电磁场保鲜对贵州黑山羊品质的影响

李子涵; 苏伟; 母应春; 周荣梅; 张定奎

doi:10.13386/j.issn1002-0306.2022070324

电磁场保鲜对贵州黑山羊品质的影响

doi: 10.13386/j.issn1002-0306.2022070324

李子涵^{1, 2,},
苏伟^{1, 2, ,},
母应春^{1, 2},
周荣梅^{1, 2},
张定奎³

1.
贵州大学酿酒与食品工程学院，贵州贵阳 550025
2.
贵州省农畜产品贮藏与加工重点实验室，贵州贵阳 550025
3.
贵州南方乳业股份有限公司，贵州贵阳 550000

基金项目: 梅花鹿及黑山羊屠宰分割与产品精深加工技术研究集成（黔科合服企[2020]4009（006））；P.acidilactici与R.oryzae协同发酵羊肉香肠降膻机制研究（32160554）；贵州生态特色肉制品科技创新人才团队-黔科合平台人才[2020]5004 Guizhou Science and Technology Program （QKHPTRC [2020] 5004）。

详细信息

作者简介:
李子涵（1998−），女，硕士研究生，研究方向：食品加工与安全，E-mail：2295683470@qq.com

通讯作者:
苏伟（1974−）（ORCID: 0000-0002-2355-3527），男，博士，教授，研究方向：食品生物技术，E-mail：suwei1886@163.com

中图分类号: TS251.5⁺3
计量
- 文章访问数: 65
- HTML全文浏览量: 23
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2022-08-02
- 网络出版日期: 2023-05-06
- 刊出日期: 2023-06-01

Effects of Electromagnetic Field Preservation on the Quality of Guizhou Black Goat

LI Zihan^{1, 2
,},
SU Wei^{1, 2
, ,},
MU Yingchun^{1, 2},
ZHOU Rongmei^{1, 2},
ZHANG Dingkui³

1.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
2.
Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guiyang 550025, China
3.
Guizhou Nanfang Dairy Co., Ltd., Guiyang 550000, China

摘要

摘要: 本文以贵州黑山羊肉为研究对象，比较研究电磁场保鲜和冷冻贮藏对贵州黑山羊肉品质的影响。在不同贮藏时间（0、15、30、45、60 d）测定贵州黑山羊肉的色差、保水性、pH、剪切力、脂质氧化值（TBARS）、挥发性盐基氮（TVB-N）以及挥发性风味物质的变化。实验结果显示，羊肉经电磁场处理15 d时，L^*值显著高于冷冻组，电磁场处理在30 d内可以改善羊肉的a^*和b^*值。两组pH无显著变化（P>0.05），但冷冻组下降较电磁场组快。贮藏45 d内电磁场处理后羊肉的嫩度和持水力较冷冻组显著提高，且显著降低羊肉蒸煮损失率。贮藏45 d内电磁场组与冷冻组羊肉TVB-N值均小于国家安全标准（≤15 mg/100 g）。冷冻组共检出挥发性风味物质48种，电磁场组54种，其中，醛类、酯类和醇类物质的含量增高。电磁场处理后ROAV≥1的关键挥发性风味物质最多，相对含量也较高。综上所述，电磁场保鲜在贮藏45 d内对保存羊肉品质有一定的改善作用，此研究为肉类在电磁场保鲜技术延长货架期提供了一定的理论依据。
- 贵州黑山羊 /
- 电磁场保鲜 /
- 肉品质 /
- 挥发性风味物质
Abstract: In this study, the effects of electromagnetic field preservation and frozen storage on the preservation quality of Guizhou black goat were studied and compared. The changes of color, water holding capacity, pH, shear force, lipid oxidation value (TBARS), volatile base nitrogen (TVB-N) and volatile flavor substances of Guizhou black goat meat were measured at different storage times (0, 15, 30, 45 and 60 d). The results showed that the L^* value of goat after electromagnetic field treatment for 15 d, the L^* value was significantly higher than that of the frozen group. Electromagnetic field treatment can improve the a^* and b^* values of goat within 30 days. There was no significant change in pH between the two groups (P>0.05), but the decrease of pH in the frozen group was faster than that in the electromagnetic field group. Compared with the frozen group, the tenderness and water holding capacity of goat treated by electromagnetic field was significantly improved during 45 d of storage, while the cooking loss rate of frozen group decreased significantly. The TVB-N of goat in the electromagnetic field group and frozen group was less than the national safety standard (≤15 mg/100 g) during 45 d of storage. A total of 48 volatile flavor substances were detected in the freezing group and 54 in the electromagnetic field group, of which the contents of aldehydes, esters and alcohols were significantly increased. The key volatile flavor substances with ROAV≥1 of electromagnetic field storage were the most abundant and had higher relative contents. In conclusion, electromagnetic field preservation has a certain positive impact in preserving the quality and flavor of Guizhou black goat meat within 45 days. This study provides some theoretical basis for extending the shelf life of meat by electromagnetic field preservation technology.
- Guizhou black goat /
- electromagnetic field preservation /
- meat quality /
- volatile flavor substance

HTML全文

图 1 羊肉贮藏期间L^*值、a^*值、b^*值的变化

Figure 1. Changes of L^* value、a^* value and b^* value of mutton during storage

注：下标1表示冷冻组，下标2表示电磁场组；不同大写字母表示同一贮藏时间、不同处理组差异显著（P<0.05）；不同小写字母表示不同贮藏时间、同一处理下显著差异（P<0.05），图2~图7同。

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图 2 羊肉贮藏期间pH的变化

Figure 2. Changes of pH of mutton during storage

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图 3 羊肉贮藏期间保水性的变化

Figure 3. Changes of water holding capacity of mutton during storage

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图 4 羊肉贮藏期间剪切力的变化

Figure 4. Change of shear force during mutton storage

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图 5 羊肉贮藏期间 TVB-N的变化

Figure 5. Change of TVB-N during mutton storage

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图 6 羊肉贮藏期间TBARS的变化

Figure 6. Changes of TBARS during mutton storage

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图 7 羊肉贮藏期间菌落总数的变化

Figure 7. Change of total bacterial count during mutton storage

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图 8 羊肉在贮藏期间的风味物质种类分布

Figure 8. The distribution of flavor compounds during mutton storage

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图 9 关键挥发性物质与理化指标之间的RDA分析

Figure 9. Redundancy analysis between volatile flavor compounds and physicochemical indexes

注：hsy-0 d表示羊肉贮藏 0 d 组。

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表 1 冷冻贮藏过程中羊肉关键挥发性风味物质相对含量、ROAV值及贡献率排序

Table 1. Relative content of different kind of volatile flavor compounds, the ROAV value and the ranking of mutton during frozen storage

中文名	相对含量（μg/kg）					阈值^[36] （μg/kg）	相对气味活度值（ROAV）					风味贡献率排序
中文名	0 d	15 d	30 d	45 d	60 d	阈值^[36] （μg/kg）	0 d	15 d	30 d	45 d	60 d	0 d	15 d	30 d	45 d	60 d
己醛	8.65±4.31^a	2.06±0.58^b	3.53±0.7^b	3.19±0.08^b	5.18±1.81^ab	4.50	11.03	5.74	12.92	19.06	13.69	6	6	7	7	7
壬醛	17.43±7.51^a	7.98±0.59^b	6.07±0.55^b	3.72±1.13^b	8.41±3.95^b	1.00	100.00	100.00	100.00	100.00	100.00	1	1	2	3	1
癸醛	1.69±0.73^a	0.47±0.09^b	0.17±0.04^b	0.12±0.02^b	0.28±0.18^b	0.10	96.96	58.90	28.01	32.26	33.29	2	2	5	4	5
庚醛	1.3±0.45^b	0.19±0.05^cd	0.08±0.14^d	0.65±0.38^c	2.05±2.64^a	3.00	2.51	0.79	0.44	5.82	8.13	10	9	11	9	8
辛醛	3.76±1.42^b	2.58±0.36^b	1.29±0.11^b	0.59±0.56^b	3.89±2.92^a	0.70	30.82	46.19	30.36	22.66	66.08	5	3	4	6	4
反-2-辛烯醛	1.41±0.7^a	0.41±0.09^b	0.2±0.03^b	0.24±0.06^b	0.73±0.44^b	3.00	2.70	1.71	1.10	2.15	2.89	9	7	8	11	10
反-2-壬烯醛	1.14±0.42^a	0.29±0.07^bc	0.15±0.02^c	0.32±0.2^bc	0.64±0.54^b	0.08	81.76	45.43	30.89	107.53	95.12	3	4	3	2	3
反-2-癸烯醛	0.31±0.29^b	ND	ND	0.13±0.12^b	0.5±0.48^a	0.30	5.93	−	−	11.65	19.82	7	−	−	8	6
庚醇	0.39±0.39^b	ND	0.13±0.12^b	0.43±0.16^b	0.85±0.86^a	3.00	0.75	−	0.71	3.85	3.37	11	−	10	10	9
1-辛烯-3-醇	8.53±3.43^a	3.02±0.63^b	6.22±0.22^a	9.45±1.64^a	8.24±4.03^a	1.00	48.94	37.84	102.47	254.03	97.98	4	5	1	1	2
乙酸乙酯	0.48±0.3^c	0.1±0.1^d	0.94±0.85^b	1.1±0.76^a	0.07±0.16^d	1.00	2.75	1.25	15.49	29.57	0.83	8	8	6	5	11
注：同行不同小写字母表示差异显著（P<0.05）；ND表示未检测到；“−”表示无法查询到或无法计算出结果；表2同。

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表 2 电磁场保鲜过程中羊肉关键挥发性风味物质相对含量、ROAV值及贡献率排序

Table 2. Relative content of different kind of volatile flavor compounds, the ROAV value and the ranking of mutton during field preservation

中文名	相对含量（μg/kg）					阈值^[36] （μg/kg）	相对气味活度值（ROAV）					风味贡献率排序
中文名	0 d	15 d	30 d	45 d	60 d	阈值^[36] （μg/kg）	0 d	15 d	30 d	45 d	60 d	0 d	15 d	30 d	45 d	60 d
己醛	8.65±4.31^b	0.02±0.01^b	3.1±1.47^b	3.55±0.65^b	27.79±10.27^a	4.50	11.03	0.05	16.10	18.74	59.10	6	14	6	9	7
庚醛	1.31±0.45^a	0.01±0.01^b	1.22±0.9^a	1±0.87^ab	ND	3.00	2.51	0.04	9.50	7.92	−	10	15	7	10	−
辛醛	3.76±1.42^a	3.74±1.25^a	1.39±0.56^b	1.53±0.79^b	4.36±1.05^a	0.70	30.82	58.26	46.40	51.92	59.60	5	2	2	4	5
（Z）-癸-2-烯醛	ND	ND	ND	0.66±0.09^b	1.86±0.22^a	0.30	−	−	−	52.26	59.33	−	−	−	3	6
苯乙醛	ND	ND	0.24±0.07^c	6.36±0.43^a	1.78±0.17^b	4.00	−	−	1.40	37.77	4.26	−	−	9	6	11
反-2-辛烯醛	1.41±0.7^a	0.46±0.25^b	0.07±0.05^b	0.42±0.1^b	1.87±0.13^a	3.00	2.70	1.67	0.55	3.33	5.96	9	7	10	11	10
壬醛	17.43±7.51^a	9.17±3^b	4.28±1.22^b	4.21±1.15^b	10.45±3.01^ab	1.00	100.00	100.00	100.00	100.00	100.00	1	1	1	2	3
反式-2-壬烯醛	1.14±0.42^a	0.41±0.2^b	0.08±0.03^b	0.14±0.07^b	0.96±0.13^a	0.08	81.76	55.89	23.36	41.57	114.83	3	3	5	5	2
癸醛	1.69±0.73^a	0.43±0.15^b	0.12±0.02^b	0.12±0.03^b	0.71±0.44^b	0.10	96.96	46.89	28.04	28.50	67.94	2	4	4	7	4
反式-2-癸烯醛	0.31±0.29^b	0.19±0.1^b	ND	ND	0.79±0.25^a	0.30	5.93	6.91	−	−	25.20	7	6	−	−	8
苯乙醛	ND	ND	0.24±0.07^c	6.36±0.43^a	1.78±0.17^b	4.00	−	−	1.40	37.77	4.26	−	−	9	6	−
1-辛烯-3-醇	8.53±3.43^b	2.55±1.11^c	1.95±0.91^c	9.38±2.39^b	30.1±2.54^a	1.00	48.94	27.81	45.56	222.80	288.04	4	5	3	1	1
反式-2-辛烯-1-醇	3.15±1.23^b	0.7±0.29^c	0.39±0.15^c	3.21±0.55^b	14.02±0.49^a	40.00	0.45	0.19	0.23	1.91	3.35	11	10	13	12	13
苯乙醇	ND	0.5±0.18^ab	ND	0.14±0.02^b	1.41±1.15^a	3.70	−	1.47	−	0.90	3.65	−	8	−	13	12
乙酸乙酯	0.48±0.3^bc	0.1±0.03^c	0.22±0.03^c	0.92±0.15^b	1.73±0.69^a	1.00	2.75	1.09	5.14	21.85	16.56	8	9	8	8	9

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