摘要
对低温鸡肉早餐肠进行不同强度的超高压处理(HPP,200～600MPa,20min),以80℃热处理作对比,检测其在4℃冷藏条件下各脂肪氧化指标的变化。结果表明:超高压处理后短期内早餐肠脂肪氧化的变化并不显著,在4℃条件下储存一段时间后才有显著影响。随着冷藏时间延长,不饱和脂肪酸(UFA)比例逐渐减小。在一定压力范围内,超高压对低温鸡肉早餐肠脂肪氧化的影响不大,当压力超过400MPa时,脂肪氧化明显增加。α-生育酚在肉品中起到稳定脂质的作用,超高压或热处理均会间接降低α-生育酚的含量,δ-生育酚和γ-生育酚由于含量相对较小,所以影响不大。
After thermal treatment at 80 ℃ or high-pressure processing（HPP） with various intensity（200-600 MPa,20 min）,the evolution of lipid oxidation in chicken breakfast sausage during chill storage was investigated.Results indicated that during the storage period,unsaturated fatty acids ratio decreased gradually.In a certain pressure range,HPP effect on lipid oxidation was not notable.When the pressure was above 400 MPa,lipid oxidation increased significantly after chill storage.Alpha tocopherol,a natural antioxidant present in meat,could be reduced indirectly by high pressure or heat treatment,while δ-tocopherol and γ-tocopherol were more stable,because their contents were relatively low.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第16期316-320,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(CARS-42)
国家公益性行业(农业)科研专项(200903012)
关键词
超高压处理
早餐肠
脂肪氧化
生育酚
冷藏
high-pressure processing
breakfast sausage
lipid oxidation
tocopherol
chill storage
