超高压辅助酶法嫩化对鹅肉贮藏期品质的影响  

Effects of High Hydrostatic Pressure-assisted Enzymatic Tenderization on the Quality of Goose Meat during Storage

作　　者：曲瑞鹏 林奕云 张惠朋 唐道邦[2] 刘学铭[2] 王治同[1] 林耀盛[2] QU Ruipeng;LIN Yiyun;ZHANG Huipeng;TANG Daobang;LIU Xueming;WANG Zhitong;LIN Yaosheng(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Sericultural and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Food,Ministry of Agriculture,Guangzhou 510610,China;Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences,Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality,Ministry of Agriculture and Rural Affairs,Guangzhou 510640,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]广东省农业科学院农业质量标准与监测技术研究所,农业农村部农产品质量安全检测与评价重点实验室,广东广州510640

出　　处：《现代食品科技》2025年第2期167-174,共8页Modern Food Science and Technology

基　　金：广东省现代农业产业共性关键技术研发创新团队建设项目(2023KJ117,2024KJ117);广东省基础与应用基础研究基金项目(2019B1515210018),博罗县预制菜产业园新产品研发及关键技术研究服务项目(2023003),揭阳市科技计划项目(Dzxny010)。

摘　　要：该研究以狮头鹅为原料,以未处理鹅肉为对照组(CK),木瓜蛋白酶(Papain,E)、静态超高压(High Hydrostatic Pressure,HHP)、静态超高压(HHP)联合木瓜蛋白酶(E)-HHP+E处理的鹅肉为对照组,不同处理鹅肉在4℃贮藏条件下,贮藏期内的色泽、pH值、蒸煮损失率、嫩度、脂质氧化(TBARS)、总挥发性盐基氮含量(total volatile basic nitrogen,TVB-N)、菌落总数的品质特性进行分析。结果表明,与CK对照比较,在0~12 d的贮藏期,300 MPa条件下鹅肉的a^(*)、b^(*)值变化规律与空白对照组相同,L^(*)值随贮藏时间的延长逐渐接近空白对照组;HHP+E处理的鹅肉的剪切力明显低于其他三组,pH值的变化与空白对比,变化趋势基本相同,证明了HHP+E处理保持鹅肉良好的嫩度作用且处在可接受的范围内。经HHP处理促进TBARS值的升高,而HHP+E处理处理有效缓解了这种脂质氧化升高趋势。综上所述,在4℃贮藏条件下,经300 MPa-15 min辅助酶法技术处理条件下贮藏12 d后,TBARS的值为0.35 mg/kg、TVB-N的值为9.18 mg/100 g、微生物菌落总数为6.47 lg CFU/g,符合鲜肉的一般建议标准。因此,超高压辅助酶法嫩化处理不仅改善鹅肉嫩度,同时有利于提高鹅肉贮藏过程中的品质,为鹅肉的现代化加工和保鲜技术提供参考。Untreated lionhead goose meat was used as the control group(CK),whereas three experimental groups were formed by treating lionhead goose meat with papain(E),conducting high hydrostatic pressure(HHP)treatment,and combining HHP and E treatments(HHP+E).The quality characteristics of goose meat subjected to different treatments during the storage period(at 4℃)were analyzed.The color,pH,cooking loss rate,tenderness,lipid oxidation(thiobarbituric acid reactive substances[TBARS]value),total volatile basic nitrogen(TVB-N)content,and total number of colonies,were determined.The results showed that during the storage period of 0-12 days,the a^(*)and b^(*)value changes of goose meat under 300 MPa were similar to those of the CK group,and the L^(*)value gradually approached that of the CK as the storage duration increased.The shear force of goose meat treated with HHP+E was significantly lower than that of the other three groups,and changes in the pH of the HHP+E were similar to those of the CK group.These results confirmed that HHP+E treatment maintained the texture of goose meat within the acceptable range.HHP treatment promoted an increase in the TBARS value,whereas increased lipid oxidation was alleviated by HHP+E.In summary,after 12 days of storage at 4℃,for goose meat subjected to HHP+E treatment(300 MP/15 min),the TBARS value was 0.35 mg/kg,TVB-N content was 9.18 mg/100 g,and total number of microbial colonies was 6.47 lg CFU/g.These values are consistent with the general recommended standards for fresh meat.Therefore,HHP+E tenderization treatment not only improves the tenderness of goose meat but also contributes to the enhanced quality of goose meat during storage.These findings provide a reference for the modern processing and preservation technology of goose meat.

关 键 词：超高压 木瓜蛋白酶 嫩化 鹅肉 贮藏品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]