CEN Nanxiang, LIU Chencheng, CHEN Gu, et al. Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton[J]. Science and Technology of Food Industry, 2022, 43(14): 85−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100306.
Citation: CEN Nanxiang, LIU Chencheng, CHEN Gu, et al. Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton[J]. Science and Technology of Food Industry, 2022, 43(14): 85−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100306.

Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton

More Information
  • Received Date: October 31, 2021
  • Available Online: May 04, 2022
  • With fresh mutton as the research object, the effects of different cold plasma treatment conditions (treatment time, treatment voltage, treatment times, post-storage time after treatment) on mutton were studied by measuring mutton chromatism, pH value, thiobarbituric acid-reactive substances (TBARS) value, carbonyl content, total sulfhydryl content, and protein surface hydrophobicity. The results showed that cold plasma treatment increased L* value, and decreased a* value and b* value of mutton. When the treatment voltage exceeded 50 kV, the a* value decreased significantly (P<0.05), but the total color (ΔE) difference between the treatment groups had no significant difference (P>0.05). TBARS value, carbonyl content and surface hydrophobicity were increased gradually with the extension of treatment time, treatment voltage and storage time after treatment. When the treatment time was as long as 5 min, TBARS value of mutton was increased to 0.215 mg/kg, the pH value and total sulfhydryl content of mutton showed the opposite trend. When total treatment time was fixed (3 min), with the increase of treatment times, TBARS value, carbonyl content, and surface hydrophobicity of mutton were decreased, while pH value and total sulfhydryl content were increased. Therefore, cold plasma treatment could not affect the color significantly. However it promoted the oxidation of both lipids and protein in mutton.
  • [1]
    马惠敏, 王振宇, 黄彩燕, 等. 包装对羊肉冷藏过程中热休克蛋白表达及羊肉品质的影响[J]. 肉类研究,2021,35(3):35−40. [MA H M, WANG Z Y, HUANG C Y, et al. Effect of packaging on expression of heat shock proteins in lamb and lamb quality during refrigeration storage[J]. Meat Research,2021,35(3):35−40. doi: 10.7506/rlyj1001-8123-20210208-033

    MA H M, WANG Z Y, HUANG C Y, et al. Effect of packaging on expression of heat shock proteins in lamb and lamb quality during refrigeration storage[J]. Meat Research, 2021, 35(3): 35-40. doi: 10.7506/rlyj1001-8123-20210208-033
    [2]
    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,2017,38(3):232−238. [XU L X, XUE X D, WU X X, et al. Comparative effects of superchilling and ice-temperature combined with modified atmosphere packaging on mutton quality during storage[J]. Food Science,2017,38(3):232−238.

    XU L X, XUE X D, WU X X, et al. Comparative effects of superchilling and ice-temperature combined with modified atmosphere packaging on mutton quality during storage[J]. Food Science, 2017, 38(3): 232-238.
    [3]
    马强, 王芳, 鹿平, 等. 气调包装技术在冷鲜肉的应用与前景[J]. 新农业,2020,10:45−48. [MA Q, WANG F, LU P, et al. Application and prospect of modified atmosphere packaging technology in cold and fresh meat[J]. New Agriculture,2020,10:45−48. doi: 10.3390/agriculture10020045

    MA Q, WANG F, LU P, et al. Application and prospect of modified atmosphere packaging technology in cold and fresh meat[J]. New Agriculture, 2020, 10: 45-48. doi: 10.3390/agriculture10020045
    [4]
    韩格, 陈倩, 孔保华. 低温等离子体技术在肉品保藏及加工中的应用研究进展[J]. 食品科学,2019,40(3):286−292. [HAN G, CHEN Q, KONG B H. Recent advances in application of cold plasma technology in meat preservation and processing[J]. Food Science,2019,40(3):286−292. doi: 10.7506/spkx1002-6630-20180128-387

    HAN G, CHEN Q, KONG B H. Recent advances in application of cold plasma technology in meat preservation and processing[J]. Food Science, 2019, 40(3): 286-292. doi: 10.7506/spkx1002-6630-20180128-387
    [5]
    STRATAKOS A C, GRANT I R. Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef[J]. Food Microbiology,2018,76:209−218. doi: 10.1016/j.fm.2018.05.011
    [6]
    DIRKS B P, DOBRYNIN D, FRIDMAN G, et al. Treatment of rawpoultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enteria[J]. Journal of Food Protection,2012,75(1):22−28. doi: 10.4315/0362-028X.JFP-11-153
    [7]
    JAYASENA D D, KIM H J, YONG H I, et al. Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes[J]. Food Microbiology,2015,46:51−57. doi: 10.1016/j.fm.2014.07.009
    [8]
    GK V, AKTOP S, ZKAN M, et al. The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma-A dry-cured beef product[J]. Innovative Food Science & Emerging Technologies,2019,56:102−188.
    [9]
    孟婧怡, 黄明明, 王佳媚, 等. 低温等离子体冷杀菌处理时间及电压强度对生鲜猪肉脂质氧化的影响[J]. 食品科学,2019,40(3):135−141. [MENG J Y, HUANG M M, WANG J M, et al. Impact of cold plasma cold sterilization processing time and voltage on fresh pork lipid oxidation[J]. Food Science,2019,40(3):135−141. doi: 10.7506/spkx1002-6630-20171207-079

    MENG J Y, HUANG M M, WANG J M, et al. Impact of cold plasma cold sterilization processing time and voltage on fresh pork lipid oxidation[J]. Food Science, 2019, 40(3): 135-141. doi: 10.7506/spkx1002-6630-20171207-079
    [10]
    ZHUANG H, ROTHROCK M J, HIETT K L, et al. In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge-electric voltage effect[J]. Journal of Applied Poultry Research,2019,28(4):801−807. doi: 10.3382/japr/pfz036
    [11]
    LEE H, YONG H I, KIM H J, et al. Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma[J]. Food Science & Biotechnology,2016,25(4):1189−1195.
    [12]
    王晨, 钱婧, 盛孝维, 等. 低温等离子体冷杀菌对盐水鸭货架期及风味品质的影响[J]. 食品工业科技,2021:1−16. [WANG C, QIAN J, SHENG X W, et al. Effects of low-temperature plasma cold sterilization on shelf life and flavor quality of brine duck[J]. Science and Technology of Food Industry,2021:1−16.

    WANG C, QIAN J, SHENG X W, et al. Effects of low-temperature plasma cold sterilization on shelf life and flavor quality of brine duck[J]. Science and Technology of Food Industry, 2021: 1-16.
    [13]
    何晓娜, 杨晓玲, 王宏博, 等. 羊肉冷藏期间蛋白与脂质氧化及风味变化分析[J]. 食品工业科技,2021,42(19):7. [HE X N, YANG X L, WANG H B, et al. Analysis of change of protein and lipid oxidation and flavor in mutton during refrigeration storage[J]. Science and Technology of Food Industry,2021,42(19):7.

    HE X N, YANG X L, WANG H B, et al. Analysis of change of protein and lipid oxidation and flavor in mutton during refrigeration storage[J]. Science and Technology of Food Industry, 2021, 42(19): 7.
    [14]
    王佳媚, 符腾飞, 刘雅夫. 不同气调包装组分协同壳聚糖基复合涂膜对金鲳鱼冷藏品质的影响[J]. 肉类研究,2021,35(1):59−65. [WANG J M, FU T F, LIU Y F. Combined effects of modified atmosphere packaging with different gas compositions and chitosan-based composite coatings on quality of Trachinotus ovatus during refrigerator storage[J]. Meat Research,2021,35(1):59−65. doi: 10.7506/rlyj1001-8123-20210118-011

    WANG J M, FU T F, LIU Y F. Combined effects of modified atmosphere packaging with different gas compositions and chitosan-based composite coatings on quality of Trachinotus ovatus during refrigerator storage[J]. Meat Research, 2021, 35(1): 59-65. doi: 10.7506/rlyj1001-8123-20210118-011
    [15]
    ZHANG Z Y, YANG Y L, ZHOU P, et al. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J]. Food Chemistry,2017,217:678−686. doi: 10.1016/j.foodchem.2016.09.040
    [16]
    黄倩, 黄兰兰, 陈炼红, 等. 冻融对冷藏藏羊肉保水性及蛋白氧化和溶解特性的影响[J]. 食品工业科技,2021,42(19):8. [HUANG Q, HUANG L L, CHEN L H, et al. Effects of repeated freezing-thawing on water holding capacity, myofibrillar protein oxidation and dissolution characteristics of Tibetan mutton during chilled storage[J]. Science and Technology of Food Industry,2021,42(19):8.

    HUANG Q, HUANG L L, CHEN L H, et al. Effects of repeated freezing-thawing on water holding capacity, myofibrillar protein oxidation and dissolution characteristics of Tibetan mutton during chilled storage[J]. Science and Technology of Food Industry, 2021, 42(19): 8.
    [17]
    徐红艳, 张珍, 陈雪琴, 等. 复配香辛料精油处理对冷藏藏羊肉氧化特性的影响[J]. 食品科学技术学报,2020,38(2):90−98. [XU H Y, ZHANG Z, CHEN X Q, et al. Effect of compound spice essential oil on oxidation characteristics of Tibetan mutton during refrigeration[J]. Journal of Food Science and Technology,2020,38(2):90−98. doi: 10.3969/j.issn.2095-6002.2020.02.012

    XU H Y, ZHANG Z, CHEN X Q, et al. Effect of compound spice essential oil on oxidation characteristics of Tibetan mutton during refrigeration[J]. Journal of Food Science and Technology, 2020, 38(2): 90-98. doi: 10.3969/j.issn.2095-6002.2020.02.012
    [18]
    张海璐, 黄翔, 杨燃, 等. 氧化对羊肉肌原纤维蛋白分子与理化特性的影响[J]. 食品科学,2020,41(23):8−14. [ZHANG H L, HUANG X, YANG R, et al. Effect of oxidation on molecular and physicochemical properties of mutton myofibrillar protein[J]. Food Science,2020,41(23):8−14. doi: 10.7506/spkx1002-6630-20200615-197

    ZHANG H L, HUANG X, YANG R, et al. Effect of oxidation on molecular and physicochemical properties of mutton myofibrillar protein[J]. Food Science, 2020, 41(23): 8-14. doi: 10.7506/spkx1002-6630-20200615-197
    [19]
    陈春梅, 陆辰燕, 沈银涵, 等. 蒸煮温度对羊肉肌原纤维蛋白特性的影响[J]. 肉类研究,2020,34(7):40−45. [CHEN C M, LU C Y, SHEN Y H, et al. Effect of cooking temperature on the characteristics of mutton myofibrillar proteins[J]. Meat Research,2020,34(7):40−45. doi: 10.7506/rlyj1001-8123-20200426-104

    CHEN C M, LU C Y, SHEN Y H, et al. Effect of cooking temperature on the characteristics of mutton myofibrillar proteins[J]. Meat Research, 2020, 34(7): 40-45. doi: 10.7506/rlyj1001-8123-20200426-104
    [20]
    陈晓楠, 赵金丽, 张宾, 等. 低温冻藏过程中鲐鱼肌肉蛋白质氧化特性研究[J]. 包装工程,2020,41(17):38−45. [CHEN X N, ZHAO J L, ZHANG B, et al. Oxidation of muscle protein in mackerel during cryopreservation[J]. Packaging Engineerin,2020,41(17):38−45.

    CHEN X N, ZHAO J L, ZHANG B, et al. Oxidation of muscle protein in mackerel during cryopreservation[J]. Packaging Engineerin, 2020, 41(17): 38-45.
    [21]
    王艺月, 姜竹茂, 钱婧, 等. 等离子体处理对生鲜鱼肉杀菌效能及贮藏品质的影响[J]. 食品与发酵工业, 2021.

    WANG Y Y, JIANG Z M, QIAN J, et al. Effect of cold plasma on microbial decontamination and storage quality of fish fillets[J]. Food and Fermentation Industries, 2021.
    [22]
    钱婧, 王冶, 章建浩, 等. 低温等离子体冷杀菌对血红蛋白诱导猪肉脂质氧化的影响[J]. 包装工程,2020,41(19):1−7. [QIAN J, WANG Y, ZHANG J H, et al. Effect of cold plasma sterilization on hemoglobin-induced lipid oxidation of fresh pork[J]. Packaging Engineering,2020,41(19):1−7.

    QIAN J, WANG Y, ZHANG J H, et al. Effect of cold plasma sterilization on hemoglobin-induced lipid oxidation of fresh pork[J]. Packaging Engineering, 2020, 41(19): 1-7.
    [23]
    ATTRI P, KIM Y H, PARK D H, et al. Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis[J]. Scientific Reports,2015,5:9332. doi: 10.1038/srep09332
    [24]
    GREENE B E, CUMUZE T H. Relationship between TBA numbers and inexperienced panelists assessments of oxidized flavor in cooked beef[J]. Journal of Food Science,2010,47(1):52−54.
    [25]
    孙克奎, 金声琅, 潘雅燕, 等. 等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响[J]. 食品科学,2020,41(14):36−41. [SUN K K, JIN S L, PAN Y Y, et al. Effects of plasma-activated water curing on oxidation and structure of pork myofibrillar protein[J]. Food Science,2020,41(14):36−41. doi: 10.7506/spkx1002-6630-20191029-319

    SUN K K, JIN S L, PAN Y Y, et al. Effects of plasma-activated water curing on oxidation and structure of pork myofibrillar protein[J]. Food Science, 2020, 41(14): 36-41. doi: 10.7506/spkx1002-6630-20191029-319
    [26]
    LUO J, MUSTAPHA M N, WEN J Y, et al. Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon[J]. LWT-Food Science and Technology,2020:117.
    [27]
    陈家盛, 宫玉婷, 董依雪, 等. 低温等离子体处理对冰鲜鱿鱼品质特性的影响[J]. 食品工业,2021,42(5):231−235. [CHEN J S, GONG Y T, DONG Y X, et al. Effect of plasma treatment on quality characteristics of chilled squid[J]. Food Industry,2021,42(5):231−235.

    CHEN J S, GONG Y T, DONG Y X, et al. Effect of plasma treatment on quality characteristics of chilled squid[J]. Food Industry, 2021, 42(5): 231-235.
    [28]
    乔维维, 黄明明, 王佳媚, 等. 低温等离子体对生鲜牛肉杀菌效果及色泽的影响[J]. 食品科学,2017,38(23):237−242. [QIAO W W, HUANG M M, WANG J M, et al. The effect of low-temperature plasma on the sterilization effect and color of fresh beef[J]. Food Science,2017,38(23):237−242. doi: 10.7506/spkx1002-6630-201723038

    QIAO W W, HUANG M M, WANG J M, et al. The effect of low-temperature plasma on the sterilization effect and color of fresh beef[J]. Food Science, 2017, 38(23): 237-242. doi: 10.7506/spkx1002-6630-201723038
    [29]
    冉丽丹, 李文慧, 赵超, 等. 茶多酚-β-环糊精包合物对羊肚冷藏期间肌原纤维蛋白氧化的影响[J]. 食品科学,2021,42(3):227−235. [RAN L D, LI W H, ZHAO C, et al. Effect of tea polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex on myofibrillar protein oxidation in ovine tripe during refrigerated storage[J]. Food Science,2021,42(3):227−235. doi: 10.7506/spkx1002-6630-20200116-200

    RAN L D, LI W H, ZHAO C, et al. Effect of tea polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex on myofibrillar protein oxidation in ovine tripe during refrigerated storage[J]. Food Science, 2021, 42(3): 227-235. doi: 10.7506/spkx1002-6630-20200116-200
    [30]
    鲁小川, 张伊侬, 潘成磊, 等. 孜然精油对微冻贮藏羊肉肌原纤维蛋白结构和功能特性的影响[J]. 食品与发酵工业,2019,45(21):110−117. [LU X C, ZHANG Y N, PAN C L, et al. Effect of cumin (Cuminum cyminum L.) essential oil on the structure and functional properties of myofibrillar protein of mutton during super-chilling storage[J]. Food and Fermentation Industries,2019,45(21):110−117.

    LU X C, ZHANG Y N, PAN C L, et al. Effect of cumin (Cuminum cyminum L. ) essential oil on the structure and functional properties of myofibrillar protein of mutton during super-chilling storage[J]. Food and Fermentation Industries, 2019, 45(21): 110-117.
  • Related Articles

    [1]CHEN Yang, WANG Peng, PAN Kaijin, WANG Zhe, XU Jian, ZHOU Junqiang, LIAO Ziwei. Optimization of the Extraction Process of Highland Barley β-glucan by Three-phase Partitioning and Its Molecular Weight Distribution[J]. Science and Technology of Food Industry, 2023, 44(14): 220-228. DOI: 10.13386/j.issn1002-0306.2022100064
    [2]ZHANG Lixia, SUN Xiaojing, WEI Songli, JIN Lu, MA Lin, SUN Qiang, LU Xin, ZHAO Mouming. Optimization of Mixed Enzyme Ratio of Taste-based Materials Prepared by Enzymatic Hydrolysis of Peanut Meal by Mixture Design[J]. Science and Technology of Food Industry, 2021, 42(23): 184-191. DOI: 10.13386/j.issn1002-0306.2021030209
    [3]WANG Sheng-guang, YU Shuai, MENG Fan-gang, LI Bing-run, SONG Xiao-guang, LIU Guo-fei, WANG Guang-lu, DAI Long, GAO Peng. Study on relative molecular weight distribution and depressor effect of soybean peptide prepared by enzymatic method[J]. Science and Technology of Food Industry, 2018, 39(1): 46-51. DOI: 10.13386/j.issn1002-0306.2018.01.009
    [4]PENG Zhen-fen, WANG Wei, XIE Qian, YE Qing-hua, CHEN Qing-xi, XU Chang-tong. Optimization of testing method for free amino acid of Chinese olive[J]. Science and Technology of Food Industry, 2017, (22): 263-267. DOI: 10.13386/j.issn1002-0306.2017.22.051
    [5]ZHOU Feng-fang, CAI Bin-xin, WU Xin-rui, LUO Fen. Study on hydrolysis condition and molecular weight distribution of ACE inhibitory peptide derived from sea cucumber protein[J]. Science and Technology of Food Industry, 2017, (17): 163-167. DOI: 10.13386/j.issn1002-0306.2017.17.031
    [6]ZHANG Jie, DING Lin, BAI Ge, ZHENG De-juan, CAO Yan-ping. Effect of ultrasonic on molecular weight distribution of papain hydrolyzate[J]. Science and Technology of Food Industry, 2017, (14): 116-120. DOI: 10.13386/j.issn1002-0306.2017.14.023
    [7]YANG Qin, GUO Li-chang, CHEN Hai-qin, ZHANG Hao, CHEN Wei, CHEN Yong- quan. Analysis and characterization of the fatty acids and free amino acids from silkworm and tussah pupa[J]. Science and Technology of Food Industry, 2016, (23): 351-356. DOI: 10.13386/j.issn1002-0306.2016.23.058
    [8]TANG Xiao-yan, ZHENG Hui-na, ZHANG Chao-hua, HAO Ji-ming, ZHANG Jing. Protein composition analysis and molecular weight distribution of Meretrix lusoria[J]. Science and Technology of Food Industry, 2015, (22): 362-366. DOI: 10.13386/j.issn1002-0306.2015.22.066
    [9]LAI Ji- xiang, HE Cong-fen, FANG Yun, ZHAO Ya, WEI Shao-min. Study on molecular weight distribution and antioxidant activity of protein components in germinal black soybean[J]. Science and Technology of Food Industry, 2015, (01): 49-53. DOI: 10.13386/j.issn1002-0306.2015.01.001
    [10]CHANG Ya-nan, ZHAO Gai-ming, LIU Yan-xia, LI Miao-yun, HUANG Xian-qing, SUN Ling-xia. Changes of free amino acids in chicken and its broth during cooking[J]. Science and Technology of Food Industry, 2014, (09): 333-337. DOI: 10.13386/j.issn1002-0306.2014.09.064
  • Cited by

    Periodical cited type(10)

    1. 郁冯艳,付佳伟,从光雷,刘春雪,夏双双,杜莉,李俊波. 发酵饲料在动物生产中应用的研究进展. 饲料研究. 2024(04): 154-157 .
    2. 付洋洋,刘禹熙,敖翔,古燕,周建川. 液体发酵饲料的品质管理及其在养猪生产中的应用. 中国畜牧杂志. 2024(08): 55-61 .
    3. 蔡英,文洋,张官巨,邵晨阳,桂义国,蓝洪,胡延春. 小分子胶束中药对青峪黑猪肉质的影响研究. 四川畜牧兽医. 2024(10): 28-32 .
    4. 申远航,李登云,陈华,姚学丹. 发酵饲料对猪肉品质影响的Meta分析. 动物营养学报. 2023(08): 5374-5383 .
    5. 李思懿,粘颖群,谭建庄,卞宝国,杜宏,任向蕾,李春保. 基于电子鼻快速检测生鲜猪肉的异味. 食品工业科技. 2023(20): 338-348 . 本站查看
    6. 王娜. 1株益生乳酸菌的分离及其制备的发酵饲料对仔猪生长性能、血清抗氧化与免疫相关指标的影响. 黑龙江畜牧兽医. 2023(19): 93-99 .
    7. 牟超. 饲粮中添加白藜芦醇对生长育肥期猪肉品质的影响研究. 畜牧业环境. 2023(06): 5-8 .
    8. 李鹏,苏为为,王利平,肖研博,吕珂,王绍怡,岳锋,郭东光,刘兴友. 发酵饲料及其在生猪生产中的应用研究进展. 中国饲料. 2022(16): 119-122 .
    9. 宋雪莹. 发酵饲料及其在畜禽生产中应用的研究. 湖南饲料. 2022(06): 47-48 .
    10. 王成,靳明亮,单体中,汪以真. 发酵饲料对猪肉品质的影响及机制研究进展. 动物营养学报. 2022(10): 6185-6192 .

    Other cited types(1)

Catalog

    Article Metrics

    Article views PDF downloads Cited by(11)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return