高压结合热处理对猪肉色泽及脂肪氧化的影响  

Effect of combined high pressure and thermal treatment on color and lipid oxidation in pork muscle

作　　者：郭丽萍[1] 熊双丽[1] 黄业传[1] 孙娟[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品工业科技》2015年第16期133-137,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31271892)

摘　　要：为研究高压结合一定的温度处理对猪肉色泽及脂肪氧化的影响，并建立两者之间的多元回归模型。以猪背脊肉为原料，以肉色参数红度（a＊）、黄度（b＊）、亮度（L＊）、总色差（AE）和脂肪氧化酸败指标TBARS、过氧化值（POV）、酸价（AV）为测定指标，研究不同温度（25—55℃）下不同压力（100—600MPa）处理10min对猪肉色泽及脂肪氧化的影响，结果表明：随着压力和温度的上升，L＊值和AE值增加，驴值下降，肌肉逐渐失去红色变为灰白色，同时．TBARS值、过氧化值、酸价显著升高（p〈0．05）。利用SPSS软件逐步回归得到色度参数a＊、b＊和L＊与脂肪氧化酸败指标（TBARS、POV、AV）之间的三个最优多元回归方程，经统计检验极显著（p〈0．01），预测值与实际测量值之间差异较小．表明模型精确度较高。因此，在高压结合热处理过程中。可以通过色度参数定量预测脂肪氧化程度。In order to study the effect of high pressure combined with thermal treatment on color and lipid oxidation in pork muscle,and to establish an optimal multinomial regression model,longissimus pig muscles were used as material in this paper. Seven parameters,including color parameters redness （a＊）,yellowness （ b＊ ）, lightness （ L＊ ）, total color difference （△E）, lipid oxidation （TBARS, POV, AV）, were detected when the pressure was in the range of 100 to 600 MPa and the investigated temperatures were 25-55 ℃. Each experiment was conducted for 10 minutes. Results showed that with the increasing pressure color values L＊ and △E increased, a＊ values decreased and the meat becoming grey-white. Simultaneously,TBARS,POV,AV increased significantly （p〈0.05）. By calculating with SPSS,three optimal multinomial regression model between color parameters a＊, b＊, L＊ and lipid oxidation （TBARS, POV,AV） were obtained. The results of significance test and the comparision between predicted value and actual value showed that they were on a high level of significance （p〈0.01）. Therefore,in the high pressure combined with thermal treatment process,the color parameters could be used to quantitative describe lipid oxidation.

关 键 词：高压 热处理 色泽 脂肪氧化 回归模型 

分 类 号：Q251.5[生物学—细胞生物学]