低场核磁结合理化指标分析低温贮藏真空包装牦牛肉的品质
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摘要
本文以牦牛肉为研究对象,采用低场核磁共振(Low Field Nuclear Magnetic Resonance,LF-NMR)技术研究牦牛肉经真空包装后于4℃贮藏过程中水分的变化,并对其与蛋白质溶解度、挥发性盐基氮、TBARS、菌落总数及蒸煮损失的相关性进行综合分析。结果表明,随着贮藏时间的延长,TVB-N、蛋白质溶解度、TBARS的值随着时间的延长不断增加,菌落总数在第15 d时已达7.15lg cfu/g; LF-NMR测得牦牛肉的横向弛豫时间T_2谱中出现4个峰,在18 d的贮藏过程中T_(21)、T_(22)弛豫时间后移,结合水和自由水不断减小,且与TVB-N、蛋白质溶解度、TBARS、菌落总数之间显著或极显著相关(p <0.05或p <0.01)。通过LF-NMR技术可对真空包装的低温贮藏牦牛肉进行无损、科学的品质监测,为肉品品质变化的机理研究及科学合理贮藏牦牛肉提供实验依据。
The vacuum packed yak meat was used as the research object,and the changes of moisture distribution was researched by LF-NMR during the storage process at 4 ℃,and the correlation between that and protein solubility,volatile base nitrogen,TBARS,total number of colonies and cooking loss were analyzed.The results showed that with the prolonged of storage time,the values of TVB-N,protein solubility and TBARS increased with time,and the total number of colonies reached 7.15 lg cfu/g on the 15 th day.The yak meat was measured by LF-NMR,four peaks appearing in the transverse relaxation time T_2 spectrum,and the T_(21) and T_(22) relaxation time shifted after 18 days of storage. The combined water and free water were decreasing and were significantly correlated with TVB-N,protein solubility,TBARS,and total number of colonies (p < 0.05 or p < 0.01). Through this experiment,LF-NMR technology was used for non-destructive,scientific quality monitoring of vacuum-packed yak meat at low-temperature storage,which would provide experimental basis for the mechanism of changes of meat quality,scientific and reasonable storage of yak meat.
The vacuum packed yak meat was used as the research object,and the changes of moisture distribution was researched by LF-NMR during the storage process at 4 ℃,and the correlation between that and protein solubility,volatile base nitrogen,TBARS,total number of colonies and cooking loss were analyzed.The results showed that with the prolonged of storage time,the values of TVB-N,protein solubility and TBARS increased with time,and the total number of colonies reached 7.15 lg cfu/g on the 15 th day.The yak meat was measured by LF-NMR,four peaks appearing in the transverse relaxation time T_2 spectrum,and the T_(21) and T_(22) relaxation time shifted after 18 days of storage. The combined water and free water were decreasing and were significantly correlated with TVB-N,protein solubility,TBARS,and total number of colonies (p < 0.05 or p < 0.01). Through this experiment,LF-NMR technology was used for non-destructive,scientific quality monitoring of vacuum-packed yak meat at low-temperature storage,which would provide experimental basis for the mechanism of changes of meat quality,scientific and reasonable storage of yak meat.
引文
[1]拜彬强,郝力壮,柴沙驼,等.牦牛肉品质特性研究进展[J].食品科学,2014,35(17):290-296.
[2]余群力,蒋玉梅,王存堂,等.白牦牛肉成分分析及评价[J].中国食品学报,2005,5(4):124-127.
[3]侯丽,柴沙驼,刘书杰,等.青海牦牛肉与秦川牛肉食用品质和加工品质的比较研究[J].食品科学,2013,34(11):49-52.
[4]李儒仁,韩玲,余群力.冻藏对牦牛肉蛋白质脂质氧化和保水性的影响[J].农业机械学报,2015,46(6):218-225.
[5]马华丽,宋永朋,刘志明.引起牦牛肉冷藏过程中变质的原因[J].食品科技,2015,40(6):127-129.
[6]白风奎,白乾云.真空包装延长牦牛鲜肉货架期的研究[J].青海畜牧兽医杂志,2005,35(6):1-5.
[7]陈琳莉,李侠,张春晖,等.低场核磁共振法测定五种肉类中不同状态水分含量[J].分析科学学报,2015,31(1):90-94.
[8]阮榕生.核磁共振技术在食品和生物体系中的应用第一版[M].北京:中国轻工业出版社,2009:26-33.
[9]朱学伸,黄雪方,鲁小讯.结合低场核磁共振分析反复冻融处理对肉鸡不同部位肌肉品质的影响[J].食品科学,2016,37(9):23-28.
[10]庞之列,殷燕,李春保.解冻猪肉品质和基于LF-NMR技术的检测方法[J].食品科学,2014,35(24):219-223.
[11]Isabel Sanchez-Alonso,Pilar Moreno,Mercedes Careche.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius L.)muscle after different freezing and storage conditions[J].Food Chemistry,2012,153:250-257.
[12]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.GB4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[13]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[14]Marianne N L,Marchensh,Leif H S.The combined effect of antioxidants and modified atmosphere packa-ging on protein and lipid oxidation in beef patties duringchill storage[J].Meat Science,2007,76(2):226-233.
[15]牛力.冻结和冻藏对鸡胸肉食用品质的影响[D].南京:南京农业大学,2012.
[16]甄少波,刘奕忍,郭慧媛,等.低场核磁共振分析猪肉宰后成熟过程中的水分变化[J].食品工业科技,2017(22):66-70.
[17]岑璐伽,唐善虎,郝小倩,等.冷却牦牛肉贮藏过程中优势菌的PCR-变性梯度凝胶电泳分析[J].肉类研究,2012,26(1):36-40.
[18]张铁华,李玺,闫革华,等.冷鲜牛肉微生物菌相变化及抑菌剂保鲜效果初探[J].农产品加工,2012(11):19-23.
[19]刘国庆,张黎利,宗凯,等.冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学,2009,30(18):394-399.
[20]刘雪云.挥发性盐基氮检测方法的现状及研究方向[J].农产品加工(学刊),2014(2):56-58.
[21]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.GB2707-2016食品安全国家标准鲜(冻)畜、禽产品[S].北京:中国标准出版社,2016.
[22]Vieira C,Diaz M Y,Martínez B,et al.Effect of frozenstorage conditions(temperature and length of storage)on microbial and sensoryquality of rustic crossbred beef at different stages of aging[J].Meat Science,2009,83:398-404.
[23]Estévez M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89:259-279.
[24]霍晓娜,李兴民,谢辉,等.光照对猪肉脂肪氧化影响的研究[J].食品工业科技,2006(3):85-87.
[25]李强,刘永乐,王发祥,等.草鱼肌肉蛋白质在冷藏过程中的变化[J].食品科学,2013,3(34):55-58.
[26]Y Deng,K Rosenvold,AH Karlsson,et al.Relationship between thermal denaturationof porcine muscle proteinsand water-holding capacity[J].Journal of Food Science,2002,67(5):1642-1647.
[27]王守经,王维婷,胡鹏,等.波尔山羊肉冷藏效果研究[J].中国食物与营养,2018(2):49-52.
[28]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[29]周光宏,张兰威,李洪军,等.畜产食品加工学[M].北京:中国农业大学出版社,2002:130-149.
[30]Bertram H C,Karlsson A H,Rasmussen M,et al.The origin of multiexponential T2relaxation in muscle myowater[J].Journal of Agricultural Food Chemistry,2001,49,3092-3100.
[31]Estévez M,Kylli P,Puolanne E,et al.Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions[J].Meat Science,2008,80(4),1290-1296.
[32]Estévez M,Kylli P,Puolanne E,et al.Oxidation ofskeletal muscle myofibrillar proteins in oil-in-water emulsions:Interaction withlipids and effect of selected phenolic compounds[J].Journal of Agricultural and Food Chemistry,2008,56,10933-10940.
[33]Park D,Xiong Y L,Alderton AL,Oozumi T.Concentration effects ofhydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J].Food Chemistry,2006,101:1239-1246.
[34]Davies MJ.The oxidative environment and protein damage[J].Biochimicaet Biophysica Acta,2005,1703:93-109.
[35]周光宏.肉品学[M].北京:中国农业科技出版社,1999:253-328.
[36]Chunbao Li,Dengyong Liu,Guanghong Zhou,et al.Meat quality and cooking attributes of thawed pork with different low field NMR T21[J].Meat Science.2012,92:79-83.
[2]余群力,蒋玉梅,王存堂,等.白牦牛肉成分分析及评价[J].中国食品学报,2005,5(4):124-127.
[3]侯丽,柴沙驼,刘书杰,等.青海牦牛肉与秦川牛肉食用品质和加工品质的比较研究[J].食品科学,2013,34(11):49-52.
[4]李儒仁,韩玲,余群力.冻藏对牦牛肉蛋白质脂质氧化和保水性的影响[J].农业机械学报,2015,46(6):218-225.
[5]马华丽,宋永朋,刘志明.引起牦牛肉冷藏过程中变质的原因[J].食品科技,2015,40(6):127-129.
[6]白风奎,白乾云.真空包装延长牦牛鲜肉货架期的研究[J].青海畜牧兽医杂志,2005,35(6):1-5.
[7]陈琳莉,李侠,张春晖,等.低场核磁共振法测定五种肉类中不同状态水分含量[J].分析科学学报,2015,31(1):90-94.
[8]阮榕生.核磁共振技术在食品和生物体系中的应用第一版[M].北京:中国轻工业出版社,2009:26-33.
[9]朱学伸,黄雪方,鲁小讯.结合低场核磁共振分析反复冻融处理对肉鸡不同部位肌肉品质的影响[J].食品科学,2016,37(9):23-28.
[10]庞之列,殷燕,李春保.解冻猪肉品质和基于LF-NMR技术的检测方法[J].食品科学,2014,35(24):219-223.
[11]Isabel Sanchez-Alonso,Pilar Moreno,Mercedes Careche.Low field nuclear magnetic resonance(LF-NMR)relaxometry in hake(Merluccius merluccius L.)muscle after different freezing and storage conditions[J].Food Chemistry,2012,153:250-257.
[12]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.GB4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[13]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[14]Marianne N L,Marchensh,Leif H S.The combined effect of antioxidants and modified atmosphere packa-ging on protein and lipid oxidation in beef patties duringchill storage[J].Meat Science,2007,76(2):226-233.
[15]牛力.冻结和冻藏对鸡胸肉食用品质的影响[D].南京:南京农业大学,2012.
[16]甄少波,刘奕忍,郭慧媛,等.低场核磁共振分析猪肉宰后成熟过程中的水分变化[J].食品工业科技,2017(22):66-70.
[17]岑璐伽,唐善虎,郝小倩,等.冷却牦牛肉贮藏过程中优势菌的PCR-变性梯度凝胶电泳分析[J].肉类研究,2012,26(1):36-40.
[18]张铁华,李玺,闫革华,等.冷鲜牛肉微生物菌相变化及抑菌剂保鲜效果初探[J].农产品加工,2012(11):19-23.
[19]刘国庆,张黎利,宗凯,等.冷鲜猪肉货架期品质测定及主要致腐微生物预报[J].食品科学,2009,30(18):394-399.
[20]刘雪云.挥发性盐基氮检测方法的现状及研究方向[J].农产品加工(学刊),2014(2):56-58.
[21]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.GB2707-2016食品安全国家标准鲜(冻)畜、禽产品[S].北京:中国标准出版社,2016.
[22]Vieira C,Diaz M Y,Martínez B,et al.Effect of frozenstorage conditions(temperature and length of storage)on microbial and sensoryquality of rustic crossbred beef at different stages of aging[J].Meat Science,2009,83:398-404.
[23]Estévez M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89:259-279.
[24]霍晓娜,李兴民,谢辉,等.光照对猪肉脂肪氧化影响的研究[J].食品工业科技,2006(3):85-87.
[25]李强,刘永乐,王发祥,等.草鱼肌肉蛋白质在冷藏过程中的变化[J].食品科学,2013,3(34):55-58.
[26]Y Deng,K Rosenvold,AH Karlsson,et al.Relationship between thermal denaturationof porcine muscle proteinsand water-holding capacity[J].Journal of Food Science,2002,67(5):1642-1647.
[27]王守经,王维婷,胡鹏,等.波尔山羊肉冷藏效果研究[J].中国食物与营养,2018(2):49-52.
[28]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.
[29]周光宏,张兰威,李洪军,等.畜产食品加工学[M].北京:中国农业大学出版社,2002:130-149.
[30]Bertram H C,Karlsson A H,Rasmussen M,et al.The origin of multiexponential T2relaxation in muscle myowater[J].Journal of Agricultural Food Chemistry,2001,49,3092-3100.
[31]Estévez M,Kylli P,Puolanne E,et al.Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions[J].Meat Science,2008,80(4),1290-1296.
[32]Estévez M,Kylli P,Puolanne E,et al.Oxidation ofskeletal muscle myofibrillar proteins in oil-in-water emulsions:Interaction withlipids and effect of selected phenolic compounds[J].Journal of Agricultural and Food Chemistry,2008,56,10933-10940.
[33]Park D,Xiong Y L,Alderton AL,Oozumi T.Concentration effects ofhydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J].Food Chemistry,2006,101:1239-1246.
[34]Davies MJ.The oxidative environment and protein damage[J].Biochimicaet Biophysica Acta,2005,1703:93-109.
[35]周光宏.肉品学[M].北京:中国农业科技出版社,1999:253-328.
[36]Chunbao Li,Dengyong Liu,Guanghong Zhou,et al.Meat quality and cooking attributes of thawed pork with different low field NMR T21[J].Meat Science.2012,92:79-83.