摘要
采用不同剂量^(60)Co-γ射线辐照处理冷鲜乳鸽,通过生化理化指标、挥发性风味成分测定及微观结构观察,探讨辐照对冷鲜乳鸽品质和脂质氧化的影响。结果表明:随着辐照剂量的升高,冷鲜乳鸽的a*值、总挥发性盐基氮含量、汁液流失率、过氧化值、硫代巴比妥酸反应产物值和酸价总体显著上升(P<0.05),菌落总数、L*值、b*值和质构参数总体显著降低(P<0.05);肌纤维直径显著减小(P<0.05),肌纤维间隙增大,总脂肪酸、饱和脂肪酸和单不饱和脂肪酸的含量显著上升(P<0.05),多不饱和脂肪酸含量显著下降(P<0.05),表明辐照处理既能促进乳鸽的脂质氧化水解成游离脂肪酸,也可以促进乳鸽的多不饱和脂肪酸分解。挥发性风味成分分析结果显示,乳鸽中共检出8大类、73种挥发性成分,其中烃类和醛类是挥发性风味成分中含量最高的两种物质,说明脂质氧化对辐照乳鸽的风味起重要影响作用。本研究可为辐照技术在乳鸽等畜禽肉中的加工应用提供一定的理论依据。
Chilled pigeon meat was irradiated with different doses of ^(60)Co-γrays,and the effect of irradiation on the quality and lipid oxidation of chilled pigeon meat was investigated through the determination of biochemical and physicochemical indexes,volatile flavor components and microstructure observation.The results showed that with an increase in irradiation dose,the a*value,total volatile basic nitrogen(TVB-N)value,juice loss percentage,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value and acid value increased significantly(P<0.05),and total bacterial number(TBN),L*value,b*value and texture parameters decreased significantly(P<0.05);the diameter of muscle fibers decreased significantly(P<0.05)and the gap between muscle fibers increased;and the contents of total,saturated and monounsaturated fatty acids increased significantly(P<0.05),while the contents of polyunsaturated fatty acids decreased significantly(P<0.05),indicating that irradiation treatment can promote the oxidative hydrolysis of lipids into free fatty acids and the decomposition of polyunsaturated fatty acids in pigeon meat.A total of 73 volatile components belonging to 8 chemical classes were detected in pigeon meat.Among them,hydrocarbons and aldehydes were most abundant,indicating that lipid oxidation has an important impact on the flavor of irradiated pigeon meat.The results of this study can provide a theoretical basis for the application of irradiation in the processing of livestock and poultry meat.
作者
刘巧瑜
陈俊文
游云
黄晓霞
蓝碧锋
曾晓房
陈海光
LIU Qiaoyu;CHEN Junwen;YOU Yun;HUANG Xiaoxia;LAN Bifeng;ZENG Xiaofang;CHEN Haiguang(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Academy of Contemporary Agricultural Engineering Innovations,College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Industrial Cobalt-60 Gamma-Ray Application Engineering Technology Research Center,Guangzhou 511400,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第7期96-103,共8页
Food Science
基金
广东省重点领域研发计划项目(2020B0202080002)
广东省教育厅2021年广东省研究生教育创新计划项目(粤教研函[2021]2号)
2022年广东省现代农业产业技术体系创新团队项目(2022KJ117)。
关键词
冷鲜乳鸽
Γ射线
脂质氧化
气相色谱-质谱
chilled pigeon meat
γ-ray irradiation
lipid oxidation
gas chromatography-mass spectrometry
