不同温度下内源性V_E对牛脂肪储藏期间氧化状态的影响  

Effect of endogenous V_E on oxidation state during fat storage under different temperature

作　　者：刘玲[1] 李永鹏[1] 余群力[1] 韩玲[1] 郭文瑞[1] 邓丽娟[1] 韩广星 于春起 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]山东绿润食品有限公司,山东临沂276000 [3]河北福成五丰食品股份有限公司,河北三河065201

出　　处：《食品工业科技》2013年第21期322-326,共5页Science and Technology of Food Industry

基　　金：国家现代农业(肉牛牦牛)产业技术体系资助项目(CARS-38);国家自然基金项目资助(31260380);公益性行业(农业)科研专项(201203009)

摘　　要：为了研究不同温度下内源性V E对牛脂肪储藏期间氧化状态的影响,本实验选取8头西门塔尔牛进行屠宰,取肾周脂肪,在-18、0、20℃条件下储藏,测定其内源性V E含量、过氧化值(POV)和硫代巴比妥酸反应底物值(TBARS)。结果发现,牛脂肪在经过120h的有氧储藏后,其20℃下的POV和TBARS值的增加量最高,是0℃储藏时增加量的1.20倍和1.65倍,是-18℃的1.84倍和1.94倍;与氧化状态变化相应的是,内源性V E在20℃下的残留率仅为21%,分别比0℃和-18℃储藏下低62.5%和70.4%。而经相关性分析也发现,内源性V E含量与POV及TBARS均具有极显著的负相关性,相关系数分别在-0.920^-0.997和-0.946^-0.983之间。结果表明,低温可以延缓牛脂肪在储藏期间的POV和TBArs上升过程,这与其内源性V E的显著负相关性有密切关系。In order to investigate the effect of endogenous VE on oxidation state during fat storage under different temperature,the postmortem endogenous VE, POV and TBARS of bovine adipose stored under-18,0,20℃C for 120h from eight simmental cattle were determined.The maximal increase of POV and TBARS was found under 20℃ after storage for 120h which was 1.20 times and 1.65 times of 0℃ respectively,and was 1.84 times and 1.94 times of -18℃ respectively.With corresponding oxidation state,the maximal decline of endogenous VE was also found under 20℃ with residual rate of 21% at 120h,which was 62.5% and 70.4% lower than 0℃ and-18℃ respectively. There was a significant negative correlation between VE and POV with correlation coefficients ranged from-0.920 to -0.99？,and between VE and TBARS with correlation coefficients ranged from-0.946 to-0.gB3.1t was showed that the low temperature condition could decelerate the increase of POV and TBARS of bovine adipose during storage which was closely related to significant negative correlation.

关 键 词：牛脂肪 氧化状态 温度 内源性VE 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]