不同温度处理风干牛肉贮藏过程中脂肪变化分析

摘要/Abstract

摘要： 为了研究干燥温度对风干牛肉贮藏过程中脂肪酸的变化规律，选取新疆褐牛后腿肉为研究对象，分别在20 ℃，48 h；40 ℃，20 h；50 ℃，12 h；60 ℃，8 h条件下处理，冷却后真空包装置于4℃冰箱贮藏，分别在第0天，第15天、第30天和第60天取样，检测其水分含量、pH值、过氧化值（Peroxide value , POV）、酸价（Acid price , AV）、硫代巴比妥酸值（Thiobarbituric acid value, TBA）、脂肪含量和脂肪酸组成变化。结果表明，随着贮藏时间的延长，不同温度下水分含量逐渐减少（p<0.05）；pH值率先降低后略微增加，且40 ℃>20 ℃>60 ℃>50 ℃（p>0.05）；处理温度和贮藏时间对脂肪含量影响不大（p>0.05）；相同温度处理的样品POV值、AV值和TBA值随着贮藏时间的延长而不断增加；处理温度对风干牛肉中肌内脂肪酸组成影响不大，对甘油三酯和磷脂含量影响也不大，但对游离脂肪酸含量影响较大，温度越高，游离脂肪酸含量越高。不同温度处理后，随着贮藏时间的延长，观察到磷脂中多不饱和脂肪酸（PUFA）的优先水解，导致磷脂中PUFA的百分比降低，游离脂肪酸显着增加。因此，不同温度处理的风干牛肉贮藏过程中，脂肪含量和脂肪酸组成之间、磷脂和游离脂肪酸之间存在一定的动态关系。

关键词: 风干牛肉, 脂肪酸组成, 脂肪氧化, 贮藏

Abstract: To investigate the effect of drying temperature treatment on lipid oxidation and fatty acid composition of intramuscular lipid during storage in dried beef, the beef of Xinjiang was used as the raw material and dried beef was dried at different drying temperatures (20 ℃ 48 h, 40 ℃ 20 h, 50 ℃ 12 h, 60 ℃8 h), cooling, vacuum packaging, storage in refrigerator at 4 ℃ (0, 15, 30 and 60 d). The changes in water content, cooking loss rate, Peroxide value(POV), Acid price(AV), Thiobarbituric acid value(TBA), lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids treated samples were analyzed. The results showed that with the prolongation of storage time, the moisture content at different temperatures gradually decreased (p < 0.05), the pH value decreased first and then gradually increased( 40 ℃> 20 ℃> 60 ℃> 50 ℃) (p > 0.05). The treatment temperature and storage time had no significant effect on the fat content (p>0.05); the POV, AV and TBA of the samples treated at the same temperature increased with the prolongation of storage time. The treatment temperature had no significant effect on intramuscular fatty acid composition, triglyceride and phospholipid in dried beef, but temperature increase led to marked increases of free fatty acid content. A preferential hydrolysis for polyunsaturated fatty acids (PUFA) in phospholipids was observed, which resulted in the percentage of PUFA in phospholipids decreasing markedly and thereby that in free fatty acids increasing significantly during storage. Therefore, there is a dynamic relationship between fat content and fatty acid composition, phospholipids and free fatty acids during the storage of dried beef treated at different temperatures.

Key words: dried Beef, fatty acid composition, lipid oxidation, storage

中图分类号:

TS251.1

李宇辉王俊钢. 不同温度处理风干牛肉贮藏过程中脂肪变化分析[J]. 食品科学, 0, (): 0-0.

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