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NaCl对腌制兔肉食用品质的影响

何琪 董怡 邓莎 向燕 何培君 何强

何琪,董怡,邓莎,等. NaCl对腌制兔肉食用品质的影响[J]. 食品工业科技,2022,43(15):115−122. doi:  10.13386/j.issn1002-0306.2021110065
引用本文: 何琪,董怡,邓莎,等. NaCl对腌制兔肉食用品质的影响[J]. 食品工业科技,2022,43(15):115−122. doi:  10.13386/j.issn1002-0306.2021110065
HE Qi, DONG Yi, DENG Sha, et al. Effects of NaCl on Edible Quality of Salted Rabbit Meat[J]. Science and Technology of Food Industry, 2022, 43(15): 115−122. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110065
Citation: HE Qi, DONG Yi, DENG Sha, et al. Effects of NaCl on Edible Quality of Salted Rabbit Meat[J]. Science and Technology of Food Industry, 2022, 43(15): 115−122. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110065

NaCl对腌制兔肉食用品质的影响

doi: 10.13386/j.issn1002-0306.2021110065
基金项目: 高校基本科研项目(20826041D4060);四川省国际科技创新合作项目(2021YFH0043);川菜发展研究中心项目(CC17Z07)。
详细信息
    作者简介:

    何琪(1998−),女,硕士研究生,研究方向:健康食品工程,E-mail:635420623@qq.com

    通讯作者:

    何强(1971−),男,博士,教授,研究方向:农产品加工及质量安全,E-mail:heq361@163.com

  • 中图分类号: TS251.5+4

Effects of NaCl on Edible Quality of Salted Rabbit Meat

  • 摘要: 本文分别以质量分数0%、3%、6%、9%、12%、15%的NaCl将兔肉腌制处理48 h后,探讨不同添加量的NaCl对腌制兔肉加工品质和脂质氧化的影响。结果显示,随着NaCl添加量增加,腌制后兔肉pH、蒸煮损失率、亮度值(L*)、红度值(a*)、黄度值(b*)均有所降低,而兔肉的硬度、内聚性、胶着性和咀嚼性依次升高,弹性呈现先增大后降低的趋势,在3%的NaCl添加量时兔肉弹性最大。NaCl对兔肉中脂质氧化也有较大的影响,兔肉过氧化值(POV)和硫代巴比妥酸反应物值(TBARS)都随着NaCl添加量的增大呈现上升的趋势,且在添加量为9%达到最大值,之后随着添加量增大会略微降低;兔肉在腌制后脂肪酸营养价值会有所降低,其中饱和脂肪酸(SFA)含量总体上升,多不饱和脂肪酸(PUFA)含量降低,而单不饱和脂肪酸(MUFA)含量变化不大,n-6/n-3比值和PUFA/SFA比值下降。总体而言,NaCl的适量添加(0%~6%)会改善兔肉质构特性,增强保水能力,但会加速脂质氧化。
  • 图  1  不同NaCl添加量腌制的兔肉

    Figure  1.  Rabbit meat preserved with different NaCl addition

    注:a、b、c、d、e、f分别是兔肉添加0%、3%、6%、9%、12%、15%的氯化钠(w/w)在4 ℃下腌制48 h的外观形态。

    图  2  NaCl添加量对兔肉POV值和TBARS值的影响

    Figure  2.  Effects of NaCl addition on POV and TBARS values of rabbit meat

    注:不同字母表示数据间有显著性差异(P<0.05)。

    图  3  37种脂肪酸甲酯混标(a)和兔肉脂肪酸甲酯(b)气相色谱图

    Figure  3.  GC chromatogram of 37 fatty acids methyl ester mixed standard (a) and rabbit meat fatty acid methyl ester (b)

    注:按照数字顺序依次为:己酸甲酯(C6:0,a1,400 μg/mL)、辛酸甲酯(C8:0,a2/b1,400 μg/mL)、癸酸甲酯(C10:0,a3/b2,400 μg/mL)、十一烷酸甲酯(C11:0,a4,200 μg/mL)、月桂酸甲酯(C12:0,a5/b3,400 μg/mL)、十三烷酸甲酯(C13:0,a6,200 μg/mL)、肉豆蔻烯酸甲酯(C14:1,a7/b4,200 μg/mL)、肉豆蔻酸甲酯(C14:0,a8/b5,400 μg/mL)、十五碳烯酸甲酯(C15:1,a9,200 μg/mL)、十五烷酸甲酯(C15:0,a10/b6, 200 μg/mL)、棕榈油酸甲酯(C16:1,a11/b7,200 μg/mL)、棕榈酸甲酯(C16:0,a12/b8,600 μg/mL)、十七烯酸甲酯(C17:1,a13/b9,200 μg/mL)、十七烷酸甲酯(C17:0,a14/b10,200 μg/mL)、γ-亚麻酸甲酯(C18:3,a15,200 μg/mL)、亚油酸甲酯(C18:2n-6c,a16/b11,200 μg/mL)、亚麻酸甲酯(C18:3n-3, a17/b12,200 μg/mL)、油酸甲酯(C18:1n-9c,a18/b13,200 μg/mL)、反亚油酸甲酯(C18:2n-6t,a19/b14,200 μg/mL)、反油酸甲酯(C18:1n-9t,a20/b15,400 μg/mL)、硬脂酸甲酯(C18:0,a21/b16,400 μg/mL)、花生四烯酸甲酯(C20:4,a22/b17,200 μg/mL)、二十碳五烯酸甲酯EPA(C20:5n-3,a23/b18,200 μg/mL)、花生三烯酸甲酯(C20:3,a24/b19, 200 μg/mL)、花生二烯酸甲酯(C20:2,a25/b20,200 μg/mL)、花生一烯酸甲酯(C20:1, a26/b21,200 μg/mL)、花生酸甲酯(C20:0,a17/b22,400 μg/mL)、二十一烷酸甲酯(C21:0, a28,200 μg/mL)、二十二碳六烯酸甲酯DHA(C22:6n-3,a29/b23,200 μg/mL)、二十二碳二烯酸甲酯(C22:2,a30,200 μg/mL)、芥酸甲酯(C22:1,a31,200 μg/mL)、山嵛酸甲酯(C22:0,a32,400 μg/mL)、二十三烷酸甲酯(C23:0,a33,200 μg/mL)、二十四碳烯酸甲酯(C24:1,a34,200 μg/mL)、二十四烷酸甲酯(C24:0,a35, 400 μg/mL)。

    图  4  NaCl添加量对兔肉中脂肪酸含量的影响

    Figure  4.  Effect of NaCl addition on fatty acid content in rabbit meat

    注:不同字母表示同一指标不同NaCl添加量下数据间有显著性差异(P<0.05);图5同。

    图  5  NaCl添加量对兔肉脂肪酸比例的影响

    Figure  5.  Effect of NaCl addition on fatty acid proportion of rabbit meat

    表  1  NaCl添加量对兔肉理化性质的影响

    Table  1.   Effects of NaCl addition on physicochemical properties of rabbit meat

    品质
    指标
    NaCl添加量(%)
    03691215
    L*59.23±0.45a58.23±0.09b58.06±0.22bc57.60±0.20cd57.46±0.21d57.20±0.28d
    a*0.56±0.05a0.59±0.01a0.47±0.05b0.52±0.03ab0.46±0.10b0.47±0.03b
    b*3.29±0.02a2.88±0.09b2.83±0.08b2.91±0.03b2.50±0.10c2.47±0.06c
    pH6.21±0.04a6.03±0.02b5.96±0.02c5.92±0.01d5.90±0.01de5.87±0.02e
    蒸煮损
    失(%)
    18.21±4.20ab5.83±0.26c7.47±1.10c16.23±1.99b17.32±2.49ab22.91±3.27a
    注:同行不同小写字母表示数据间有显著性差异(P<0.05)。
    下载: 导出CSV

    表  2  NaCl添加量对兔肉质构特性的影响

    Table  2.   Effects of NaCl addition on texture characteristics of rabbit meat

    NaCl添加量(%)硬度(g)弹性内聚性(g)胶着性咀嚼性
    01657.820±136.504e0.886±0.051b0.556±0.034c877.725±76.938e791.089±128.191e
    32198.260±64.102d0.965±0.003a0.641±0.027b1494.285±65.187d1442.021±60.339d
    62764.556±97.597c0.943±0.018ab0.655±0.017b1768.847±45.450c1681.487±12.702c
    93020.067±169.982bc0.883±0.011b0.663±0.009b2005.976±152.995b1718.861±81.729c
    123068.257±165.480b0.889±0.056b0.708±0.019b2166.614±140.964b1941.364±226.421b
    153469.883±198.228a0.880±0.034b0.801±0.014a2820.600±215.068a2504.172±123.864a
    注:同列不同小写字母表示数据间有显著性差异(P<0.05)。
    下载: 导出CSV

    表  3  各项指标相关性分析

    Table  3.   Correlation analysis of various indicators

    L*a*b*pH蒸煮损失率硬度弹性内聚性胶着性咀嚼性TBARSPOV
    L*10.6340.917*0.987**−0.284−0.974**0.273−0.917**−0.961**−0.954**−0.933**−0.893*
    a*10.7310.677−0.320−0.7450.192−0.670−0.692−0.706−0.611−0.498
    b*10.900*−0.256−0.882*0.072−0.933**−0.916*−0.938**−0.774−0.705
    pH1-0.168−0.971**0.190−0.880*−0.933**−0.937**−0.933**−0.877*
    蒸煮损失率10.371−0.859*0.4210.4310.3470.3000.338
    硬度1−0.3560.919**0.973**0.961**0.922**0.865*
    弹性1−0.215−0.313−0.203−0.451−0.526
    内聚性10.983**0.988**0.7390.674
    胶着性10.993**0.838*0.781
    咀嚼性10.8070.736
    TBARS10.987**
    POV1
    注:*表示P<0.05,显著相关;**表示P<0.01,极显著相关。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-11-08
  • 网络出版日期:  2022-06-19
  • 刊出日期:  2022-08-03

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