L-抗坏血酸改善受压冻融猪肉色泽的机制分析
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国家自然科学基金项目(31801611); 安徽省自然科学基金项目(1808085QC76)


Mechanism Analysis for Improving the Color of Pressurized Frozen-thawed Pork Using L-Ascorbic Acid
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    摘要:

    为改善受压冻融猪肉的色泽,以冻融猪后腿瘦肉为试验对象,研究添加0~0.4%L-抗坏血酸(L-VC)对受压(100~300 MPa)猪肉亨特色度值(L~*、a~*、b~*)和pH值的影响,分析肌红蛋白及其氧化还原状态的变化规律。结果表明:添加L-VC可显著提高受压冻融猪肉的贮藏a~*值和L~*值(P<0.05),显著降低其pH值和肌红蛋白含量(P<0.05),各参数间的关联性及其变化规律取决于L-VC添加量、压力和贮藏时间;添加L-VC虽有利于100 MPa和300 MPa超高压处理(HPP)冻融猪肉中的脱氧肌红蛋白(DeoxyMb)和高铁肌红蛋白(MetMb)转化为氧合肌红蛋白(OxyMb),但导致200 MPa HPP冻融猪肉中的氧合肌红蛋白向脱氧肌红蛋白和高铁肌红蛋白转变。可见,L-VC具有改善受压冻融猪肉贮藏色泽的能力,且时间越长效果越好。本研究结果为解决HPP肉制品褪色的难题提供技术支撑。

    Abstract:

    To improve the color of pressurized frozen-thawed pork, this paper was carried out to study the effects of 0-0.4% L-ascorbic acid (L-VC) on the Hunter color values (L*, a*, b*) and pH value of lean pork of hind leg treated by frozen-thawed and high pressure (100-300 MPa), and analyzed the change rules of myoglobin and its redox state in the experiment samples. The results showed that the addition of L-VC could significantly improve the a* and L* values of pressurized frozen-thawed pork during storage (P<0.05) and obviously reduce the pH value and myoglobin content (P<0.05), and the association relationship among these parameters and their change rules were depended on L-VC addition amount, pressure level and storage time. The addition of L-VC would contribute to convert DeoxyMb and MetMb in the frozen-thawed pork treated by 100 MPa and 300 MPa into OxyMb, but lead to the transformation of OxyMb in the frozen-thawed pork treated by 200 MPa to DeoxyMb and MetMb. It could be seen that the addition of L-VC could be applied to improve the color of pressurized frozen-thawed pork during storage, and the improvement effect of sample color was better at longer storage time than at shorter storage time. The results of this work could provide technical support for solving the problem of color fading of meat products caused by high pressure.

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王文雅;郜娜;康浩迪;余霞;王茜茜;马飞;. L-抗坏血酸改善受压冻融猪肉色泽的机制分析[J].中国食品学报,2021,21(8):175-181

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  • 在线发布日期: 2021-09-19
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