运输温度对热鲜牛肉色泽及生化特性的影响

摘要/Abstract

摘要： 摘要：目的：以西门塔尔牛背最长肌为研究对象，模拟热鲜牛肉宰后运输实际场景，系统探究不同运输温度（4℃、16℃、26℃）对牛肉色泽及生化特性的影响机制，为冷链物流温度调控提供理论依据。方法：设置4℃、16℃、26℃三组运输温度，在宰后0-48 h内每隔12 h测定肉色参数（L*值、a*值、b*值）、能量代谢指标（pH、乳酸、ATP）、肌红蛋白形态（脱氧肌红蛋白（Deoxymyoglobin, DeoMb）、氧合肌红蛋白（Oxymyoglobin, OxyMb）、高铁肌红蛋白（Metmyoglobin,MetMb））及氧化指标（丙二醛含量（Malondialdehyde，MDA）、巯基），分析温度对各指标的调控作用及指标间相关性。结果：运输温度显著影响牛肉色泽形成与生化特性。4℃组可稳定维持肉色并延缓能量代谢与氧化进程，但氧合肌红蛋白生成速率偏低；26℃组加速糖酵解与ATP耗竭，促进肌红蛋白氧化及脂肪氧化，导致色泽快速劣变；16℃组能较好平衡肌红蛋白氧合与氧化速率，肉色呈现鲜红色，但脂肪氧化程度（MDA峰值）显著高于4℃和26℃组。相关性分析显示，pH与MetMb含量（r=0.57）及MDA（r=0.61）呈较强正相关，脂肪氧化是驱动肉色劣变的关键因素之一。结论：温度通过调控能量代谢速率、肌红蛋白形态转化及氧化进程，显著影响牛肉色泽稳定性与生化特性。研究结果为热鲜牛肉冷链运输温度的科学选择提供了数据支撑与理论参考。

关键词: 热鲜牛肉, 运输温度, 色泽, 肌红蛋白, 能量代谢

Abstract: Abstract: Objective: This study used the Longissimus dorsi muscle of Simmental cattle as the research material to simulate the actual post-slaughter transportation scenario of hot fresh beef, and systematically investigated the effects of different transportation temperatures (4℃, 16℃, 26℃) on the color and biochemical characteristics of beef, aiming to provide a theoretical basis for temperature control in the cold chain logistics of beef. Methods: Three transportation temperature groups (4℃, 16℃, 26℃) were established. At 12-hour intervals from 0 to 48 hours post-slaughter, meat color parameters (L, a, b*), energy metabolism indicators (pH, lactate, ATP), myoglobin forms (DeoMb, OxyMb, MetMb), and oxidation indicators (malondialdehyde content, sulfhydryl content) were measured. The regulatory effects of temperature on these indicators and the correlations among indicators were analyzed. Results: Transportation temperature significantly influenced beef color development and biochemical characteristics. The 4℃ group stably maintained meat color and delayed energy metabolism and oxidation processes, but exhibited a relatively low rate of oxymyoglobin formation. The 26℃ group accelerated glycolysis and ATP depletion, promoted myoglobin oxidation and lipid oxidation, leading to rapid color deterioration. The 16℃ group achieved a better balance between myoglobin oxygenation and oxidation rates, resulting in a bright red color; however, the degree of lipid oxidation (peak MDA) was significantly higher than that in the 4℃ and 26℃ groups. Correlation analysis showed that pH was strongly positively correlated with metmyoglobin (r=0.57) and malondialdehyde (r=0.61), indicating that lipid oxidation is a key factor driving meat color deterioration. Conclusion: Temperature significantly affects the color stability and biochemical characteristics of beef by regulating the rates of energy metabolism, myoglobin form transformation, and oxidation processes. The results provide data support and a theoretical reference for the scientific selection of transportation temperatures in the cold chain logistics of hot fresh beef.

Key words: Hot fresh beef, Transportation temperature, Color, Myoglobin, Energy metabolism

中图分类号:

TS251.5+2

白京何向阳张顺亮李学刚史宇璇吴宏张凯华李丹徐晨晨. 运输温度对热鲜牛肉色泽及生化特性的影响[J]. 食品科学.

Jing BAI Yu-Xuan SHI Dan Li. Effects of Transportation Temperature on Color and Biochemical Properties of Hot Fresh Beef[J]. FOOD SCIENCE.

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