高压结合热处理对猪肉肌红蛋白的影响

Effects of high pressure combined with thermal treatment on myoglobin in pork

主要研究高压（0.1~600 MPa）结合温度（25~55℃）处理对猪肉色度、肌红蛋白（Mb）变化及相关性的影响。结果表明,随温度和压力上升,色差L＊值和△E值逐渐增加、a＊值逐渐下降,猪肉逐渐从鲜红色变为灰白色。无压力存在时,温度变化对Mb、脱氧肌红蛋白（Deoxy Mb）、氧合肌红蛋白（Mb O2）和高铁肌红蛋白（Met Mb）含量影响均不显著（p〉0.05）。Mb含量随压力或温度增加都逐渐下降（p〈0.05）。100~300 MPa条件下,Deoxy Mb含量随温度增加逐渐上升,400~600 MPa条件下,其含量却随温度增加呈先降低后升高（p〈0.05）的趋势。Mb O2在任何压力条件下,其含量都随温度（25~45℃）增加逐渐减小,55℃时却急剧增加（p〈0.01）。Met Mb含量在4个设定温度条件下,其值都随压力增加而显著（p〈0.05）增加,100、200和600 MPa条件下,随温度增加逐渐降低（p〈0.05）。高压和温度对猪肉色度和Mb氧化还原状态的影响呈现较强的协同或拮抗作用。逐步回归方法建立色度与Mb各形式之间4个最优回归方程,而且均具有显著性（p〈0.01）,可以通过色度参数定量预测Mb含量及其主要存在形式。

The effects of high pressure（0.1600 MPa） combined with thermal treatment（2555 ℃） on myoglobin（Mb） and color in pork and their relativity were investigated in this article. The results showed that the L＊ and△E values,and the total amount of Mb increased but a＊ value decreased,the colour of pork changed from red to grey-white with the increase of temperature and pressure. Temperature had almost no influence on the contents of Mb,deoxymyoglobin（Deoxy Mb）,oxymyoglobin（Mb O2） and metmyoglobin（Met Mb）（p〉0.05） when pressure was not present. The content of Deoxy Mb gradually rose with increase of temperature under the condition of 100 300 MPa but showed a trend of first increasing and later decreasing（ p 〈 0. 05） with the pressure 400600 MPa. Under any pressure condition,the content of MbO2 gradually decreased with increase of temperature（ 2545 ℃）, but it decreased sharply when temperature was up to 55 ℃（ p 〈0.01）. Met Mb increased（ p 〈 0. 05） with increase of pressure when the temperature was constant. It decreased with the increase of temperature when the pressure was 100,200 and 600 MPa. The effects of pressure and temperature on colour and Mb redox state had strong interrelationship. Four optimal multinomial regression models between color parameters and various forms of Mb were obtained and they had higher significance（p 〈0.05）,which suggested that colour was used to predict the contents of Mb and its main existing forms.