兔肉冷藏中脂肪酸组成的变化

摘要/Abstract

摘要： 为了解新鲜兔肉冷藏中（4℃）脂肪酸组成的变化规律，以3月龄和5月龄的法系獭兔各6只（公母各半）为试验材料，对比了四者腿肌和背肌中脂肪酸组成在6天避光透氧冷藏条件下变化的差异，并应用偏最小二乘回归法（PLS）分析不同性别、饲养时间和部位对脂肪酸组成的影响规律。结果显示：各样品冷藏中甘油三酯和磷脂的脂肪酸组成都发生了明显变化，主要是多不饱和脂肪酸的比例减少，而饱和与单不饱和脂肪酸的比例增加，磷脂的变化更为显著；PLS2分析表明：不同性别、饲养时间和部位分别导致样品冷藏期间脂肪酸组成51%、23%和12%的变化；PLS1分析表明，样品间性别和饲养时间的不同分别对4种和2种脂肪酸在冷藏期间的变化产生显著影响，可用这4种或2种脂肪酸的百分含量为自变量建立回归模型，建立的模型能较好地预测各样品兔肉的性别或饲养时间。因此，样品冷藏中脂肪酸组成的变化主要受性别影响，其次是饲养时间，而取样部位的影响很小。

关键词: 獭兔, 冷藏, 偏最小二乘回归, 脂肪酸组成

Abstract: To investigate the changes in fatty acid composition of fresh rabbit meat during chilled-storage (4℃), six 90-days-old and six 150-days-old (3 male and 3 female) French Rex rabbits were selected, the fatty acid composition of leg muscle and dorsal muscle in these samples during 6 days storage in the dark at 4℃ in oxygen permeable bags were analyzed, then effect of gender, feeding time and muscle location on fatty acid composition was investigated through the Partial Least Squares(PLS) regression analysis. The results showed that the fatty acid composition of both triglycerides and phospholipids changed obviously during chilled-storage with the percentage of polyunsaturated fatty acids decreasing and thereby that of saturated and monounsaturated fatty acids increasing, especially in phospholipids. According to PLS2, 51%, 23% and 12% of the validated total variation in the fatty acid composition during chilled-storage was revealed as relevant to gender, feeding time and muscle location respectively. According to PLS1, gender and feeding time were significantly related to 4 and 2 kinds of fatty acids during chilled-storage respectively, the regression models established on the basis of these fatty acids could well predict the gender and feeding time of each sample. So the changes in fatty acid composition of samples during chilled-storage were mainly affected by gender, secondly the feeding time, and the role of muscle location was very limited.

Key words: Rex rabbit, Chilled-storage, PLS, Fatty acid composition

中图分类号:

TS251.1

黄业传李洪军. 兔肉冷藏中脂肪酸组成的变化[J]. 食品科学, 0, (): 0-0.

Hongjun Li. Changes in Fatty acid Composition of Rabbit Meat during Chilled-storage [J]. FOOD SCIENCE, 0, (): 0-0.

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