食品科学 ›› 2022, Vol. 43 ›› Issue (11): 49-56.doi: 10.7506/spkx1002-6630-20210418-248

• 基础研究 • 上一篇    下一篇

日粮添加沙葱及其提取物对羊肉膻味脂肪酸沉积及贮藏期肉品质的影响

刘旺景,李书仪,唐德富,敖长金   

  1. (1.甘肃农业大学动物科学技术学院,甘肃 兰州 730070;2.内蒙古农业大学动物科学学院,内蒙古 呼和浩特 010018)
  • 出版日期:2022-06-15 发布日期:2022-06-30
  • 基金资助:
    甘肃农业大学科研创新基金-公招博士科研启动基金项目(GAU-KYQD-2020-24); 甘肃农业大学科技创新基金-盛彤笙创新基金项目(GSAU-STS-2021-20); 澳新牧业(天津)有限公司研发专项(GSAU-JSYF-2021-025); 甘肃农业大学伏羲青年英才培养计划项目(GAUfx-02Y07);国家自然科学基金地区科学基金项目(31460611)

Influence of Dietary Incorporation of Allium mongolicum Regel or Its Extracts on Flavor and Odor Fatty Acid Deposition and Lamb Meat Quality during Storage

LIU Wangjing, LI Shuyi, TANG Defu, AO Changjin   

  1. (1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)
  • Online:2022-06-15 Published:2022-06-30

摘要: 目的:研究舍饲肉羊日粮中添加沙葱及其提取物对背最长肌膻味脂肪酸沉积及货架期的影响,为降低羊肉膻味、延长零售羊肉的货架期、延缓羊肉氧化提供参考。方法:选取3 月龄、体质量相近的小尾寒羊60 只,随机分为4 组,每组3 个重复,每个重复5 只,对照组饲喂基础日粮,实验组分别在每只羊的基础日粮中添加沙葱粉、沙葱水提物和沙葱醇提物,添加剂量分别为10、3.4、2.8 g/d。实验持续75 d,其中预饲期15 d,正饲期60 d。饲喂结束后,从每组每个重复中选2 只羊屠宰,取背最长肌用于膻味脂肪酸的检测,其余背最长肌样品分装于透气型聚氯乙烯包装袋中,置于冷藏柜((4.0±0.5)℃)冷藏,在9 d 货架期内分别测定羊肉脂肪和蛋白质氧化程度、抗氧化能力、pH值、肉色、汁液损失率和微生物菌落生长。结果:1)与对照组相比,日粮中添加沙葱及其提取物能够高度显著抑制羊肉中3 种膻味脂肪酸的沉积(P<0.001)。2)日粮中添加沙葱及其提取物能够高度显著降低背最长肌的酸价、过氧化值和挥发性盐基氮含量(P<0.001)。3)日粮中添加沙葱及其提取物能够显著提高总抗氧化能力(P<0.001)、总超氧化物歧化酶活力(P<0.001)、谷胱甘肽过氧化物酶活力(P<0.05),极显著降低硫代巴比妥酸反应物值(P<0.01)。4)日粮中添加沙葱及其提取物能够极显著降低色相角(P<0.01),且日粮添加沙葱水提物能够显著降低黄蓝度(P<0.05)和汁液损失率(P<0.05),而添加沙葱粉仅能显著降低羊肉汁液损失率(P<0.05)。背最长肌pH值、肉色和汁液损失率随着贮藏期的延长而呈现不同的变化。5)日粮中添加沙葱及其提取物能够极显著降低背最长肌中的菌落总数(P<0.01)。结论:舍饲肉羊日粮中添加沙葱及其提取物能够显著降低背最长肌中膻味脂肪酸的沉积量,减缓羊肉脂肪和蛋白质氧化进程,提高背最长肌抗氧化能力,维持羊肉pH值和肉色,降低汁液损失率,抑制细菌生长,并改善羊肉品质。

关键词: 沙葱;膻味脂肪酸;脂质氧化;蛋白质氧化;货架期

Abstract: Objective: The objective of this study was to investigate the effects of dietary supplementation of Allium mongolicum Regel or its extracts on the flavor and odor fatty acid deposition and shelf life of lamb Longissimus?dorsi?muscle in order to provide useful information to reduce lamb odor, extend the shelf life of refrigerated lamb meat, and delay oxidation in lamb meat. Methods: Sixty three-month-old male small-tailed Han sheep were selected and randomly allocated into four groups of five animals each in triplicate in a randomized block design: 1) a basal diet served as control; 2) the basal diet supplemented with 10 g/d Allium mongolicum Regel powder as AMR; 3) the basal diet supplemented with 3.4 g/d of a water extract of Allicum mongolicum Regel as AWE; and 4) the basal diet supplemented with 2.8 g/d of an ethanol extract of Allicum mongolicum Regel as AFE. The experiment lasted for 75 days, including a 15-day adaptive period and a 60-day experimental feeding period. At the end of the experiment, two lambs from each replicate of each group were randomly selected and slaughtered, and Longissimus?dorsi?muscle was excised to detect odor fatty acids. Moreover, the degree of lipid and protein oxidation, antioxidant capacity, pH, color, juice loss and microbial load of Longissimus dorsi muscle packaged in air-permeable polystyrene bags were measured during nine days of storage at (4.0 ± 0.5) ℃. Results: 1) The deposition of three odor fatty acids was significantly inhibited by dietary supplementation of AMR, AFE or AWE compared with the control group (P < 0.001). 2) Dietary supplementation with Allium mongolicum Regel or its extracts decreased the acid value (AV), peroxide value (POV) and total volatile base nitrogen (TVB-N) content of Longissimus dorsi muscle (P < 0.001). 3) Dietary supplementation with Allium mongolicum Regel or its extracts increased the total antioxidant activity (T-AOC) (P < 0.001), total superoxide dismutase (T-SOD) activity (P < 0.001), and glutathione peroxidase (GSH-Px) activity (P < 0.05), and lowered the thiobarbituric acid reactive substances (TBARS) value. 4) Dietary supplementation with Allium mongolicum Regel or its extracts lowered hue angle (P < 0.01). Besides, the water extract significantly decreased the color parameter b* (yellowness/blueness) and juice loss percentage, whereas AMR powder significantly decreased only the juice loss percentage (P < 0.05). The pH, color and juice loss percentage varied in different manner depending on storage time. 5) Dietary supplementation with Allium mongolicum Regel or its extracts decreased the total bacterial count (P < 0.01). Conclusion: Overall, dietary supplementation with Allium mongolicum Regel or its extracts can contribute to improve the characteristic flavor and odor of lamb by decreasing odor fatty acid deposition, delaying fat and protein oxidation, improving the antioxidant capacity, maintaining the pH and color, reducing the juice loss percentage, and inhibiting the growth of bacteria.

Key words: Allium mongolicum Regel; flavor and odor fatty acids; lipid oxidation; protein oxidation; shelf life

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