摘要
对新鲜牛背最长肌进行高温处理(110,115,121℃),并分别保持5,10,15,20 min,采用气相色谱法研究高温对牛背最长肌肌内脂肪酸组成和脂肪氧化的影响。结果表明,121℃高温处理时,肌内脂肪氧化速度显著大于110,115℃的(P<0.05);饱和脂肪酸(SFA)含量明显增加(P<0.05),不饱和脂肪酸(UFA)含量降低(P<0.05);SFA受处理温度(110,115℃)影响不显著(P>0.05),受处理时间影响显著(P<0.05),而热处理温度和时间对UFA含量均有显著影响(P<0.05);长链饱和脂肪酸出现一定程度的断裂和降解,短链及中链脂肪酸含量显著上升(P<0.05)。
Fresh cattle longissimus dorsi muscle was heated at 110,115 and 121℃for 5,10,15,20 min respectively.The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography.The results showed that:at 121℃,the oxidation rate of intramuscular fat was significantly higher than that at 110℃and 115℃(P<0.05);the content of saturated fatty acid(SFA)increased significantly(P<0.05),and the content of unsaturated fatty acid(UFA)decreased(P<0.05);SFA was not significantly affected by high temperature treatment temperature(110,115℃)(P>0.05),and was significantly affected by treatment time(P<0.05),while heat treatment temperature and time had significant effects on UFA content(P<0.05);the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.
作者
柯海瑞
康怀彬
程伟伟
蔡超奇
KE Hai-rui;KANG Huai-bin;CHENG Wei-wei;CAI Chao-qi(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang,Henan 471023,China)
出处
《食品与机械》
北大核心
2019年第12期63-69,共7页
Food and Machinery
基金
河南省重大科技专项（编号：161100110700）
关键词
高温处理
牛肉
脂肪酸
脂肪氧化
high temperature treatment
beef
fatty acid
fat oxidation
