摘要
牦牛肉分别经200、400、600 MPa超高压处理480 s,测定4°C条件下贮藏0、4、8、12、16 d后感官、pH、微生物、色泽、蛋白质与脂质氧化情况,以探讨超高压处理对牦牛肉贮藏期内品质的影响。结果表明:超高压处理可以显著降低贮藏期内牦牛肉的菌落总数、总挥发性盐基氮含量(total volatile basic nitrogen, TVB-N)(P<0.05),延长保质期,且经贮藏4~8 d后能良好保持牦牛肉的感官品质。经超高压处理后牦牛肉L^(*)值、b^(*)值显著增大(P<0.05),a^(*)值在400 MPa时显著增大(P<0.05)并在贮藏期内维持在最高水平,且400 MPa组各类肌红蛋白(Myoglobin, Mb)含量也表现出良好的肉色稳定性,但a^(*)值在其他压力处理后显著减小(P<0.05)。但经超高压处理后牦牛肉肌原纤维蛋白(Myofibrillar Protein, MP)羰基含量与表面疏水性增高、巯基含量降低,TBARS值升高。Pearson相关性分析结果也表示超高压处理后牦牛肉品质的变化与压力、蛋白质氧化、脂质氧化和微生物相关(P<0.05)。综上,超高压处理虽加速了蛋白质和脂质氧化,而合理利用适当的压力有利于维持牦牛肉的肉色稳定性和感官品质,提高牦牛肉的贮藏特性,这对超高压处理牦牛肉的生产应用提供参考。
To investigate the effect of high-pressure processing(HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein,and lipid oxidation of yak meat stored at 4 °C for 0, 4, 8, 12, and 16 days was determined. The results showed that HPP significantly lowered the total number of colonies and total volatile basic nitrogen(TVB-N) during storage(P<0.05), and extended the shelf life of yak meat. Yak meat was well preserved for 4~8 days from sensory perception. The L^(*)and b^(*)values of yak meat with HPP increased significantly(P<0.05). The a^(*) value increased significantly at 400 MPa(P<0.05)and remained at the highest level throughout storage, and the contents of various myoglobin(Mb) in the 400 MPa group also demonstrated excellent meat color stability. Whereas the a^(*) values decreased significantly under other pressure conditions(P<0.05). The carbonyl content and surface hydrophobicity of yak meat myofibrillar protein(MP) were increased, while sulfhydryl content were decreased, and TBARS of yak meat were elevated. According to Pearson correlation analysis, pressure, protein oxidation, lipid oxidation, and microbes were all associated with changes in yak meat quality under HHP(P<0.05). In conclusion, although HPP accelerated the oxidation of protein and lipids, the use of appropriate pressure was conducive to maintaining the meat color stability and sensory quality of yak meat, providing a reference for the application of yak meat with HPP.
作者
陈腊梅
唐善虎
李思宁
赵佳莹
李巧艳
CHEN Lamei;TANG Shanhu;LI Sining;ZHAO Jiaying;LI Qiaoyan(College of Food Science and Technology,South West Minzu University,Chengdu 610041,China)
出处
《食品工业科技》
CAS
北大核心
2023年第6期351-360,共10页
Science and Technology of Food Industry
基金
西南民族大学研究生创新项目(CX2021SZ73)。
