食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 273 - 282

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040234

研究报告

微冻贮藏冷鲜牛肉挥发性成分变化及与蛋白质和脂质氧化的相关性

  • 邱月 ,
  • 张宝芳 ,
  • 宋纪璇 ,
  • 卢俊雄 ,
  • 丁玉庭 ,
  • 周绪霞 ,
  • 吕飞
展开
  • (浙江工业大学 食品科学与工程学院, 浙江 杭州, 310014)
第一作者:博士,讲师(吕飞教授为通信作者,E-mail:lufei@zjut.edu.cn)

收稿日期: 2024-06-20

  修回日期: 2024-08-08

  网络出版日期: 2025-06-19

基金资助

浙江省“三农九方”科技协作计划项目(2024SNJF049);国家重点研发计划项目(2019YFD0901602);浙江省“三农九方”科技协作计划项目(2023SNJF052)

收起

Effect of superchilled storage on changes of volatile compounds and correlation with protein and lipid oxidation of chilled beef

  • QIU Yue ,
  • ZHANG Baofang ,
  • SONG Jixuan ,
  • LU Junxiong ,
  • DING Yuting ,
  • ZHOU Xuxia ,
  • LYU Fei
Expand
  • (College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)

Received date: 2024-06-20

  Revised date: 2024-08-08

  Online published: 2025-06-19

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摘要

该文研究了微冻贮藏(-2.5、-1.5 ℃)牛肉风味的变化规律及其与蛋白质和脂质氧化的相关性。气相色谱-质谱联用与化学计量学分析表明微冻贮藏冷鲜牛肉特征风味物质以正己醛、壬醛、十一醛、十二醛为主。对照组(4.0、0.0 ℃)牛肉二甲基二硫醚、3-甲硫基丙醛含量相对较高,这与气味感官评分呈极显著负相关,与蛋白质羰基含量呈极显著正相关(P<0.001)。而微冻组牛肉具有相对含量更高的壬醛、十一醛,这与气味感官评分呈正相关并与氢过氧化值呈显著负相关(P<0.05)。-1.5 ℃(SC1)和-2.5 ℃(SC2)组中均未检测到二甲基二硫醚、3-甲硫基丙醛,且SC2组相较于SC1组具有更高浓度的壬醛、十一醛。贮藏期内微冻组牛肉羰基显著低于对照组,活性巯基含量显著高于对照组(P<0.05),SC2和SC1组牛肉羰基含量在第24天时仅为2.04、2.09 nmol/mg,活性巯基含量仍有28.94、31.24 nmol/mg。SC2组氢过氧化物含量最低仅为0.082 g/100 g并具有较高的气味感官(3.63仍保持牛肉的正常气味),即-2.5 ℃(SC2)微冻组具有更佳的贮藏效果。这表明微冻可能通过抑制脂质和蛋白质氧化进而维持牛肉良好的挥发性风味。研究结果为微冻用于冷鲜牛肉贮藏保鲜提供了理论与数据支撑。

关键词： 微冻贮藏; 冷鲜牛肉; 风味特征; 保鲜; 顶空固相微萃取-色谱-质谱联用

本文引用格式

邱月 , 张宝芳 , 宋纪璇 , 卢俊雄 , 丁玉庭 , 周绪霞 , 吕飞 . 微冻贮藏冷鲜牛肉挥发性成分变化及与蛋白质和脂质氧化的相关性[J]. 食品与发酵工业, 2025 , 51(11) : 273 -282 . DOI: 10.13995/j.cnki.11-1802/ts.040234

Abstract

The relationship between changes in volatile compounds and lipid and protein oxidation of chilled beef storage at superchilled temperature (-1.5, -2.5 ℃) was studied.Gas chromatography-mass spectrometry and stoichiometric analysis showed that the main flavor substances of beef samples in superchilled groups were n-hexaldehyde, nonylaldehyde, undecylaldehyde, and dodecylaldehyde.The contents of dimethyl disulfide and 3-methylthiopropionaldehyde which were significantly negatively correlated with odor sensory scores and positively correlated with protein carbonyl content (P<0.001) were relatively high in the control groups (4.0, 0.0 ℃).Beef samples in superchilled groups had a higher content of nonylaldehyde and undecylaldehyde, which were positively correlated with the scores of odor sensory and significantly negatively correlated with the hydrogen peroxide value (P<0.05).No dimethyl disulfide and 3-methylthiopropionaldehyde were detected in -1.5 ℃ (SC1) and -2.5 ℃ (SC2) groups, and the concentration of nonylaldehyde and undecylaldehyde was higher in SC2 group than in SC1 group.During storage period, the carbonyl of beef in superchilled groups was significantly lower than that in control groups, and the active sulfhydryl content was significantly higher than that in control groups (P<0.05).The carbonyl content of beef in SC2 and SC1 groups was only 2.04 and 2.09 nmol/mg on the 24th day, while the active sulfhydryl group content was still 28.94 and 31.24 nmol/mg.The content of hydroperoxide in SC2 group was the lowest only 0.082 g/100 g and had a higher odor perception (3.63 still maintained the normal odor of beef), that was, the -2.5 ℃ (SC2) superchilled group had a better storage effect, indicating that superchilled storage may maintain the good volatile flavor of beef by inhibiting the oxidation of lipid and protein.The research results provide theoretical and data support for the application of superchilled in the storage and preservation of chilled beef.

Key words： superchilled storage; chilled beef; flavor substances; preservation; headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS)

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