臭氧处理对牛肉色泽及氧化稳定性的影响  

Effect of ozone treatment on color and oxidation stability of beef

作　　者：潘佳昕 马泽 陈禹同 吕飞[1] 张建友[1] PAN Jiaxin;MA Ze;CHEN Yutong;LÜFei;ZHANG Jianyou(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《发酵科技通讯》2025年第1期24-29,共6页Bulletin of Fermentation Science and Technology

基　　金：浙江省重点研发项目(2019C02081)。

摘　　要：为延长牛肉货架期,保障贮藏品质,研究了臭氧减菌处理(臭氧水-OW、臭氧气-OG;对照:纯水-W和空气-G)对新鲜牛肉贮藏过程中的色泽、高铁肌红蛋白还原活性(MRA)、丙二醛(MDA)、活性氧生成(ROS)、细胞呼吸速率(OCR)和线粒体活性等的影响。研究结果表明:OW和W组变化趋势相近,其中OW组牛肉色泽稳定性最好,贮藏末期其高铁肌红蛋白(MMb)显著低于其他三组,而OG组牛肉色泽劣变严重,MMb和MDA质量分数最高;第6天时OG组的ROS显著高于OW组;相关性分析结果表明色泽相关指标是多途径调控的结果;MDA与ROS显著正相关,与OCR和MRA显著负相关,相关系数分别为0.903,-0.901,-0.970;线粒体微观结构表明OG组线粒体发生明显萎缩损伤。因此,OW组处理对牛肉的贮藏品质具有较好的提升效果。In order to prolong the shelf life and ensure the storage quality of beef,the effects of ozone reduction treatment(ozone water-OW,odor oxygen-OG;control:reverse osmosis water-W and air-G)on color,metmyoglobin-reducing activity(MRA),malondialdehyde content(MDA),reactive oxygen species production(ROS),cell respiration rate(OCR)and mitochondrial activity of fresh beef during storage were studied.The results showed that OW and W groups exhibited similar trends of change,in which the OW group had the best beef color stability.Its metmyoglobin(MMb)was significantly lower than that of the other three groups at the end of storage.In contrast,beef in the OG group showed severe color deterioration,with the highest MMb and MDA contents,the ROS content of the OG group was significantly higher than that of the OW group on day 6,the results of correlation analysis showed that the color change might be the result of multi-pathway regulation;MDA was significantly positively correlated with ROS,and negatively correlated with OCR and MRA,with correlation coefficients of 0.903,-0.901,and-0.970,respectively.Mitochondrial microstructure analysis showed that the mitochondria of the OG group underwent significant shrinkage and damage.Therefore,OW treatment has a positive effect on the storage quality of beef.

关 键 词：牛肉 臭氧 肌红蛋白 稳定性 氧化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]