低温贮藏条件下阿勒泰羊尾的脂肪氧化
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摘要
以阿勒泰羊尾脂肪为研究对象,研究其在(4±1)℃条件下贮藏脂肪的动态变化趋势。结果表明:贮藏期0~25 d为阿勒泰羊尾脂肪的氧化初期,在此期间,p H值呈现持续性下降的趋势(P<0.05),过氧化值在阿勒泰羊尾脂肪贮藏第25天出现最大值随后呈现逐渐下降的趋势(P<0.05);硫代巴比妥酸反应物值在贮藏期间,呈现非常显著的递增趋势(P<0.05);饱和脂肪酸含量由43.6%提高至56.3%,单不饱和脂肪酸和多不饱和脂肪酸分别由2.4%和51.2%下降至2.1%和43.7%;此外,功能性脂肪酸除了共轭亚油酸(C_(18:2n-9))之外,其他均在贮藏期第20天后下降显著(P<0.05)。
Changes in lipid profi les of Altay sheep tail fat during 50 days of refrigerated storage at 4℃were investigated.We found that lipid oxidation and lipolysis occurred during the fi rst 25 days of storage.The p H continuously decreased during this period(P<0.05).Lipid oxidation was determined by peroxide value(POV)and thiobarbituric acid-reactive substances(TBARs).The POV value increased to a peak on the 25th day of storage followed by a gradual decline(P<0.05).The TBARs value signifi cantly increased throughout the entire storage period(P<0.05).GC-MS analysis demonstrated that the content of saturated fatty acids increased from 43.6% to 56.3% and polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7%and from 2.4% to 2.1%,respectively.The content of the functional fatty acids except(C_(18:2n-9))started to decrease after 20 days of storage.These changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long period of low temperature storage.
Changes in lipid profi les of Altay sheep tail fat during 50 days of refrigerated storage at 4℃were investigated.We found that lipid oxidation and lipolysis occurred during the fi rst 25 days of storage.The p H continuously decreased during this period(P<0.05).Lipid oxidation was determined by peroxide value(POV)and thiobarbituric acid-reactive substances(TBARs).The POV value increased to a peak on the 25th day of storage followed by a gradual decline(P<0.05).The TBARs value signifi cantly increased throughout the entire storage period(P<0.05).GC-MS analysis demonstrated that the content of saturated fatty acids increased from 43.6% to 56.3% and polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7%and from 2.4% to 2.1%,respectively.The content of the functional fatty acids except(C_(18:2n-9))started to decrease after 20 days of storage.These changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long period of low temperature storage.
引文
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[2]陶卫东,郑文新,高维明,等.阿勒泰羊肥羔生产产业化技术措施及市场前景分析[J].新疆畜牧业,2007,2(2):7-8.
[3]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.
[4]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(7):51-52.
[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(3):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]KOVACIC P,POZOS R S,SOMANATHAN R,et al.Mechanism of mitochondrial uncouples inhibitors,and toxins:focus on electron transfer,free radicals,and structure activity relationships[J].Current Medicinal Chemistry,2005,12(5):2601-2623.DOI:10.2174/092986705774370646.
[8]SCHIRMER M A,PHINNEY S D.Gamma-linolenate reduces weight regain in formerly obese humans[J].Journal of Nutrition,2007,137(6):1430-1435.
[9]BAKSHI A,MUKHERJEE D,BAKSHI A.Gammalinolenic acid therapy of human gliomas[J].Nutrition,2003,19(4):305-309.DOI:10.1016/S0899-9007(02)00862-6.
[10]NAKANSHI T,OIKAWA D,KOUTOKU T,et al.γ-linolenic acids prevents conjugated linoleic acid-induced fatty liver in mice[J].Nutrition,2004,20(5):390-393.DOI:10.1016/j.nut.2003.12.014.
[11]NAWAR W W.Lipids[M]//FENNEMA O R.Food chemistry.New York:Plenum Press,2006:275-276.
[12]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 Technology,2007,227(25):255-260.DOI:10.1007/s00217-007-0718-5.
[13]?I?EK?,POLAT N.Investigation of physicochemical and sensorial quality of a type of traditional meat product:Bez sucuk[J].LWT-Food Science and Technology,2016,65(3):145-151.DOI:10.1016/j.lwt.2015.07.049.
[14]KANNAN B,TERRILL K,GELAYE S.Endocrine,blood metabolite,and meat quality changes in goats as influenced by short-term,preslaughter stress[J].Journal of Animal Science,2003,81(6):1499-1507.
[15]SEN U,SIRIN E,UILTAS Z,et al.Fattening performance,slaughter,carcass and meat quality traits of Karayaka lambs[J].Tropical Animal Health and Production,2011,43(5):409-416.DOI:10.1007/s11250-010-9707-y.
[16]MADRUGA S,NASCIMENTO J.Castration and slaughter age effects on nutritive value of the mestico goat meat[J].Meat Science,1999,52(2):119-125.
[17]LEPPER-BLILIE A,BUCHANAN P,BERG T.Effects of postmortem aging time and type of aging onpalatability of low marbled beef loins[J].Meat Science,2014,96(1):473-474.DOI:10.1016/j.meatsci.2015.10.017.
[18]SIMELA L.Effect of sex,age,and pre-slaughter conditioning on p H,temperature,tenderness and colour of indigenous South African goats[J].South African Journal of Animal Science,2004,34(1):208-211.
[19]NAKYINSIGE K,SAZILI A,AGHWAN Z,et al.Development of microbial spoilage and lipid and protein oxidation in rabbit meat[J].Meat Science,2015,108(7):125-131.DOI:10.1016/j.meatsci.2015.05.029.
[20]ROBLES M,BURGUENO R.Postmortem biochemical and functional characteristic of monterey sardine muscle stored at 0℃[J].Journal of Food Science,2000,65(15):111-115.DOI:10.1111/j.1365-2621.2000.tb15953.x.
[21]SHIBA N,MATSUZAKI M.Effects of pre-slaughter nutritional condition on intramuscular collagen solubility,pyridinoline cross-links and meat tenderness in aged goats[J].Animal Science Journal,2004,23(12):78-81.
[22]CHAIJAN M,BENJAKUL S,VISESSANGUAN W,et al.Changes of lipids in sardine(Sardinella gibbosa)muscle during iced storage[J].Food Chemistry,2006,99(12):83-91.DOI:10.1016/j.foodchem.2005.07.022.
[23]KHAN M,TARIQ M.Meat flavor precursors and factors influencing flavor precursors:a systematic review[J].Meat Science,2015,110(25):278-284.DOI:10.1016/j.meatsci.2015.08.002.
[24]SOYER A,?ZALP B,DALMI?ü,et al.Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J].Food Chemistry,2010,120(56):1025-1030.DOI:10.1016/j.foodchem.2009.11.042.
[25]SOHN J,OHSHIMA T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(23):703-710.DOI:10.1007/s12562-010-0248-0.
[26]CASABURI A,PIOMBINO P,NUCHAS G,et al.Bacterial populations and the volatilome associated to meat spoilage[J].Food Microbiology,2015,45(19):83-102.DOI:10.1016/j.fm.2014.02.002.
[27]BRASIL L,QUEIROZ A,SILVA J,et al.Microbiological and nutritional quality of the goat meat by-product“Sarapatel”[J].Molecules,2014,19(8):1047-1059.DOI:10.3390/molecules19011047.
[28]SANTERCOLE V,MAZZETTE R,de SANTIS E B,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].Lipids,2007,42(11):361-382.DOI:10.1007/s11745-006-3003-7.
[29]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’Society,2009,86(17):1057-1063.DOI:10.1007/s11746-009-1440-1.