56.
[5] 张勉,唐道邦,刘忠义,等.酱卤肉制品的研究进展[J].肉类工业,2010(9):47-50.
[6] 海丹,黄现青,柳艳霞,等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(2):297-300.
[7] 高珊珊,王建华,孔祥雪.冷鲜肉高氧气调保鲜包装研究[J].中国印刷与包装研究,2013,5(6):66-71,76.
[8] 路立立,胡宏海,张春江,等.气调包装中氧气含量对冷鲜猪肉品质的影响[J].食品与发酵工业,2015,41(7):215-219.
[9] 刘晓燕,何靖柳,胡可,等.气调包装对鲜切果蔬安全控制研究进展[J].分子植物育种,2018,16(2):607-613.
[10] 钟丽晶.气调包装在果蔬保鲜方面的应用进展分析[J].食品安全导刊,2018(10):77-78.
[11] SANCHES SILVA A,LóPEZ HERNáNDEZ J,PASEIRO LOSADA P.Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage[J].Analytica chimica acta,2004,524:185-189.
[12] 杨国燕.DSC和Rancimat法测定亚麻籽油氧化稳定性研究[J].粮食与油脂,2014,27(8):29-32.
[13] BRONDZ I.Development of fatty acid analysis by high-performance liquid chromatography,gas chromatography,and related techniques[J].Analytica chimica acta,2002,465(1):1-37.
[14] 寇秀颖,于国萍.脂肪和脂肪酸甲酯化方法的研究[J].食品研究与开发,2005,26(2):46-47.
[15] SPANOS D,TφRNGREN M A,CHRISTENSEN M,et al.Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)[J].Meat science,2016,113:162-169.
[16] ZHANG W G,XIAO S,AHN D U.Protein oxidation:Basic principles and implications for meat quality[J].Critical reviews in food science and nutrition,2013,53(11):1191-1201.