摘要
对不同温度(20℃、40℃和60℃)下压力(从200～800MPa)处理20min以及在4℃下贮藏7d后牛肉脂肪TBARS值的变化进行了研究。结果显示:常压下肌肉的TBARS值随热处理温度的升高而增加;同样,室温下压力的增加导致脂肪氧化程度的加剧,尤其是在400MPa及其以上压力;40℃和60℃下的压力处理,TBARS值的变化规律与室温下极为相似。添加1%的Na2EDTA可有效地降低肌肉不同温度(20～60℃)下200MPa和600MPa压力处理和贮藏后的TBARS值,阻止压力和热处理导致的脂肪氧化,此结果表明热和压力处理的肌肉中蛋白质结构的破坏和过渡金属离子的释放是造成脂肪氧化的主要原因。VE和BHT也具有良好的抗氧化作用,0.05%的VE和0.02%BHT结合使用,比单独的VE具有更好的抗氧化效果。
The changes of lipid oxidation of beef muscle subjected to high pressure （from 200MPa to 800MPa） at different temperature （20℃, 40℃ and 60℃） for 20 minutes prior to storage at 4℃ were studied. The results show that when heated at ambient pressure there was the expected increase in TBA values with increasing temperature until 60℃. Also, there was again the expected increase in TBA with increasing pressure when pressure was applied at room temperature. Similar results was found to those found at ambient temperature when pressure was applied at 40 and 60℃. Addition of 1% Na2EDTA can decrease TBA values of beef muscle effectively following 200MPa and 600MPa and different temperatures （20～60℃） treatment and inhibited the increased rate of lipid oxidation, this indicated that proteins denaturation and biomembrance breakage caused by pressure and heat treatment induced transition metal ions were probably released from complexes and became available to catalyze lipid oxidation in pressure and heat treated muscle. VE and BHT were effective antioxidants in pressure and heat treated system, and addition of 0.05% VE and 0.02% BHT together was better than just using 0.05% VE.
出处
《食品科技》
CAS
北大核心
2006年第9期126-130,共5页
Food Science and Technology
基金
河南省2005年青年骨干教师资助项目(2405)
关键词
高压
热处理
脂肪氧化
抗氧化剂
牛肉
high pressure
thermal treatment
lipid oxidation
antioxidants
beef
