冷冻储藏对猪肉、羊肉和牛肉中脂肪酸含量变化的影响
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摘要
为研究原料肉在冷冻储藏过程中脂肪酸含量的变化情况,选取猪肉、羊肉、牛肉3种新鲜原料肉为研究对象,在-18℃分别储藏0、7、14、28、35、42d后,利用气相色谱仪(gas chromatograph,GC)对其脂肪酸含量进行测定。结果显示:在储藏过程中(42d内),随着储藏时间的延长,猪肉、羊肉和牛肉中脂肪酸的组成变化较为显著,饱和脂肪酸(saturated fatty acids,SFA)的含量(g/100g,以脂肪计)显著增加,多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)的含量下降,单不饱和脂肪酸(monounsaturated fatty acids,MUFA)的含量出现波动但整体呈现出下降趋势。因此,即便在低温冻藏条件下,原料肉中的不饱和脂肪酸(unsaturated fatty acids,UFA)也会发生显著的氧化分解,导致其含量降低。
To investigate the effect of fatty acid composition during frozen storage,the pork,mutton and beef were used as the raw material storage in refrigerator at-18℃(0,7,14,28,35 and 42 d).The fatty acid composition were analyzed by using gas chromatograph(GC).The results show that the fatty acid composition in pork,mutton and beef changes significantly with the prolongation of storage time(within 42 d).The content of saturated fatty acids(SFA)(g/100 g in lipid)increased significantly,while the content of polyunsaturated fatty acids(PUFA)decreased significantly and monounsaturated fatty acids(MUFA)fluctuated but still decreased as a whole.Therefore,the unsaturated fatty acids(UFA)in the raw meat can be oxidized and decomposed significantly during frozen storage,resulting in the decrease of UFA content.
To investigate the effect of fatty acid composition during frozen storage,the pork,mutton and beef were used as the raw material storage in refrigerator at-18℃(0,7,14,28,35 and 42 d).The fatty acid composition were analyzed by using gas chromatograph(GC).The results show that the fatty acid composition in pork,mutton and beef changes significantly with the prolongation of storage time(within 42 d).The content of saturated fatty acids(SFA)(g/100 g in lipid)increased significantly,while the content of polyunsaturated fatty acids(PUFA)decreased significantly and monounsaturated fatty acids(MUFA)fluctuated but still decreased as a whole.Therefore,the unsaturated fatty acids(UFA)in the raw meat can be oxidized and decomposed significantly during frozen storage,resulting in the decrease of UFA content.
引文
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[12]张婷.不同贮藏温度下牛肉新鲜度及品质变化研究[D].西安:陕西师范大学,2016.ZHANG Ting.Study on freshness and quality of beef at different storage temperatures[D].Xi’an:Shaanxi U-niversity,2016.(in Chinese)
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[15]YU Ligang,HE Zhiyong,ZENG Maomao,et al.Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage[J].Radiation Physics and Chemistry,2015,120:73-80.
[16]王毅,贺稚非,陈红霞,等.不同畜禽肌肉脂肪酸组成的对比分析[J].食品工业科技,2013,34(18):123-126.WANG Yi,HE Zhifei,CHEN Hongxia,et al.Comparative analysis of intramuscular fatty acid composition of different hind leg meat[J].Science and Technology of Food Industry,2013,34(18):123-126.(in Chinese)
[17]HEMATYAR N,MASILKO J,MRAZ J,et al.Nutritional quality,oxidation,and sensory parameters in fillets of common carp(Cyprinus carpio L.)influenced by frozen storage(-20℃)[J].Journal of Food Processing and Preservation,2018.DOI:10.1111/jfpp.13589.
[18]劳邦盛,盛国英,傅家谟,等.牡蛎中脂肪酸在储藏过程中的稳定性[J].色谱,2000,18(4):340-342.LAO Bangsheng,SHENG Guoying,FU Jiamo,et al.Stability of fatty acids in stored oyster[J].Chinese Journal of Chromatography,2000,18(4):340-342.(in Chinese)
[19]李树国,牛化欣,于建华,等.肉牛肌内脂肪和脂肪酸的营养价值及其调控[J].黑龙江畜牧兽医,2018,21,59-62.LI Shuguo,NIU Huaxin,YU Jianhua,et al.Nutritional value and regulation of intramuscular fat and fatty acids in beef cattle[J].Heilongjiang Animal Science and Veterinary Medicine,2018,21,59-62.(in Chinese)
[20]VIEIRA C,DIAZ M T,MARTíNEZ B,et al.Effect of frozen storage conditions(temperature and length of storage)on microbiological and sensory quality of rustic crossbred beef at different states of ageing[J].Meat Science,2009,83(3):398-404.
[21]李宇辉,王俊钢,刘成江,等.不同温度处理风干牛肉贮藏过程中脂肪变化分析[J/OL].[2018-11-23].http://kns.cnki.net/kcms/detail/11.2206.TS.20181108.1309.034.html.LI Yuhui,WANG Jungang,LIU Chengjiang,et al.Effect of drying temperature on fatty composition in dried beef during storage[J/OL].[2018-11-23].http://kns.cnki.net/kcms/detail/11.2206.TS.20181108.1309.034.html.(in Chinese)
[22]周慧敏,赵燕,任双,等.杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响[J].食品科学,2018,39(11):26-31.ZHOU Huimin,ZHAO Yan,REN Shuang,et al.Effect of sterilization temperature on fatty acid composition and lipid oxidation of emulsified sausage[J].Food Science,2018,39(11):26-31.(in Chinese)
[23]BAGGIO S R,BRAGAGNOLO N.The effect of heat treatment on the cholesterol oxides,cholesterol,total lipid and fatty acid contents of processed meat products[J].Food Chemistry,2006,95(4):611-619.
[24]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.LI Chunhuan,WANG Xiaoqin,ZENG Qiumei.Research progress of the process and mechanism,detemination and influential factors of vegetable lipid oxidation[J].Food and Fermentation Industries,2016,42(9):277-284.(in Chinese)
[25]FRANKEL E N.Chemistry of free radical and singlet oxidation of lipids[J].Progress in Lipid Research,1985,23(4):197-221.
[26]赵小余,肖珊,张铎,等.基围虾冻藏过程中的品质变化[J].大连工业大学学报,2015,34(2):88-96.ZHAO Xiaoyu,XIAO Shan,ZHANG Duo,et al.The quality changes during Metapenaeus ensis freezing storage[J].Journal of Dalian Polytechnic University,2015,34(2):88-96.(in Chinese)
[27]HOLMAN B W B,COOMBS C E O,MORRIS S,et al.Effect of long term chilled(up to 5weeks)then frozen(up to 12months)storage at two different subzero holding temperatures on beef:2.lipid oxidation and fatty acid profiles[J].Meat Science,2018,136:9-15.
[28]黄业传,李洪军,秦刚,等.不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技,2012,33(1):159-163,174.HUANG Yechuan,LI Hongjun,QIN Gang,et al.Effect of processing methods and time on intramuscular lipid content and fatty acid composition of pork[J].Science and Technology of Food Industry,2012,33(1):159-163,174.(in Chinese)
[2]陈松.探讨肉品冷加工的必要性[J].肉类工业,2001(3):22-23.
[3]傅向乾,薛峰.脂肪酸分析方法的优化研究[J].中国调味品,2017,42(5):141-148.FU Xiangqian,XUE Feng.Research on optimization of fatty acid analytical method[J].China Condiment,2017,42(5):141-148.(in Chinese)
[4]余力,贺稚非,王兆明,等.肉中脂肪酸组成与健康关系的研究进展[J].食品工业科技,2014,35(22):359-363.YU Li,HE Zhifei,WANG Zhaoming,et al.Research progress in the relationship between fatty acid composition of meat and health[J].Science and Technology of Food Industry,2014,35(22):359-363.(in Chinese)
[5]牛力,陈景宜,黄明,等.不同冻藏温度和时间对鸡胸肉食用品质的影响[J].南京农业大学学报,2012,35(4):115-120.NIU Li,CHEN Jingyi,HUANG Ming,et al.Effect of different frozen storage temperature and time on the eating quality of chicken breast meat[J].Journal of Nanjing Agricultural University,2012,35(4):115-120.(in Chinese)
[6]BREWER M S,IKINS W I G,HARBERS C A A Z.TBA values,sensory characteristics,and volatiles in ground pork during long-term frozen storage:effects of packaging[J].Journal of Food Science,1992,57(3):558-563.
[7]VIEIRA C,DIAZ M,MARTíNEZ B,et al.Effect of frozen storage conditions(temperature and length of storage)on microbiological and sensory quality of rustic crossbred beef at different states of ageing[J].Meat Science,2009,83(3):398-404.
[8]龚庆华,杨树亭.超期冻猪肉的肉脂变化[J].肉类工业,1996(4):29-30.
[9]林杰.不饱和脂肪酸的生理功能及其应用进展[J].广东化工,2013,40(6):92-93.LIN Jie.Unsaturated fatty physiologic function and its application progress[J].Guangdong Chemical Industry,2013,40(6):92-93.(in Chinese)
[10]闫海鹏,朱虹,吴菊清,等.脂肪酸与肉的品质[J].肉类研究,2009(7):15-19.YAN Haipeng,ZHU Hong,WU Juqing,et al.Fatty acid and meat quality:a review[J].Meat Research,2009(7):15-19.(in Chinese)
[11]张飞,柏云爱,鲁海龙.饱和脂肪酸与健康研究进展[J].中国油脂,2012,37(4):29-33.ZHANG Fei,BAI Yun’ai,LU Hailong.Research advances in saturated fatty acid and health[J].China Oils and Fats,2012,37(04):29-33.(in Chinese)
[12]张婷.不同贮藏温度下牛肉新鲜度及品质变化研究[D].西安:陕西师范大学,2016.ZHANG Ting.Study on freshness and quality of beef at different storage temperatures[D].Xi’an:Shaanxi U-niversity,2016.(in Chinese)
[13]BLIGH E G,DYER W J.A rapid method of total lipid extraction and purification[J].Canadian Journal of Biochemistry and Physiology,1959,37(8):911-917.
[14]黄峥,盛灵慧,马康,等.5种脂肪酸甲酯化方法的酯化效率研究[J].中国油脂,2013,38(9):86-88.HUANG Zheng,SHENG Linghui,MA Kang,et al.Efficiency of five methods for fatty acids methyl esterification[J].China Oils and Fats,2013,38(9):86-88.(in Chinese)
[15]YU Ligang,HE Zhiyong,ZENG Maomao,et al.Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage[J].Radiation Physics and Chemistry,2015,120:73-80.
[16]王毅,贺稚非,陈红霞,等.不同畜禽肌肉脂肪酸组成的对比分析[J].食品工业科技,2013,34(18):123-126.WANG Yi,HE Zhifei,CHEN Hongxia,et al.Comparative analysis of intramuscular fatty acid composition of different hind leg meat[J].Science and Technology of Food Industry,2013,34(18):123-126.(in Chinese)
[17]HEMATYAR N,MASILKO J,MRAZ J,et al.Nutritional quality,oxidation,and sensory parameters in fillets of common carp(Cyprinus carpio L.)influenced by frozen storage(-20℃)[J].Journal of Food Processing and Preservation,2018.DOI:10.1111/jfpp.13589.
[18]劳邦盛,盛国英,傅家谟,等.牡蛎中脂肪酸在储藏过程中的稳定性[J].色谱,2000,18(4):340-342.LAO Bangsheng,SHENG Guoying,FU Jiamo,et al.Stability of fatty acids in stored oyster[J].Chinese Journal of Chromatography,2000,18(4):340-342.(in Chinese)
[19]李树国,牛化欣,于建华,等.肉牛肌内脂肪和脂肪酸的营养价值及其调控[J].黑龙江畜牧兽医,2018,21,59-62.LI Shuguo,NIU Huaxin,YU Jianhua,et al.Nutritional value and regulation of intramuscular fat and fatty acids in beef cattle[J].Heilongjiang Animal Science and Veterinary Medicine,2018,21,59-62.(in Chinese)
[20]VIEIRA C,DIAZ M T,MARTíNEZ B,et al.Effect of frozen storage conditions(temperature and length of storage)on microbiological and sensory quality of rustic crossbred beef at different states of ageing[J].Meat Science,2009,83(3):398-404.
[21]李宇辉,王俊钢,刘成江,等.不同温度处理风干牛肉贮藏过程中脂肪变化分析[J/OL].[2018-11-23].http://kns.cnki.net/kcms/detail/11.2206.TS.20181108.1309.034.html.LI Yuhui,WANG Jungang,LIU Chengjiang,et al.Effect of drying temperature on fatty composition in dried beef during storage[J/OL].[2018-11-23].http://kns.cnki.net/kcms/detail/11.2206.TS.20181108.1309.034.html.(in Chinese)
[22]周慧敏,赵燕,任双,等.杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响[J].食品科学,2018,39(11):26-31.ZHOU Huimin,ZHAO Yan,REN Shuang,et al.Effect of sterilization temperature on fatty acid composition and lipid oxidation of emulsified sausage[J].Food Science,2018,39(11):26-31.(in Chinese)
[23]BAGGIO S R,BRAGAGNOLO N.The effect of heat treatment on the cholesterol oxides,cholesterol,total lipid and fatty acid contents of processed meat products[J].Food Chemistry,2006,95(4):611-619.
[24]李春焕,王晓琴,曾秋梅.植物油脂氧化过程及机理、检测技术以及影响因素研究进展[J].食品与发酵工业,2016,42(9):277-284.LI Chunhuan,WANG Xiaoqin,ZENG Qiumei.Research progress of the process and mechanism,detemination and influential factors of vegetable lipid oxidation[J].Food and Fermentation Industries,2016,42(9):277-284.(in Chinese)
[25]FRANKEL E N.Chemistry of free radical and singlet oxidation of lipids[J].Progress in Lipid Research,1985,23(4):197-221.
[26]赵小余,肖珊,张铎,等.基围虾冻藏过程中的品质变化[J].大连工业大学学报,2015,34(2):88-96.ZHAO Xiaoyu,XIAO Shan,ZHANG Duo,et al.The quality changes during Metapenaeus ensis freezing storage[J].Journal of Dalian Polytechnic University,2015,34(2):88-96.(in Chinese)
[27]HOLMAN B W B,COOMBS C E O,MORRIS S,et al.Effect of long term chilled(up to 5weeks)then frozen(up to 12months)storage at two different subzero holding temperatures on beef:2.lipid oxidation and fatty acid profiles[J].Meat Science,2018,136:9-15.
[28]黄业传,李洪军,秦刚,等.不同加工方式与时间对猪肉脂肪含量和脂肪酸组成的影响[J].食品工业科技,2012,33(1):159-163,174.HUANG Yechuan,LI Hongjun,QIN Gang,et al.Effect of processing methods and time on intramuscular lipid content and fatty acid composition of pork[J].Science and Technology of Food Industry,2012,33(1):159-163,174.(in Chinese)
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