食品科学 ›› 2025, Vol. 46 ›› Issue (18): 269-239.doi: 10.7506/spkx1002-6630-20250327-202

• 包装贮运 • 上一篇    下一篇

非微生物条件下高氧气调包装牛排贮藏期间肉色和关键脂质氧化产物的关系

孙亚男,李丹,杨啸吟,孟宪勇,孙煜坤,毛衍伟,张一敏,郝剑刚,梁荣蓉   

  1. (1.山东农业大学食品科学与工程学院,山东?泰安 271018;2.山东省畜产品质量安全监测与新兽药创制重点实验室,山东?泰安 250100;3.山东医药技师学院,山东?泰安 271016;4.山东农业大学信息科学与工程学院,山东?泰安 271018;5.国家肉牛牦牛产业技术体系乌拉盖试验站,内蒙古?乌拉盖 026321)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    国家自然科学基金面上项目(32372384);山东省自然科学基金面上项目(ZR2023MC165); 山东省优秀青年基金项目(ZR2022YQ27);国家肉牛牦牛产业技术体系建设专项(CRAS-37)

Mechanistic Links between Key Lipid Oxidation Products and Color of Beef Steaks during Storage under High-Oxygen Modified Atmosphere Packaging: A Non-microbial Perspective

SUN Yanan, LI Dan, YANG Xiaoyin, MENG Xianyong, SUN Yukun, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong   

  1. (1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai’an 250100, China; 3. Shandong Medicine Technician College, Tai’an 271016, China; 4. School of Information Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 5. National Beef Cattle Industrial Technology System, Ulagai Station, Ulagai 026321, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 以育肥牛的背最长肌牛排为研究对象,在排除微生物生长影响因素的前提下,探讨其在高氧气调包装冷藏条件下的肉色及关键脂质氧化产物变化规律,并分析这些产物与肉色变化之间的关系。结果表明:高氧气调包装后的牛排其肉色稳定性随贮藏时间延长逐渐降低,高铁肌红蛋白还原能力和氧气消耗率显著下降;牛排样品的脂质氧化程度和产物种类及含量均随贮藏时间延长显著增加,共检测到27 种脂质氧化产物,主要包括以己醛、壬醛、庚醛、(E)-2-辛烯醛、(E)-2-壬烯醛为代表的醛类物质和以3-羟基丁酮、2,3-辛二酮为代表的酮类物质等。贮藏过程中脂质氧化产物含量的增加与肉色稳定性的下降有极强的相关性(P<0.001),其中,2,3-辛二酮、1-己醇、苯甲醛、3-己烯-2-酮、(E,E)-2,4-壬二烯醛和(E,E)-2,4-癸二烯醛6 种物质与a*值的相关系数绝对值高达0.95及以上。通过逐步回归分析进一步建立了a*值与脂质氧化产物的关系模型。本研究排除了微生物生长对肉色的影响,明晰了脂质氧化产物与肉色变化的关系,可为生鲜牛肉肉色控制提供理论参考。

关键词: 育肥牛肉;肉色;高氧气调包装;肌红蛋白;脂质氧化产物

Abstract: This study investigated the changes in the color and key lipid oxidation products of beef M. longissimus dorsi steaks from fattened cattle during chilled storage under high-oxygen modified atmosphere packaging (HiOx-MAP) under the premise of excluding the influence of microbial growth, and it analyzed the correlation between them. The results showed that the color stability of beef steaks gradually decreased, and both the metmyoglobin reducing capacity and oxygen consumption rate significantly declined with storage time. Moreover, the degree of lipid peroxidation and the types and contents of lipid peroxidation products all markedly increased. A total of 27 lipid oxidation products were identified, mainly including aldehydes such as hexanal, nonanal, heptanal, (E)-2-octenal, (E)-2-nonenal and ketones like 3-hydroxybutanone and 2,3-octanedione. There was a strong correlation (P < 0.001) between the increase in the contents of lipid oxidation products and the decline in color stability during storage. The absolute values of the correlation coefficients between the contents of 2,3-octanedione, 1-hexanol, benzaldehyde, 3-hexen-2-one, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal and the color parameter a* were equal to or above 0.95. A model describing the relationship between the a* value and lipid oxidation products was established using stepwise regression analysis. This study provides a theoretical basis for controlling the color of raw beef.

Key words: fattened cattle beef; meat color; high-oxygen modified atmosphere packaging; myoglobin; lipid oxidation products

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