贮藏条件对猪肉糜氧化效应的影响
详细信息Effects of storage conditions on lipid oxidation of ground pork
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摘要: 将肥瘦比为1:1的猪糜于-18、-24、-40℃三种条件下贮藏,每10d取样一次,通过测定酸价（AV）、过氧化值（POV）和硫代巴比妥酸（TBARS）值,研究贮藏温度、贮藏时间对猪肉糜氧化效应的影响。结果表明,贮藏时间和温度显著影响肉糜的氧化进程（p<0.05）,随贮藏时间的延长,酸价整体呈先上升后下降的趋势,而过氧化值、硫代巴比妥酸值整体呈上升趋势;贮藏温度越低,肉糜的AV值、POV值和TBARS值也越低,且变化缓慢。缩短贮藏时间和降低贮藏温度有利于控制肉糜脂肪氧化,研究表明,贮藏时间小于20d时效果最佳,30d时脂肪水解与氧化达到了动态平衡;-40℃贮藏效果最好,但从节能等角度综合考虑,-24℃更适合作为肉糜长期贮藏的温度。Abstract: The ground pork which the ratio of fat to muscle 1∶1 was stored at -18, -24, -40℃, and AV, POV and TBA values were evaluated every ten days. Effects of storage temperatures and times on lipid oxidation of ground meat were researched. The result showed that storage time and temperature had significant effects on the oxidation of ground meat (p<0.05) . With increasing storage time, the values of AV increased firstly and then decreased, while the values of POV and TBARS increased continuously. Decreasing storage temperature could get lower the values of AV, POV and TBARS which changed slowly. Reducing storage temperature and time could help to control lipid oxidation and the research showed that the best storage period was less than 20 days, the 30th day had the balance of fat hydrolysis and fat oxidation, the best storage temperature was the below 40℃ while the optimal storage temperature of ground meat was below 24℃ from the viewpoint of saving energy.
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Keywords:
- ground pork;storage temperature;lipid oxidation; /
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