不同热加工温度对牛肉干脂肪酸及脂肪氧化的影响
|
摘要
采用气相色谱-质谱联用技术,测定牛肉干中脂肪酸的组成,研究失水率相同时,不同干燥温度(25、55℃)及熟制温度(85、150℃)对牛肉干中脂肪酸组成和脂肪氧化的影响。结果表明:经热加工后,牛肉干的脂肪酸含量和脂肪氧化程度均有不同程度的变化。经55℃干燥后,不饱和脂肪酸(unsaturated fatty acid,UFA)、多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)和单不饱和脂肪酸(monounsaturated fattyacid,MUFA)含量显著低于25℃干燥(P<0.01),饱和脂肪酸(saturated fatty acid,SFA)含量显著高于25℃干燥(P<0.01),且脂肪氧化程度低于25℃干燥;熟制阶段,25℃干燥后熟制,SFA、UFA、MUFA和PUFA含量变化不显著(P>0.05),而55℃干燥后,经150℃熟制,UFA、MUFA和PUFA含量显著低于85℃熟制(P<0.01),SFA含量显著高于85℃熟制(P<0.01),且脂肪氧化程度高。综上所述,不同干燥温度及熟制温度对牛肉干脂肪酸及脂肪氧化的影响不同,干燥阶段,较高温度(55℃)干燥对牛肉干脂肪氧化的影响小于25℃干燥;熟制阶段,较低温度(85℃)熟制对牛肉干脂肪氧化影响较小。因此,55℃干燥、85℃熟制得到的牛肉干产品,其UFA、MUFA和PUFA含量最高,SFA含量最低,脂肪氧化程度最小,牛肉干营养价值损失最小。
The composition of fatty acids in beef jerky was determined by gas chromatography-mass spectrometry in this study. Under the same water loss rate, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were studied. The results demonstrated that both the fatty acid content and fat oxidation degree of beef jerky changed after thermal processing. During the drying stage, the unsaturated fatty acid(UFA), polyunsaturated fatty acid(PUFA) and monounsaturated fatty acid(MUFA) contents at 55 ℃ were signi?cantly lower than those at 25 ℃(P < 0.01), while the content of saturated fatty acid(SFA) was signi?cantly higher than at 25 ℃(P < 0.01); the degree of fat oxidation was lower than at 25 ℃. During the cooking stage, the content of SFA, UFA, MUFA and PUFA did not change signi?cantly(P > 0.05) after drying at 25 ℃; after drying at 55 ℃ followed by cooking at 150 ℃,the content of UFA, MUFA and PUFA was signi?cantly lower than cooking at 85 ℃(P < 0.01) whereas the content of SFA was signi?cantly higher than cooking at 85 ℃(P < 0.01), accompanied by a simultaneous increase in the degree of fat oxidation. In conclusion, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were different. In the drying stage, the effect of drying at 55 ℃ on the fat oxidation was less than at 25 ℃; in the cooking stage, the effect of cooking at 85 ℃ on the fat oxidation was less than at 150 ℃. Thus, beef jerky processed with drying at 55 ℃ and cooking at 85 ℃ has the highest content of UFA, MUFA and PUFA, the lowest SFA content, the lowest degree of fat oxidation and the least loss of nutritional value.
The composition of fatty acids in beef jerky was determined by gas chromatography-mass spectrometry in this study. Under the same water loss rate, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were studied. The results demonstrated that both the fatty acid content and fat oxidation degree of beef jerky changed after thermal processing. During the drying stage, the unsaturated fatty acid(UFA), polyunsaturated fatty acid(PUFA) and monounsaturated fatty acid(MUFA) contents at 55 ℃ were signi?cantly lower than those at 25 ℃(P < 0.01), while the content of saturated fatty acid(SFA) was signi?cantly higher than at 25 ℃(P < 0.01); the degree of fat oxidation was lower than at 25 ℃. During the cooking stage, the content of SFA, UFA, MUFA and PUFA did not change signi?cantly(P > 0.05) after drying at 25 ℃; after drying at 55 ℃ followed by cooking at 150 ℃,the content of UFA, MUFA and PUFA was signi?cantly lower than cooking at 85 ℃(P < 0.01) whereas the content of SFA was signi?cantly higher than cooking at 85 ℃(P < 0.01), accompanied by a simultaneous increase in the degree of fat oxidation. In conclusion, the effects of different drying and cooking temperatures on the fatty acid composition and fat oxidation in beef jerky were different. In the drying stage, the effect of drying at 55 ℃ on the fat oxidation was less than at 25 ℃; in the cooking stage, the effect of cooking at 85 ℃ on the fat oxidation was less than at 150 ℃. Thus, beef jerky processed with drying at 55 ℃ and cooking at 85 ℃ has the highest content of UFA, MUFA and PUFA, the lowest SFA content, the lowest degree of fat oxidation and the least loss of nutritional value.
引文
[1]刘孝沾,孔永昌,李丹.肉和肉制品中脂肪氧化的研究进展[J].肉类工业, 2017(3):47-49.
[2]刘梦,史智佳,贡慧,等.天然抗氧化剂对不同热加工方式牛肉制品脂肪氧化的影响[J].肉类研究, 2017, 31(12):17-22. DOI:10.7506/rlyj1001-8123-201712004.
[3]王文艳,贾彦杰,彭增起.天然抗氧化物在中式香肠中的应用研究进展[J].食品工业, 2014, 35(1):231-234.
[4]MUHAMMAD A,IMRAN A,NADEEMM,etal.Enhancing thequalityandlipidstabilityofchickennuggetsusingnatural antioxidants[J].LipidsinHealthandDisease,2017,16(1):108.DOI:10.1186/s12944-017-0496-4.
[5]AKCANT,ESTéVEZM,RICOS,etal.Hawberry(Crataegus monogyna Jaqc.)extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat(RTE)pork patties[J]. Journal of Food Science and Technology, 2017, 54(5):1248-1255. DOI:10.1007/s13197-017-2578-8.
[6]FANWenjiao,YIYuwen,ZHANGYongkui,etal.Effectofan antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages[J].Food Science and Biotechnology, 2015, 24(2):421-426. DOI:10.1007/s10068-015-0055-6.
[7]CANDOD,MORCUENDED,UTRERAM,etal.Phenolic-rich extracts from Willowherb(Epilobium hirsutum L.)inhibit lipid oxidationbutaccelerateproteincarbonylationanddiscoloration ofbeefpatties[J].EuropeanFoodResearchand Technology,2014,238(5):741-751. DOI:10.1007/s00217-014-2152-9.
[8]贾娜,王乐田,戴琳,等.真空沟帮子烧鸡贮藏中脂肪氧化及感官品质的变化[J].肉类研究, 2014, 28(9):13-16.
[9]WANGWeidong,SUNYue’e,MALihua.Effectofhigh-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork[J]. Journal of Food Measurement and Characterization, 2018, 12(1):395-402. DOI:10.1007/s11694-017-9652-9.
[10]PIRINYA W, SAOWAKON W. Quality changes of chicken meat jerky with different sweeteners during storage[J]. Journal of Food Science and Technology, 2015, 52(12):8329-8335. DOI:10.1007/s13197-015-1884-2.
[11]YU Xiang, WU Haizhou, ZHANG Jianhao. Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince[J]. Food Science and Biotechnology, 2015, 24(2):575-581. DOI:10.1007/s10068-015-0075-2.
[12]张维悦,夏杨毅,侯佰慧,等.KCl部分替代NaCl对腊肉脂肪氧化和脂肪酸变化的影响[J].食品与发酵工业, 2018, 44(9):156-162.DOI:10.13995/j.cnki.11-1802/ts.015562.
[13]熊明民,马长伟.猪肉肌间/脂肪组织在蒸煮过程中的脂肪酸组成变化[J].食品科学, 2014, 35(7):64-67. DOI:10.7506/spkx1002-6630-201407013.
[14]孙承锋,周楠,朱亮,等.卤猪肉加工过程中游离脂肪酸、游离氨基酸及核苷酸变化分析[J].现代食品科技, 2016, 32(6):200-206.DOI:10.13982/j.mfst.1673-9078.2016.6.032.
[15]国家农副加工产品及白酒质量监督检验中心(山西省食品质量监督检验中心).酱卤肉制品:GB/T 23586—2009[S].北京:中国标准出版社, 2009.
[16]西藏出入境检验检疫局检验检疫技术中心,西藏奇圣土特产品有限公司.食品安全地方标准风干牛肉:DBS 54/2001—2017[S].北京:中国标准出版社, 2017.
[17]中国商业联合会商业标准中心,福建省厨师食品集团有限公司,万里香食品有限公司,等.肉干:GB/T 23969—2009[S].北京:中国标准出版社, 2009.
[18]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中脂肪酸的测定:GB 5009.168—2016[S].北京:中国标准出版社, 2016.
[19]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. DOI:10.7506/spkx1002-6630-201811005.
[20]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中丙二醛的测定:GB 5009.181—2016[S].北京:中国标准出版社, 2016.
[21]COUTRONG,GANDEMERG.Lipolysisandoxidationin subcutaneous adipose tissue during dry-cured hamprocessing[J].FoodChemistry,2012,64(1):95-101.DOI:10.1016/S0308-8146(98)00079-X.
[22]XUWeiming,XUXinglian,ZHOUGuanghong,etal.Changesof intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck[J]. Food Chemistry, 2008, 110(2):279-284.DOI:10.1016/j.foodchem.2007.11.044.
[23]YANGHongjun,MAChangwei,QIAOFadong,etal.Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J].MeatScience,2005,71(4):670-675.DOI:10.1016/j.meatsci.2005.05.019.
[24]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013, 34(11):130-133. DOI:10.7506/spkx1002-6630-201311029.
[25]WEBER J, BOCHI V C, RIBEIRO C P, et al. Effect of different cookingmethodsontheoxidation,proximateandfattyacid compositionofsilvercatfish(Rhamdiaquelen)fillets[J].FoodChemistry,2008,106(1):140-146.DOI:10.1016/j.foodchem.2007.05.052.
[26]ERCO?KUN H,?ZKAL S G. Kinetics of traditional Turkish sausage quality aspects during fermentation[J]. Food Control, 2011, 22(2):165-172. DOI:10.1016/j.foodcont.2010.06.015.
[2]刘梦,史智佳,贡慧,等.天然抗氧化剂对不同热加工方式牛肉制品脂肪氧化的影响[J].肉类研究, 2017, 31(12):17-22. DOI:10.7506/rlyj1001-8123-201712004.
[3]王文艳,贾彦杰,彭增起.天然抗氧化物在中式香肠中的应用研究进展[J].食品工业, 2014, 35(1):231-234.
[4]MUHAMMAD A,IMRAN A,NADEEMM,etal.Enhancing thequalityandlipidstabilityofchickennuggetsusingnatural antioxidants[J].LipidsinHealthandDisease,2017,16(1):108.DOI:10.1186/s12944-017-0496-4.
[5]AKCANT,ESTéVEZM,RICOS,etal.Hawberry(Crataegus monogyna Jaqc.)extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat(RTE)pork patties[J]. Journal of Food Science and Technology, 2017, 54(5):1248-1255. DOI:10.1007/s13197-017-2578-8.
[6]FANWenjiao,YIYuwen,ZHANGYongkui,etal.Effectofan antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages[J].Food Science and Biotechnology, 2015, 24(2):421-426. DOI:10.1007/s10068-015-0055-6.
[7]CANDOD,MORCUENDED,UTRERAM,etal.Phenolic-rich extracts from Willowherb(Epilobium hirsutum L.)inhibit lipid oxidationbutaccelerateproteincarbonylationanddiscoloration ofbeefpatties[J].EuropeanFoodResearchand Technology,2014,238(5):741-751. DOI:10.1007/s00217-014-2152-9.
[8]贾娜,王乐田,戴琳,等.真空沟帮子烧鸡贮藏中脂肪氧化及感官品质的变化[J].肉类研究, 2014, 28(9):13-16.
[9]WANGWeidong,SUNYue’e,MALihua.Effectofhigh-oxygen modified atmosphere packaging on the tenderness, lipid oxidation and microbial growth of cooked pork[J]. Journal of Food Measurement and Characterization, 2018, 12(1):395-402. DOI:10.1007/s11694-017-9652-9.
[10]PIRINYA W, SAOWAKON W. Quality changes of chicken meat jerky with different sweeteners during storage[J]. Journal of Food Science and Technology, 2015, 52(12):8329-8335. DOI:10.1007/s13197-015-1884-2.
[11]YU Xiang, WU Haizhou, ZHANG Jianhao. Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince[J]. Food Science and Biotechnology, 2015, 24(2):575-581. DOI:10.1007/s10068-015-0075-2.
[12]张维悦,夏杨毅,侯佰慧,等.KCl部分替代NaCl对腊肉脂肪氧化和脂肪酸变化的影响[J].食品与发酵工业, 2018, 44(9):156-162.DOI:10.13995/j.cnki.11-1802/ts.015562.
[13]熊明民,马长伟.猪肉肌间/脂肪组织在蒸煮过程中的脂肪酸组成变化[J].食品科学, 2014, 35(7):64-67. DOI:10.7506/spkx1002-6630-201407013.
[14]孙承锋,周楠,朱亮,等.卤猪肉加工过程中游离脂肪酸、游离氨基酸及核苷酸变化分析[J].现代食品科技, 2016, 32(6):200-206.DOI:10.13982/j.mfst.1673-9078.2016.6.032.
[15]国家农副加工产品及白酒质量监督检验中心(山西省食品质量监督检验中心).酱卤肉制品:GB/T 23586—2009[S].北京:中国标准出版社, 2009.
[16]西藏出入境检验检疫局检验检疫技术中心,西藏奇圣土特产品有限公司.食品安全地方标准风干牛肉:DBS 54/2001—2017[S].北京:中国标准出版社, 2017.
[17]中国商业联合会商业标准中心,福建省厨师食品集团有限公司,万里香食品有限公司,等.肉干:GB/T 23969—2009[S].北京:中国标准出版社, 2009.
[18]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中脂肪酸的测定:GB 5009.168—2016[S].北京:中国标准出版社, 2016.
[19]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. DOI:10.7506/spkx1002-6630-201811005.
[20]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中丙二醛的测定:GB 5009.181—2016[S].北京:中国标准出版社, 2016.
[21]COUTRONG,GANDEMERG.Lipolysisandoxidationin subcutaneous adipose tissue during dry-cured hamprocessing[J].FoodChemistry,2012,64(1):95-101.DOI:10.1016/S0308-8146(98)00079-X.
[22]XUWeiming,XUXinglian,ZHOUGuanghong,etal.Changesof intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck[J]. Food Chemistry, 2008, 110(2):279-284.DOI:10.1016/j.foodchem.2007.11.044.
[23]YANGHongjun,MAChangwei,QIAOFadong,etal.Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J].MeatScience,2005,71(4):670-675.DOI:10.1016/j.meatsci.2005.05.019.
[24]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J].食品科学,2013, 34(11):130-133. DOI:10.7506/spkx1002-6630-201311029.
[25]WEBER J, BOCHI V C, RIBEIRO C P, et al. Effect of different cookingmethodsontheoxidation,proximateandfattyacid compositionofsilvercatfish(Rhamdiaquelen)fillets[J].FoodChemistry,2008,106(1):140-146.DOI:10.1016/j.foodchem.2007.05.052.
[26]ERCO?KUN H,?ZKAL S G. Kinetics of traditional Turkish sausage quality aspects during fermentation[J]. Food Control, 2011, 22(2):165-172. DOI:10.1016/j.foodcont.2010.06.015.