不同处理后的四川白兔肌内脂肪酸组成在冷藏过程中的变化  

The variation of intramuscular lipid of processed Sichuan white rabbit during the cold storage

作　　者：汪踔[1] 贺稚非 宋萃[1] 李杨梅[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2017年第4期84-91,共8页Food and Fermentation Industries

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);公益性行业(农业)科研专项(201303144);西南大学基本科研业务费专项资金项目一般项目(XDJK2015C040)

摘　　要：研究了用4种不同的处理方式(微波、烘烤、蒸煮、和超声波辅助腌制)对四川白兔的后腿肌(hind leg muscle,HL)进行处理后再用2种不同包装方式进行包装(非真空和真空包装),分析样品在冷藏过程中肌内总脂肪含量及脂肪酸组成的变化。结果表明,四川白兔肌内脂肪主要含20种脂肪酸,多数为不饱和脂肪酸。在0~12 d的冷藏过程中,4种方式处理后的四川白兔肌内脂肪含量显著下降(P<0.05)。相对其他处理方式来说,微波处理对不饱和脂肪酸(UFA)尤其是多不饱和脂肪酸(PUFA)的影响较小,而蒸煮对PUFA破坏作用最大。随冷藏时间的延长,饱和脂肪酸(saturated fatty acid,SFA)的含量升高显著(P<0.05),UFA、PUFA含量与P/S(PUFA/SFA)、n-6/n-3(n-6系列PUFA/n-3系列PUFA)的比值显著降低(P<0.05),而单不饱和脂肪酸(MUFA)含量变化不显著。从脂肪氧化角度来看,处理后兔肉中丙二醛(MDA)的沉积量在0~10 d冷藏期间内不断升高,且耐贮性不断降低。真空包装的样品在饱和脂肪酸(saturated fatty acid,SFA)上升与UFA下降的趋势方面有减缓作用,同时将TBA值维持在较低的水平,延缓了加工肉品的腐败变质。The hind leg muscles of Sichuan white rabbit was used to study the changes of fatty acid in intramuscu- lar lipid of Sichuan white rabbit processed by four ways including microwaving, baking, stewing and ultrasonic treatment assisted salting, and packed by either vacuum or non-vacuum during the cold storage. The results showed that the intra- muscular fat of Sichuan white rabbit mainly contains 20 kinds of fatty acids, the most of which are unsaturated fatty acids. During the 0 - 12 d storage, the content of intramuscular fat in processed-Sichuan white rabbit was significantly decreased （P 〈 0.05）. Comparatively, the effect of microwave treatment on UFA, especially PUFA, was small, while the destructive effect of stewing on PUFA was the lmost. The content of SFA significantly increased （P 〈 0.05）, PU- FA, UFA content and P/S and n-6/n-3 ratio decreased significantly with the extension of storage date （P 〈 0.05）, the MUFA content did not change significantly. In addition, in terms of lipid oxidation, MDA accumulation in processed meat increased in 0 - 10 days during storage, and the storage property greatly reduced. Meanwhile, vacuum packaging slowed down the increase of UFA and decrease of SFA and kept TBA at low level and delayed meat spoiling.

关 键 词：四川白兔 肌内脂肪酸 冷藏 TBA 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]