添加金属Fe~(3+)对阿勒泰羊尾脂氧化初期脂肪酸的变化影响
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摘要
以阿勒泰羊尾脂为研究对象,研究了在(4±1)℃下对其添加不同浓度的金属Fe~(3+)储藏27d对脂肪氧化及脂肪酸的影响,结果表明:经过0.05 mol/L Fe~(3+)处理后羊脂的p H维持在6.4左右(p<0.05)、TBARS值未达到0.5mg MDA/kg,氧化速率明显得到减缓(p<0.05)。0.05 mol/L Fe~(3+)处理组的饱和脂肪酸含量增加了43.46%;单不饱和脂肪酸含量减少了10.87%;多不饱和脂肪酸含量下降了0.78%,0.05 mol/L Fe~(3+)可作为降低和抑制脂肪的酸败以及其氧化速率的参考浓度。
Influence of Fe~(3+) with different content in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage were investigated. The result showed that after 0.05 mol/L Fe~(3+) treatment of fat,the pH was around 6.4( p<0.05),TBARS value did not reach the 0.5 mg MDA/kg( p<0.05),the rate of oxidation was decreased slowly. After treatment 0.05 mol/L Fe~(3+) group,saturated fatty acid content was increased by 43.46%,the content of monounsaturated fatty acids was decreased by 10.87%,the content of polyunsaturated fatty acid was decreased by 0.78%,0.05 mol/L Fe~(3+) can be used as a reference concentration to reduce and inhibit fat rancidity and oxidation rate.
Influence of Fe~(3+) with different content in lipid oxidation and fatty acids in Altay sheep fat during initial autoxidation stage were investigated. The result showed that after 0.05 mol/L Fe~(3+) treatment of fat,the pH was around 6.4( p<0.05),TBARS value did not reach the 0.5 mg MDA/kg( p<0.05),the rate of oxidation was decreased slowly. After treatment 0.05 mol/L Fe~(3+) group,saturated fatty acid content was increased by 43.46%,the content of monounsaturated fatty acids was decreased by 10.87%,the content of polyunsaturated fatty acid was decreased by 0.78%,0.05 mol/L Fe~(3+) can be used as a reference concentration to reduce and inhibit fat rancidity and oxidation rate.
引文
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[13]Khan M I,Jo C,Tariq M R.Meat flavor precursors and factors influencing flavor precursors--A systematic review[J].Meat science 2015,110(15):278-84
[14]张恒涛,常铮,王海全.不同性别猪肉脂肪酸组成与脂肪氧化稳定性[J].肉类研究,2006,04:21-24,39.
[15]Andres et al.Oxidative stability and fatty acid composition of pig muscles as affected by rearing system,crossing breeding and metabolic type of muscle fibre[J].Meat Science.2001,(59):39-47.
[16]Sotirios Kiokias.Antioxidant properties of annatto carotenoids[J].Food Chemistry.2003,(83):523-529.
[17]Brasil L,Queiroz A,Silva J,et al.Microbiological and nutritional quality of the goat meat by-product“Sarapatel”[J].Molecules 2014,19(72):1047-1059.
[18]Santercole V,Mazzette R,De Santis E P,et al.Total lipids of Sarda sheep meat that include the fatty acid and alkenyl composition and the CLA and trans-18:1 isomers[J].Lipids2007,42(18):361-82.
[19]Zhang H,Wang Q,Fan E.Stability profile of fatty acids in Yak(Bos grunniens)kidney fat during the initial stages of autoxidation[J].Journal of the American Oil Chemists’Society2009,86(44):1057-1063.
[2]夏江涛,杨润.建立阿勒泰羊保种库的初步设想[J].养殖技术顾问,2013,4(2):250-251.
[3]刘成江,吴宏,郭安民,等.我国羊脂综合利用的研究现状[J].肉类工业,2010,8(1):51-52.
[4]帕提姑·阿布都克热.新疆羊肉食用品质特性及相关影响因素的研究[D].乌鲁木齐:新疆农业大学,2012,6(5):28-31.
[5]刘成江,王俊钢,李宇辉,等.阿勒泰脂臀羊脂肪酸组成及其挥发性风味物质构成初探[J].肉类工业,2012,4(2):16-18.
[6]刘成江,吴洪斌,王俊钢,等.新疆肥尾羊脂肪特性研究[J].食品科学,2012,33(6):159-161.
[7]王强,赵欣,常海军.氧化初期金属离子强度对动物体脂氧化的影响效果[J].食品工业科技,2012,24(4):113-115,119.
[8]Racanicci A M C,Danielsen B,Skibsted L H.Mate(Ilex paraguariensis)as a source of water extractable antioxidant for use in chicken meat[J].European Food Research and Technology2007,227(55):255-260.
[9]iek ,Polat N.Investigation of physicochemical and sensorial quality of a type of traditional meat product[J].Bez sucuk.LWT-Food Science and Technology 2016,65,(12):145-151.
[10]Kannan G,Terrill B K T,Gelaye S.Endocrine,blood metabolite,and meat quality changes in goats as influenced by short-term,preslaughter stress[J].Journal of Animal Science2003,23(11):112-117.
[11]Sohn J H,Ohshima T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science 2010,76,703-710.
[12]Bragagno L,Rodr IB.Simultaneous determination of total lipid,cholesterol and fatty acids in meat and backfat of suckling and adult pigs[J].Food Chemistry,2002,79(3):255-260.
[13]Khan M I,Jo C,Tariq M R.Meat flavor precursors and factors influencing flavor precursors--A systematic review[J].Meat science 2015,110(15):278-84
[14]张恒涛,常铮,王海全.不同性别猪肉脂肪酸组成与脂肪氧化稳定性[J].肉类研究,2006,04:21-24,39.
[15]Andres et al.Oxidative stability and fatty acid composition of pig muscles as affected by rearing system,crossing breeding and metabolic type of muscle fibre[J].Meat Science.2001,(59):39-47.
[16]Sotirios Kiokias.Antioxidant properties of annatto carotenoids[J].Food Chemistry.2003,(83):523-529.
[17]Brasil L,Queiroz A,Silva J,et al.Microbiological and nutritional quality of the goat meat by-product“Sarapatel”[J].Molecules 2014,19(72):1047-1059.
[18]Santercole V,Mazzette R,De Santis E P,et al.Total lipids of Sarda sheep meat that include the fatty acid and alkenyl composition and the CLA and trans-18:1 isomers[J].Lipids2007,42(18):361-82.
[19]Zhang H,Wang Q,Fan E.Stability profile of fatty acids in Yak(Bos grunniens)kidney fat during the initial stages of autoxidation[J].Journal of the American Oil Chemists’Society2009,86(44):1057-1063.