抗氧化剂处理对微冻贮藏泥鳅品质及脂肪氧化的影响
|
摘要
研究丁香提取物、油菜粉提取物、植酸、VE及2,6-二叔丁基对甲苯酚(BHT)处理对微冻(-2.5℃)贮藏泥鳅品质及脂肪氧化的影响。结果显示,不同处理组泥鳅的感官综合得分逐渐降低;pH值先下降后上升;汁液流失率呈增加趋势;剪切力不断降低(P<0.05);挥发性盐基氮(TVB-N)值呈增加趋势,且所有处理组在24d时均小于最大限量(20mg/100g),处于可接受范围;硫代巴比妥酸值(TBARS)、过氧化值(POV)均呈上升趋势(P<0.05);饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)含量整体升高,多不饱和脂肪酸(PUFA)含量相对下降。以上所有处理组的变化趋势均优于对照组。综合上述分析,对照组在微冻条件下的货架期为8～12d,而添加抗氧化剂组货架期均达到20～24d,其中植酸、BHT以及VE抗氧化能力更强,能够更有效地抑制不饱和脂肪酸氧化,维持样品的食用品质和加工性能。
The effects of different treatments including clove extract,phystic acid,rapeseed,BHT and VEon properties and lipid oxidation of partially frozen storage(-2.5℃)loach were studied.The results showed that,with the prolongation of storage time,the sensory comprehensive score of different treatment groups decreased gradually;the pH value first descendedand rose;juice loss showed an increasing trend;the shear force value declined significantly(P<0.05);TVB-N values increased,and TVB-N values of all treatment groups were less than the maximum20 mg/100 g at 24 d,in the acceptable range;the values of thiobarbituric acid and peroxide of the loach increased significantly(P<0.05);the saturated fatty acid(SFA)and monounsaturated fatty acid(MUFA)contents showed an increasing trend,and the relative content of polyunsaturated fatty acid(PUFA)decreased.The trend of all the above treatment groups was better than the control group.With the comprehensive analyses,the results showed that the shelf life of the control group was 8～12 days,and the antioxidant group could be 20～ 24 days,under the partially frozen condition.It was also found that the phytic acid,BHT and VEshowed stronger antioxidant capacity in the treated groups,with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
The effects of different treatments including clove extract,phystic acid,rapeseed,BHT and VEon properties and lipid oxidation of partially frozen storage(-2.5℃)loach were studied.The results showed that,with the prolongation of storage time,the sensory comprehensive score of different treatment groups decreased gradually;the pH value first descendedand rose;juice loss showed an increasing trend;the shear force value declined significantly(P<0.05);TVB-N values increased,and TVB-N values of all treatment groups were less than the maximum20 mg/100 g at 24 d,in the acceptable range;the values of thiobarbituric acid and peroxide of the loach increased significantly(P<0.05);the saturated fatty acid(SFA)and monounsaturated fatty acid(MUFA)contents showed an increasing trend,and the relative content of polyunsaturated fatty acid(PUFA)decreased.The trend of all the above treatment groups was better than the control group.With the comprehensive analyses,the results showed that the shelf life of the control group was 8～12 days,and the antioxidant group could be 20～ 24 days,under the partially frozen condition.It was also found that the phytic acid,BHT and VEshowed stronger antioxidant capacity in the treated groups,with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.
引文
[1]郑伟力,鹿杨,刘德建,等.南四湖大鳞副泥鳅生物学特性及人工繁育技术试验[J].中国水产,2015(7):64-66.
[2]李松青,柳钧,蒋迎凤,等.泥鳅和黄鳝[M].北京:经济管理出版社,1998:1-2.
[3]李燕,印杰.泥鳅的几种加工方法[J].渔业致富指南,2007(20):42-43.
[4]于建行.泥鳅贮藏保鲜及鱼糜凝胶制备工艺研究[D].重庆:西南大学,2015:13-60.
[5]石秋玲,尚永彪,林静,等.低温保鲜方法对泥鳅品质的影响[J].食品与机械,2017,33(5):145-149.
[6]马海霞,李来好,杨贤庆,等.水产品微冻保鲜技术的研究进展[J].食品工业科技,2009(4):340-344.
[7]胡玥,吴春华,姜晴晴,等.微冻技术在水产品保鲜中的研究进展[J].食品工业科技,2015,36(9):384-390.
[8]许艳顺,曹雪,蒋晓庆,等.鮰鱼微冻和冰藏过程中品质的变化[J].食品与生物技术学报,2017(2):143-148.
[9]许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017(3):232-238.
[10]荣辉,吴兵兵,杨贤庆,等.天然抗氧化剂对裂壶藻油氧化稳定性影响的研究[J].中国油脂,2018,43(7):23-26,31.
[11]李媛媛,潘玲,张燕.天然抗氧化剂的联合增效作用对亚麻籽油氧化稳定性和感官特性的影响[J].中国油脂,2018,43(3):118-123.
[12]贾娜,王乐田,马露,等.香辛料提取物对猪肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2016,42(2):82-88.
[13]傅德成.食品质量感官鉴别指南[M].北京:中国标准出版社,2001:192-194.
[14]ARASHISAR S,HISAR O,KAYA M,et al.Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout(Oncorynchus mykiss)fillets[J].International Journal of Food Microbiology,2004,97(2):209-214.
[15]LUO Xin,ZHOU Guang-hong.Effect of electrical stimulation and delay chilling on eating quality of beef[J].Scientia Agricultura Sinica,2008,41(1):188-194.
[16]FIEGO D P L,SANTORO P,MACCHIONI P,et al.The effect of dietary supplementation of vitamins C and E on theα-tocopherol content of muscles,liver and kidney,on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits[J].Meat Science,2004,67(2):319-327.
[17]王毅,贺稚非,陈红霞,等.伊拉兔肉脂肪酸组成的GC-MS分析[J].食品科学,2013,34(24):154-157.
[18]INDRASTI D,MAN Y B C,MUSTAFA S,et al.Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry[J].Food Chemistry,2010,122(4):1 273-1 277.
[19]李朝阳,李良玉,贾鹏禹,等.狮白鹅不同部位脂肪的脂肪酸组成分析[J].食品工业,2018,39(6):261-265.
[20]汪踔,贺稚非,杨锐,等.气相色谱-质谱联用分析四川白兔肌内脂肪酸的组成[J].食品与发酵工业,2016,42(9):197-203.
[21]MUELA E,SANUDO C,CAMPO M M,et al.Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display[J].Meat science,2010,84(4):662-669.
[22]RODRIGUEZ-CALLEJA J M,GARCIA-LOPEZ M L,SANTOS J A,et al.Development of the aerobic spoilage flora of chilled rabbit meat[J].Meat Science,2005,70(2):389-394.
[23]刘璘,胡卓瑾,吕飞,等.臭氧冷海水对竹筴鱼冷藏品质的影响[J].现代食品科技,2015,31(2):211-217.
[24]ANESE M,MANZOCCO L,PANOZZO A,et al.Effect of radiofrequency assisted freezing on meat microstructure and quality[J].Food Research International,2012,46(1):50-54.
[25]SRINIVASAN S,XIONG Y L,BLANCHARD S P,et al.Physicochemical changes in prawns(Machrobrachium rosenbergii)subjected to multiple freeze-thaw cycles[J].Journal of Food Science,1997,62(1):123-127.
[26]OLSSON G B,SEPPOLA M A,OLSEN R L.Water-holding capacity of wild and farmed cod(Gadus-morhua)and haddock(Melanogrammus aeglefinus)muscle during ice storage[J].LWT-Food Science and Technology,2007,40(5):793-799.
[27]兰洋.兔肉微冻保鲜技术研究[D].重庆:西南大学,2016:16-18.
[28]陈茜茜,黄明,邹玉峰,等.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响[J].食品科学,2014(19):1-5.
[29]TAYLOR R G,FJAERA S O,SKJERVOLD P O.Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment[J].Journal of Food Science,2002,67(6):2 067-2 071.
[30]刘燕.金枪鱼块解冻工艺优化的研究[D].上海:上海海洋大学,2011:12-19.
[31]杨佳艺.冷鲜兔肉贮藏中微生物与理化性质的变化及其相关性研究[D].重庆:西南大学,2012:12-18.
[32]LU Fei,LIU Dong-hong,YE Xing-qian,et al.Alginatecalcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead[J].Channa Argus,2009,89(5):848-854.
[33]刘焱.茶多酚对草鱼肉保鲜作用及机理研究[D].长沙:湖南农业大学,2009:47-55.
[34]GANHAO R,ESTEVEZ M,MORCUENDE D.Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials[J].Food Chemistry,2011,126(2):772-778.
[35]XIA Xiu-fang,KONG Bao-hua,LIU Qian,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.
[36]HANSEN E,JUNCHER D,HENCKEL P,et al.Oxidative stability of chilled pork chops following long term freeze storage[J].Meat Science,2004,68(3):479-484.
[37]BENJAKUL S,BAUER F.Biochemical and physicochem-ical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(2):207-217.
[38]FERNANDEZ-SEGOVIA I,ESCRICHE I,FUENTES A,et al.Microbial and sensory changes during refrigerated storage of desalted cod(Gadus morhua)preserved by combined methods[J].International Journal of Food Microbiology,2007,116(1):64-72.
[39]付湘晋.白鲢鱼脱腥及其低盐鱼糜制备的研究[D].无锡:江南大学,2009:38-51.
[2]李松青,柳钧,蒋迎凤,等.泥鳅和黄鳝[M].北京:经济管理出版社,1998:1-2.
[3]李燕,印杰.泥鳅的几种加工方法[J].渔业致富指南,2007(20):42-43.
[4]于建行.泥鳅贮藏保鲜及鱼糜凝胶制备工艺研究[D].重庆:西南大学,2015:13-60.
[5]石秋玲,尚永彪,林静,等.低温保鲜方法对泥鳅品质的影响[J].食品与机械,2017,33(5):145-149.
[6]马海霞,李来好,杨贤庆,等.水产品微冻保鲜技术的研究进展[J].食品工业科技,2009(4):340-344.
[7]胡玥,吴春华,姜晴晴,等.微冻技术在水产品保鲜中的研究进展[J].食品工业科技,2015,36(9):384-390.
[8]许艳顺,曹雪,蒋晓庆,等.鮰鱼微冻和冰藏过程中品质的变化[J].食品与生物技术学报,2017(2):143-148.
[9]许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017(3):232-238.
[10]荣辉,吴兵兵,杨贤庆,等.天然抗氧化剂对裂壶藻油氧化稳定性影响的研究[J].中国油脂,2018,43(7):23-26,31.
[11]李媛媛,潘玲,张燕.天然抗氧化剂的联合增效作用对亚麻籽油氧化稳定性和感官特性的影响[J].中国油脂,2018,43(3):118-123.
[12]贾娜,王乐田,马露,等.香辛料提取物对猪肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2016,42(2):82-88.
[13]傅德成.食品质量感官鉴别指南[M].北京:中国标准出版社,2001:192-194.
[14]ARASHISAR S,HISAR O,KAYA M,et al.Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout(Oncorynchus mykiss)fillets[J].International Journal of Food Microbiology,2004,97(2):209-214.
[15]LUO Xin,ZHOU Guang-hong.Effect of electrical stimulation and delay chilling on eating quality of beef[J].Scientia Agricultura Sinica,2008,41(1):188-194.
[16]FIEGO D P L,SANTORO P,MACCHIONI P,et al.The effect of dietary supplementation of vitamins C and E on theα-tocopherol content of muscles,liver and kidney,on the stability of lipids,and on certain meat quality parameters of the longissimus dorsi of rabbits[J].Meat Science,2004,67(2):319-327.
[17]王毅,贺稚非,陈红霞,等.伊拉兔肉脂肪酸组成的GC-MS分析[J].食品科学,2013,34(24):154-157.
[18]INDRASTI D,MAN Y B C,MUSTAFA S,et al.Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry[J].Food Chemistry,2010,122(4):1 273-1 277.
[19]李朝阳,李良玉,贾鹏禹,等.狮白鹅不同部位脂肪的脂肪酸组成分析[J].食品工业,2018,39(6):261-265.
[20]汪踔,贺稚非,杨锐,等.气相色谱-质谱联用分析四川白兔肌内脂肪酸的组成[J].食品与发酵工业,2016,42(9):197-203.
[21]MUELA E,SANUDO C,CAMPO M M,et al.Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display[J].Meat science,2010,84(4):662-669.
[22]RODRIGUEZ-CALLEJA J M,GARCIA-LOPEZ M L,SANTOS J A,et al.Development of the aerobic spoilage flora of chilled rabbit meat[J].Meat Science,2005,70(2):389-394.
[23]刘璘,胡卓瑾,吕飞,等.臭氧冷海水对竹筴鱼冷藏品质的影响[J].现代食品科技,2015,31(2):211-217.
[24]ANESE M,MANZOCCO L,PANOZZO A,et al.Effect of radiofrequency assisted freezing on meat microstructure and quality[J].Food Research International,2012,46(1):50-54.
[25]SRINIVASAN S,XIONG Y L,BLANCHARD S P,et al.Physicochemical changes in prawns(Machrobrachium rosenbergii)subjected to multiple freeze-thaw cycles[J].Journal of Food Science,1997,62(1):123-127.
[26]OLSSON G B,SEPPOLA M A,OLSEN R L.Water-holding capacity of wild and farmed cod(Gadus-morhua)and haddock(Melanogrammus aeglefinus)muscle during ice storage[J].LWT-Food Science and Technology,2007,40(5):793-799.
[27]兰洋.兔肉微冻保鲜技术研究[D].重庆:西南大学,2016:16-18.
[28]陈茜茜,黄明,邹玉峰,等.辐照和反复冻融对牛肉蛋白质氧化及食用品质的影响[J].食品科学,2014(19):1-5.
[29]TAYLOR R G,FJAERA S O,SKJERVOLD P O.Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment[J].Journal of Food Science,2002,67(6):2 067-2 071.
[30]刘燕.金枪鱼块解冻工艺优化的研究[D].上海:上海海洋大学,2011:12-19.
[31]杨佳艺.冷鲜兔肉贮藏中微生物与理化性质的变化及其相关性研究[D].重庆:西南大学,2012:12-18.
[32]LU Fei,LIU Dong-hong,YE Xing-qian,et al.Alginatecalcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead[J].Channa Argus,2009,89(5):848-854.
[33]刘焱.茶多酚对草鱼肉保鲜作用及机理研究[D].长沙:湖南农业大学,2009:47-55.
[34]GANHAO R,ESTEVEZ M,MORCUENDE D.Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials[J].Food Chemistry,2011,126(2):772-778.
[35]XIA Xiu-fang,KONG Bao-hua,LIU Qian,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.
[36]HANSEN E,JUNCHER D,HENCKEL P,et al.Oxidative stability of chilled pork chops following long term freeze storage[J].Meat Science,2004,68(3):479-484.
[37]BENJAKUL S,BAUER F.Biochemical and physicochem-ical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(2):207-217.
[38]FERNANDEZ-SEGOVIA I,ESCRICHE I,FUENTES A,et al.Microbial and sensory changes during refrigerated storage of desalted cod(Gadus morhua)preserved by combined methods[J].International Journal of Food Microbiology,2007,116(1):64-72.
[39]付湘晋.白鲢鱼脱腥及其低盐鱼糜制备的研究[D].无锡:江南大学,2009:38-51.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |