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中国精品科技期刊2020
丁红艳,院珍珍,闫光瑾,等. 不同生物保鲜剂对藏羊肉反复冻融过程中氧化的抑制作用[J]. 华体会体育,2025,46(7):1−7. doi: 10.13386/j.issn1002-0306.2024050028.
引用本文: 丁红艳,院珍珍,闫光瑾,等. 不同生物保鲜剂对藏羊肉反复冻融过程中氧化的抑制作用[J]. 华体会体育,2025,46(7):1−7. doi: 10.13386/j.issn1002-0306.2024050028.
DING Hongyan, YUAN Zhenzhen, YAN Guangjin, et al. Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep[J]. Science and Technology of Food Industry, 2025, 46(7): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050028.
Citation: DING Hongyan, YUAN Zhenzhen, YAN Guangjin, et al. Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep[J]. Science and Technology of Food Industry, 2025, 46(7): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050028.

不同生物保鲜剂对藏羊肉反复冻融过程中氧化的抑制作用

Inhibitory Effect of Different Biopreservatives on Repeated Freeze-thaw Oxidation in Tibetan Sheep

  • 摘要: 为探究壳聚糖(Chitosan,CHI)、溶菌酶(Lysozyme,LYS)、乳酸菌(Lactic acid bacteria,LAB)对藏羊肉反复冻融过程中脂质氧化和肌原纤维蛋白(Myofibrillar protein,MP)氧化的抑制作用,对藏羊背最长肌肉喷淋生物保鲜剂后进行五次冻融循环,测定分析冻融过程中样品的过氧化值、硫代巴比妥酸值、羰基含量、巯基含量、表面疏水性、浊度、溶解度等指标。结果显示,三种生物保鲜剂能有效延缓藏羊肉在冻融过程中脂肪氧化及肌原纤维蛋白氧化的程度。其中,乳酸菌效果最佳。五次冻融循环后,乳酸菌处理组的过氧化值及硫代巴比妥酸值比对照组低2.111 mmol/kg、0.0315 mg/100 g,羰基含量、表面疏水性、浊度比对照组低2.720 nmol/mg蛋白、12.404 μg、0.025,巯基含量及溶解度比对照组高0.025 nmol/g、14.25%。综上所述,乳酸菌有效延缓了藏羊肉冻融循环过程中的脂质及肌原纤维蛋白氧化。

     

    Abstract: The objective of this study was to investigate the inhibitory effects of chitosan (CHI), lysozyme (LYS), and lactic acid bacteria (LAB) on lipid and myofibrillar protein (MP) oxidation during the repeated freeze-thaw process of Tibetan sheep meat. Five freeze-thaw cycles were conducted after spraying biopreservatives on the longest muscle of Tibetan sheep, and then the indicators of peroxide value, thiobarbituric acid value, carbonyl content, sulfhydryl content, surface hydrophobicity, turbidity, solubility, and other sample characteristics during the freeze-thaw process were measured and analyzed. The results showed that the above three biopreservatives had good effects to reduce the degree of lipid and MP oxidation in Tibetan sheep during the freeze-thaw process. Among them, lactic acid bacteria had the best effect. Following the fifth freeze-thaw cycle, compared with the control group, the peroxide and thiobarbituric acid values of the lactic acid bacteria treated group were 2.111 mmol/kg and 0.0315 mg/100 g lower than the control group, respectively. The carbonyl content, surface hydrophobicity, and turbidity were 2.720 nmol/mgprot, 12.404 μg, and 0.025 lower than the control group, respectively. The sulfhydryl content and solubility were 0.025 nmol/g and 14.25% higher than the control group, respectively. In conclusion, lactic acid bacteria effectively delayed the oxidation of lipids and MP during the freeze-thaw cycle of Tibetan sheep.

     

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