食品科学 ›› 2019, Vol. 40 ›› Issue (13): 14-21.doi: 10.7506/spkx1002-6630-20180812-103

• 基础研究 • 上一篇    下一篇

不同温度处理的风干牛肉贮藏过程中脂肪变化

李宇辉,王俊钢,刘成江,郭安民,韩冬印   

  1. 1.新疆农垦科学院农产品加工研究所,新疆 石河子 832000;2.新疆农垦科学院农产品加工重点实验室,新疆 石河子 832000;3.新疆雨润食品有限责任公司,新疆 石河子 832000
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    国家自然科学基金地区科学基金项目(31460401;31860437);新疆生产建设兵团工业科技攻关与成果转化项目(2015AB023)

Effect of Drying Temperature on Fatty Acid Composition in Air-Dried Beef during Chilled Storage

LI Yuhui, WANG Jungang, LIU Chengjiang, GUO Anmin, HAN Dongyin   

  1. 1. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 2. Key Laboratory of Agro-products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 3. Yurun Food Limited Company of Xinjiang, Shihezi 832000, China
  • Online:2019-07-15 Published:2019-07-23

摘要: 为了研究干燥温度对风干牛肉贮藏过程中脂肪酸组成的变化规律,选取新疆褐牛后腿肉为研究对象,经腌制后分别进行20 ℃ 48 h、40 ℃ 20 h、50 ℃ 12 h、60 ℃ 8 h的风干处理,冷却后置于4 ℃冰箱贮藏,分别在第0、15、30天和第60天取样,检测其pH值、过氧化值、酸价、硫代巴比妥酸反应底物(thiobarbituric acid reaction substrate,TBARS)值、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,pH值先降低后略微升高(P>0.05);处理温度对脂肪含量影响显著(P<0.05),而贮藏时间对脂肪含量影响不显著(P>0.05);相同温度处理的样品过氧化值、酸价和TBARS值随着贮藏时间的延长呈增加的趋势;处理温度对风干牛肉中肌内脂肪酸组成、甘油三酯和磷脂相对含量影响也不明显,但对游离脂肪酸含量影响较明显,且温度越高,游离脂肪酸相对含量越高;与20 ℃处理组相比,60 ℃处理组样品中游离脂肪酸相对含量在0、15、30、60 d分别增加了0.84%、1.82%、1.45%、1.14%;50、60 ℃处理组的样品随着贮藏时间的延长,磷脂脂肪酸中多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)相对含量降低,游离脂肪酸中的PUFA相对含量增加。本实验结果可为阐明不同温度影响风干牛肉加工过程中风味形成的原因提供一定参考。

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 on lipid oxidation and fatty acid composition in air-dried beef during chilled storage, beef round from Xinjiang brown cattle was marinated and then air-dried at different temperatures (20 ℃ for 48 h, 40 ℃ for 20 h, 50 ℃ for 12 h, or 60 ℃ for 8 h). After being cooled down to room temperature, the meat samples were stored in a refrigerator at 4 ℃. Sampling occurred on days 0, 15, 30 and 60 for analysis of changes in pH, peroxide value (POV), acid value (AV), thiobarbituric acid reaction substrate (TBARS) value, and the lipid content and fatty acid composition of total intramuscular lipids, phospholipids, triglycerides and free fatty acids. The results showed that the pH value of air-dried beef decreased first and then marginally increased with the prolongation of storage time (P > 0.05). Air-drying temperature significantly affected the fat content (P < 0.05), whereas storage time had no significant effect (P > 0.05). The POV, AV and TBARS value of the samples dried at the same temperatures increased with storage time. Drying temperature had no significant effect on intramuscular fatty acid composition or the contents of triglycerides and phospholipids in air-dried beef, but increasing drying temperature led to marked increases in free fatty acid content. Compared with air drying at 20 ℃,the free fatty acid content in the sample dried at 60 ℃ increased by 0.84%, 1.82%, 1.45%, and 1.14% after 0, 15, 30 and 60 days of storage, respectively. For the samples dried at 50 and 60 ℃, a preferential hydrolysis of polyunsaturated fatty acids (PUFA) in phospholipids was observed, as demonstrated by a marked decrease in the percentage of PUFA in phospholipids whereas a significant increase in the percentage of PUFA in free fatty acids existed during storage. Therefore, the results of this study provide insights into why air drying temperature can affect flavor formation during the processing of air-dried beef.

Key words: air-dried beef, fatty acid composition, lipid oxidation, storage

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