宁夏肉牛副产物不同冻藏期的品质变化  

Quality Changes of Ningxia Beef Cattle By-products during Frozen Storage

作　　者：王晓静 王劲松 徐斐然 赵子丹 伏棋画 WANG Xiaojing;WANG Jinsong;XU Feiran;ZHAO Zidan;FU Qihua(Ningxia Institute of Quality Standards and Testing Technology for Agricultural Product,Yinchuan 750002,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230002,China)

机构地区：[1]宁夏农产品质量标准与检测技术研究所,宁夏银川750002 [2]合肥工业大学食品与生物工程学院,安徽合肥230002

出　　处：《肉类研究》2025年第4期48-55,共8页Meat Research

基　　金：2023年宁夏回族自治区重点研发计划项目(2023BDE03012);2023年宁夏农业科技自主创新专项科技创新引导项目(NKYG-23-04)。

摘　　要：研究宁夏肉牛副产物(心、肝、肚、肠)在不同冻藏期(-18℃冻藏1、30、60、90、180 d)的总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、丙二醛(malondialdehyde,MDA)含量、水分含量、蛋白质含量、蒸煮损失率、菌落总数、pH值、色泽变化规律。结果表明,牛肝冻藏前30 d pH值变化最快;牛心、牛肝、牛肚、牛肠亮度值(L^(*))、黄度值(b^(*))均呈显著上升趋势(P<0.05);牛心、牛肝红度值(a^(*))呈显著下降趋势(P<0.05)。冻藏180 d后,牛肝蒸煮损失率最大、水分含量降幅最大;牛肠蛋白质含量降幅最大;牛心MDA含量、TVB-N含量增幅最大。冻藏90 d时,牛副产物TVB-N含量接近国家标准限值,且菌落总数超过1×106 CFU/g,达到变质肉标准。主成分分析结果表明,不同冻藏期牛心、牛肝、牛肚和牛肠品质差异显著。相关性分析表明,4种牛副产物中MDA含量、TVB-N含量与蛋白含量均呈显著负相关(P<0.05、P<0.01),牛心水分含量与L^(*)、b^(*)呈极显著负相关(P<0.01),MDA含量与TVB-N含量、L^(*)、b^(*)呈极显著正相关(P<0.01),与a^(*)呈极显著负相关(P<0.01)。综上,牛心、牛肝、牛肚、牛肠均随冻藏时间的延长发生相应程度的品质劣变,营养成分损失较严重,其中牛肝保水性下降最严重,牛心脂质氧化最严重,牛肠蛋白损失最严重,4种副产品在-18℃冻藏时间以不超过60 d为佳。The changes in the total volatile basic nitrogen(TVB-N)content,malondialdehyde(MDA)content,water content,protein content,cooking loss rate,total bacterial count,pH value,and color of by-products(heart,liver,tripe,and intestine)of Ningxia beef cattle after different freezing periods(at−18℃for 1,30,60,90,and 180 days)were analyzed.The results showed that the pH value of bovine liver changed the fastest in the first 30 days.The brightness(L^(*))and yellowness values(b^(*))of bovine heart,liver,tripe,and intestine showed a significant upward trend(P<0.05),whereas the reverse trend was observed for the redness value(a^(*))of bovine heart and liver(P<0.05).After 180 days of freezing,the cooking loss rate and water loss of beef liver were the greatest,and so were the protein loss of bovine intestine,as well as the increase in the MDA and TVB-N contents of bovine heart.On the 90th day,for all bovine by-products,the TVB-N content approached the national standard limit and the total bacterial count exceeded 1×106 CFU/g,reaching the cutoff for being considered spoiled.Principal component analysis(PCA)showed significant differences in the quality attributes of bovine heart,liver,tripe,and intestine at different storage periods.Correlation analysis showed a significant negative correlation between the contents of MDA and TVB-N and protein content for all four by-products(P<0.05 or P<0.01).For bovine heart,there was a significant negative correlation between water content and L^(*)and b^(*)(P<0.01)and MDA content was significantly positively correlated with TVB-N content,L^(*)and b^(*)(P<0.01),but significantly negatively correlated with a^(*)(P<0.01).In summary,for all bovine by-products,quality deterioration and significant nutrient loss occurred during frozen storage,and among these,bovine liver showed the largest decrease in water-holding capacity,bovine hear the greatest degree of lipid oxidation,and bovine intestine the greatest protein loss.These by-products can be frozen at−18℃for up to 60 days.

关 键 词：冻藏 宁夏肉牛 脂质氧化 蛋白质氧化 品质指标 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]