• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
马志强,钟艳,魏雪林,等. 不同冻藏时间的猪肉品质比较及其变化机制研究[J]. 食品工业科技,2021,42(18):48−56. doi: 10.13386/j.issn1002-0306.2021010063.
引用本文: 马志强,钟艳,魏雪林,等. 不同冻藏时间的猪肉品质比较及其变化机制研究[J]. 食品工业科技,2021,42(18):48−56. doi: 10.13386/j.issn1002-0306.2021010063.
MA Zhiqiang, ZHONG Yan, WEI Xuelin, et al. Comparison of Pork Quality in Different Frozen Storage Time and Its Change Mechanism[J]. Science and Technology of Food Industry, 2021, 42(18): 48−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010063.
Citation: MA Zhiqiang, ZHONG Yan, WEI Xuelin, et al. Comparison of Pork Quality in Different Frozen Storage Time and Its Change Mechanism[J]. Science and Technology of Food Industry, 2021, 42(18): 48−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010063.

不同冻藏时间的猪肉品质比较及其变化机制研究

Comparison of Pork Quality in Different Frozen Storage Time and Its Change Mechanism

  • 摘要: 为了解冷冻储藏期间猪肉品质变化的原因及其可能的机制,分别比较了冻藏4个月和冻藏8个月猪肉的持水性、质构、颜色等品质指标;并通过低场核磁(low-field nuclear magnetic resonance,LF-NMR)检测了猪肉样品中水分的种类和分布,探索了不同水分分布与持水性、质构间的相关性;通过电子鼻和基于高分辨质谱的脂质组学分析探讨了猪肉风味成分的变化以及引起变化的特征物质的种类。结果表明,与冻藏4个月的猪肉相比,冻藏8个月猪肉的品质明显劣变,而其肌纤维形貌更加松散、水分弛豫时间延后、峰面积减小。而猪肉的持水性和质构等品质指标与冻藏时间存在正相关性,与水分弛豫时间和面积之间存在负相关性,也说明经过长时间冻藏,猪肉中结合水和不易流动水的迁移与损失可能是引起猪肉质构品质发生劣变的主要原因。通过对猪肉电子鼻数据的偏最小二乘回归分析(PLS-DA)发现,经过长期冻藏后猪肉的风味成分也明显改变,发生变化的风味成分主要为烷烃、芳香类成分、弱极性化合物、甲烷和醇类化合物。而通过高分辨质谱鉴定出5种与脂质氧化相关的差异化合物,推测经过长时间冻藏后,猪肉风味物质发生的明显变化可能是由于肌肉组织中的脂类被氧化造成的。

     

    Abstract: In order to understand the possible reasons and mechanisms of pork quality changes in frozen storage, the quality indicators such as water holding capacity, texture and color were tested to pork for 4 months and 8 months of frozen storage. The type and distribution of moisture in pork samples were detected by low-field nuclear magnetic resonance (LF-NMR), and the correlation between different water distribution and water holding capacity, texture was explored. The changes in pork flavor components and the types of characteristic substances were discussed by the electronic nose and lipidomics analysis based on the time-of-flight mass spectrometer. The results showed that the quality of frozen pork for 8 months significantly deteriorated, and the morphology of the muscle fibers was looser, the water relaxation time was delayed, the peak area was reduced, compared with pork frozen for 4 months. The quality indicators such as water holding capacity and texture of pork were positively correlated with frozen storage time, and negatively correlated with moisture relaxation time and peak area, which also indicated that the main reason for the deterioration of pork texture after a long period of freezing storage might be including the migration and loss of bound water and non-flowing water in pork. The partial least square regression analysis (PLS-DA) of pork electronic nose data found that the flavor components of pork also changed significantly after long-term frozen storage. The changed flavor components were mainly alkanes, aromatic components, weakly polar compounds, methane, and alcohol compounds. The identification of five different compounds related to oxidation by high-resolution mass spectrometry indicated that the significant changes in pork flavor might be caused by the oxidation of lipids in muscle tissue after a long period of freezing storage.

     

/

返回文章
返回