摘要
研究水浴加热对牛半腱肌冷藏条件下形成彩虹色斑的影响。以新鲜牛半腱肌为实验材料,对其进行水浴(97℃)加热处理,使中心温度分别为70、80、90℃,在4℃条件下冷藏0~5 d,研究彩虹色斑强度、非血红素铁含量、蛋白质与脂质氧化、色泽等相关指标的变化,探讨水浴加热对牛半腱肌冷藏形成彩虹色斑的影响。结果表明,随水浴加热温度的升高和冷藏时间的延长,牛半腱肌彩虹色斑强度不断增强,其中亮度值(L^*)和黄度值(b^*)总体略有升高,而红度值(a^*)略有降低,均出现显著差异(P<0.05);冷藏期间,牛半腱肌的非血红素铁含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值、羰基含量显著升高(P<0.05),游离巯基含量显著降低(P<0.05);通过相关性分析得知,牛半腱肌彩虹色斑强度与非血红素铁含量、羰基含量、TBARs值呈显著正相关(P<0.05),与游离巯基含量呈显著负相关(P<0.05),与a^*呈极显著负相关(P<0.01),可能是由于较高的非血红素铁含量促进TBARs值在冷藏0~1 d时迅速上升,同时促进蛋白质氧化进程,蛋白质与脂肪氧化过程同时发生,相互促进,从而共同影响彩虹色斑的形成。
The effects of water bath heating at different temperatures on the formation of rainbow stains in bovine Semitendinosus muscle under cold storage conditions were studied.Fresh muscle was heated in a water bath(97℃)until the internal temperature reached 70,80 or 90℃,and then chilled at 4℃for 5 d.Changes in the intensity of iridescent color,non-heme iron content,protein and lipid oxidation,and CIELab color parameters were measured during the storage period.The mechanism of the effect of water bath heating on the formation of rainbow spots was explored.The results showed that the rainbow spot intensity increased with the increase of heating temperature or refrigeration time.Luminance value(L^*)and yellowness value(b^*)increased slightly,while redness value(a^*)decreased slightly;these changes were statistically significant(P<0.05).During cold storage,non-heme iron content,thiobarbituric acid reactive substance(TBARs)content,and protein carbonyl content increased significantly(P<0.05),whereas free sulfhydryl group content decreased significantly(P<0.05).Correlation analysis showed that the rainbow spot intensity was significantly positively correlated with non-heme iron content,carbonyl content and TBARs value(P<0.05),but significantly negatively correlated with a^*(P<0.01)and free sulfhydryl group content(P<0.05).The high heme iron content could promote a rapid rise in TBARs value from day 0 to 1 of storage and accelerate the process of protein oxidation.Protein and lipidoxidation process occurred simultaneously and promoted each other,thereby jointly affecting the formation of rainbow spots.
作者
玛合巴勒·库望努西
邓梦琦
陈志奇
冯雨
巴吐尔·阿不力克木
Mahebale·KUWANGNUXI;DENG Mengqi;CHEN Zhiqi;FENG Yu;Batuer·ABULIKEMU(College of Food Science and Pharmacy,Xinjiang Agricultural University,ürümuqi 830052,China)
出处
《肉类研究》
北大核心
2019年第9期36-41,共6页
Meat Research
基金
新疆农业大学研究生科研创新项目(XJAUGRI2018013)
国家自然科学基金地区科学基金项目(31260381)
关键词
牛半腱肌
水浴加热
冷藏
彩虹色斑
蛋白质氧化
脂肪氧化
bovine Semitendinosus muscle
water bath heating
refrigeration
rainbow stain
protein oxidation
fat oxidation
