冻藏对牛肉品质及氟喹诺酮类药物残留的影响

Effects of frozen storage on quality and fluoroquinolones residues of beef

目的研究冻藏对牛肉品质和氟喹诺酮类药物残留的影响。方法将原料肉绞碎,分为空白组和加标组,真空包装,冻藏-18℃±1℃后进行主要营养成分、p H、TBARS、菌落总数、钙铁锌和氟喹诺酮类药物残留量的测定。结果在-18℃±1℃冻藏过程中,添加沙拉沙星(Sarafloxacin,SAR)和双氟沙星(Difloxacin,DIF)标品组和对照组牛肉水分含量随时间延长呈波动趋势,灰分含量逐渐上升,粗蛋白含量变化无规律;三项指标加标组和空白组差异显著(P<0.05)。p H值随着贮藏时间的延长先下降后趋于平缓。加标组TBARS值在贮藏初期迅速下降,之后趋于平缓且低于空白组。铁、锌元素含量逐渐上升,钙含量在8~10周达到最大后开始下降。冻藏对牛肉中SAR和DIF含量的影响不显著。结论冻藏对本实验牛肉样品中氟喹诺酮类药物残留影响较小,实验牛肉样品符合卫生指标的贮藏时间是冻藏6周。

Objective To study the influence on qualities and fluoroquinolones residues in beef by frozen storage. Methods Beef samples were cut into small pieces, then divided into the blank group and standard group, and followed by vacuum packing. The samples were stored at-18 ℃±1 ℃. Then the nutritional components, p H, TBARS, the total bacteria count, Ca, Fe, and Zn of beef and the residues of fluoroquinolones were determined. Results Under the frozen storage-18 ℃±1 ℃condition, water content fluctuated with increasing storage time. Ash content increased gradually, but the protein content changed unregularly. These 3 indexes of 2 groups were significantly different(P<0.05). The p H value of spiked beef fell with the extension of time at first and then became constant. The TBARS value of standard group decreased rapidly during the early storage, and then tend to be stable and lower than that of the blank group. The content of Fe and Zn increased gradually, and that of Ca decreased after reached the maximum in 8~10 wk. Effects of frozen storage conditions on Sarafloxacin(SAR) and Difloxacin(DIF) content of beef were not significant. Conclusion Frozen storage had a little impact on fluoroquinolone residues in beef. The storage time which the samples safety indicators can meet the need of standards was 6 wk.