不同包装方式对土豆烧牛肉菜肴中牛肉脂肪与蛋白质氧化的影响  

Effects of different packaging methods on fat and protein oxidation in braised beef with potatoes

作　　者：孙金龙 黄峰[1] 师希雄[2] 魏起超 刘莉丹 SUN Jinlong;HUANG Feng;SHI Xixiong;WEI Qichao;LIU Lidan(Institute of Food Science and Technology CAAS,Beijing 100193,China;College of Food Science and Technology,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2020年第19期148-153,共6页Food and Fermentation Industries

基　　金：十三五国家重点研发计划项目(2018YFD0400804)。

摘　　要：探究了不同包装方式对土豆烧牛肉中牛肉的脂肪、蛋白氧化的相关指标的影响。结果表明:贮藏过程中真空包装的羰基含量低于免拆膜包装和托盘包装,巯基含量高于两者;贮藏过程中挥发性盐基氮(total volatile base nitrogen,TVB-N)增加,在15 d时托盘包装的挥发性盐基氮值超过国家标准的20 mg/100 g,其中贮藏末期真空包装的挥发性盐基氮含量最低,为12.31%;酸价和过氧化值均呈升高趋势,但均未超过国家标准,且真空包装的酸价和过氧化值最低,分别为0.94 mg/g和5.81%。由此可知,真空包装的蛋白氧化和脂肪氧化均比免拆膜包装和托盘包装的程度低。真空包装是适合土豆烧牛肉菜肴的包装方式,免拆膜包装是适合土豆烧牛肉的短期包装方式。Braised beef with potatoes is a traditional Chinese meat dish,and its automatic and standardized processing has become an inevitable trend.This paper explores the effects of different packaging methods on fat and protein oxidation of braised beef with potatoes.The results showed that the carbonyl content of vacuum packaging during storage was lower than that of film-free packaging and pallet packaging,and the content of mercapto groups was higher than the other.Moreover,the volatile base nitrogen increased during storage,and the volatile base nitrogen value of the tray packaging exceeded the national standard of 20 mg/100 g on the 15 days.Furthermore,the minimum volatile base nitrogen content of vacuum packaging at the end of storage was 12.31%.Meanwhile,the acid value and peroxide value were both increased,but less than the national standard.The acid value of vacuum packaging and the lowest peroxide value were 0.94 mg/g and 5.81%,respectively.It can be seen that the protein oxidation and fat oxidation of vacuum packaging were lower than that of film-free packaging and tray packaging.In conclusion,vacuum packaging is the most suitable packaging method for braised beef with potatoes,and the film-free packaging is suitable for short-term packaging.This study provides a reliable theoretical basis for the industrial production of potato roast beef dishes.

关 键 词：土豆烧牛肉 脂肪氧化 蛋白质氧化 真空包装 免拆模包装 托盘包装 

分 类 号：TS206.6[轻工技术与工程—食品科学] TS251.6[轻工技术与工程—食品科学与工程]