冻藏对原料肉加工前后羧甲基赖氨酸和羧乙基赖氨酸含量的影响
首发时间:2019-02-15
摘要:冻藏是原料肉储存常用的储存方式,冻藏虽然会缓解肉质的恶化,但冻藏过程中原料肉会发生蛋白质降解及脂肪的氧化,从而影响原料肉加工前后有害物质的生成。本文使用鸡胸肉作为研究对象,使用反复冻融的方式模拟原料肉的冻藏,研究反复冻融后原料肉脂肪氧化及加工前后晚期糖基化终末产物AGEs(CML及CEL)生成。研究结果表明,在冻融前期(0-2 cycles)脂肪氧化程度较低,后期(4-6 cycles)程度加大,脂肪酸含量受冻融次数的影响较为明显,经过冻融后饱和脂肪酸及不饱和脂肪酸含量均有降低。反复冻融会造成原料肉的汁液损失,细胞破坏导致内容物的流出,游离氨基酸含量增加。未冻融的新鲜原料肉中的CML及CEL含量均为最低,经冻融后CEL含量增加一倍达到165.01±2.33(μg/g干基),CML含量增加不显著。热加工后肉饼中CEL含量逐渐升高,于第六次冻融后达到最高值133.26±7.16(μg/g肉饼),与鲜肉对比含量增加15%,同时CML的含量增加44%。总之,冻藏过程中,原料肉的反复冻融会导致脂肪氧化,AGEs(CML及CEL)的累积,同时会影响热加工后肉制品的品质。
关键词: 羧甲基赖氨酸 羧乙基赖氨酸 原料肉 反复冻融 脂肪氧化
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The effect of Frozen Storage on Formation of Nε-carboxy-methyl-lysine and Nε-carboxyethyl-lysine in raw and roast patties
Abstract:Frozen storage is a common storage method for long transport, which can alleviate the deterioration of meat. However, it can't aviod the protein degradation and lipid oxidation of meat in the storage. In this paper, chicken breast was used as the research object, and the frozen storage was simulated by repeated freeze-thaw method. There was six freeze-thaw cycles, and then the meat was roasted in 225℃ for 20 min. In the raw meat, the lipid oxidation and content of advanced glycation end products (Nε-carboxy-methyl-lysine and Nε-carboxyethyl-lysine) were measured. The lipid oxidation was descriped by TBARs value and content of fatty acid. After thermal processing, the content of AGEs in roast patties was also determined by HPLC-MS. The results showed that the repeated freeze-thaw cycles caused significant lipid oxidation in raw meat. The TBARs value increased significantly in the fourth cycle, and the content of fatty acid decreased after the second freeze-thaw cycle. Repeated freeze-thaw cycles caused the juice loss, and the free amino acid content increased. Meanwhile, the content of CML and CEL in fresh raw meat was the lowest, the CEL content in raw meat had doubled to 165.01±2.33 (μg/g dry basis), but the CML content did not change significantly. In the roast patties, the content of CEL reached the highest in the sixth cycle at 133.26±7.16 (μg/g patties), increased by 15% compared with fresh meat, and the content of CML increased by 44%. In short, repeated freeze-thaw cycles can lead to lipid oxidation, accumulation of AGEs (CML and CEL), and affect the quality of meat products after thermal processing.
Keywords: Nε-carboxy-methyl-lysine Nε-carboxyethyl-lysine raw meat repeated freeze-thaw cycles lipid oxidation
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冻藏对原料肉加工前后羧甲基赖氨酸和羧乙基赖氨酸含量的影响
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