摘要
水煮处理后的牛肉条4℃冷藏0~5 d,探讨冷藏期间牛肉中血红素铁含量与脂质和蛋白质氧化之间的关系,以及氧化对肉品质构的影响。结果表明,随着水煮牛肉冷藏时间的延长,与0 d血红素铁含量相比,5 d时血红素铁含量显著降低(p<0.05);而5 d时非血红素铁含量相比0 d时显著升高(p<0.05);5 d时水煮牛肉的硫代巴比妥酸(TBARS)值和蛋白羰基值是0 d含量的19倍和2.67倍;游离巯基含量随着冷藏天数的增加显著降低(p<0.05);剪切力、硬度、胶粘性、咀嚼性等数值在冷藏期间均显著升高(p<0.05)。综上所述,经过水浴加热的牛肉冷藏初期血红素铁含量较高,促进TBARS值在0~1 d阶段迅速上升,冷藏后期非血红素铁含量和TBARS值升高,其促进蛋白氧化进程,水煮牛肉剪切力和硬度等数值显著上升(p<0.05)。
This study aimed to investigate the effect of heme iron content on lipid oxidation, protein oxidation and the negative oxidative effect on texture properties in braised beef during chilled storage. The results showed that there was a significantly decrease in heine iron content （ p 〈 0.05 ） and an increase in non- heme iron content with prolonged storage.Thiobarbituric reactive substances（TBARS）value and protein carbonyl value increased significantly during chilled stroage （p 〈 0.05 ）and reached a maximum value at 5 d which were respectively 19 times and 2.67 times compared with 0 d. Free thiols content gradually decreased（p 〈 0.05 ）with prolonged storage. Texture of beef were evaluated by the measurement of shear force, hardness, adhesiveness, chewiness significantly increased （p 〈 0.05 ） during chilled storage.In conclusion, high content of heme iron in chilled initial stage participated in lipid oxidation, which led to a significantly increased （p 〈 0.05 ） of TBARS value during 0-1 d.Non-heme iron content and TBARS value increased in braised beef during chilled later storage, promoted the progress of protein oxidation, and increased in the value of hardness and shear force signficantly （p 〈 0.05 ）.
作者
彭珠妮
张雅玮
鲍英杰
任晓璞
朱玉霞
刘世新
彭增起
PENG Zhu-ni;ZHANG Ya-wei;BAO Ying-jie;REN Xiao-pu;ZHU Yu-xia;LIU Shi-xin;PENG Zeng-qi(College of Food Science and Technology,Nanjing Agricultural University,Synergetic Innovation Center of Food Safety and Nutrition,Nanjing 210095,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第17期79-83,88,共6页
Science and Technology of Food Industry
