不同包装材料结合乳酸钙处理对冷却藏羊肉色泽稳定性的影响

Effect of different packaging materials combined with calcium lactate treatment on color stability of chilled Tibetan mutton

为了研究不同包装材料对乳酸钙注射后藏羊肉色泽的影响,该实验以欧拉藏羊后腿肉为实验原料,通过注射0. 3%(质量分数)的乳酸钙,以聚乳酸/聚己二酸对苯二甲酸丁酯(polylactic acid/polybutyladipate terephthalate,PLA/PBAT)可降解薄膜、聚酰胺/聚乙烯(polyamide/polyethylene,PA/PE)薄膜分别对冷却藏羊肉进行覆膜包装处理(无包装肉为对照组),对其色泽相关指标进行测定。结果表明,冷藏期内PLA/PBAT包装膜中的氧合肌红蛋白(oxymyoglobin,OMb)相对含量高于PA/PE膜。高铁肌红蛋白还原酶(methemoglobin reductase,MMbR)活力、乳酸脱氢酶(lactate dehydrogenase,LDH)活性力、烟酰胺腺嘌呤二核苷酸(nicotinamide adenine dinucleotide,NADH)含量随冷藏时间的延长逐渐降低,其中PLA/PBAT包装组的降低速度低于PA/PE包装组与对照组。随着冷却时间延长,PLA/PBAT组的线粒体膜电位和线粒体膜通透性下降速率显著低于PA/PE包装组与对照组。经综合评定,PLA/PBAT包装膜可有效减少高铁肌红蛋白(metmyoglobin,MMb)的积累量,延缓线粒体生理结构的损伤速度,对稳定和保持肉色的作用最明显。该研究为藏羊肉的贮藏提供参考。

The paper aims to study the impact of different packaging materials on the color of Tibetan mutton after calcium lactate injection. The hind leg meat of Euler Tibetan sheep was used as the experimental material in this experiment,by injecting 0. 3% calcium lactate,PLA/PBAT degradable film and PA/PE film were used to pack the chilled Tibetan mutton( non packed meat as the control group)to measure the related index of its color. The results showed that the relative content of OMB in PLA/PBAT packaging film was higher than that in PA/PE film during cold storage. The activity of MMBR,LDH and NADH decreased with the increase of cold storage time,and the decrease rate of PLA/PBAT packaging group was lower than that of PA/PE packaging group and control group. With the prolongation of cooling time,the decrease rate of mitochondrial membrane potential and permeability in PLA/PBAT group was significantly lower than that in PA/PE group and control group. Through comprehensive evaluation,PLA/PBAT packaging film can effectively reduce the accumulation of MMB,delay the damage rate of mitochondrial physiological structure,and has the most apparent effect on stabilizing and maintaining meat color. This study provides a reference for the storage of Tibetan mutton.