冻藏时间对羊肉卷色泽及氧化稳定性的影响  

Effect of Frozen Storage Time on the Color and Oxidative Stability of Lamb Rolls

作　　者：李智成 许玉娟 周辉 王兆明 方红美[1,2,3] 徐宝才 LI Zhicheng;XU Yujuan;ZHOU Hui;WANG Zhaoming;FANG Hongmei;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei University of Technology,Hefei 230009,China;Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province,Hefei University of Technology,Hefei 230009,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 [2]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009 [3]合肥工业大学动物源食品绿色制造与资源挖掘安徽省重点实验室,安徽合肥230009

出　　处：《肉类研究》2024年第12期48-54,共7页Meat Research

摘　　要：将新鲜羊肉卷冻藏6个月,每隔1个月采样,系统分析羊肉卷冻藏期间的色泽变化趋势,结合脂肪氧化程度、蛋白质氧化降解情况等指标探究色泽变化规律。结果表明:随着贮藏时间的延长,羊肉卷色泽发生明显变化,主要表现为亮度值、红度值降低及黄度值升高,这种变化在冻藏第2个月开始出现,并在第5个月趋于平缓。冻藏过程中,氧合肌红蛋白相对含量显著降低(P<0.05),高铁肌红蛋白相对含量显著升高(P<0.05),这与羊肉卷由鲜红色变为暗褐色的现象密切相关。冻藏6个月后,总巯基含量降低65.9%,高铁肌红蛋白相对含量增加至27.1%,羰基含量和硫代巴比妥酸反应物值分别增加2.15倍和30.6%。荧光光谱和紫外光谱显示,肌红蛋白血红素铁卟啉结构遭到破坏,血红素蛋白发生氧化与降解。随着冻藏时间的延长,肌红蛋白二级结构发生变化,α-螺旋相对含量降低、β-折叠与β-转角相对含量升高,进一步表明肌红蛋白发生氧化降解,进而影响冻藏期间羊肉卷色泽的稳定性。Fresh lamb rolls were selected for frozen storage for up to 6 months,with regular sampling at 1-month intervals.The trend in the color of lamb rolls during the storage period was systematically analyzed,and their changing patterns were comprehensively evaluated by measuring the degree of fat oxidation and the oxidative degradation of proteins.The results showed that as the storage time increased,the color of lamb rolls changed significantly,mainly manifested by a decrease in the brightness and redness values,and an increase in the yellowness value.This change began to appear in the second month of storage and leveled off in the fifth month.During frozen storage,the relative content of oxymyoglobin declined markedly(P<0.05),whereas the relative content of metmyoglobin showed an opposite trend(P<0.05),which was closely related to the color change of lamb rolls from bright red to dark brown.After 6 months,the total sulfhydryl content decreased by 65.9%,the relative content of metmyoglobin increased to 27.1%,and the carbonyl content and thiobarbituric acid reactive substances(TBARS)value increased by 2.15 times and 30.6%,respectively.In addition,fluorescence and ultraviolet spectroscopy showed that myoglobin heme iron porphyrin structure was damaged,and hemoprotein was oxidized and degraded.The secondary structure of myoglobin changed with frozen storage time,the relative content ofα-helix decreased,while the relative contents ofβ-sheet andβ-turn increased.This further confirmed that myoglobin was oxidized and degraded,which in turn affected the color stability of lamb rolls during storage.

关 键 词：羊肉卷 冻藏 色泽 肌红蛋白 氧化稳定性 

分 类 号：TS205.7[轻工技术与工程—食品科学]