食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 174 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028056

生产与科研应用

不同贮藏与冻融方式对猪肉中氨基酸含量的影响

  • 涂婷 ,
  • 汤晓艳 ,
  • 汤舒越 ,
  • 李蔚然 ,
  • 段胜男
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  • 1(南京农业大学 肉品加工与质量控制教育部重点实验室,江苏 南京,210095)
    2(中国农业科学院农业质量标准与检测技术研究所 农业部农产品质量安全重点实验室,北京,100081)
硕士研究生(汤晓艳研究员为通讯作者,E-mail:txycaas@126.com)

收稿日期: 2021-05-18

  修回日期: 2021-05-26

  网络出版日期: 2021-11-18

基金资助

国家现代农业产业技术体系(CARS-35);中国农业科学院科技创新工程项目“农产品品质评价与控制”

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The effect of different storage and freeze-thaw method on the amino acids profile in pork

  • TU Ting ,
  • TANG Xiaoyan ,
  • TANG Shuyue ,
  • LI Weiran ,
  • DUAN Shengnan
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  • 1(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China)
    2(Key Laboratory of Quality and Safety of Agricultural Products, Ministry of Agriculture, Institute of Quality Standard and Testing Technology for Agro-Products of CAAS, Beijing 100081, China)

Received date: 2021-05-18

  Revised date: 2021-05-26

  Online published: 2021-11-18

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摘要

该实验通过柱后衍生离子交换色谱法分别探究了不同贮藏方式、解冻方式以及反复冻融对猪肉中16种氨基酸含量的影响。结果表明,在室温或0～4 ℃条件下,猪肉中大部分氨基酸含量随着贮藏时间先升高后降低,其中室温下贮藏12 h后氨基酸含量开始降低,而在0～4 ℃下贮藏24 h后开始降低;对冷冻猪肉解冻时高温解冻方式(微波或50 ℃水浴解冻)下大部分氨基酸含量显著低于低温解冻方式(室温或0～4 ℃解冻)下的含量;另外,无论使用哪种解冻方式,大部分氨基酸含量均随冻融次数的增加呈先升高后降低的趋势。该研究较全面地比较了贮藏方式和冻融方法对肉中氨基酸含量的影响,以期为猪肉营养与滋味优劣评价提供数据支撑。

关键词： 猪肉; 氨基酸; 贮藏方式; 解冻方式; 反复冻融

本文引用格式

涂婷 , 汤晓艳 , 汤舒越 , 李蔚然 , 段胜男 . 不同贮藏与冻融方式对猪肉中氨基酸含量的影响[J]. 食品与发酵工业, 2021 , 47(20) : 174 -179 . DOI: 10.13995/j.cnki.11-1802/ts.028056

Abstract

Amino acids are not only important nutrients, but also key taste substances. In this experiment, the effects of different storage methods, thawing methods and repeated freeze-thawing on the contents of 16 amino acids in pork were investigated by post-column derivatization ion exchange chromatography, respectively. The results showed that most amino acid contents in pork increased and then decreased with storage time at room temperature or 0-4 ℃. The contents of most amino acids were significantly lower in the high temperature thawing method (microwave or 50 ℃ water bath thawing) than in the low temperature thawing method (room temperature or 0-4 ℃ thawing). Regardless of the thawing method used, most of the amino acid contents tended to increase and then decrease with the increase in the number of freeze-thaws. In this study, the effects of storage methods and freeze-thaw methods on the amino acid content of meat were compared in a more comprehensive manner, with a view to providing data to support the evaluation of the nutritional and taste advantages and disadvantages of pork.

Key words： pork; amino acid; storage method; thawing method; freeze-thaw cycle

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