单色光照金枪鱼脂质和肌红蛋白氧化动力学研究

Kinetic Studies of Lipid and Myoglobin Oxidation in Bigeye Tuna Muscle under Monochromatic Light Conditions

为探讨单色光照对金枪鱼生食产品脂质氧化和肌红蛋白(myoglobin,Mb)氧化的影响,优化其陈列展示光照条件,实验以大目金枪鱼(Thunnus obesus)赤身肉为研究对象,使用红、黄、绿和蓝4种单色LED(lightemitting diode)灯,以等功率、等光照强度和梯度光照强度3种方式施加光照,测定贮藏过程中金枪鱼肉硫代巴比妥酸反应产物值和高铁肌红蛋白含量变化。结果表明:贮藏期内,相较于暗室贮藏,单色光照显著促进了大目金枪鱼的脂质氧化,加速了Mb氧化;在相同光照强度下,单色光照的促氧化作用随波长减小而增大,但黄色光促氧化作用小于红色光;光照强度影响单色光促氧化作用,蓝色光和绿色光促氧化作用受光照强度的影响程度大于黄色光和红色光;脂质氧化和Mb氧化反应符合0级模式。因此,建议金枪鱼生食产品的陈列展示使用长波长的红、黄色光,避免短波长的绿、蓝色光。

The effect of monochromatic light on the oxidation of lipid and myoglobin in raw ready-to-eat tuna was studiedfor optimizing the lighting condition during display.Tuna akami samples were illuminated by light-emitting diode(LED)lamps with four different monochromatic lights(red,yellow,green and blue)under three different modes,i.e.,the samepower,the same light intensity,and gradient light intensities.Changes in thiobarbituric acid reactive substances(TBARS)value and methemoglobin content in tuna akami muscle during subsequent storage were measured.The results showed thatmonochromatic light significantly promoted lipid oxidation and accelerated myoglobin oxidation in tuna samples comparedwith dark conditions during storage.At the same light intensity,this effect increased with decreasing wavelength,but yellowlight was less effective than red light;there was also dependence upon light intensity,especially for blue and green lightsin comparison with yellow and red lights.Furthermore,both lipid and myoglobin oxidation followed a zero-order kineticequation.Therefore,red and yellow lights with long wavelengths rather than green and blue lights with short wavelengthsare recommended for raw ready-to-eat tuna products during display.