牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较

doi:10.7506/spkx1002-6630-20190620-236

摘要/Abstract

摘要： 目的：通过比较牦牛乳硬质干酪与荷斯坦牛乳硬质干酪乳脂含量与氧化速率间的关系，探索和揭示乳脂氧化规律，完善硬质干酪乳脂氧化理论。方法：牦牛乳与荷斯坦牛乳干酪在4 ℃下成熟0、1、2、3、4、5、6 个月，测定酸度值（acidity value，ADV）、羰基价（carbonyl value，CV）、一级氧化程度过氧化值（peroxide value，POV）和二级氧化程度硫代巴比妥酸（thiobarbituric acid，TBA）值，计算各指标氧化进程的总增幅与平均氧化速率。结果：1）两种干酪ADV和CV在成熟过程中均持续上升；牦牛乳硬质干酪ADV总增幅为（263.94±13.88）%，低于荷斯坦乳硬质干酪（（363.91±11.71）%）；成熟期间牦牛乳与荷斯坦牛乳干酪CV平均增长速率分别为（0.140 0±0.017 7）meq/（kg·月）和（0.138 5±0.015 1）meq/（kg·月）；2）两种干酪POV在成熟期间均呈现先上升后下降的趋势，且两种干酪间POV除了在3 个月时有显著性差异（P＜0.05），在其余成熟期均没有显著性差异（P＞0.05）；3）TBA值在成熟过程中均呈上升趋势；牦牛乳硬质干酪TBA值总增幅为（330.48±72.64）%，荷斯坦牛乳硬质干酪为（335.89±36.41）%，牦牛乳与荷斯坦牛乳干酪TBA值平均增长速率分别为（0.035 4±0.002 9）mg/（kg·月）和（0.033 6±0.002 0）mg/（kg·月）；4）通过计算拟合了牦牛乳硬质干酪一级与二级氧化速率回归方程，分别为Y＝－0.001 7x5＋0.038 2x4－0.336 6x3＋1.347 7x2－2.146 7x＋1.496 9（R2＝0.993 2）、Y＝0.034 3x＋0.024 4（R2＝0.968 8）。结论：在成熟过程中牦牛乳硬质干酪呈现高乳脂含量和低氧化速率的现象，说明牦牛乳硬质干酪中的抗氧化因子较荷斯坦牛乳硬质干酪高，并在成熟后期起到了重要的作用，降低了氧化速率，实验可为不同原料硬质干酪的贮藏和氧化特性的研究提供参考。

关键词: 硬质干酪, 脂肪氧化, 氧化指标, 平均增长速率

Abstract: Objective: To explore the pattern of milk fat oxidation during cheese ripening and improve the theory of milk fat oxidation in hard cheese by comparing the relationship between milk fat content and oxidation rate of hard cheese made from yak milk and Holstein cow milk. Methods: The acidity value (ADV), carbonyl value (CV), peroxide value (POV), reflecting the degree of primary oxidation, and thiobarbituric acid (TBA) value, reflecting the degree of secondary oxidation, were measured after 0, 1, 2, 3, 4, 5 and 6 months of ripening at 4 ℃. Results: 1) The ADV and CV of both cheeses increased continuously during the ripening process; for yak milk and Holstein cow milk cheese, the total increment in ADV was respectively (263.94 ± 13.88)% and (363.91 ± 11.71)%, and the average rate of increase in CV were respectively (0.140 0 ± 0.017 7) and (0.138 5 ± 0.015 1) meq/(kg·month). 2) POV first increased and then decreased during the maturation period for both cheeses, and there was no significant difference in POV between the two cheeses at all ripening periods (P > 0.05) except for 3 months (P < 0.05). 3) TBA value showed an upward trend during the maturation process, increasing by (330.48 ± 72.64)% and (335.89 ± 36.41)% and at an average rate of (0.035 4 ± 0.002 9) and (0.033 6 ± 0.002 0) mg/(kg·month) in yak milk and Holstein cow milk cheese, respectively. 4) The regression equations of first- and second-order oxidation rate for yak milk hard cheese were fitted as follows: Y = –0.001 7x5 + 0.038 2x4 - 0.336 6x3 + 1.347 7x2 – 2.146 7x + 1.496 9 (r2 = 0.993 2) and Y = 0.034 3x + 0.024 4 (r2 = 0.968 8), respectively. Conclusion: During the ripening process, yak milk hard cheese exhibited a lower oxidation rate despite its higher milk fat, indicating that the antioxidant factor in yak milk cheese is higher than that in Holstein cow milk cheese and plays an important role in the late stage of ripening, thereby inhibiting the oxidation rate.

Key words: hard cheese, lipid oxidation, oxidation indices, average growth rate

中图分类号:

TS252.53

杨静, 梁琪, 宋雪梅, 张炎. 牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较[J]. 食品科学, 2020, 41(15): 15-21.

YANG Jing, LIANG Qi, SONG Xuemei, ZHANG Yan. Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese[J]. FOOD SCIENCE, 2020, 41(15): 15-21.

[1]	曹云刚，李颖，郭安琪，熊幼翎. 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J]. 食品科学, 2021, 42(4): 94-99.
[2]	余依敏，夏强，杨林林，林泊宇，陆银银，曹锦轩，蔡振东，潘道东. 魔芋葡甘聚糖-可得然胶共混凝胶替代动物脂肪对乳化肠品质特性的影响[J]. 食品科学, 2021, 42(16): 46-53.
[3]	周亚军，王雪松，陈艳，王淑杰. 人参浸提液处理对烧鸡食用品质的影响[J]. 食品科学, 2021, 42(15): 66-73.
[4]	吴颖，赖利先，张万刚. 产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响[J]. 食品科学, 2021, 42(1): 228-234.
[5]	张凯华，臧明伍，张哲奇，李丹，李笑曼，陈文华. 微波复热时间对预制猪肉饼过熟味、脂肪氧化和水分分布特性的影响[J]. 食品科学, 2020, 41(9): 50-56.
[6]	王淑惠，杨小斌，罗旭洸，刘静宜，周爱梅. 蓝圆鲹鱼油微胶囊稳定性分析及其货架期预测模型的建立与评价[J]. 食品科学, 2020, 41(21): 66-72.
[7]	石永祺，梁琪，宋雪梅，张炎. 脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响[J]. 食品科学, 2020, 41(20): 14-19.
[8]	陈坤朋，余依敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 食用菌添加对鸭肉乳化肠品质特性的影响[J]. 食品科学, 2020, 41(18): 251-257.
[9]	贾娜，张风雪，王乐田，孙嘉，刘登勇. 槲皮素抑制冷藏猪肉糜氧化及改善其品质特性[J]. 食品科学, 2019, 40(21): 196-202.
[10]	曹辰辰，冯美琴，孙健，徐幸莲，周光宏. 功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响[J]. 食品科学, 2019, 40(20): 106-113.
[11]	王辉，田寒友，李文采，邹昊，刘飞，白京，李家鹏，陈文华，乔晓玲. 基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法[J]. 食品科学, 2019, 40(2): 269-274.
[12]	周恒悦，邓绍林，周昌瑜，庄昕波，周光宏. 添加蓝莓发酵汁对法兰克福香肠抗氧化及感官品质的影响[J]. 食品科学, 2019, 40(19): 69-76.
[13]	顾赛麒，唐锦晶，周绪霞，郑皓铭，周洪鑫，丁玉庭. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学, 2019, 40(17): 36-44.
[14]	李宇辉，王俊钢，刘成江，郭安民，韩冬印. 不同温度处理的风干牛肉贮藏过程中脂肪变化[J]. 食品科学, 2019, 40(13): 14-21.
[15]	赵冰，张顺亮，李素，周慧敏，任双，李家鹏，陈文华，赵燕，王守伟. 脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响[J]. 食品科学, 2018, 39(5): 40-46.

牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较

Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价