油炸对牛肉中SAR、DIF药物残留和牛肉品质的影响
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摘要
将牛肉绞碎,每5 g肉中添加0.4 mL 10μg/mL沙拉沙星(SAR)和二氟沙星(DIF)混合标品,以添加0.4 mL蒸馏水的牛肉(肉丸未油炸)为对照,制成10 g大小的牛肉丸,分别在140、160、180℃下进行油炸,研究不同油炸温度对牛肉品质及SAR和DIF兽药残留消除的影响。结果表明,随着油炸温度的升高,牛肉的水分含量和水分活度明显降低,粗蛋白和灰分的含量升高,油炸牛肉的pH和TBARS值均比新鲜牛肉正常值高,但不同油炸温度处理牛肉的pH呈逐渐降低趋势;油炸后牛肉中SAR和DIF含量均有所下降,SAR的降解程度较DIF高。其中采用180℃油炸,牛肉的品质最佳,且兽药残留量最低。
The beef was minced and added with 0.4 mL 10 μg/mL SAR and DIF mixed standard solutions per 5 g,and then made into 10 g meatballs,fried at 140 ℃,160 ℃ and 180 ℃,respectively.While beef balls(not fried)with 0.4 mL distilled water added to 5 g beef as control.The effects of different frying temperatures on the quality of beef and the elimination of the residues of SAR and DIF were studied.The results indicated that with the increase of frying temperature,the water content and water activity decreased significantly,but crude protein and ash contents increased.The pH and TBARS of fried beef samples were higher than fresh beef,while pH values showed a downward trend at different frying temperature.The contents of SAR and DIF lowered after frying; the degradation rate of SAR was significantly higher than that of DIF.Therefore,the beef ball fried at 180 ℃ had the best quality and the lowest SAR and DIF residues.
The beef was minced and added with 0.4 mL 10 μg/mL SAR and DIF mixed standard solutions per 5 g,and then made into 10 g meatballs,fried at 140 ℃,160 ℃ and 180 ℃,respectively.While beef balls(not fried)with 0.4 mL distilled water added to 5 g beef as control.The effects of different frying temperatures on the quality of beef and the elimination of the residues of SAR and DIF were studied.The results indicated that with the increase of frying temperature,the water content and water activity decreased significantly,but crude protein and ash contents increased.The pH and TBARS of fried beef samples were higher than fresh beef,while pH values showed a downward trend at different frying temperature.The contents of SAR and DIF lowered after frying; the degradation rate of SAR was significantly higher than that of DIF.Therefore,the beef ball fried at 180 ℃ had the best quality and the lowest SAR and DIF residues.
引文
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[3]ROCA M,CASTILLO M,MARTI P,et al.Effect of heating on the stability of quinolones in milk[J].Journal of Agricultural and Food Chemistry,2010,58(9):5427-5431.DOI:10.1021/jf9040518.
[4]食品安全国家标准食品中蛋白质的测定:GB 5009.5—2016[S].北京:中国标准出版社,2016.
[5]食品安全国家标准食品中水分的测定:GB 5009.3—2016[S].北京:中国标准出版社,2016.
[6]食品安全国家标准食品中灰分的测定:GB 5009.4—2016[S].北京:中国标准出版社,2016.
[7]孔保华,耿欣,高兴华,等.不同漂洗方法对鲢鱼肉保水性及蛋白质含量的影响[J].肉类研究,1999(1):18-21.DOI:10.3969/j.issn.1001-8123.1999.01.006.
[8]VYNCKE W.Valuation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel(Scomber scombrus L.)[J].European Journal of Lipid Science and Technology,1975,77(6):239-240.DOI:10.1002/lipi.19750770610.
[9]冯雨薇.3种海水小杂鱼及其罐头制品的营养特性和热加工对鱼肉品质的影响[D].太原:山西大学,2013.
[10]王艳红.鸡肉中氟喹诺酮类残留MSPD-HPCE检测方法研究[D].合肥:安徽农业大学,2008.DOI:10.7666/d.y1393973.
[11]韩宇,张玉凤,赵瑞,等.定性与定量结合检测牛肉中两种氟喹诺酮类药物残留[J].保鲜与加工,2016,16(3):87-91.DOI:10.3969/j.issn.1009-6221.2016.03.018.
[12]JUAREZ M,FAILLA S,FICCO A,et al.Buffalo meat composition as affected by different cooking methods[J].Food and Bioproducts Processing,2010,88(2-3):145-148.DOI:10.1016/j.fbp.2009.05.001.
[13]闵连吉.肉类食品工艺学[M].北京:中国商业出版社,1995:402-406.
[14]JOSEPH J K,AWOSANYA B,ADENIRAN A T,et al.The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats[J].Food Quality and Preference,1997,8(1):57-61.DOI:10.1016/S0950-3293(96)00011-0.
[15]BORNEZ R,LINARES M B,VERGARA H.Microbial quality and lipid oxidation of Manchega breed suckling lamb meat:Effect of stunning method and modified atmosphere packaging[J].Meat Science,2009,83(3):383-389.DOI:10.1016/j.meatsci.2009.06.010.
[16]BERTRAM H C,WU Z Y,BERG F V D,et al.NMR relaxometry and differential scanning calorimetry during meat cooking[J].Meat Science,2006,74(4):684-689.DOI:10.1016/j.meatsci.2006.05.020.