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

Abstract

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)

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.

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