热加工方法对伊拉兔冷藏期间肌内磷脂变化的影响

doi:10.3864/j.issn.0578-1752.2015.11.015

摘要/Abstract

摘要： 【目的】探讨不同热加工处理后伊拉兔肌内磷脂在冷藏期间的动态变化，为伊拉兔肉及其产品的质量控制提供理论依据。【方法】以伊拉兔背部最长肌为原料，用3种不同的热加工方式（蒸煮、微波和锡箔烘烤）对其进行处理，分析各样品在0—9 d冷藏期间肌内磷脂的含量，并用气相色谱法对脂肪酸组成的动态变化进行测定。此外，将主要8个设计因子（原料、3种热加工方式和4个贮藏时期）作为X变量，以肌内磷脂脂肪酸作为Y变量，用偏最小二乘回归分析法（PLSR）对伊拉兔的肌内磷脂脂肪酸组成变化进行分析。【结果】在0—9 d冷藏期间，经蒸煮、微波和锡箔烘烤处理后伊拉兔的肌内磷脂含量（干重%）均有显著下降（P＜0.05），尤其是6—9 d冷藏后期，其中，微波处理更能维持伊拉兔肌内磷脂含量在冷藏期间的稳定性。在此期间，伊拉兔肌内磷脂脂肪酸中，饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）的比例均显著升高（P＜0.05），而PUFA的比例在贮藏过程中均显著降低（P＜0.05），其中6—9 d贮藏期间各样品中多不饱和脂肪酸（PUFA）比例（尤其是长链PUFA）下降幅度最大。锡箔烘烤较之另外两种热加工方式更能够抑制冷藏期间肌内磷脂不饱和脂肪酸（UFA），尤其是PUFA的降解。此外，在0—9 d冷藏期间，加工后伊拉兔肉样品肌内磷脂脂肪酸的n-6/n-3比值呈现显著增加趋势（P＜0.05），但是仍处于推荐的范围之内。相比之下，蒸煮处理更能有效地维持伊拉兔肌内磷脂脂肪酸的n-6/n-3比值处于较低的波动范围。经PLSR分析证实，当采用蒸煮、微波和锡箔烘烤3种热加工方式时，伊拉兔肌内磷脂的脂肪酸组成受冷藏时间的影响要大于热加工方式。在冷藏期间，伊拉兔肌内磷脂中绝大多数的脂肪酸都发生了差异性变化，尤其在0—3 d时，MUFA（C17:1）和PUFA（C20:2n-6，C20:4n-6，C20:5n-3，C22:5n-3和C22:6n-3）显著下降，而SFA（C16:0和C18:0）显著升高（P＜0.05）。比较3种热加工方式，蒸煮处理更有助于保护伊拉兔肌内磷脂在冷藏期间的脂肪酸组成。【结论】加工方式和贮藏时间都能够影响伊拉兔肌内磷脂的含量与组成。当采用蒸煮、微波和锡箔烘烤3种热加工方式时，伊拉兔肌内磷脂组成受冷藏时间的影响要大于热加工方式。从营养和健康的角度出发，烹调时应尽量选择温和的热加工方式，并缩短加工后的冷藏时间。

关键词: 伊拉兔, 肌内磷脂, 脂肪酸, 偏最小二乘回归分析法（PLSR）

Abstract: 【Objective】 This paper discussed the variation of the content and fatty acid composition of intramuscular phospholipid of Ira rabbit processed by three heat treatments during the cold storage, in order to provide a theoretical basis for the quality control of Ira rabbit meat as well as its products. 【Method】 The Longissimus dorsimuscle of Ira rabbit was used as material, and then the Ira rabbit was cooked by stewing, microwaving and Al foil-baking, respectively, in order to find out the variation of the content and fatty acid composition of intramuscular phospholipid by gas chromatography analysis. In addition, the change of fatty acid composition of intramuscular phospholipid was analyzed by the way of partial least squares regression analysis (PLSR), making the eight main design factors (raw material, three kinds of heat treatment, four cold storage times) as X variables, and fatty acid composition as Y variables. 【Result】 During the 0-9 d storage, dry weight (%) of cooked samples all significantly decreased (P＜0.05), especially in the 6-9 d late storage. Compared with the other two methods, the microwaving treatment did less effect on the content of intramuscular phospholipid. Besides, all cooked-samples showed a significant decrease in the proportion of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), whilst a significant increase in the proportion of saturated fatty acids (SFA) was observed during the cold storage (P＜0.05). At the 6-9 d storage phase, the PUFA profile, especially the long-chain PUFA showed higher degree of decreasing. The Al foil-baking was better to keep the UFA of intramuscular phospholipid from degrading than the other two methods, especially the PUFA proportion. In addition, during the 0-9 d cold storage, the n-6/n-3 value of phospholipid fatty acid of cooked Ira rabbit muscle increased significantly (P＜0.05). In spite of this, the n-6/n-3 value of the cooked samples was still within the recommended range. By comparison, the stewing processing was more conducive to retain the lower value of n-6/n-3. According to the PLSR, when the Ira rabbit muscle was cooked by stewing, microwaving and Al foil-baking, respectively, the cold storage time showed a great impact on the composition of intramuscular phospholipid fatty acid than the method of heat treatment. During the storage, the vast majority of the phospholipid fatty acid changed differently in composition, especially at the 0-3 d storage phase, the percentage of the MUFA (C17:1) and PUFA (C20:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3）decreased significantly, while the percentage of the SFA (C16:0 and C18:0) increased significantly (P＜0.05). Compared the three heat treatments, the stewing processing was more effective to keep the stable of the composition of intramuscular phospholipid fatty acid of Ira rabbit during the 0-9 d cold storage. 【Conclusion】 The content and fatty acid composition of intramuscular phospholipid of Ira rabbit can be significantly affected by the method of heat treatment and cold storage time. When cooked by stewing, microwaving and Al foil-baking, the influence of cold storage time on the intramuscular phospholipid fatty acids was more obvious than the influence of heat treatment. From the nutritional & healthy point of view, it was quite necessary to use the gentle heat processing method, and make the cold storage time shorter.

Key words: Ira rabbit, intramuscular phospholipid, fatty acids, partial least squares regression analysis (PLSR)

薛山，贺稚非，肖夏，李洪军. 热加工方法对伊拉兔冷藏期间肌内磷脂变化的影响[J]. 中国农业科学, 2015, 48(11): 2241-2250.

XUE Shan, HE Zhi-fei, XIAO Xia, LI Hong-jun . Effect of Heat Treatment on the Intramuscular Lipid of Ira Rabbit During Cold Storage[J]. Scientia Agricultura Sinica, 2015, 48(11): 2241-2250.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2015.11.015

https://www.chinaagrisci.com/CN/Y2015/V48/I11/2241

参考文献

[1] 薛山, 贺稚非, 李洪军. 不同生长时期伊拉公兔肌内磷脂脂肪酸动态沉积规律及PLS2分析. 肉类研究, 2014, 28(4): 5-10.

Xue S, He Z F, Li H J. Intramuscular phospholipid fatty acid deposition in male Hyla rabbits during different growth periods: dynamic patterns and partial least squares regression analysis. Meat research, 2014, 28(4): 5-10. (in Chinese)

[2] 谢晓红, 郭志强, 秦应和. 我国肉兔产业现状及发展趋势. 中国畜牧杂志, 2011(4): 34-38.

Xie X H, Guo Z Q, Qin Y H. The present situation and development trend of feeding rabbit industry. Chinese Journal of Animal Husbandry, 2011(4): 34-38. (in Chinese)

[3] 薛山, 贺稚非, 李洪军. 兔肉胶原蛋白特性及评定方法研究. 食品工业科技, 2013, 34(4): 372-377.

Xue S, He Z F, Li H J. Characteristics and evaluation method of collagen from rabbit meat. Science and Technology of Food Industry, 2013, 34(4): 372-377. (in Chinese)

[4] 薛山, 贺稚非, 李洪军. 伊拉兔宰后肌糖原变化规律及与兔肉品质变化的相关性研究. 中国农业科学, 2014, 47(4): 814-822.

Xue S, He Z F, Li H J. Variation of muscle glycogen of Ira rabbit after slaughter and its correlation with changes of rabbit meat quality. Scientia Agricultura Sinica, 2014, 47(4): 814-822. (in Chinese)

[5] 王道营. 南京板鸭肌内磷脂的分析检测及其在加工过程中的变化规律研究[D]. 南京: 南京农业大学, 2006.

Wang D Y. Analysis and determination & changing rules during processing of phospholipids in Nanjing dry-cured duck muscle [D]. Nanjing: Nanjing Agricultural University, 2006. (in Chinese)

[6] Wood J D, Richardson R I, Nute G R, Fisher A V, Campo M M, Kasapidou E, Sheard P R, Enser M. Effects of fatty acids on meat quality: a review. Meat Science, 2003, 66: 21-32.

[7] 谢碧秀, 孙智达, 谢笔钧. 加工过程中粉蒸肉脂肪酸变化的研究. 食品科学, 2009, 30(11): 62-65.

Xie B X, Sun Z D, Xie B J. Changes of fatty acids in steamed pork with rice flour during processing. Food Science, 2009, 30(11): 62-65. (in Chinese)

[8] Maranesi M, Bochicchio D, Montellato L, Zaghinic A, Pagliucac G, Badiani A. Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chemistry, 2005, 90(1/2): 207-218.

[9] Badiani A, Montellato L, Bochicchio D, Anfossi P, Zanardi E, Maranesi M. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method. Journal of Agricultural and Food Chemistry, 2004, 52(16): 5187-5194.

[10] Alvarez I, De La Fuente J, Cañeque V, Lauzurica S, Pérez C, Díaz M T. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation. Journal of Agricultural and Food Chemistry, 2009, 57(1): 140-146.

[11] de Castro F A F, Ana H M, Campos F M, Costa N M B, Sliva M T C, Salaro A L, Castro Franceschini S D C. Fatty acid composition of three freshwater fishes under different storage and cooking processes. Food Chemistry, 2007, 103(4): 1080-1090.

[12] 于海, 秦春君, 葛庆丰, 刘向农, 李想, 汪志君. 中式香肠加工及贮藏中脂肪氧化对其品质特性的影响. 食品科学, 2012, 33(13): 119-125.

Yu H, Qin C J, Ge Q F, Liu X N, Li X, Wang Z J. Effect of lipid oxidation on Chinese sausage quality during processing and storage. Food Science, 2012, 33(13): 119-125. (in Chinese)

[13] Igene J O, Pearson A M, Dugan L R, Price J F. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chemistry, 1980, 5(4): 263-276.

[14] Mai J, Kinsella J E. Changes in lipid composition of cooked minced carp (cyprinus carpio) during frozen storage. Journal of Food Science, 1979, 44(6): 1619-1624.

[15] 黄业传. 不同处理条件下猪肉脂肪酸组成变化及脂肪对猪肉风味作用的研究[D]. 重庆: 西南大学, 2011.

Huang Y C. Study on Changes of fatty acid composition in pork under different treatment and flavor contribution of lipids to pork [D]. Chongqing: Southwest University, 2011. (in Chinese)

[16] Alasnier C, David-briand E, Gandemer G. Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit. Meat Science, 2000, 54(2): 127-134.

[17] 熊国远. 致昏、禁食方式和贮藏温度对獭兔品质的影响研究[D]. 南京: 南京农业大学, 2006.

Xiong G Y. Effects of stunning, withholding food and/or water methods and storage temperatures on meat quality of rex rabbit [D]. Nanjing: Nanjing Agricultural University, 2006. (in Chinese)

[18] Huang Y C, He Z F, Li H J, Li Feng, Wu Z M. Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork. Meat Science, 2012, 91(2): 137-141.

[19] 王毅. 不同加工方式对兔肉脂肪酸组成的影响研究[D]. 重庆: 西南大学, 2014.

Wang Y. Study on effect of different processing methods on fatty acid composition of rabbit [D]. Chongqing: Southwest University, 2014. (in Chinese)

[20] Badiani A, Stipa S, Bitossi F, Pirini M, Bonaldo A, Gatta P P, Rotolo M, Testi S. True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.). LWT - Food Science and Technology, 2013, 50: 72-77.

[21] Domínguez R, Gómez M, Fonseca S, Lorenzo J M. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat. LWT-Food Science and Technology, 2014, 58: 439-445.

[22] Folch L M, Sloane G H S. A simple method for isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry, 1957, 226(1): 497-509.

[23] Juaneda P, Rocquelin G. Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges. Lipid, 1985, 20: 40-41.

[24] Bartlett G R. Phosphorus assay in column chromatography. Journal of Biological Chemistry, 1959, 234(3): 466-468.

[25] Indrasti D, Yaakob B C, Mustafa S, Hashim D M. Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry. Food Chemistry, 2010, 122: 1273-1277.

[26] AOAC. Official Method 996.06 Fat (Total, Saturated, and Unsaturated) in Foods. First Action 1996, Revised 2001.

[27] AOAC. Of?cial Method of Analysis (17th ed.). Arlington, VA: Association of Of?cial Analytical Chemists, Inc. Revised 2000.

[28] 刘永峰, 李景景, 吴晓霞. 食盐腌制对秦川牛普通牛肉脂肪酸组成的影响. 食品科学, 2012, 33(15): 155-166.

Liu Y F, Li J J, Wu X X. Effect of salting on fatty acid composition of ordinary beef from qinchuan cattle. Food Science, 2012, 33(15): 155-166. (in Chinese)

[29] 黄业传, 李洪军, 贺稚非. 兔肉冷藏过程中脂肪酸组成的变化. 食品科学, 2013, 34(19): 52-57.

Huang Y C, Li H J, He Z F. Changes in fatty acid composition during chilled storage of rabbit meat. Food Science, 2013, 34(19): 52-57. (in Chinese)

[30] Kouba M, Enser M, Whittington FM, Nute G R, Wood J D. Effect of a high linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. Journal of Animal Science, 2003, 81: 1967-1979.

[31] Simopoulos A P. Omega-3 fatty acids and antioxidants in edible wild plants. Biological Research, 2004, 37(2): 263-277.

[32] Simopoulos A P. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedical Pharmacotherapy, 2002, 56: 365-379.

[33] Marini F. Classification methods in chemometrics. Current Analytical Chemistry, 2010, 6: 72-79.

[34] Matera J A, Cruz A G, Raices R S L, Silva M C, Nogueira L C, Quitério S L, Cavalcanti R N, Freiras M Q, Conte Júnior, C A. Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised linear and non-linear supervised chemometric methods. Food Research Interterntional, 2014, 64: 380-386.

[35] Cruz A G, Cadena R S, Alvaro M B V B, Sant’Ana A S, Oliveira C A F, Faria J A F, Bolini H M A, Ferreira M M C. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT - Food Science and Technology, 2013, 50: 210-214.