不同温度处理的风干牛肉贮藏过程中脂肪变化
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摘要
为了研究干燥温度对风干牛肉贮藏过程中脂肪酸组成的变化规律,选取新疆褐牛后腿肉为研究对象,经腌制后分别进行20℃48 h、40℃20 h、50℃12 h、60℃8 h的风干处理,冷却后置于4℃冰箱贮藏,分别在第0、15、30天和第60天取样,检测其pH值、过氧化值、酸价、硫代巴比妥酸反应底物(thiobarbituric acid reaction substrate,TBARS)值、脂肪含量和脂肪酸组成变化。结果表明:随着贮藏时间的延长,pH值先降低后略微升高(P>0.05);处理温度对脂肪含量影响显著(P<0.05),而贮藏时间对脂肪含量影响不显著(P>0.05);相同温度处理的样品过氧化值、酸价和TBARS值随着贮藏时间的延长呈增加的趋势;处理温度对风干牛肉中肌内脂肪酸组成、甘油三酯和磷脂相对含量影响也不明显,但对游离脂肪酸含量影响较明显,且温度越高,游离脂肪酸相对含量越高;与20℃处理组相比,60℃处理组样品中游离脂肪酸相对含量在0、15、30、60 d分别增加了0.84%、1.82%、1.45%、1.14%;50、60℃处理组的样品随着贮藏时间的延长,磷脂脂肪酸中多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)相对含量降低,游离脂肪酸中的PUFA相对含量增加。本实验结果可为阐明不同温度影响风干牛肉加工过程中风味形成的原因提供一定参考。
To investigate the effect of drying temperature on lipid oxidation and fatty acid composition in air-dried beef during chilled storage,beef round from Xinjiang brown cattle was marinated and then air-dried at different temperatures(20 ℃ for 48 h,40 ℃ for 20 h,50 ℃ for 12 h,or 60 ℃ for 8 h).After being cooled down to room temperature,the meat samples were stored in a refrigerator at 4 ℃.Sampling occurred on days 0,15,30 and 60 for analysis of changes in pH,peroxide value(POV),acid value(AV),thiobarbituric acid reaction substrate(TBARS) value,and the lipid content and fatty acid composition of total intramuscular lipids,phospholipids,triglycerides and free fatty acids.The results showed that the pH value of air-dried beef decreased first and then marginally increased with the prolongation of storage time(P>0.05).Air-drying temperature significantly affected the fat content(P<0.05),whereas storage time had no significant effect(P>0.05).The POV,AV and TBARS value of the samples dried at the same temperatures increased with storage time.Drying temperature had no significant effect on intramuscular fatty acid composition or the contents of triglycerides and phospholipids in air-dried beef,but increasing drying temperature led to marked increases in free fatty acid content.Compared with air drying at 20 ℃,the free fatty acid content in the sample dried at 60 ℃ increased by 0.84%,1.82%,1.45%,and 1.14% after 0,15,30 and 60 days of storage,respectively.For the samples dried at 50 and 60 ℃,a preferential hydrolysis of polyunsaturated fatty acids(PUFA) in phospholipids was observed,as demonstrated by a marked decrease in the percentage of PUFA in phospholipids whereas a significant increase in the percentage of PUFA in free fatty acids existed during storage.Therefore,the results of this study provide insights into why air drying temperature can affect flavor formation during the processing of air-dried beef.
To investigate the effect of drying temperature on lipid oxidation and fatty acid composition in air-dried beef during chilled storage,beef round from Xinjiang brown cattle was marinated and then air-dried at different temperatures(20 ℃ for 48 h,40 ℃ for 20 h,50 ℃ for 12 h,or 60 ℃ for 8 h).After being cooled down to room temperature,the meat samples were stored in a refrigerator at 4 ℃.Sampling occurred on days 0,15,30 and 60 for analysis of changes in pH,peroxide value(POV),acid value(AV),thiobarbituric acid reaction substrate(TBARS) value,and the lipid content and fatty acid composition of total intramuscular lipids,phospholipids,triglycerides and free fatty acids.The results showed that the pH value of air-dried beef decreased first and then marginally increased with the prolongation of storage time(P>0.05).Air-drying temperature significantly affected the fat content(P<0.05),whereas storage time had no significant effect(P>0.05).The POV,AV and TBARS value of the samples dried at the same temperatures increased with storage time.Drying temperature had no significant effect on intramuscular fatty acid composition or the contents of triglycerides and phospholipids in air-dried beef,but increasing drying temperature led to marked increases in free fatty acid content.Compared with air drying at 20 ℃,the free fatty acid content in the sample dried at 60 ℃ increased by 0.84%,1.82%,1.45%,and 1.14% after 0,15,30 and 60 days of storage,respectively.For the samples dried at 50 and 60 ℃,a preferential hydrolysis of polyunsaturated fatty acids(PUFA) in phospholipids was observed,as demonstrated by a marked decrease in the percentage of PUFA in phospholipids whereas a significant increase in the percentage of PUFA in free fatty acids existed during storage.Therefore,the results of this study provide insights into why air drying temperature can affect flavor formation during the processing of air-dried beef.
引文
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[5]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].Meat Science,2008,78(4):343-358.DOI:10.1016/j.meatsci.2007.07.019.
[6]XIE J C,SUN B G,ZHENG F P,et al.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(3):506-514.DOI:10.1016/j.foodchem.2007.12.074.
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[8]TOLDRáF.Proteolysis and lipolysis in flavour development of drycured meat products[J].Meat Science,1998,49(Suppl 1):101-110.DOI:10.1016/S0309-1740(98)90041-9.
[9]段艳.乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].呼和浩特:内蒙古农业大学,2013:43-67.
[10]ARNAU J,GOU P,COMAPOSADA J.Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface[J].Meat Science,2003,65(4):1275-1280.DOI:10.1016/S0309-1740(03)00036-6.
[11]王俊钢,刘成江,郭安民,等.真空脉动压干燥技术在风干牛肉加工中的应用[J].食品与发酵工业,2017,43(1):135-142.DOI:10.13995/j.cnki.11-1802/ts.201701023.
[12]王俊钢,李宇辉,郭安民,等.基于脉动压技术的腌制新疆特色风干牛肉工艺优化[J].食品工业科技,2016,37(19):185-191.DOI:10.13386/j.issn1002-0306.2016.19.028.
[13]WóJCIAK K M,KARWOWSKA M,DOLATOWSKI Z J.Use of acid whey and mustard seed to replace nitrites during cooked sausage production[J].Meat Science,2014,96(2):750-756.DOI:10.1016/j.meatsci.2013.09.002.
[14]赵宇明,董广彬,李鹏,等.肉及肉制品过氧化值检测新方法的验证[J].肉类工业,2017(2):26-29.
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[18]MORRISON W R,SMITH L M.Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol[J].Journal of Lipid Research,1964,5(4):600-608.
[19]周玉春,张丽,孙宝忠,等.牦牛肉在发酵过程中pH值及微生物的变化[J].食品与发酵工业,2014,40(8):246-251.DOI:10.13995/j.cnki.11-1802/ts.2014.08.045.
[20]PETIT T,CARO Y,PETIT A S,et al.Physicochemical and microbiological characteristics of biltong,a traditional salted dried meat of South Africa[J].Meat Science,2014,96(3):1313-1317.DOI:10.1016/j.meatsci.2013.11.003.
[21]辜义洪,练冬梅.传统发酵肉中的微生物及其变化特性[J].宜宾学院学报,2007(6):61-65.
[22]刘玮.封鳊鱼营养品质、风味特征及其防腐保鲜[D].合肥:合肥工业大学,2017:28-32.
[23]罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业,2015,41(2):254-258.DOI:10.13995/j.cnki.11-1802/ts.201502045.
[24]沙坤.新疆风干牛肉质量特征及风味物质形成机制的研究[D].北京:中国农业科学院,2015:48-49.
[25]孙宝忠.干腌牛肉加工过程中微生物变化、作用及机理[D].北京:中国农业大学,2004:27-28.
[26]WEBER J,BOCHI V C,RIBEIRO C P,et al.Effect of different cooking methods on the oxidation,proximate and fatty acid composition of silver catfish(Rhamdia quelen)fillets[J].Food Chemistry,2008,106(1):140-146.DOI:10.1016/j.foodchem.2007.05.052.
[27]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.
[28]ZHANG H R,WANG Q,FAN E.Stability profile of fatty acids in yak(Bos grunniens)kidney fat during the initial stages of autoxidation[J].Journal of the American Oil Chemists’Society,2009,86(11):1057-1063.
[29]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.
[30]WANG D Y,ZHU Y Z,XU W M.Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products[J].Poultry Science,2009,88(1):221-226.DOI:10.3382/ps.2008-00205.
[31]YANG Hongju,MA Changwei,QIAO Fadong,et al.Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J].Meat Science,2005,71(4):670-675.DOI:10.1016/j.meatsci.2005.05.019.
[32]HE Zhifei,HUANG Yechuan,LI Hongjun,et al.Effect of highpressure treatment on the fatty acid composition of intramuscular lipid in pork[J].Meat Science,2012,90(1):170-175.DOI:10.1016/j.meatsci.2011.06.022.
[33]任双.腌腊肉制品磷脂酰胆碱氢过氧化物含量检测及其在加工过程中的变化规律研究[D].南京:南京农业大学,2016:27-31.
[34]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.
[35]XU W,XU X,ZHOU G,et al.Changes of 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.
[36]BUSCAILHON S,GANDEMER G,MONIN G.Time-related changes in intramuscular lipids of French dry-cured ham[J].Meat Science,1994,37(2):245-255.DOI:10.1016/0309-1740(94)90084-1.
[37]COUTRON-GAMBOTTI C,GANDEMER G.Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing[J].Food Chemistry,1999,64(1):95-101.DOI:10.1016/S0308-8146(98)00079-X.
[2]PALEARI M A,BERETTA G,COLOMBO F,et al.Buffalo meat as a salted and cured product[J].Meat Science,2000,54(4):365-367.DOI:10.1016/S0309-1740(99)00111-4.
[3]KABAN G.Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during past?rma processing[J].Meat Science,2009,82(1):17-23.DOI:10.1016/j.meatsci.2008.11.017.
[4]JURADO A,GARCíA C,TIMóN M L,et al.Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham[J].Meat Science,2007,75(4):585-594.DOI:10.1016/j.meatsci.2006.09.006.
[5]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].Meat Science,2008,78(4):343-358.DOI:10.1016/j.meatsci.2007.07.019.
[6]XIE J C,SUN B G,ZHENG F P,et al.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(3):506-514.DOI:10.1016/j.foodchem.2007.12.074.
[7]RAMíREZ M R,CAVA R.Changes in colour,lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat[J].LWT-Food Science and Technology,2005,38(7):726-734.DOI:10.1016/j.lwt.2004.09.005.
[8]TOLDRáF.Proteolysis and lipolysis in flavour development of drycured meat products[J].Meat Science,1998,49(Suppl 1):101-110.DOI:10.1016/S0309-1740(98)90041-9.
[9]段艳.乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].呼和浩特:内蒙古农业大学,2013:43-67.
[10]ARNAU J,GOU P,COMAPOSADA J.Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface[J].Meat Science,2003,65(4):1275-1280.DOI:10.1016/S0309-1740(03)00036-6.
[11]王俊钢,刘成江,郭安民,等.真空脉动压干燥技术在风干牛肉加工中的应用[J].食品与发酵工业,2017,43(1):135-142.DOI:10.13995/j.cnki.11-1802/ts.201701023.
[12]王俊钢,李宇辉,郭安民,等.基于脉动压技术的腌制新疆特色风干牛肉工艺优化[J].食品工业科技,2016,37(19):185-191.DOI:10.13386/j.issn1002-0306.2016.19.028.
[13]WóJCIAK K M,KARWOWSKA M,DOLATOWSKI Z J.Use of acid whey and mustard seed to replace nitrites during cooked sausage production[J].Meat Science,2014,96(2):750-756.DOI:10.1016/j.meatsci.2013.09.002.
[14]赵宇明,董广彬,李鹏,等.肉及肉制品过氧化值检测新方法的验证[J].肉类工业,2017(2):26-29.
[15]国家卫生和计划生育委员会.食品安全国家标准食品中酸价的测定:GB 5009.229-2016[S].北京:中国标准出版社,2016:1-4.
[16]国国家卫生和计划生育委员会.食品安全国家标准食品中过氧化值的测定:GB 5009.227-2016[S].北京:中国标准出版社,2016:1-3.
[17]SALIH A M,SMITH D M,PRICE J F,et al.Modified extraction2-thiobarbituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1483-1488.DOI:10.3382/ps.0661483.
[18]MORRISON W R,SMITH L M.Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol[J].Journal of Lipid Research,1964,5(4):600-608.
[19]周玉春,张丽,孙宝忠,等.牦牛肉在发酵过程中pH值及微生物的变化[J].食品与发酵工业,2014,40(8):246-251.DOI:10.13995/j.cnki.11-1802/ts.2014.08.045.
[20]PETIT T,CARO Y,PETIT A S,et al.Physicochemical and microbiological characteristics of biltong,a traditional salted dried meat of South Africa[J].Meat Science,2014,96(3):1313-1317.DOI:10.1016/j.meatsci.2013.11.003.
[21]辜义洪,练冬梅.传统发酵肉中的微生物及其变化特性[J].宜宾学院学报,2007(6):61-65.
[22]刘玮.封鳊鱼营养品质、风味特征及其防腐保鲜[D].合肥:合肥工业大学,2017:28-32.
[23]罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品与发酵工业,2015,41(2):254-258.DOI:10.13995/j.cnki.11-1802/ts.201502045.
[24]沙坤.新疆风干牛肉质量特征及风味物质形成机制的研究[D].北京:中国农业科学院,2015:48-49.
[25]孙宝忠.干腌牛肉加工过程中微生物变化、作用及机理[D].北京:中国农业大学,2004:27-28.
[26]WEBER J,BOCHI V C,RIBEIRO C P,et al.Effect of different cooking methods on the oxidation,proximate and fatty acid composition of silver catfish(Rhamdia quelen)fillets[J].Food Chemistry,2008,106(1):140-146.DOI:10.1016/j.foodchem.2007.05.052.
[27]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.
[28]ZHANG H R,WANG Q,FAN E.Stability profile of fatty acids in yak(Bos grunniens)kidney fat during the initial stages of autoxidation[J].Journal of the American Oil Chemists’Society,2009,86(11):1057-1063.
[29]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.
[30]WANG D Y,ZHU Y Z,XU W M.Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products[J].Poultry Science,2009,88(1):221-226.DOI:10.3382/ps.2008-00205.
[31]YANG Hongju,MA Changwei,QIAO Fadong,et al.Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham[J].Meat Science,2005,71(4):670-675.DOI:10.1016/j.meatsci.2005.05.019.
[32]HE Zhifei,HUANG Yechuan,LI Hongjun,et al.Effect of highpressure treatment on the fatty acid composition of intramuscular lipid in pork[J].Meat Science,2012,90(1):170-175.DOI:10.1016/j.meatsci.2011.06.022.
[33]任双.腌腊肉制品磷脂酰胆碱氢过氧化物含量检测及其在加工过程中的变化规律研究[D].南京:南京农业大学,2016:27-31.
[34]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.
[35]XU W,XU X,ZHOU G,et al.Changes of 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.
[36]BUSCAILHON S,GANDEMER G,MONIN G.Time-related changes in intramuscular lipids of French dry-cured ham[J].Meat Science,1994,37(2):245-255.DOI:10.1016/0309-1740(94)90084-1.
[37]COUTRON-GAMBOTTI C,GANDEMER G.Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing[J].Food Chemistry,1999,64(1):95-101.DOI:10.1016/S0308-8146(98)00079-X.