真空包装鸡胸肉贮藏过程的介电谱分析  

Dielectric Spectroscopic Analysis of Vacuum Packaged Chicken Breast Meat Stored at Different Temperatures

作　　者：吴娇 彭睿 陈震 WU Jiao;PENG Rui;CHEN Zhen(School of Natural Science,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学理学院,安徽合肥230036

出　　处：《肉类研究》2021年第5期36-43,共8页Meat Research

基　　金：国家自然科学基金面上基金项目(21673002);北京食品营养与人类健康高精尖创新中心开放基金项目(2016002)。

摘　　要：为探索利用介电弛豫行为的弛豫特征参数表征肉类食品内部品质变化的可行性,以新鲜鸡胸肉为研究对象,于4℃和20℃下真空包装贮藏,采用阻抗分析仪测定不同贮藏时间鸡胸肉在1 MHz~3 GHz频率范围内的介电弛豫行为;结合对导数法解析介电弛豫谱以获取所测频率范围内不同介电弛豫行为的特征弛豫参数(弛豫强度Δε及弛豫时间τ);依据各介电弛豫的行为特征及其特征参数随贮藏时间的变化规律确定各介电弛豫行为的微观弛豫机制,并初步建立弛豫特征参数与鸡胸肉内部特定组成、结构及物理化学性质的关联性。结果表明:鸡胸肉在所测频率范围内存在3个主要介电弛豫,其中发生在3 MHz附近的低频弛豫主要来自于界面极化,而发生40 MHz附近的中频弛豫及400 MHz附近的高频弛豫分别归因于蛋白质头部基团和紧密结合水分子的取向极化;4℃贮藏时,低频弛豫Δε和τ均随贮藏时间延长而增大,中、高频弛豫的Δε和τ均随贮藏时间延长而减小,且均在贮藏9~10 d后不再变化,该变化拐点与感官评价鸡胸肉明显变质时间基本一致;20℃贮藏时,各弛豫特征参数随贮藏时间的变化与4℃贮藏时类似,但拐点出现在贮藏30 h,与感官评价变质时间一致;低频弛豫的变化主要决定于肌细胞的变化,而中、高频弛豫的变化主要来自于鸡胸肉中肌纤维的降解。本研究证明了弛豫特征参数能够有效地反映鸡胸肉在贮藏过程中的品质变化。To explore the feasibility of using the characteristic relaxation parameters of dielectric relaxation behavior to characterize variations in the internal quality of meat foods,the dielectric relaxation behavior of vacuum packaged fresh chicken breast meat stored at 4 and 20℃in the frequency range of 1 MHz–3 GHz was measured as a function of storage time by means of an impedance analyzer.The dielectric spectra were analyzed by the logarithmic derivative method to determine the characteristic relaxation parameters(relaxation strengthΔεand relaxation timeτ)of the dielectric relaxation behaviors observed in the investigated frequency range.According to the features of each observed dielectric relaxation behavior and the variation of their characteristic relaxation parameters with storage time,the microscopic relaxation mechanism of each dielectric relaxation behavior was determined,and the correlation between the characteristic relaxation parameters and the specific composition,structure,and physicochemical properties of chicken breast meat was established.The results indicate that there existed three primary dielectric relaxations in the investigated frequency range for chicken breast meat,of which the low-frequency one occurring at around 3 MHz was mainly ascribed to interfacial polarization,while the middle-frequency one occurring at around 40 MHz and the high-frequency one at around 400 MHz were ascribed to the orientational polarization of the head group of proteins and tightly bound water,respectively.BothΔεandτof the low-frequency relaxation increases with storage time at 4℃,while those of the middle-and high-frequency relaxations decreased.The two parameters keep constant after days 9–10 of storage,and the turning point was basically consistent with the time of deterioration of chicken breast meat judged by sensory evaluation.The variations in the characteristic relaxation parameters of all these relaxations with storage time at 20℃were similar to those at 4℃,but the turning point was at 30

关 键 词：介电谱 鸡胸肉 真空包装 界面极化 取向极化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]