复配香辛料精油处理对冷藏藏羊肉氧化特性的影响  

Effect of Compound Spice Essential Oil on Oxidation Characteristics of Tibetan Mutton During Refrigeration

作　　者：徐红艳 张珍[1] 陈雪琴 王雪琦 费莹莹 李晓叶 XU Honyan;ZHANG Zhen;CHEN Xueqin;WANG Xueqi;FEI Yingying;LI Xiaoye(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

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

出　　处：《食品科学技术学报》2020年第2期90-98,共9页Journal of Food Science and Technology

基　　金：中国-马来西亚清真食品及相关产业国际创新合作项目(1504WKCA094);甘肃省高等学校创新能力提升项目(2019B-077);中国-马来西亚在清真食品生物科技、检测及标准体系的合作研究项目(17YF1WA166);科技部援助项目(KY201501005);甘肃省财政厅高校基本业务项目(1011JKCA179);甘肃省农牧厅生物技术专项(GNSW-2013-22);甘肃省科技计划资助项目(17YF1WA166)。

摘　　要：为探究一种有效减缓冷鲜羊肉肌原纤维蛋白(myofibrillar protein,MP)氧化和脂质氧化的方法,以藏羊肉为研究对象,用体积分数为0.8%的孜然精油、0.35%的花椒精油、0.25%的肉桂、98.6%的吐温80复配精油进行涂抹,真空包装后于4℃下贮藏,探究冷藏期内MP氧化和脂质氧化情况。随冷藏时间的延长,空白组、对照(CK)组和处理组羰基含量、巯基含量、表面疏水性、硫代巴比妥酸(thiobarbituric acid,TBA)值和过氧化值(peroxide value,POV)均逐渐上升,二硫键含量逐渐下降,但处理组变化速率较空白组和CK组慢;同时在贮藏15 d时,空白组和CK组TBA值均大于国标值1.00 mg/kg(分别为1.16、1.15 mg/kg),而处理组在24 d才达到0.96 mg/kg。相比空白和CK组,复配香辛料精油处理提高了藏羊肉MP表面疏水性与各指标间的相关性,显著抑制了藏羊肉MP的氧化,一定程度减缓了藏羊肉的脂质氧化速率。研究结果表明,在真空包装方式下复配精油处理可延长藏羊肉贮藏期9 d,希望本研究为藏羊肉贮藏保鲜方法的深入研究提供有效的理论依据。To explore an effective anti-oxidation method of chilled mutton myofibrillar protein(MP)and lipid.The compound essential oil with a volume fraction of 0.8%cumin essential oil,0.35%pepper oil,0.25%cinnamon,and 98.6%TW-80 was applied to Tibetan mutton.MP and lipid oxidation was detected during vacuum storing at 4℃.With the extension of refrigerating time,the carbonyl content,sulfhydryl content,surface hydrophobicity,thiobarbituric acid(TBA)value and peroxide value(POV)of blank,CK and treatment groups were gradually increased.The disulfide bond was gradually decreased.However,the increasing rate in the treatment group was slower than those in the blank and CK groups.The TBA values in the blank group(1.16 mg/kg)and the CK group(1.15 mg/kg)after 15 d storage were greater than the national standard value of 1.00 mg/kg,while the TBA value in the treatment group reached 0.96 mg/kg until storage for 24 days.Compared with the blank and CK groups,the compound essential oil treatment improved the correlation between the surface hydrophobicity of Tibetan mutton MP and other various indexes,significantly inhibited the oxidation of Tibetan mutton MP,and attenuated the lipid oxidation rate of Tibetan mutton to some extent.It indicated that the combination of essential oil treatment under vacuum packaging method could prolong the storage period of Tibetan mutton for 9 days,and provided an effective theoretical basis for the in-depth study of Tibetan mutton storage and preservation methods.

关 键 词：复配香辛料精油 藏羊肉 肌原纤维蛋白 蛋白氧化 脂质氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]