超高压处理保持猪背最长肌冷藏期间肉色稳定性  

High pressure treatment to maintain color stability of porcine m. longissimus dorsi muscle during refrigeration storage

作　　者：王玮[1] 葛毅强[2] 王永涛[3] 李春保[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学食品科技学院国家肉品质量安全控制工程技术研究中心,南京210095 [2]中国农村技术开发中心,北京100045 [3]中国农业大学食品科学与营养工程学院国家果蔬加工程技术研究中心,北京100083

出　　处：《农业工程学报》2014年第10期248-253,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家现代生猪产业技术体系项目(CARS36-11);江苏省产学研联合创新资金前瞻性联合研究项目(BY2011181);南京农业大学青年科技创新基金项目(KJ2013031)

摘　　要：与传统的处理方法相比,冷鲜肉的超高压处理有许多优点,应用前景广阔。为了研究超高压处理对生鲜肉冷藏期间肉色稳定性的影响,该文以猪背最长肌为材料,探究其超高压处理后冷藏期间肉品色泽和高铁肌红蛋白还原酶活性之间的关系。结果表明：温度4℃、压力150-200 MPa、保压时间10 min有助于提高猪背最长肌冷藏期间的肉色红度和高铁肌红蛋白还原酶活性（125.0-201.5 nmol/（min·g））。试验证实,适当的压力处理能够激活高铁肌红蛋白还原酶活性,使肌红蛋白保持还原状态,从而有益于维系冷藏期间肉品色泽的稳定性。Meat color is a major factor that influences the purchase decision by consumers as they rely on color as a visual measure of freshness and quality. Study on the relationship between metmyoglobin reducing system and meat color stability has become a major concern in the world. Metmyoglobin reductase（MetMbase） is one of key enzymes in metmyoglobin reducing system, which is mainly present in muscle mitochondria, and involves in the regulation of the oxidation-reduction reaction of myoglobin（Mb）. To improve meat color stability, many researchers have focused on the effects of different treatments such as low temperature, modified atmosphere packaging and high pressure on improving its reduction activity. Among them, high pressure is considered as a meaningful method for meat processing in the future through increasing meat MetMbase activity and color stability. So, objectives of the present study were to evaluate the effects of high pressure treatments on color stability of porcine m. longissimus dorsi muscle during refrigeration storage. Porcine m. longissimus dorsi muscles with normal meat pH（5.6-5.8） were selected from 4 carcasses（Wanbai Ⅲ） for 24 h at 4℃, from a local abattoir. Samples were collected from the fresh porcine m. longissimus dorsi muscles by cutting the meat at about 2 cm from the muscle surface, and the inside meat was cut into rectangular shapes（5 cm×3 cm×2 cm） regardless of the fiber direction. The meat samples were vacuum-packaged using a polynylon pouch and kept at 4℃ prior to the pressure treatment. Samples were subjected to different pressure treatments（0.1, 50, 100, 150, 200, 250, and 300 MPa） for 10 min at 4℃, then all meat samples were removed from the pouch, put into a plastic dish, and wrapped with an oxygen permeable film（polyvinylchloride） in order to provide aerobic conditions while preventing evaporative loss during storage. Meat color（L＊, a＊, b＊, H）, Mb, MetMb, and MetMbase activity of the meat samples were evaluated after storing at 4

关 键 词：肉 酶 高压作用 猪背最长肌 高铁肌红蛋白还原酶 冷藏 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]