冰温贮藏调控藏羊肉脂质氧化对肉色稳定性的影响  

Effect of lipid oxidation on color stability of Tibetan sheep meat under controlled freezing-point storage

作　　者：张攀高 师希雄[1] 田铸 马雪莲 ZHANG Pangao;SHI Xixiong;TIAN Zhu;MA Xuelian(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Ando Green Halal Green Food Co.Ltd.,Gannan 747101,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 [2]甘肃安多清真绿色食品有限公司,甘肃甘南747101

出　　处：《甘肃农业大学学报》2021年第4期136-143,153,共9页Journal of Gansu Agricultural University

基　　金：甘肃省高等学校创新能力提升项目(2020A-049);国家自然科学基金项目(31760436);甘肃省科技厅重点研发项目(20YF3NA014).

摘　　要：【目的】为明确冰温贮藏下脂质氧化对藏羊肉肉色稳定性的影响.【方法】选取欧拉藏羊后腿肉为试验材料,分别在冰温(-1.4±0.1)℃和冷藏(4±1)℃条件下贮藏,测定贮藏期间(0、1、3、5、7、9 d)硫代巴比妥酸含量(TBARS)、过氧化值(POV)、肉色及其稳定性和肌红蛋白氧化状态的变化.【结果】结果表明,贮藏9 d时,冰温组TBARS值和POV值分别比冷藏组低42.92%和35.38%(P<0.05);冰温组肉色a*值、肉色b*值、Chroma值和OMb相对含量分别比冷藏组高27.52%、8.14%、23.19%和34.75%(P<0.05);冰温组肉色L*值、Hue angle值、MMb相对含量分别比冷藏组低8.04%、13.13%、34.56%.冰温组TBARS值与Hue angle值具有极显著的正相关性(P<0.01),冰温组POV值与MMb相对含量具有极显著的正相关性与OMb相对含量具有极显著的负相关性(P<0.01);冷藏组TBARS值与Chroma值具有极显著的负相关性(P<0.01);冷藏组TBARS值与Hue angle值具有极显著的正相关性(P<0.01).【结论】冰温贮藏过程中脂质氧化对肉色稳定性有显著影响.总之,冰温贮藏能延缓宰后藏羊肉脂质氧化,从而维持肉色稳定性,研究结果为欧拉羊肉冰温贮藏提供了依据.【Objective】The study aimed to clarify the effect of lipid oxidation on color stability of Tibetan sheep meat under the controlled freezing point storage.【Method】The hind-leg meat of Tibetan sheep were employed and treated under the controlled freezing-point storage(-1.4±0.1)℃and the cold storage(4±1)℃,followed by the measurements of thiobarbituric acid content(TBARS)and Peroxide values(POV),and then the observations of myoglobin oxidation and meat color change duration storage(i.e.,0,1,3,5,7 and 9 d after storage).【Result】The results showed that the TBARS and POVvalues for the group under the controlled freezing point storage were 39.19%and 35.38%higher than those of the cold storage group(P<0.05),respectively;and the a*values,b*values,Chroma values and relative content of OMb were 27.52%,8.14%,23.19%and 34.75%higher than those of the cold storage group(P<0.05),respectively;and the L*values,Hue angle values,and relative content of MMb were 8.04%,13.13%,and 34.56%lower than those of the cold storage group(P<0.05),respectively.For the group under the controlled freezing point storage,TBARS value was significantly positively correlated with Hue angle value(P<0.01);and POV value was positively correlated with the relative content of MMb and negatively correlated with the relative content of OMb(P<0.01).For the group of the cold storage,TBARS value was significantly negatively correlated with Chroma value(P<0.01),while positively correlated with Hue angle value(P<0.01).【Conclusion】It was indicated that lipid oxidation had significant effect on color stability of the meat during storage,and that the freezing-point storage could delay lipid oxidation of the Tibetan sheep meat after slaughter,whereby maintaining the stability of meat color.The findings provided a basis for the controlled freezing-point storage of Oule sheep meat.

关 键 词：欧拉羊肉 冰温贮藏 肉色稳定性 脂质氧化 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]