肉类研究2023，Vol.37Issue(10)：30-36,7.DOI:10.7506/rlyj1001-8123-20230920-084
光氧化与氧气对牛肉保鲜过程中品质以及蛋白理化性质的影响
Effects of Photooxidation and Oxygen on Beef Quality and Physicochemical Properties of Protein during Storage
摘要
Abstract
In order to explore the effects of light and oxygen on the storage quality of beef and the physicochemical properties of myofibrillar protein,the pH,color,total volatile basic nitrogen(TVB-N)content,malondialdehyde(MDA)content,microstructure,peptide composition,carbonyl,sulfhydryl and dimeric tyrosine contents of protein in fresh beef were determined during 0-5 days of storage at 4 ℃.The results showed that under natural storage conditions(aerobic,natural light and 4 ℃),the TVB-N and MDA contents increased with storage time,exceeding the standard limit on day 5;the microstructure of beef changed with the occurrence of crosslinking and degradation fragments,and its quality deteriorated and was no longer fit for consumption.Anaerobic and dark conditions could delay beef quality deterioration.As storage time increased,the carbonyl content of myofibrillar protein gradually increased,and the sulfhydryl content gradually decreased.Oxygen could more accelerate the increase of carbonyl groups than light,while light was more effective in reducing sulfhydryl groups.In summary,fresh beef should not be stored for four days under light and aerobic conditions.Light and oxygen can promote protein oxidation and cross-linking aggregation.关键词
牛肉/光氧化/蛋白/贮藏Key words
beef/photooxidation/protein/storage分类
轻工业引用本文复制引用
陈紫婷,孙智达..光氧化与氧气对牛肉保鲜过程中品质以及蛋白理化性质的影响[J].肉类研究,2023,37(10):30-36,7.基金项目
湖北省特色农产品深加工关键技术装备及产业化示范项目(2021-620-000-001-03) （2021-620-000-001-03）
