高氧气调包装和真空包装对冷鲜肉贮藏过程中保水性和脂质氧化的影响

Effects of High Oxygen Modified Atmosphere Packaging and Vacuum Packaging on Water-Holding Capacity and Lipid Oxidation of Porcine Longissimus dorsi during Chilled Storage

研究高氧气调包装(80%氧气和20%二氧化碳)和真空包装对冷鲜猪肉保水性的影响。测定不同贮藏时间下的肉样汁液流失率、蒸煮损失、水分分布情况、MDA水平和磷脂酶A2活性,并对各指标之间进行相关性分析。结果表明:在贮藏前6d,高氧气调包装组的汁液流失率、蒸煮损失、MDA水平和磷脂酶A2活性均低于真空包装组;而在第9天时,高氧气调包装组的MDA水平和磷脂酶A2活性显著高于真空包装组(P<0.05);MDA水平与汁液流失率、蒸煮损失、T22面积比例以及磷脂酶A2活性之间的相关性分别为0.642、-0.521、-0.987、0.786,均达到极显著水平(P<0.01)。因此,在对冷鲜肉进行短时间贮藏时,高氧气调包装的冷鲜肉的保水性优于真空包装,不同的包装方式能够通过影响冷鲜肉的脂肪氧化水平和磷脂酶活性进而影响其保水性。

The effects of high-oxygen modified atmosphere packaging （80% O2 ＋ 20% C02） and vacuum packaging on the water- holding capacity of porcine Longissimus dorsi were investigated. Drip loss, cooking loss, water distribution, MDA, phospholipase A2 activity were measured and their correlations were analyzed. Vacuum packaging could result in reduced water-holding capacity, and increased MDA content and phospholipase A2 activity on the 65 day. High-oxygen modified atmosphere packaging provided higher MDA content and phospholipase A2 activity than vacuum packaging on the 95 day. The correlation coefficients of MDA with drip loss, cooking loss and T22 area ratio were 0.642, -0.521, - 0.987 and 0.786, respectively. Therefore, high-oxygen modified atmosphere packaging is a better system than vacuum packaging and can provide longer shelf life. The better system can affect the water-holding capacity of pork by influencing lipid oxidation and phospholipase A2 activity.