兔肉冷藏过程中脂肪酸组成的变化

doi:10.7506/spkx1002-6630-201319012

食品科学

兔肉冷藏过程中脂肪酸组成的变化

黄业传1,2，李洪军1,*，贺稚非1

1.西南大学食品科学学院，重庆 400716；2.西南科技大学生命科学与工程学院，四川绵阳 621010

出版日期:2013-10-15 发布日期:2013-09-27
通讯作者: 李洪军
基金资助:
国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1)

Changes in Fatty Acid Composition during Chilled Storage of Rabbit Meat

HUANG Ye-chuan1,2，LI Hong-jun1,*，HE Zhi-fei1

1.College of Food Science, Southwest University, Chongqing 400716, China；
2.College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China

Online:2013-10-15 Published:2013-09-27
Contact: LI Hong-jun

摘要/Abstract

摘要：

为了解新鲜兔肉冷藏(4℃)过程中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)为材料，对比四者腿肌和背肌中脂肪酸组成在6d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(甘油三酯中的硬脂酸、亚油酸，磷脂中的油酸和花生四烯酸)和2种脂肪酸(磷脂中的亚油酸和亚麻酸)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:

Our objective of this study was to investigate changes in the fatty acid composition of fresh rabbit meat during
chilled storage (4 ℃). Six 90-day-old and six 150-day-old (3 males and 3 females) French Rex rabbits were subjected to a
comparative analysis of changes in the fatty acid composition of leg muscle and dorsal muscle packaged in oxygen-permeable
bags during 6 days of storage at 4 ℃ in the dark. The effect of sex, feeding time and body location on the fatty acid composition
of Rex rabbit meat was examined through partial least squares (PLS) regression analysis. The results showed that the fatty
acid composition of both triglycerides and phospholipids changed obviously during chilled storage which was manifested by a
decrease in the percentage of polyunsaturated fatty acids and an increase in the percentages of saturated and monounsaturated
fatty acids, and phospholipids indicated more marked changes in fatty acid composition. The PLS2 analysis indicated that
the fatty acid composition was changed by 51%, 23% and 12% by sex, feeing time and body location, respectively. The
PLS1 analysis demonstrated that the amounts of C16:0 and C18:2 in triglycerides and C18:1, C20:4, C18:2 and C18:3 in phospholipids
significantly varied during chilled storage depending on sex and feeing time. Regression models with good prediction capability
were built to predict the sex and feeing time of rabbit meat based on the amounts of the two fatty acids in triglycerides and the
four ones in phospholipids. Therefore, the fatty acid composition of Rex rabbit meat varied mainly depending on sex, followed
by feeding time, while 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1,2，李洪军1,*，贺稚非1. 兔肉冷藏过程中脂肪酸组成的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319012.

HUANG Ye-chuan1,2，LI Hong-jun1,*，HE Zhi-fei1. Changes in Fatty Acid Composition during Chilled Storage of Rabbit Meat[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319012.

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兔肉冷藏过程中脂肪酸组成的变化

Changes in Fatty Acid Composition during Chilled Storage of Rabbit Meat

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