冷冻储藏对猪肉、羊肉和牛肉中脂肪酸含量变化的影响

Effects of frozen storage on fatty acid content in pork,mutton and beef

为研究原料肉在冷冻储藏过程中脂肪酸含量的变化情况,选取猪肉、羊肉、牛肉3种新鲜原料肉为研究对象,在-18℃分别储藏0、7、14、28、35、42 d后,利用气相色谱仪(gas chromatograph,GC)对其脂肪酸含量进行测定。结果显示:在储藏过程中(42 d内),随着储藏时间的延长,猪肉、羊肉和牛肉中脂肪酸的组成变化较为显著,饱和脂肪酸(saturated fatty acids,SFA)的含量(g/100 g,以脂肪计)显著增加,多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)的含量下降,单不饱和脂肪酸(monounsaturated fatty acids,MUFA)的含量出现波动但整体呈现出下降趋势。因此,即便在低温冻藏条件下,原料肉中的不饱和脂肪酸(unsaturated fatty acids,UFA)也会发生显著的氧化分解,导致其含量降低。

To investigate the effect of fatty acid composition during frozen storage,the pork,mutton and beef were used as the raw material storage in refrigerator at-18℃(0,7,14,28,35 and 42 d).The fatty acid composition were analyzed by using gas chromatograph(GC).The results show that the fatty acid composition in pork,mutton and beef changes significantly with the prolongation of storage time(within 42 d).The content of saturated fatty acids(SFA)(g/100 g in lipid)increased significantly,while the content of polyunsaturated fatty acids(PUFA)decreased significantly and monounsaturated fatty acids(MUFA)fluctuated but still decreased as a whole.Therefore,the unsaturated fatty acids(UFA)in the raw meat can be oxidized and decomposed significantly during frozen storage,resulting in the decrease of UFA content.