高压二氧化碳处理对牛通脊颜色和肌红蛋白的影响  

Effect of high pressure carbon dioxide on changes of color and myoglobin in beef sirloin

作　　者：姚中峰[1] 李兴民[2] 刘洁洁[1] 闫文杰[3] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]北京联合大学应用文理学院,北京100083

出　　处：《食品工业科技》2012年第4期142-145,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(200903012)

摘　　要：在35℃、30min,不同压力(0、7、14、21、28、35MPa)和在35℃、21MPa,不同时间(0、10、20、30、40、50min)对牛通脊进行高压二氧化碳(HPCD)处理,测定肉的色泽和肌红蛋白(Mb)指标的变化。结果表明:HPCD处理能使肉由红色逐渐变成灰棕色,显著提高L*值(p<0.05)、降低a*值(p<0.01)。在35℃、30min条件下,7、14、21MPa的处理分别使L*值提高4.891、9.494、16.432;a*值降低1.575、3.573、5.872。同时,HPCD处理显著降低了肌红蛋白的总量(p<0.01),7～35MPa处理后分别降低了0.034、0.048、0.054、0.044、0.061mmol/L/L。另外,提高压力、延长时间也能显著降低高铁肌红蛋白(MetMb)比例(p<0.05),提高氧合肌红蛋白(MbO2)比例(p<0.01)。4℃冷藏7d后,与对照组相比,HPCD处理均能提高肌红蛋白的稳定性。该研究为HPCD技术在肉类中的应用提供理论参考。The effects of high pressure carbon dioxide（35℃,7 ～ 35MPa,30min and 35℃,10 ～ 50min,21MPa） on changes of beef sirloin color and myoglobin were investigated.The results showed that the meat color was changed to grey and brown with higher temperature or pressure in HPCD,and L＊ values of meat significantly increased（p0.05）,on the contrary a＊ values signally decreased（p0.01）.Under the condition of 35℃ for 30min,by treatment of 7,14,21MPa,L＊ values were enhanced 4.891,9.494,16.432 sequentially,whereas a＊ values reduced 1.575,3.573 and 5.872,respectively.Meanwhile,the treatment of HPCD decreased the content of extractible myoglobin significantly（p0.01）.In the range of 7 ～ 35MPa with the increment of 7MPa,the content of extractible myoglobin decreased 0.034,0.048,0.054,0.044 and 0.061mmol/L/L.In addition,proportions of metmyoglobin were significantly enhanced（p0.05） and oxygen-myoglobin appreciably reduced（p0.01） with higher pressure or longer time.Stored in 4℃ for seven days,the stability of myoglobin in treated samples was reinforced compared to the controlled.The study laid a foundation for further research and application of HPCD in meat.

关 键 词：高压二氧化碳 牛通脊 颜色 肌红蛋白 贮藏期 

分 类 号：TS205.9[轻工技术与工程—食品科学]