摘要
为明确羊肉中荧光物质与新鲜度指标的关系,筛选能够表征羊肉新鲜度的荧光特征标志物,以羊背最长肌为研究对象,在0℃条件下,测定羊肉中潜在荧光标志物酪氨酸(Tyrosine,Tyr)、核黄素(Riboflavin,VB2)、三磷酸腺苷(Adenosine Triphosphate,ATP)、色氨酸(Tryptophan,Trp)、烟酰胺腺嘌呤二苷酸(Nicotinamide Adenine Dicylate,NADH)、原卟啉(Protoporphyrin,PPIX)的含量,研究其与挥发性盐基氮(VolatileBaseNitrogen,TVB-N)、硫代巴比妥酸值(Thiobarbituric Acid Value,TBARS)、菌落总数(Total Colony Count,TVC)的关系。结果表明:在贮藏期间羊肉发生酸败,肉色劣变,当TVB-N超过15 mg/(100g),羊肉在17 d时已腐败,其中TVB-N、TBARS、TVC与Tyr、Trp、PPIX均呈显著上升趋势,而NADH、ATP均呈下降趋势,VB2在贮藏期间呈现先上升后下降趋势;通过相关性分析,证实ATP、NADH、Tyr、Trp、PPIX与TVB-N、TBARS、TVC具有显著相关性(P<0.05),相关系数在0.60~0.88范围内;并在4℃贮藏条件验证各荧光物质变化规律,发现各物质变化规律与0℃一致,后续以ATP、NADH、Tyr、Trp、PPIX指标进行逐步回归分析发现,基于Tyr和Trp构建的TVB-N和TBARS回归表征模型效果较好,决定系数分别为0.926、0.878,基于Tyr和NADH构建的TVC回归模型效果较好,决定系数为0.952。研究确证了NADH、Tyr、Trp可以作为羊肉新鲜度表征指标,并构建了TVB-N、TBARS和TVC预测表征模型,为后续开发基于荧光特征标志物的羊肉新鲜度快速检测技术提供了理论支撑。
Freshness is one of the most important attributes to assess meat quality, sale ability, and consumption. However,traditional freshness detection cannot fully meet the rapid and non-destructive monitoring of meat at present, due to the labor intensity and destructive measurement. Therefore, a rapid and non-destructive fluorescence imaging technique can be expected to evaluate lamb meat freshness in the meat industry. The fluorescence substances in meat can be identified as a potential indicator of freshness. Accordingly, this study aims to clarify the relationship between fluorescent substances and freshness index in meat. The fluorescent characteristic markers were also screened to characterize the change in lamb meat freshness.The longissimus dorsi muscle of sheep at 24 h postmortem was prepared in the air-sealed packaging, and then stored at 0℃ for 0, 1, 3, 5, 7, 9, 11, 13, 15, 17, and 21 days. The specific contents were measured in the lamb meat, including the tyrosine(Tyr),adenosine triphosphate(ATP), nicotinamide adenine dicylate(NADH), tryptophan(Trp), riboflavin(VB2), protoporphyrin(PPIX), and several freshness indexes(TVB-N, TBARS, TVC, pH value, and meat color). The results showed that the TBARS,TVB-N, and TVC of the lamb meat increased significantly during storage, whereas, the pH value decreased first and then increased, and the L*, a*, and b* values increased first and then decreased in the meat. The potential fluorescent markers(Tyr,Trp and PPIX) of freshness showed a significant increasing trend, while the NADH and ATP were the opposite change pattern,and the VB2 was a trend of increase firstly and then decrease in the meat. The correlation and cluster analysis demonstrated that the ATP, NADH, Tyr, Trp, and PPIX shared a significant positive correlation with the TVB-N and TVC, where the correlation coefficients ranged from 0.60 to 0.88. The fluorescence features molecule was verified at 4 ℃. It was found that the fluorescence features molecule was consistent with that at 0℃. Stepwise regressio
作者
马红艳
张德权
陈丽
郑晓春
Ma Hongyan;Zhang Dequan;Chen Li;Zheng Xiaochun(School of Food&Wine,Ningxia University,Yinchuan 750021,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2022年第22期270-279,共10页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学青年基金项目(32001767)
国家重点研发计划项目(2021YFD1600705)
肉类加工四川省重点实验室开放基金科研项目(20-R-31)。
关键词
模型
预测
冷鲜羊肉
新鲜度
荧光特征标志物
相关性
逐步回归
models
forecasting
chilled lamb meat
freshness
fluorescent markers
correlation
stepwise regression
