CN100364417C - Method for restraining fat oxidation of irradiated chilled meat - Google Patents
Method for restraining fat oxidation of irradiated chilled meat Download PDFInfo
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- CN100364417C CN100364417C CNB2005101059874A CN200510105987A CN100364417C CN 100364417 C CN100364417 C CN 100364417C CN B2005101059874 A CNB2005101059874 A CN B2005101059874A CN 200510105987 A CN200510105987 A CN 200510105987A CN 100364417 C CN100364417 C CN 100364417C
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Abstract
The present invention discloses a method for restraining the fat oxidation of irradiated chilled meat, which comprises the following steps: (1), chilled meat is processed by an antioxidant which comprises tea polyphenol; (2), the chilled meat which is processed by the antioxidant of the step (1) is packaged in vacuum or packaged without oxygen, and then, the packed chilled meat is irradiated. The method of the present invention has the action of restraining the fat oxidation of the irradiated chilled meat, and provides an effective method with convenience and low cost for keeping meat fresh.
Description
Technical field
The present invention relates to a kind of method that suppresses fat oxidation of irradiated chilled meat.
Background technology
Food irradiation (food irradiation) is the novel food preservation technology that human use's nuclear technology (nuclear techniques) develops.Food is through gamma-rays or the electron beam (ceiling capacity 10Mev) of electron accelerator generation or the irradiation of X ray (ceiling capacity 5Mev), make it sprout inhibition, postpone ripe, promote material conversion, Pesticidal and sterilizing and prevent to go mouldy etc., thereby reach fresh-keeping and purpose that improve the quality of products.Because that food irradiation has is energy-conservation, efficient is high, do not heat up, safe and reliable and keep advantage such as the good organoleptic quality of food, obtain the extensive concern and the application of more and more countries, forming an emerging irradiation processing industry.
Cooling meat is the developing direction of big and medium-sized cities consumption of meat, in order to kill the parasite (as cysticercus) and the pathogenic entero becteria (colon bacillus 0157: H7, salmonella, Listeria etc.) that may exist in the meat, improve its hygienic quality and prolong storage life, adopting radiation treatment is an otherwise effective technique, and this The application of new technique is just progressively promoted in countries in the world.
Fat oxidation is one of major reason of reducing of cooling meat quality matter, and a large amount of generations that irradiation can catalysis fat free radical, and induced lipolysis quickens autoxidation and hydrolysis, causes undesirable sense organ to change and the minimizing of aliphatic acid.The main elementary product peroxide of fat oxidation is unsettled relatively behind the irradiation, can participate in a lot of complicated decomposition and the reaction that interacts, and produces the different compound of numerous molecular weight, taste threshold and biological significance.So all adopt the peroxide content in the working sample usually, as the degree of judging fat oxidation in the meat.
Food irradiation has been proved to be a kind of efficient through the research of decades in the world, non-harmful Physical Processing means.The radiation treatment meat is to improve wholesomeness, one of optimal path that extends the shelf life.Olson studies have shown that low dosage (less than 10kGy) irradiation energy kill in the poultry at least 99.9% salmonella and colon bacillus 0157: H7 (the loyal husband in interior mountain. irradiation food detects trend [J] .Radioisotopes that the method To closes the The Ru world, 1991,40:302-311).Radiation treatment meat and meat products can be killed some invasive organisms, the corruptibility bacterium in the meat effectively, control parasitic infection, the safe and sanitary quality of raising meat.But the too high dose radiation treatment can be brought influence to the quality of meat, wherein most importantly a large amount of generations of induced lipolysis free radical, quicken fatty autoxidation and hydrolysis, minimizing (the Grolichova M that causes undesirable sense organ variation and aliphatic acid, Dvorak P, andMusilova H.Employing Ionizing Radiation to Enhance Food Safety-a Review[J] .Acta vet.Brno, 2004,73:143-149; Lutter R.Food Irradiation--The NeglectedSolution to Food-Borne Illness[J] .Science, 1999,286:2275-2281).
Though the mechanism of fatty postirradiation oxidation is also uncertain in the meat, may be similar with the fat oxidation mechanism of irradiation meat not, depend on the amount of kind, fat content and the interpolation antioxidant of meat, the dosage of irradiation, and storage time and temperature etc. after the irradiation existence, irradiation of oxygen at that time and later on (Chen Qixun. Chinese food irradiation progress [M]. Beijing: Atomic Energy Press, 1998).
Summary of the invention
The purpose of this invention is to provide a kind of method that suppresses fat oxidation of irradiated chilled meat.
The method of inhibition fat oxidation of irradiated chilled meat provided by the present invention may further comprise the steps:
1) will cool off meat antioxidant handles; Described antioxidant comprises Tea Polyphenols;
2) will carry out vacuum packaging or anaerobic packing through the cooling meat that the antioxidant of step 1) is handled, carry out irradiation then.
The irradiation dose of described irradiation can be 2-3kGy, is preferably 3kGy.
Described antioxidant also comprises vitamin E (tocopherol) and vitamin C.In this antioxidant, Tea Polyphenols, vitamin E and ascorbic ratio of quality and the number of copies can be 2: 2: 1-2.Tea Polyphenols, vitamin E and ascorbic consumption are respectively 0.1mg/g meat, 0.1mg/g meat, 0.05mg/g meat.
Described antioxidant also can comprise tocopherol (vitamin E) and salt.In this antioxidant, Tea Polyphenols, the ratio of quality and the number of copies of tocopherol and salt can be 2: 1: 2.Tea Polyphenols, the consumption of tocopherol and salt is respectively 0.1mg/g meat, 0.05mg/g meat, 0.1mg/g meat.
Experiment shows, adds antioxidant in cooling meat, and the peroxide value of vacuum group and anaerobic group raises in storage slowly, illustrates that adding antioxidant has positive effect to suppressing the meat fat oxidation; But in storage early stage, aerobic is packed especially the peroxide value of hyperoxia group and is raise very soon, illustrate that fat oxidation has been quickened in the existence of oxygen in the irradiation process, and the interpolation antioxidant can not the obvious suppression fat oxidation; The TBARS value of aerobic group is significantly higher than vacuum group (p＜0.05), and the big more degree of oxidation of oxygen share is big more.The TBARS value of vacuum irradiation group only was significantly higher than not irradiation group of vacuum the same day at irradiation, but in storage with vacuum not the irradiation group do not have significant difference (p＜0.05), illustrate that vacuum-packed minced pork is along with the effect of storage irradiation to fat oxidation slowly diminishes, to anaerobic packing, in most of storage period its peroxide value and TBARS value and vacuum-packedly do not have a significant difference (p＜0.05).Illustrate that method of the present invention can suppress the fat oxidation of irradiation chilled meat, for meat fresh-keeping provides a kind of easy, effective ways that cost is low.
Description of drawings
Fig. 1 is the change curve of cooling meat peroxide value with irradiation dose.
Fig. 2 is the change curve of the peroxide value of irradiated chilled meat with the storage fate.
Fig. 3 is the storage change curve of cooling meat peroxide value with antioxidant concentration.
Fig. 4 is the storage change curve of the peroxide value of 1.8kGy irradiated chilled meat with antioxidant concentration.
Fig. 5 is the storage change curve of the peroxide value of 4.4kGy irradiated chilled meat with antioxidant concentration.
Fig. 6 for different packing to containing the influence curve figure of peroxide value in the antioxidant irradiation minced pork.
Fig. 7 for different packing to containing the influence curve figure of TBARS value in the antioxidant irradiation minced pork.
The specific embodiment
The described method of following examples is conventional method if no special instructions.
Jasco V550 type ultraviolet-uisible spectrophotometer; DQB-360w Multifunctional, air control packing device (the blowing pressure is 8.0Mpa) (the blue or green flower food packing machine in Shanghai Co., Ltd).
Packaging material adopt vacuum packaging bag, and (23 ℃ of following oxygen transmission rates are 2cm
3/ m
2Hatm), packing disposes for Beijing helium spectrum north branch gas industry Co., Ltd on request with gas.
Raw meat is available from food Co., Ltd of Beijing China and Sweden; The antioxidant Tea Polyphenols is available from Beijing Luo Shi (China) Co., Ltd; Irradiation devices adopt Atomic Energy Utilization Inst. of China Agricultural Sciences Academy
60Co γ irradiation bomb; It is pure that test reagent is analysis.
It is pure that Tea Polyphenols, vitamin E, vitamin C, TBA, 1,1,3,3-four oxygen ethyl propane, BHT, absolute ether, benzinum, KOH etc. are analysis.
Embodiment 1, different irradiation dose, different storage time are to cooling off the influence of meat fat oxidation
Obtain pig streaky pork 15kg from slaughter production line, handle after 24 hours 4 ℃ of precoolings.In order to guarantee to obtain the uniformity of sample and the repeatability of test at every turn, at first the filling maker of meat aperture 3mm is rubbed, then carry out exhaust and divide packing, sample sack is the food-grade polyethylene polybag, every bag of 150g, then carry out radiation treatment, irradiation dose according to U.S. USDA approval meat in 2000 use, in conjunction with the actual process purpose, get 6 bags of samples, with the irradiation dose irradiation of 0kGy (not irradiation contrast), 1.1kGy, 1.8kGy, 2.5kGy, 3.3kGy and 4.4kGy, close rate is 7.13Gy/min respectively.Each handles equal glue chasing dosimeter, and dosimeter adopts the silver dichromate dosimeter, and compares (NDAS), dosimetry errors＜± 3% with China metering institute.Temperature remains on 0～4 ℃.Immediately sample being put into 4 ℃ of refrigerators after irradiation finishes preserves, measure peroxide value after 24 hours, carried out the peroxide value test simultaneously every 3 days once, the method for test is: press the sampling of GB/T5009.44-1996 method, measure the PV value according to the GB5009.3-1996 method again.The milliequivalent number of peroxide oxygen in every kilogram of grease of PV value representation, repeated test allowable error as a result are no more than 0.4mg equivalent/kg grease, ask its average, are measurement result, and measurement result is got behind the decimal point first.The mean value that the gained data are repetition 3 times carries out data analysis with SPSS software (8.0 editions) Duncan duncan's new multiple range method.Radiation treatment measure after 24 hours the cooling meat peroxide value result as shown in Figure 1, show that cooling meat control sample peroxide value is 1.9meq/kg, and the peroxide value of 1.8kGy and 4.4kGy is respectively 5.9meq/kg and 8.1meq/kg, and comparison is according to exceeding 210.5% and 326.3% respectively.In irradiation sample, maximum dose level (4.4kGy) exceeds 47.0% than the peroxide value of lowest dose level (1.1kGy).There are the extremely significant difference (P＜0.01) of positive correlation in ANOVA showed significant, the peroxide value of irradiation dose and sample.After the radiation treatment, peroxide value generally all sharply raises, and shows that irradiation can obviously quicken the fat oxidation of cooling meat.
The peroxide value measurement result of duration of storage as shown in Figure 2, the result show each in period irradiated chilled meat peroxide value all compare according to high, this proves absolutely that also irradiation can make the peroxide value of cooling meat obviously raise accelerate fat oxidation really.It is indefinite that the peroxide value of contrast cooling meat just rose and fell after the 5th day; And the peroxide value of irradiated chilled meat all shows as and falls after rising with the increase of storage fate, and the peak of peroxide value is about 15 days.As we know from the figure, in storage in earlier stage, peroxide value is linear and raises, and dosage is high more, and slope is big more, shows the increase along with storage time, and fat oxidation speed is in obvious enhancing.
Embodiment 2, variable concentrations Tea Polyphenols are to cooling off the influence of meat fat oxidation
Get the pig streaky pork sample among the embodiment 1,1 bag of 150 gram, get 15 bags, the natural Tea Polyphenols (Tea Ployphenols abridge TP) that adds variable concentrations respectively, interpolation use amount and actual cost according to Tea Polyphenols among the GB2760-1996 are adjusted, and concentration gradient is 0mg/L, 25mg/L, 50mg/L, 75mg/L and 100mg/L, uses water as solvent, every 50g meat sample adds 50ml Tea Polyphenols solution, and mixing is in sample before each branch packing.Wherein 5 bags of samples are directly measured peroxide value according to the method for surveying peroxide value among the embodiment 1 without irradiation; Other gets 5 bags of samples by the dosage irradiation of the irradiance method among the embodiment 1 with 1.8kGy, measures peroxide value with same method then; Get 5 bags of samples simultaneously, press irradiance method among the embodiment 1, measure peroxide value equally with the dosage irradiation of 4.4kGy.Peroxide value was measured once in 24 hours, measured a peroxide value later on every 3 days.
Variation such as Fig. 3 of peroxide value behind the cooling meat interpolation antioxidant.Among Fig. 3, ppm represents mg/L.ANOVA showed significant, each concentration effect reach the utmost point level of signifiance (P＜0.01), and it is best that wherein 50mg/L and 100mg/L reduce effect.By among the figure also as can be seen, before cooling meat is rotten fully, add antioxidant after, peroxide value all has obvious decline, the cooling meat peroxide value fall of adding 50mg/L and 100mg/L is obvious.This also illustrates and adds the rising that Tea Polyphenols can obviously delay to cool off the meat peroxide value, suppresses cooling meat fat oxidation, can effectively guarantee to cool off the quality of meat.
The cooling meat of irradiation dose 1.8kGy and 4.4kGy adds the result of the test of TP such as Fig. 4 and Fig. 5 (among Fig. 4 and Fig. 5, ppm represents mg/L) shown in, shows that the irradiated chilled meat that adds TP can obviously delay the rising of peroxide value.In Fig. 4, to compare with the contrast peak value, the peroxide value of adding the cooling meat of 50mg/L and 100mg/L TP reduces by 67.5% and 63.3% respectively.In Fig. 5, to compare with the contrast peak value, the peroxide value of adding the cooling meat of TP all decreases, but the peroxide value fall of interpolation 100mg/L Tea Polyphenols is bigger, reaches 46.8%.Explanation can better suppress fat oxidation at the cooling meat interpolation 100mg/L of irradiation dose 4.4kGy Tea Polyphenols.The presentation of results of Fig. 4 and Fig. 5, irradiation dose are high more, the same period peroxide value corresponding just high more, wherein the peak-peak of 4.4kGy irradiated chilled meat peroxide value reaches 34.2meq/kg, is higher than the peak value of 1.8kGy irradiated chilled meat far away.Be further illustrated in identical storage period, irradiation dose is high more, and the fat oxidation degree is big more.
Studies show that in a large number fat oxidation is typical radical reaction course, the key step of fat oxidation following (RH represents fat or fatty acid molecule in the formula) in the radiation-induced cooling meat:
The first step: cause
RH→R
*+H
*
Second step: transmit
R
*+O
2→ROO
*
ROO
*+ RH → R
*+ ROOH is (as long as there is O
2, R
*Recycling)
The 3rd step: decompose
ROOH → RO
*+ OH
*(and R
*, ROO
*Deng)
The 4th step: stop
ROO
*+ X → stable compound
In first step reaction, little fat is decomposed into unsettled free radical R by the irradiation initiation
*And H
*, irradiation mainly is because irradiation has improved the speed that free radical generates to the influence of fat oxidation, has caused the chain reaction of free radical.Irradiation dose is high more, and freeradical yield is big more, and fat oxidation speed also can be fast more.And peroxide is first intermediate product of fat oxidation, and in the irradiated chilled meat storage in earlier stage, the content of free radical progressively increases, and the content of peroxide also constantly increases, about about 15 days of this time period; In the storage later stage, along with oxygen content reduces continuous decomposition with peroxide gradually, peroxide value just progressively lowers, and is to judge the degree of fat oxidation according to the size of peroxide value (PV) only at this moment.The fluctuating of irradiated chilled meat is not indefinite is because after 5 days, meat is transformed to corrupt level by fresh state, and the hydrolysis of becoming sour of fat is arranged for duration of storage, the hydrolysis of protein, the corruption of microorganism causes more secondary species and three grades of products to produce, and brings out with the catalysis fat oxidation and constantly carries out.
According to adding the antioxidant result of study, can infer that TP has the function of the free radical of the radiation-induced fat generation of deactivation, can react with intermediate product-R, RO and the ROO free radical of fat oxidation, generate stable phenolic group free radical, stop chain reaction, thereby reach the effect that suppresses fat oxidation.Reaction equation is as follows:
TP+R
*→TP
*+RH
TP+RO
*→TP
*+ROH
TP+ROO
*→TP
*+ROOH
On the other hand, TP belongs to polyphenol structure class material, has the performance of stronger complexation of metal ions.
Embodiment 3, by Tea Polyphenols, the antioxidant that tocopherol and salt are formed is to the influence of cooling meat fat oxidation
The used antioxidant of present embodiment is by Tea Polyphenols, and tocopherol and NaCl form, and their ratio of quality and the number of copies is 2: 1: 2.
Get the pig streaky pork sample among the embodiment 1,1 bag of 150 gram, get 6 bags of samples and be divided into two groups, every group three bags, wherein directly pack (contrast) for one group, another group adds above-mentioned antioxidant (Tea Polyphenols 0.1mg/g meat respectively, tocopherol 0.05mg/g meat, NaCl 0.1mg/g meat), use water as solvent, mixing is in sample before each branch packing.Then carry out radiation treatment, according to the irradiation dose of U.S. USDA approval meat in 2000 use, in conjunction with the actual process purpose, all use the irradiation dose irradiation of 3.0kGy, close rate is 7.13Gy/min.Each handles equal glue chasing dosimeter, and dosimeter adopts the silver dichromate dosimeter, and compares (NDAS), dosimetry errors＜± 3% with China metering institute.Temperature remains on 0～4 ℃.Immediately sample being put into 4 ℃ of refrigerators after irradiation finishes preserves, measure peroxide value after 24 hours, carried out the peroxide value test simultaneously every 7 days once, the method for test is: press the sampling of GB/T5009.44-1996 method, measure the PV value according to the GB5009.3-1996 method again.The milliequivalent number of peroxide oxygen in every kilogram of grease of PV value representation, repeated test allowable error as a result are no more than 0.4mg equivalent/kg grease, ask its average, are measurement result, and measurement result is got behind the decimal point first.The mean value that the gained data are repetition 3 times carries out data analysis with SPSS software (8.0 editions) Duncan duncan's new multiple range method.The mensuration of TBARS value is with reference to (Nam, K.C., S.J.Hur, H.Ismail and D.U.Ahn .Lipid Oxidation, Volatiles, and Color Changesin Irradiated Raw Turkey Breast during Frozen Storage.J.Food Sci, 2002,67 (6): method 2061-2066): get 15 gram meat samples, put into the beaker that 150ml has been added with the 45ml deionized water, with magnetic stirrer even (3min).Filter with quick filter paper, get 3ml filtrate and change test tube over to, add 7.2% (ethanolic solution, V/V) BHT600 μ l, the TBA of 15mM (thiobarbituricacid) 4.5ml, 15% TCA (trichloroacetic acid) 1.5ml.The mixed solution vortex mixes, and water-bath (90 ℃) insulation 30min makes variable color.Sample cools off 10min in cold water (8 ± 1 ℃) then, changes centrifuge tube over to, 3000 rev/mins of centrifugal 15min.Supernatant is in 531nm place colorimetric, and blank comprises 3ml deionized water and 4.5mlTBA/1.5mlTCA solution.The MDA calibration curve is with 1,1,3 of each concentration known, and 3-tetraethoxypropane and 15mmol/LTBA reagent reacting are done identical processing with sample, measures its absorbance respectively and obtains.The TBARS value calculates from calibration curve, represents with the milligram number of MDA in every kilogram of meat.Adopt Excel and SAS software (8.1 editions) to analyze.The peroxide value result of 1,7,14,21,28 day cooling meat is as shown in table 1 after the radiation treatment, and the result is as shown in table 2 for the TBARS value.The result shows that adding antioxidant has positive effect, irradiation 3Kgy cooling meat storage 28 days, and sense organ does not have bad phenomenon; VBN is also in the critical field of country-level fresh meat; Microbiological indicator also meets national standard.Peroxide value (the elementary product of oxidation) and TBRAS (oxidation end-product) effect are very obvious.
The peroxide value (meq/kg) that table 1 is handled through antioxidant
Table 2 through antioxidant handle TBARS value (mg/kg)
Embodiment 4, to the antioxidant effect of the Different Package of pork storage
Antioxidant is made up of Tea Polyphenols, vitamin E and vitamin C, and their ratio of quality and the number of copies is 2: 2: 1.Get the pig streaky pork 6.5Kg that slaughtered the same day, rub, put refrigerator (0 ℃～4 ℃) cooling post processing in 24 hours with the sunken machine of the strand of aperture 3mm.Add antioxidant (consumption of Tea Polyphenols is that the consumption of 0.10mg/g meat, vitamin E is that 0.10mg/g meat, ascorbic consumption are 0.05mg/g meat) earlier.Divide 5 groups of every group of 1.3kg, carry out vacuum and gas flush packaging respectively with vacuum packaging machine, wherein vacuum time is 4s, and inflationtime is 5s, and the blowing pressure is 0.1Mpa.The protective gas of controlled atmospheric packing is by CO
2, O
2, N
2In 2 kinds or 3 kinds of gases mix and form.CO
2Concentration range be 20%～30%, O
2Do not wait to high concentration (45%) from low concentration (0%), concrete experimental design is as shown in table 3.
Table 3 packaged form and irradiation dose experimental design are arranged
| Code name | Handle group | Packing | Irradiation dose (3kGy) |
| A | Vacuum is the irradiation group not | Vacuum-packed | 0 |
| B | Vacuum irradiation group | Vacuum-packed | 3 |
| C | Anaerobic irradiation group | 75％N 2+25％CO 2(0％O 2) | 3 |
| D | Hypoxemia irradiation group | Common exhaust packing (20%O 2) | 3 |
| E | Hyperoxia irradiation group | 45％O 2+30％CO 2+25％N 2 | 3 |
Adopt Atomic Energy Utilization Inst. of China Agricultural Sciences Academy
60Co γ irradiation bomb, irradiation dose 3kGy, each handles equal glue chasing dosimeter, and dosimeter adopts the silver dichromate dosimeter, and compares (NDAS), dosimetry errors＜± 3% with China metering institute.Immediately sample is put into 4 ℃ of refrigerator storages after irradiation finishes to 20 days, measured peroxide value and thiobarbituric acid reaction material (TBARS) value every 5 days respectively.The mensuration of peroxide value adopts among the GB/T5009.44-2003 14.3.3 analytical procedure to handle, and obtains grease by 4.2 measuring among the GB/T5009.37-2003.The mensuration of TBARS value is with reference to (Nam, K.C., S.J.Hur, H.Ismail and D.U.Ahn .LipidOxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast duringFrozen Storage.J.Food Sci, 2002,67 (6): method 2061-2066.): get 15 gram meat samples, put into the beaker that 150ml has been added with the 45ml deionized water, with magnetic stirrer even (3min).Filter with quick filter paper, get 3ml filtrate and change test tube over to, add 7.2% (ethanolic solution, V/V) BHT600 μ l, the TBA of 15mM (thiobarbituricacid) 4.5ml, 15% TCA (trichloroacetic acid) 1.5ml.The mixed solution vortex mixes, and water-bath (90 ℃) insulation 30min makes variable color.Sample cools off 10min in cold water (8 ± 1 ℃) then, changes centrifuge tube over to, 3000 rev/mins of centrifugal 15min.Supernatant is in 531nm place colorimetric, and blank comprises 3ml deionized water and 4.5mlTBA/1.5mlTCA solution.The MDA calibration curve is with 1,1,3 of each concentration known, and 3-tetraethoxypropane and 15mM TBA reagent reacting are done identical processing with sample, measures its absorbance respectively and obtains.The TBARS value calculates from calibration curve, represents with the milligram number of MDA in every kilogram of meat.Adopt Excel and SAS software (8.1 editions) to analyze.
The rotten peroxide value of the irradiation chilled pork of Different Package form with the result of the test of preserving the fate variation as shown in Figure 6 behind the interpolation antioxidant.Fig. 6 shows that the peroxide value of irradiation group (B, C, D and E group) all is higher than the not A group of irradiation significantly in each period, illustrates that irradiation can cause the peroxide value of minced pork to raise accelerate fat oxidation really.Owing to added antioxidant, the peroxide value of vacuum group and anaerobic group raises in storage slowly, illustrates that adding antioxidant has positive effect to suppressing the minced pork fat oxidation; But in storage early stage, aerobic is packed especially the peroxide value of hyperoxia group and is raise very soon, illustrate that fat oxidation has been quickened in the existence of oxygen in the irradiation process, and the interpolation antioxidant can not the obvious suppression fat oxidation.Each irradiation group peroxide value all shows as with the increase of preserving fate and falls after rising, and the peak of peroxide value is about the 10th day.
Peroxide value is the important parameter of reflection fat oxidation degree, is primary oxidation product---the physical and chemical index of hydroperoxides content of measuring unrighted acid, and the degree of primary oxidation takes place reflection fat.Peroxide value is high more, show that the elementary product accumulation of fat oxidation is many more, and these primary oxidation products is generally all not really stable, can further resolve into other micromolecular compound, as carbonyls such as aldehyde, ketone.
The rotten thiobarbituric acid reaction material of irradiation chilled pork (TBARS) value of Different Package form with the result of the test of preserving the fate variation as shown in Figure 7 behind the interpolation antioxidant.The result shows that vacuum group (A group and B group) and anaerobic group (C group) TBARS value in whole storage period change very little, are respectively 0.170mg/kg in the time of the 20th day, 0.210mg/kg, and 0.291mg/kg is far below the fat rancidity boundary of 1.0mg/kg.And hyperoxia group (E group) and hypoxia group (D group) are respectively 0.418mg/kg and 0.548mg/kg in storage in the time of 20 days, with vacuum group and anaerobic group significant difference (p＜0.05).All apparently higher than irradiation group not, but respectively organize that TBARS value increases early stage and unhappy in storage in the TBARS value of irradiation irradiation on same day group, the antioxidant that interpolation be described can suppress the fat oxidation of irradiated chilled meat in preserving.Storage later stage, especially the TBARS value of aerobic packing (D, E organize) raise very fast, and analyzing its reason is because the peroxide breakdown of storage fat oxidation in early stage generation becomes micromolecular aldehyde etc., causes the TBARS value to raise; And vacuum irradiation group increasess slowly, with vacuum not the irradiation group do not have significant difference (p＜0.05), show that irradiation has promoted the fat oxidation in the chilled pork gruel really, but it is also bigger than irradiation to quicken aspect the rotten fat oxidation of chilled pork the oxygen role in storage subsequently.
The result shows that the TBARS value of aerobic group is significantly higher than vacuum group (p＜0.05), and the big more degree of oxidation of oxygen share is big more.The TBARS value of vacuum irradiation group only was significantly higher than not irradiation group of vacuum the same day at irradiation, but in storage with vacuum not the irradiation group do not have significant difference (p＜0.05), illustrate that vacuum-packed pork is along with storage irradiation slowly diminishes to the effect of fat oxidation.Under identical holding conditions, the non-irradiation meat of aerobic packing is than the easier oxidation of vacuum-packed irradiation meat fat, and the TBARS value is also than higher, and raises along with the prolongation of storage time, illustrates that oxygen more can accelerate fat oxidation than irradiation.Irradiation mainly is because irradiation has improved the formation speed of free radical to the influence of fat oxidation, has caused the chain reaction of free radical.Adopt the controlled atmospheric packing Ginger Juice Preservation of F resh Pork, the oxidation of pork fat is quickened in the existence of oxygen.Because irradiated chilled meat, induced lipolysis produces free radical, and the generation of free radical needs the participation of oxygen.
In this test, each peak value of organizing peroxide value appeared at about the 10th day, showed that the speed of peroxide generation before this is greater than the speed of its decomposition, so TBARS value raises slowly during this.Respectively organize peroxide value afterwards and begin to descend, the speed of peroxide breakdown is accelerated greatly, is decomposed into little molecules such as aldehyde, ketone, makes the TBARS value raise fast.This is because hydroperoxides are in case form just decomposition immediately, in the phase I of autoxidation, hydroperoxides form speed and surpass its decomposition rate, at the opposite (D.U.Ahn of after-stage, K.C.Nam.Use of antioxidantsto reduce lipid oxidation and off-odor volatiles of irradiated porkhomogenates and patties.Meat Science, 2003,63:1～8).And the peroxide value of aerobic group had trend of rising after 15 days, may be because the existence of oxygen makes the further oxidation of catabolite, had produced new oxidation product.
Though irradiation energy increases the TBARS value of chilled pork gruel, add antioxidant and vacuum-packed minced pork behind 3kGy irradiation, the TBARS value when refrigerating the 20th day is 0.210mg/kg.And tests such as Mattison think that the TBARS value is that sense organ can detect critical limit (the Mattison M L that becomes sour for 1.0mg/kg, Kraft A A, OlsonD G, et al.Effect of low dose irradiation of pork loins on themicroflora, sensory characteristics and fat stabity[J] .J of FoodSci, 1986,51 (2): 284～287), therefore its TBARS value illustrates that far below the critical limit of becoming sour vacuum packaging+antioxidant can significantly suppress irradiation minced pork fat oxidation.Anaerobic group (C group) all becomes ascendant trend in the peroxide value in storage later stage with the TBARS value, is because along with having advanced oxygen thoroughly in the storage packaging bag, makes the rotten fat oxidation degree increasing of chilled pork in the packaging bag.
The result shows, in order to suppress fat oxidation in the gruel of irradiation chilled pork, adopts vacuum-packed most important.To anaerobic packing,, but consider that from cost and operability vacuum packaging is the packaged form of irradiated chilled meat the best in most of storage period its peroxide value and TBARS value and vacuum-packedly do not have significant difference (p＜0.05).
Claims (1)
1. method that suppresses fat oxidation of irradiated chilled meat may further comprise the steps:
1) will cool off meat antioxidant handles; Described antioxidant is by Tea Polyphenols, and tocopherol and salt are formed; Described Tea Polyphenols, the consumption of tocopherol and salt is respectively 0.1mg/g meat, 0.05mg/g meat, 0.1mg/g meat;
2) will carry out vacuum packaging or anaerobic packing through the cooling meat that the antioxidant of step 1) is handled, and carry out irradiation then, irradiation dose is 3kGy.
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| CN101251516B (en) * | 2008-03-27 | 2012-02-01 | 中国农业科学院农产品加工研究所 | Method for measuring radiolysis product 2-dodecylcyclobutanone |
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| CN102919567A (en) * | 2012-10-10 | 2013-02-13 | 江苏省农业科学院 | Irradiation and antioxidant synergetic anti-oxidation method for dried beef pet foods |
| CN103283811A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Preparation method of natural preservative for meat product |
| CN111084222A (en) * | 2019-12-30 | 2020-05-01 | 吉林大学 | Irradiation preservation method for western-style smoked and cooked ham |
| CN112471380A (en) * | 2020-12-08 | 2021-03-12 | 河南省科学院同位素研究所有限责任公司 | Method for preserving peanut butter and sesame paste by synergistic irradiation of composite natural antioxidant |
| CN113693122A (en) * | 2021-07-20 | 2021-11-26 | 山东农业大学 | Method for prolonging shelf life of meat by low-energy electron beam irradiation |
| CN115067383A (en) * | 2022-06-30 | 2022-09-20 | 陕西科技大学 | Method for inhibiting oxidation of protein and fat in irradiated mutton |
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| CN1291440A (en) * | 2000-09-04 | 2001-04-18 | 肖加杰 | Antistaling method for fried dish |
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| CN101251516B (en) * | 2008-03-27 | 2012-02-01 | 中国农业科学院农产品加工研究所 | Method for measuring radiolysis product 2-dodecylcyclobutanone |
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| CN1759695A (en) | 2006-04-19 |
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