传统风干牦牛肉加工过程中新鲜度的变化
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摘要
为研究传统风干牦牛肉加工过程中新鲜度的变化,选取甘肃省甘南州公牦牛半膜肌,在-10--15℃下自然风干0、2、4、6、8、10、15、20、25、30、35、40、50和60d,分析其加工过程中蛋白质和脂肪氧化情况,明确新鲜度的变化规律。结果表明:随着风干时间的延长,TVB-N、TMA-N、POV、TBArs和pH值均呈上升趋势,说明在加工过程中蛋白质和脂肪氧化程度显著升高,产品新鲜度下降。TVB-N含量在风干0-4d差异不显著(P>0.05),风干第15d时极显著高于6-8d(P<0.05),风干20-60d差异不显著(P>0.05),风干第60d时TVB-N含量为23.89mg/100g,小于25mg/100g。牦牛肉风干加工0-4d为新鲜肉,6-60d为次鲜肉,在加工过程中产品新鲜度可以保证,因此可以放心食用。
In order to study the freshness changes during the processing of traditional dried yak beef, the semimembrane muscle of male yak was selected from Gannan prefecture of Gansu province. Dried naturally at -10--15℃ for 0, 2, 4, 6, 8, 10, 15, 20, 25, 30, 35, 40, 50 and 60 d, Analyze the oxidation of protein and fat during processing, and clarify the variation of freshness. The results showed that with the extension of air drying time, TVB-N, TMA-N, POV, TBArs and pH values showed an upward trend, indicating that the degree of oxidation of protein and fat was significantly increased during processing, and the freshness of the product decreased.The TVB-N content specified in the national standard was not significantly different at 0-4 d(P >0.05), and the TVB-N content was significantly higher than 6-8 d(P<0.05) on the 15 th day of air drying. The difference was not significant(P>0.05), and the TVB-N content was 23.89 mg/100 g at the 60 th day of air drying, which was less than 25 mg/100 g. Studies have shown that yak meat is air-dried for 0-4 days for fresh meat and 6 ～60 days for fresh meat. The freshness of the product can be guaranteed during processing, so it can be used with confidence.
In order to study the freshness changes during the processing of traditional dried yak beef, the semimembrane muscle of male yak was selected from Gannan prefecture of Gansu province. Dried naturally at -10--15℃ for 0, 2, 4, 6, 8, 10, 15, 20, 25, 30, 35, 40, 50 and 60 d, Analyze the oxidation of protein and fat during processing, and clarify the variation of freshness. The results showed that with the extension of air drying time, TVB-N, TMA-N, POV, TBArs and pH values showed an upward trend, indicating that the degree of oxidation of protein and fat was significantly increased during processing, and the freshness of the product decreased.The TVB-N content specified in the national standard was not significantly different at 0-4 d(P >0.05), and the TVB-N content was significantly higher than 6-8 d(P<0.05) on the 15 th day of air drying. The difference was not significant(P>0.05), and the TVB-N content was 23.89 mg/100 g at the 60 th day of air drying, which was less than 25 mg/100 g. Studies have shown that yak meat is air-dried for 0-4 days for fresh meat and 6 ～60 days for fresh meat. The freshness of the product can be guaranteed during processing, so it can be used with confidence.
引文
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[18]尹忠平,夏延斌,李智峰,等.冷却猪肉pH值变化与肉汁渗出率的关系研究[J].肉类研究,2004,26(3):38-40.
[19]AREN VW.Biochemistry of non-protein nierogenous compounds in fish including the use of amino acid for anaerobic energy production[J].Comp Biochem Physiol,1988,91(2):207-228.
[20]魻ZOGUL F,POLAT A,魻ZUGAL Y.The effects of modified atmosphere packaging and vacuum packaging on chemical,sensory and microbiological changes of sardines(Sardina pilchardus)[J].Food Chemistry,2004,85(1):49-57.
[21]GB 2707-2016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]何淑华,张钦发,肖少军.鲜黄花鱼在不同包装方式下的品质变化研究[J].食品工业,2014(5):151-153.
[23]苗苗.鱼糜制品贮运过程中脂肪氧化及其控制技术研究[D].哈尔滨工业大学,2016.
[2]GRAY JI,GOMAA EA,BUCKLEY DJ.Oxidative quality and shelf life of meats[J].Meat Science,1996,43(12):111.
[3]顾赛麒,赵勇,谢晶,等.冷却肉新鲜度变化研究[J].食品工业科技,2010(1):55-57.
[4]王长远,马万龙,姜昱男.猪肉新鲜度的检测及肉质综合评定[J].农产品加工,2007(10):75-77.
[5]曾静瑜.自然冷冻风干牛肉品质形成与微生物变化规律的研究[D].内蒙古农业大学,2014.
[6]ALESSANDRA CS,MARILIA O,CLAUDIO R.Effects of Irradiation and Refrigeration on the Nutrients and Shelf-Life of Tilapia(Oreochromis niloticus)[J].Journal of Aquatic Food Product Technology,2003,12(1).
[7]GB 5009.228-2016食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[8]赵敏.猪肉糜发色剂的研究[D].浙江工业大学,2015.
[9]刘茜,沙滢涛,刘艳,等.大鼠尸体组织中三甲胺-氮的检测[J].中国法医学杂志,2009,24(2):89-91.
[10]李汉昌.肉类新鲜度的保持和检测[J].肉类工业,2003(7):366-369.
[11]WOOD JD,ENSER M,FISHER AV,et al.Fat deposition fatty acid composition and meat quality:A review[J].Meat Science,2008,78(4):343-358.
[12]曹利.不同加工方式对羊肉品质的影响[D].河南科技大学,2016.
[13]GB 5009.237-2016食品pH值的测定[S].北京:中国标准出版社,2016.
[14]于英杰.牛肉新鲜度检验指标的研究[D].吉林大学,2006.
[15]GB 5009.227-2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[16]FAUSTMAN C,SPETCH SM,MALKUS LA,et al.Pigment oxidation in groud veal:Influence of l.ipid oxidation,iron and zinc[J].Meat Science,1992,31(23):351-362.
[17]VILAR I,FONTAN MCG,PRIETO B,et al.A survey on the microbiological changes during the manufacture of dry-cured lacón a Spanish traditional meat product[J].Journal of Applied Microbiology,2000,89(6):1018-1026.
[18]尹忠平,夏延斌,李智峰,等.冷却猪肉pH值变化与肉汁渗出率的关系研究[J].肉类研究,2004,26(3):38-40.
[19]AREN VW.Biochemistry of non-protein nierogenous compounds in fish including the use of amino acid for anaerobic energy production[J].Comp Biochem Physiol,1988,91(2):207-228.
[20]魻ZOGUL F,POLAT A,魻ZUGAL Y.The effects of modified atmosphere packaging and vacuum packaging on chemical,sensory and microbiological changes of sardines(Sardina pilchardus)[J].Food Chemistry,2004,85(1):49-57.
[21]GB 2707-2016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]何淑华,张钦发,肖少军.鲜黄花鱼在不同包装方式下的品质变化研究[J].食品工业,2014(5):151-153.
[23]苗苗.鱼糜制品贮运过程中脂肪氧化及其控制技术研究[D].哈尔滨工业大学,2016.