猪肉冷藏过程中加工品质及氧化特性研究  

Processing Quality and Oxidation Characteristics of Pork during Refrigeration

作　　者：许福 李平 周辉 XU Fu;LI Ping;ZHOU Hui(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《食品研究与开发》2024年第24期20-26,共7页Food Research and Development

基　　金：国家重点研发计划项目(2022YFD2100602)。

摘　　要：该文探究生鲜猪肉在4℃冷藏状态下的品质变化规律,从质构分析、肌原纤维小片化分析、保水性分析等方面阐明生鲜猪肉的加工品质劣变过程,进一步通过硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值、羰基含量、肌红蛋白组成等指标表征该过程猪肉氧化特性的改变,结合主成分分析(principal component analysis,PCA)阐明猪肉加工品质与氧化特性的关系。结果表明,生鲜猪肉品质随着冷藏试验时间的延长而持续降低,冷藏试验6 d时猪肉总挥发性盐基氮(total volatile base nitrogen,TVB‐N)达到16.24 mg/100 g,超过国家标准的15 mg/100 g安全限值,菌落数量为5.63 lg(CFU/g),接近相应限值,贮藏损失率超过10%;生鲜猪肉氧化特性在试验6 d时也表现出明显变化,TBARS值达到0.22 mg MDA/kg,巯基含量降低为87.28 nmol/mg,羰基含量升高为2.04 nmol/mg,同时伴随着氧合肌红蛋白比例降低,肌红蛋白荧光光谱发生红移,希夫碱含量升高,色氨酸含量降低;PCA表明贮藏第6天可以作为猪肉贮藏的关键时间节点。The quality changes of fresh pork during refrigeration at 4℃were explored,and the deterioration process of processing quality was clarified by texture analysis,myofibrillar fragmentation analysis,and water re‐tention analysis.Furthermore,the changes in oxidation characteristics of pork during this process were charac‐terized by indicators such as thiobarbituric acid value(TBA),carbonyl value,and myoglobin composition.Principal component analysis(PCA)was used to elucidate the relationship between processing quality and oxi‐dation characteristics of pork.The results showed that the quality of fresh pork continued to decrease with the extension of refrigeration time.After six days of refrigeration,the total volatile base nitrogen(TVB‐N)content of pork reached 16.24 mg/100g,exceeding the national standard safety limit of 15 mg/100 g.The total number of colonies was 5.63 lg(CFU/g),approaching the corresponding limit,and the storage loss exceeded 10%.The oxidation characteristics of fresh pork also showed significant changes after six days of test.The TBA reached 0.22 mg MDA/kg,and the thiol value decreased to 87.28 nmol/mg.The carbonyl value increased to 2.04 nmol/mg protein.At the same time,the proportion of oxygenated myoglobin decreased,and the myoglobin fluorescence spectrum showed a red shift.The Schiff base content increased,and the tryptophan content decreased.PCA in‐dicated that the 6th day of storage was a critical time point for pork storage.

关 键 词：猪肉 贮藏 氧化特征 肌红蛋白 荧光光谱 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]