摘要
目的了解不同贮存方式羊肉中氨基酸变化规律并建立其货架期预测模型。方法以适龄羯羊肌肉组织为研究对象,分析3种贮存方式(4℃冷藏、–18℃冷冻、–20℃速冻)下羊肉肌肉组织中17种氨基酸含量变化。通过筛选含量变化显著的氨基酸成分,分析其随着货架期变化的规律,并构建羊肉货架期预测模型。结果数据表明宰杀当天和监测终点该羊肉中必需氨基酸/总氨基酸在37.2850%~40.2918%之间,必需氨基酸/非必需氨基酸在59.4510%~69.4922%之间,比例适宜,基本符合联合国粮食及农业组织/世界卫生组织(Food and Agriculture Organization of the United Nations/World Health Organization,FAO/WHO)人体理想蛋白质模式,属于有利于人体吸收的高质量蛋白质。3种贮存方式下,随着贮存时间的延长,羊肉中17种氨基酸含量均发生不同程度变化,其中冷冻和速冻方式下各氨基酸变化趋势更为显著。相关性分析表明,冷藏贮存方式下缬氨酸和其余大部分氨基酸相关系数大多在0.90以上,而在冷冻、速冻两种方式下,谷氨酸和丝氨酸之间相关系数均在0.90以上(–0.95和–0.91),表明它们之间有强极显著的负相关性(P<0.001),因此选择谷氨酸、丝氨酸作为货架期预测模型指示指标。皮尔森(Pearson)相关性分析表明羊肉各氨基酸组分中谷氨酸与丝氨酸相关性最高,其变化符合零级动力学模型。结论结合阿伦尼乌斯(Arrhenius)方程建立羊肉货架期预测模型,对3种贮存方式下不同温度条件(4、–18、–20℃)的羊肉所得货架期实测值进行货架期预测模型验证,实验结果表明理论货架期与实际货架期相对误差均在10%左右,该模型可根据代表性氨基酸组分对羊肉货架期进行预测,为不同新鲜度的羊肉质量评价提供依据。
Objective To comprehend the changes of amino acids in mutton at different storage modes,establish the shelf life prediction model.Methods With age-appropriate goat muscle tissue as the research object,the content changes of 17 kinds of amino acids in mutton under 3 kinds of storage modes(4℃refrigerated,–18℃frozen and–20℃flash-frozen)were analyzed.Meanwhile,the amino acid components with significant changes were screened,by analyzing the rule of the change of mutton shelf life,the prediction model of mutton shelf life was established.Results The data indicated that the essential amino acids/total amino acids in the mutton at slaughter day and the end of monitoring were 37.2850%–40.2918%,and the essential amino acids/non-essential amino acids were 59.4510%–69.4922%,which was basically in line with the ideal protein pattern of Food and Agriculture Organization of the United Nations/World Health Organization(FAO/WHO),which was suitable for human absorption,and belong to a well-proportioned and high-quality protein.The content of 17 kinds of amino acids in mutton changed with the extension of storage time under 3 kinds of storage modes,and the variation trend of amino acids under frozen and flash-frozen storage were more significant.Correlation analysis showed that the correlation coefficients between valine and most other amino acids were almost greater than 0.90 under cold storage,and the correlation coefficient between glutamic acid and serine were above 0.90(–0.95 and–0.91)under frozen and flash-frozen storage.Therefore,glutamic acid and serine were selected as indicators of shelf life prediction model.Pearson correlation analysis indicated that the correlation between glutamic acid and serine was the highest among all amino acids in mutton,and their changes conformed to the zero-order dynamic model.Conclusion By combining the Arrhenius equation,the shelf life prediction model is verified for the measured shelf life of mutton under different temperature conditions(4,–18,–20℃).The experimental results verify that the relative error between theoretical shelf life and actual shelf life is about 10%,while the shelf life of mutton can be predicted according to the representative amino acid components,and to provide the basis for the quality evaluation of mutton with different freshness.
作者
张婧譞
王波
宋建娜
张荣荣
寇宗红
刘兰霞
ZHANG Jing-Xuan;WANG Bo;SONG Jian-Na;ZHANG Rong-Rong;KOU Zong-Hong;LIU Lan-Xia(Baiyin Food Inspection and Testing Center,Baiyin 730900,China)
出处
《食品安全质量检测学报》
CAS
2024年第17期255-266,共12页
Journal of Food Safety and Quality
基金
甘肃省陇原青年创新创业人才项目(个人项目)(2021LQGR41)。
关键词
羊肉
氨基酸
货架期
预测模型
新鲜度
mutton
amino acids
shelf life
prediction model
freshness
