汽锅鸡高温灭菌后不同冷却速率对脂质分子影响机制

doi:10.7506/spkx1002-6630-20251015-081

食品科学 ›› 2026, Vol. 47 ›› Issue (6): 69-77.doi: 10.7506/spkx1002-6630-20251015-081

• 基础研究 • 上一篇

汽锅鸡高温灭菌后不同冷却速率对脂质分子影响机制

方世勰，张璟璇，梁双敏，葛长荣，徐志强，肖智超

（1.云南农业大学食品科学技术学院，云南昆明 650201；2.云南农业大学云南省畜产品加工工程技术研究中心，云南昆明 650201；3.云南农业大学动物科学技术学院，云南昆明 650201）

发布日期:2026-04-14
基金资助:
云南省农业联合专项——重点项目（202301BD070001-142）； 2025年高原特色农业领域科技计划项目（202502AE090041）

Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization

FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao

(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Yunnan Engineering Technology Research Center for Processing of Livestock Products, Yunnan Agricultural University, Kunming 650201, China; 3. Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Published:2026-04-14

摘要/Abstract

摘要： 为探究汽锅鸡罐头高温灭菌后不同冷却速率对脂质变化的影响，本研究采用非靶向脂质组学分析汽锅鸡罐头灭菌后有利的冷却条件。结果表明，以A组（121 ℃灭菌后不冷却直接取样）为对照，B组（灭菌后－35 ℃冷却，冷却速率2.40 ℃/min）、C组（灭菌后－15 ℃冷却，冷却速率1.50 ℃/min）、D组（灭菌后5 ℃冷却，冷却速率1.01 ℃/min）、E组（灭菌后常温冷却，冷却速率0.26 ℃/min）样品的粗脂肪和粗蛋白含量随着冷却速率的降低而减小。汽锅鸡罐头中共鉴定出1 600 种脂质分子，分属于5 个大类和73 个亚类，其中甘油酯占比最大。多元统计学差异分析筛选得到26 种差异脂质分子，主要为甘油三酯和磷脂酰胆碱，这两类脂质分子丰度随着冷却速率的降低而呈现显著差异。通过京都基因与基因组百科全书通路富集分析发现，甘油磷脂分解代谢参与了冷却过程中的代谢，是影响汽锅鸡罐头高温灭菌后冷却至常温脂质分子变化的重要通路。不同冷却速率下的样品中，B组（2.40 ℃/min）脂质变化显著小于其他冷却组（P＜0.05），而E组（0.26 ℃/min）由于其中心温度下降缓慢，脂质易受温度影响而发生变化。本研究结果能够为常温保存的肉类预制菜加工贮藏提供相关理论依据。

关键词: 云南汽锅鸡；高温灭菌；冷却速率；脂质组学；差异脂质?

Abstract: To investigate the effects of different cooling rates on lipid changes in steam pot chicken cans after high‑temperature sterilization, this study employed non‑targeted lipidomics to analyze favorable cooling conditions following the sterilization process. Five treatment groups were set up: A (sampled without cooling after sterilization at 121 ℃, serving as control), B (cooled at –35 ℃ at a cooling rate of 2.40 ℃/min after sterilization), C (cooled at –15 ℃ at a cooling rate of 1.50 ℃/min after sterilization), D (cooled at 5 ℃ at a cooling rate of 1.01 ℃/min after sterilization), and E (cooled at normal temperature at a cooling rate of 0.26 ℃/min after sterilization). The results showed that the crude fat and crude protein contents of the four experimental groups decreased with decreasing cooling rate. A total of 1 600 lipid molecules were identified in canned steam pot chicken, belonging to 73 subclasses in 5 classes, among which glycerol esters (GL) accounted for the largest proportion. Totally 26 differential lipid molecules were selected by multivariate statistical analysis, among which triglyceride (TG) and phosphatidylcholine (PC) were the main ones. The abundance of TG and PC showed significant differences with the decrease of cooling rate. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis revealed that glycerophospholipid catabolism was involved in the cooling process and served as an important pathway affecting lipid changes in steam pot chicken cans during cooling to room temperature after high-temperature sterilization. Significantly smaller lipid changes were observed in Group B than the other cooling groups (P < 0.05), while group E showed a slow decrease in internal temperature, making it prone to temperature-induced lipid changes. The results of this research provide a theoretical basis for the processing and storage of prepared meat dishes stored at room temperature.

Key words: steam pot chicken; high-temperature sterilization; cooling rate; lipidomics; differential lipids

中图分类号:

TS251.6

方世勰，张璟璇，梁双敏，葛长荣，徐志强，肖智超. 汽锅鸡高温灭菌后不同冷却速率对脂质分子影响机制[J]. 食品科学, 2026, 47(6): 69-77.

FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao. Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization[J]. FOOD SCIENCE, 2026, 47(6): 69-77.

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汽锅鸡高温灭菌后不同冷却速率对脂质分子影响机制

Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization

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