低温风干型酱鸭加工过程中脂质氧化特性  

Characteristics of Lipid Oxidation during Processing of Low-Temperature Air-Dried Sauced Duck

作　　者：程珂萌 周昌瑜 潘道东[1,2] 曹锦轩[1] 曾小群[1] 孙杨赢[1] 吴振[1] CHENG Kemeng;ZHOU Changyu;PAN Daodong;CAO Jinxuan;ZENG Xiaoqun;SUN Yangying;WU Zhen(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo University,Ningbo 315211,China;Department of Food Science and Nutrition,Ginling College,Nanjing Normal University,Nanjing 210097,China)

机构地区：[1]宁波大学浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211 [2]南京师范大学金陵女子学院食品科学与营养系,江苏南京210097

出　　处：《食品科学》2018年第12期219-225,共7页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-42-25);宁波市科技富民项目(2017C10038)

摘　　要：为研究酱鸭加工过程中脂质氧化特性,在传统酱鸭加工工艺的基础上,引入低温风干工艺制备酱鸭,并分析其加工过程中pH值、磷脂、游离脂肪酸(free fatty acid,FFA)、过氧化值(peroxide values,POV)、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值和挥发性盐基氮(total volatile base nitrogen,TVB-N)值的变化。结果表明:pH值从原料肉的5.81升高至杀菌肉的6.09;酱鸭加工过程中肌内磷脂的分子种类结果表明,脑磷脂(phosphatidylethanolamine,PE)有5种分子含量较高,分别是PE(C_(16:0)/C_(20:4))、PE(C_(16:0)/C_(18:1))、PE(C_(16:0)/C_(22:5))、PE(C_(16:0)/C_(22:4))和PE(C_(16:0)/C_(22:6));POV和TBARS值均先升高后下降;TVB-N值在腌制、酱制和杀菌阶段显著降低,而风干使其升高(P<0.05)。相关性结果表明,总FFA与单不饱和脂肪酸(R=0.92,P<0.01),多不饱和脂肪酸与pH值(R=0.90,P<0.01),多不饱和脂肪酸与TBARS值(R=0.80,P<0.01),TBARS值与POV(R=0.89,P<0.01),POV与TVB-N值(R=0.81,P<0.01)均呈高度正相关,卵磷脂与PE呈显著负相关(R=-1.00,P<0.01)。本研究为低温风干工艺下酱鸭的脂质分解氧化机理研究提供理论依据。This study aimed to examine the characteristics of lipid oxidation during sauced duck processing.Lowtemperature air drying was introduced to the processing of traditional sauced duck.Changes in p H,phospholipids,free fatty acid（FFA）,peroxide values（POV）,thiobarbituric acid reactive substances（TBARS）and total volatile base nitrogen（TVB-N）values were investigated during processing.The results showed that the pH value of raw duck meat increased from 5.81 to6.09 after sterilization.Analysis of the intramuscular phospholipid composition indicated that C16：0/C20：4,C16：0/C18：1,C16：0/C22：5,C16：0/C22：4 and C16：0/C22：6 were the primary phosphatidylethanolamines （PE）. Both POV and TBARS values increased firstly and then decreased. TVB-N values significantly decreased during salting, marination and sterilization, but increased during air-drying significantly（P〈0.05）.Total FFA showed a significantly positive correlation with monounsaturated fatty acids（MUFA）（R=0.92,P〈0.01）, and we also found a significantly positive correlation between PUFA and pH values （R=0.90,P〈0.01）,between PUFA and TBARS values（R=0.80,P〈0.01）,between TBARS and POV（R=0.89,P〈0.01）,and between POV and TVB-N values（R=0.81,P〈0.01）,but phosphatidylcholine（PC）was significantly negatively correlated with PE（R=-1.00, P〈0.01）.These results may provide a theoretical basis for understanding the mechanism of lipid oxidation during the processing of low-temperature air-dried sauced duck.

关 键 词：低温风干 酱鸭 游离脂肪酸 磷脂 脂质氧化 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]