介质阻挡放电低温等离子体处理对宰后羊肉色泽和氧化稳定性的影响  

Effect of Dielectric Barrier Discharge-Cold Plasma Treatment on Postmortem Color and Oxidative Stability of Mutton

作　　者：杜曼婷 游紫燕 黄俐 李可 栗俊广 白艳红 DU Manting;YOU Ziyan;HUANG Li;LI Ke;LI Junguang;BAI Yanhong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;Collaborative Innovation Center of Food Production and Safety,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450001 [3]食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《食品科学》2024年第13期190-197,共8页Food Science

基　　金：国家自然科学基金面上项目(32372382);河南省科技创新领军人才项目。

摘　　要：以宰后羊双侧背最长肌为研究对象,在宰后不同贮藏时间利用介质阻挡放电(dielectric barrier discharge,DBD)低温等离子体处理,通过分析冷藏期间样品色泽、肌红蛋白含量、脂肪氧化、总巯基含量和表面疏水性的变化,明确宰后不同贮藏时间进行DBD低温等离子体处理对羊肉色泽和氧化稳定性的影响。结果表明:宰后不同时间利用DBD低温等离子体处理对羊肉的L^(*)、a^(*)值无显著影响(P>0.05),但b^(*)值显著高于未经DBD低温等离子体处理的对照组(P<0.05);DBD低温等离子体处理会降低肉色稳定性,加速肉色劣变,P6(宰后6 h处理)和P12(宰后12 h处理)组色泽稳定性受到的影响较小;宰后不同时间利用DBD低温等离子体处理对羊肉的肌红蛋白含量无显著影响(P>0.05);DBD低温等离子体处理组样品的硫代巴比妥酸反应物含量高于对照组(P<0.05),且DBD低温等离子体处理后会显著降低羊肉中总巯基含量并增加溴酚蓝结合量(P<0.05)。综上,宰后6~12 h使用DBD低温等离子体处理羊肉对稳定和保持肉色的作用最明显。此外,DBD低温等离子体处理可以加速肌原纤维蛋白氧化,在改善羊肉肌肉品质方面具有潜在的应用价值。The longissimus dorsi muscle of sheep was treated with cold plasma(CP)induced by dielectric barrier discharge(DBD)at different time points(6,12,24,48,72 and 120 h)after slaughter.By analyzing changes in the color,myoglobin content,fat oxidation,total sulfhydryl content and surface hydrophobicity of samples during postmortem cold storage,the effects of DBD-CP treatment at different time points after slaughter on the color and oxidation stability of mutton at different time points after slaughter were determined.The results showed that DBD-CP treatment at different time points after slaughter had no significant effects on L^(*)or a^(*)values of mutton(P>0.05),but significantly increased the b^(*)value compared to the untreated control group(P<0.05).DBD-CP treatment reduced the color stability of the meat and accelerated the deterioration of meat color.DBD-CP treatment at 6 and 12 h postmortem had little impact on the color stability.DBD-CP treatment at all selected time points after slaughter had no significant effect on the myoglobin content of mutton(P>0.05).The thiobarbituric acid reactive substances(TBARS)value of the DBD-CP treatment group was higher than that of the control group(P<0.05),and the treatment significantly reduced the total sulfhydryl content in mutton and increased the surface hydrophobicity(P<0.05).In summary,DBD-CP treatment at 6 to 12 h after slaughter had the most significant effect on stabilizing and maintaining meat color.In addition,it could accelerate the oxidation of myofibrillar protein(MP).Therefore,DBD-CP treatment has potential application value in improving the quality of mutton.

关 键 词：介质阻挡放电低温等离子体 冷藏 色泽 氧化稳定性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]