中国荷斯坦育肥公犊肉储藏过程中脂肪氧化对肌红蛋白稳定性的影响
Effect of lipid oxidation on the stability of myoglobin during storage of fattened Chinese Holstein male calves meat
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摘要: 本文通过参考国内外研究方法,测定中国荷斯坦育肥公犊和普通黄牛肉脂肪酸组成及其在有氧贮藏过程中脂肪和肌红蛋白的氧化程度,研究其脂肪氧化和肌红蛋白氧化之间的关系。结果表明,育肥公犊的饱和脂肪酸含量极显著高于黄牛（p<0.01）,多不饱和脂肪酸和单不饱和脂肪酸含量都极显著低于黄牛（p<0.01）。在贮藏期间,两种牛都发生脂质氧化,且育肥公犊的氧化程度极显著低于黄牛（p<0.01）。在有氧贮藏条件下,两种牛的肌红蛋白氧化程度增加。育肥公犊的高铁肌红蛋白含量与脂质氧化程度呈线性正相关,（r=0.945,p<0.01）,氧合肌红蛋白含量与脂质氧化程度呈线性负相关,（r=-0.906,p<0.01）。黄牛的高铁肌红蛋白含量与脂质氧化程度呈线性正相关,（r=0.972,p<0.01）,氧合肌红蛋白含量与脂质氧化程度呈线性负相关,（r=-0.851,p<0.05）。通过研究表明中国荷斯坦育肥公犊肉脂质氧化与肉色稳定性相关。Abstract: In this paper,the fatty acids composition of the fattened Chinese Holstein male calves and yellow cattle were investigated.Then,the relationship between lipid oxidation and myoglobin oxidation were studied during the aerobic storage by using the domestic and foreign research methods. The result showed that the contents of saturated fatty acids( SFA) of Holstein calves was extremely significant higher than that of yellow cattle( p < 0.01),the content of polyunsaturated fatty acids( PUFA) and monounsaturated fatty acids( MSFA) were extremely significant lower( p < 0.01). Lipid oxidation and myoglobin oxidation happened in both of them under the aerobic storage conditions,the oxidation degree of Holstein calves was extremely significant lower than that of yellow cattle( p <0.01). For Holstein calves,Metmyoglobin content was positively related to lipid oxidation( r = 0.945,p < 0.01),Oxymyoglobin content was negatively related to lipid oxidation( r =-0.906,p < 0.01).For yellow cattle,Metmyoglobin content was positively related to lipid oxidation( r = 0.972,p < 0.01),Oxymyoglobin content was negatively related to lipid oxidation( r =-0.851,p < 0.05). In a conclusion,the lipid oxidation of fattened Chinese Holstein male calves meat was associated with color stability.
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