食盐腌渍与超声波处理对牛肉脂肪酸组成的影响

Effect of Salting Combined with Ultrasonic Treatment on Fatty Acid Composition of Beef

研究牛肉(公牛的半腱肌,n=7)在梯度浓度(2%、4%和6%)的食盐溶液中湿法腌渍和采用超声波结合处理,在4℃条件下保存4d后的两种处理方式对牛肉肌内脂肪不同脂肪酸组成(中性脂肪NL、极性脂肪PL和总脂肪TL)的影响。结果表明,腌制显著降低中性脂肪、极性脂肪以及总脂中软脂酸(C16:0)和总饱和脂肪酸(SFA)的百分含量,提高肌内脂肪中性脂肪和总脂中大多数多不饱和脂肪酸(PUFA)的含量(P<0.05),并导致多不饱和脂肪酸与饱和脂肪酸比值(p/s)的显著提高,降低脂肪酸动脉粥样硬化指数(IA)和血栓指数(IT);超声波结合处理对PUFA、p/s的提高作用大于单纯NaCl处理,2%的NaCl腌制剂结合超声波处理可以达到6%NaCl一样的提高p/s效果。低盐腌制结合超声波处理可以增强腌制效果,提高牛肉营养价值。

Seven beef semitendinosus muscles were conducted salting process （NaCl of 2%, 4% and 6%） or salting combined with ultrasonic treatment, and then preserved for 4 days at 4℃. Composition change of fatty acids, such as neutral lipid （NL）, polar lipid （PL） and total lipid （TL） were determined thereafter. Results showed that salting resulted in a significant increase in polyunsaturated fatty acids （PUFA） in NL and TL, which correspondingly improved the ratio of polyunsaturated fatty acid to saturated fatty acid （p/s） and significantly decreased the index of atherosclerosis （I.A） and the index of thrombosis （IT）. However, salting combined with ultrasonic treatment provided a significant enhancement in the increase of PUFA and p/s ratio, compared with the treatment of alone salting. Moreover, salting with 2% NaCl combined with ultrasonic treatment achieved a similar effect on p/s ratio improvement as the salting in 6% NaCl solution. Therefore, salting in low NaC1 solution combined with ultrasonic treatment can offer healthy and nutrition-rich beef.