摘要
研究了在4±1℃温度下储藏期对比添加不同浓度金属Fe^(3+),Fe^(2+)离子对阿勒泰羊体脂脂肪的氧化速率影响,经过Fe^(3+)处理后的动物体脂的pH值相对于与Fe^(2+)处理组下降趋势缓慢,低浓度Fe^(3+)直至储藏期结束时pH值维持在6.5而低浓度Fe^(2+)pH值维持在6.0;高浓度Fe^(3+)直至储藏期结束时pH值维持在5.3而高浓度Fe^(2+)pH值维持在5.0(P<0.05)。低浓度0.05mol/L、0.1mol/L、0.5mol/L Fe^(2+)处理组的TBARS值增加的速度明显低于Fe^(3+)处理组,直至储藏第27天还未达到0.5mg MDA/kg(P<0.05);高浓度5mol/L Fe^(2+)处理组的TBARS值在第6天时就已达到0.5mg MDA/kg(P<0.05),在其他高浓度组1mol/L,2mol/L Fe^(2+)处理下的TBARS值也分别提前了8天和10天达到0.5mg MDA/kg(P<0.05)。经过低浓度Fe^(2+)处理下阿勒泰羊体脂的氧化诱导期平稳维持在16天左右比Fe^(3+)处理组明显延长2天,而高浓度Fe^(2+)处理下阿勒泰羊体脂的氧化诱导期提前至第6天比Fe^(3+)处理组提前了4天,加快了氧化的速率(P<0.05)。
Compared the rate oxidation with different concentrations of metal iron Fe3 + and Fe2 + in Altay sheep fat during initial autoxidation stage were investigated. After Fe3 + treatment group pH value with respect to Fe2 + treatment group decreased slowly, low concentration of Fe3+ until the end of the storage period pH value was maintained at 6.5 and Fe2 + of low concentration pH value was maintained at 6; high concentration of Fe3+ until the end of the storage period of pH value in 5.3 to maintain a high concentration of Fe2+ pH value was maintained at 5 (P < 0.05). Low concentration of 0.05mol/L, 0.1mol/L, 0.5mol/L Fe2+, the TBARS value of treatment group increased the rate of treatment group was significantly lower than that of Fe3 + , until twenty-seventh days storage has not yet reached 0.5mgMDA/kg (P < 0.05); high concentration of 5mol/L Fe2+ the TBARS value of treatment group in sixth days had reached 0.5mgMDA/kg (P < 0.05), the other in the high concentration group 1mol/L, 2mol/L Fe2+ treatment TBARS value were also ahead of 8 days and 10 days to reach 0.5mgMDA/kg (P < 0.05). After treatment of Altay sheep body fat oxidation of low concentration of Fe2+ induction period, maintain stable at about 16 days than Fe3+ treatment group was extended for two days, and high concentration of Fe2+ processing under Altay sheep body fat oxidation induction period in advance to the 6th day than Fe3+ treatment group was 4 days in advance, to accelerate the oxidation rate (P < 0.05).
作者
李钰
李应彪
刘成江
LI Yu;LI Ying-biao;LIU Cheng-jiang(Food Collage,Shihezi University,Shihezi 832000,China;Key Laboratory of Agro-products Processing,Xinjiang Academy of Agricultural and Reclamation Science,Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China)
出处
《价值工程》
2016年第34期137-141,共5页
Value Engineering
基金
国家自然科学基金(31460401)