食盐含量对猪肉肌内脂肪水解和氧化的动力学影响  

Dynamic Effect of NaCl Concentration on Intramuscular Lipid Hydrolysis and Oxidation in Pork

作　　者：彭春雷[1] 张喜才[1] 苟兴能[2] 黄业传 PENG Chunlei;ZHANG Xicai;GOU Xingneng;HUANG Yechuan(College of Bioengineering,Jingchu University of Technology,Jingmen 448000,China;School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品工业科技》2022年第7期119-124,共6页Science and Technology of Food Industry

基　　金：四川省科技支撑计划项目(2021ZHFP0165);湖北省教育厅重点项目(D20214303)。

摘　　要：为探究猪肉加工中不同食盐含量对肌内脂肪水解和脂肪氧化的影响,以猪背最长肌为原料,分别加入1%、2%、3%、4%和5%的食盐,经不同温度(15~30℃)处理后,研究肌内甘油三酯和磷脂水解的动力学规律及游离脂肪酸和脂肪氧化的动力学变化。结果表明,磷脂水解、甘油三酯水解和脂肪氧化均符合一级动力学模型,游离脂肪酸变化符合零级动力学模型;脂肪水解或游离脂肪酸生成平均速率常数均随处理温度或食盐浓度的增加而增加,磷脂脂解速率常数高于甘油三酯;脂肪氧化速率常数随温度的增加而增加,但随食盐浓度增加先增加,在3%时达到最大值,然后逐渐降低。Arrhenius方程分析表明脂肪水解活化能随食盐含量增加而减小,食盐含量对磷脂脂解的影响大于甘油三酯;在3%食盐浓度时脂肪氧化有最低活化能值。因此,食盐含量对猪肉中脂肪水解和脂肪氧化影响的规律不同,对脂肪氧化速率常数的影响远大于脂肪水解。To investigate the effects of different NaCl concentration on intramuscular lipid hydrolysis and lipid oxidation in pork processing, 1%, 2%, 3%, 4%, and 5% of NaCl were added to the longsissimus muscles, respectively. Then kinetic changes of triglyceride, phospholipid, free fatty acid, and lipid oxidation were described after treatment at different temperature range of 15~30 ℃. The results showed that the hydrolysis of triglyceride and phosphollipid, and the lipid oxidation accorded with first-order kinetic model, and the change of free fatty acid could be fitted by zero-order kinetic model. The average rate constants of both lipid hydrolysis and free fatty acid formation increased with the increasing temperature or NaCl content, and phospholipid had bigger lipolysis rate constants than triglyceride. At a fixed NaCl content,the rate constants of lipid oxidation increased with the increasing temperature, and at a fixed temperature, lipid oxidation rate constants first increased and then decreased with the salt concentration, reaching a maximum at 3% salt concentration.The Arrhenius equation analysis showed that the activation energy of lipid hydrolysis decreased with the increasing NaCl content, and NaCl had a more significant effect on phospholipid than on triglyceride. Lipid oxidation had smallest activation energy at 3% NaCl. So, NaCl concentration had a different effect on lipid hydrolysis and lipid oxidation in pork,and its role on rate constant of lipid oxidation was much bigger than that of lipid hydrolysis.

关 键 词：猪肉 食盐 脂肪氧化 脂肪水解 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]