Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 185 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036260

Study on process optimization, lipolysis, and lipid oxidation of air-dried camel meat

  • CAO Shenyi ,
  • AIHAITI·Aihemaitijiang ,
  • ZHENG Li ,
  • FU Yinghua
Expand
  • (Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China)

Received date: 2023-05-26

  Revised date: 2023-06-27

  Online published: 2024-07-11

Fold

Abstract

Camel meat is a source of high-quality meat with high nutritional value for human beings.In this study, the process of air-dried camel meat was optimized by single factors such as the air-drying time, salt addition and curing time, and response surface methodology.Based on the determination of moisture content, weight loss rate and chromatic value, the pH value, lipolytic enzymes activity, lipoxygenase activity, peroxide value, and the thiobarbituric acid reactive substances value indicated the lipolysis and lipid oxidation during the processing of air-dried camel meat.According to the results, the optimal condition of air-dried camel meat process was air-drying time of 8 days, salt addition of 2.6%, and curing time of 3 days.Under these conditions, the hardness and elasticity of air-dried camel meat were moderate.With the extension of air-drying time, the moisture content of air-dried camel meat decreased, the weight loss rate increased, and the chromatic value decreased.The activity of neutral lipase increased significantly in the curing stage (P<0.05), and the activity of acid lipase and phospholipase increased significantly in the later periods of air drying (P<0.05).The pH value decreased first and then increased in the air-drying stage.Lipoxygenase activity, peroxide value, and thiobarbituric acid reactive substances value increased during processing.This study showed that the lipids were hydrolyzed and oxidized to some extent during the processing of air-dried camel meat, which contributed to form the flavor quality of air-dried camel meat.

Key words： camel meat; air drying; response surface optimization; lipolysis; lipid oxidation

Cite this article

CAO Shenyi , AIHAITI·Aihemaitijiang , ZHENG Li , FU Yinghua . Study on process optimization, lipolysis, and lipid oxidation of air-dried camel meat[J]. Food and Fermentation Industries, 2024 , 50(12) : 185 -194 . DOI: 10.13995/j.cnki.11-1802/ts.036260

References

[1] 中华人民共和国统计局. 中国统计年鉴—2022[M].北京:中国统计出版社, 2022.
National Bureau of Statistics of China.China Statistical Yearbook—2022[M].Beijing:China Statistics Press, 2022.
[2] 张瑾, 张培大, 陆东林.骆驼的产肉性能和驼肉的营养价值[J].新疆畜牧业, 2021, 36(3):19-22.
ZHANG J, ZHANG P D, LU D L.Meat production performance of camel and nutritional value meat[J].Xinjiang Animal Husbandry, 2021, 36(3):19-22.
[3] ARABI O H, ELMAWLLA S F, ABDELHAI E, et al.Macro minerals profiles in camel′s meat[J].International Journal of Current Research and Review, 2014, 6:19-24.
[4] KADIM I T, AL-KAROUSI A, MAHGOUB O, et al.Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles[J].Meat Science, 2013, 93(3):564-571.
[5] 李秀丽, 双全, 乌云, 等.阿拉善双峰骆驼肉品质分析[J].食品科技, 2012, 37(7):120-123.
LI X L, SHUANG Q, WU Y, et al.Analysis on quality of Alxa bactrian camel meat[J].Food Science and Technology, 2012, 37(7):120-123.
[6] 王俊钢, 李宇辉, 郭安民, 等.基于脉动压技术的腌制新疆特色风干牛肉工艺优化[J].食品工业科技, 2016, 37(19):185-191.
WANG J G, LI Y H, GUO A M,et al.Processing optimization of Xinjiang dry-cured beef by pulse pressure technology[J].Science and Technology of Food Industry, 2016, 37(19):185-191.
[7] MA J B, WANG X Y, LI Q, et al.Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility[J].LWT, 2021, 142:110984.
[8] 饶伟丽, 魏相茹, 王振宇, 等.热风干过程中风干肉水分的迁移[J].核农学报, 2019, 33(9):1800-1805.
RAO W L, WEI X R, WANG Z Y, et al.Study of the moisture migration of dried meat during hot air drying[J].Journal of Nuclear Agricultural Sciences, 2019, 33(9):1800-1805.
[9] HAN G, ZHANG L, LI Q X, et al.Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky[J].Meat Science, 2020, 162:108030.
[10] HUANG Y C, LI H J, HUANG T, et al.Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon[J].Food Chemistry, 2014, 149:31-39.
[11] XIA C L, HE Y X, CHENG S, et al.Free fatty acids responsible for characteristic aroma in various sauced-ducks[J].Food Chemistry, 2021, 343:128493.
[12] ZHOU G H, ZHAO G M.Biochemical changes during processing of traditional Jinhua ham[J].Meat Science, 2007, 77(1):114-120.
[13] JIN G F, ZHANG J H, YU X, et al.Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J].Food Chemistry, 2010, 123(2):465-471.
[14] 谭雪梅, 唐善虎, 李思宁, 等.反复式冻融-风干对风干牦牛肉的理化特性和挥发性成分的影响[J].食品与发酵工业, 2020, 46(4):131-138.
TAN X M, TANG S H, LI S N, et al.Effects of air-drying with repeated freeze-thaw on the physicochemical properties and volatile compounds of dried yak meat[J].Food and Fermentation Industries, 2020, 46(4):131-138.
[15] HERNÁNDEZ P, NAVARRO J L, TOLDRÁ F.Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern[J].Meat Science, 1998, 49(1):1-10.
[16] TOLDRÁ F, FLORES M, ARISTOY M, et al.Pattern of muscle proteolytic and lipolytic enzymes from light and heavy pigs[J].Journal of the Science of Food and Agriculture, 1996, 71(1):124-128.
[17] VESTERGAARD C S, SCHIVAZAPPA C, VIRGILI R.Lipolysis in dry-cured ham maturation[J].Meat Science, 2000, 55(1):1-5.
[18] 靳静静, 章建浩, 潘道东.酱鸭强化高温风干成熟工艺优化[J].肉类研究, 2011, 25(9):8-14.
JIN J J, ZHANG J H, PAN D D.Intensified high-temperature air drying for ripening of sauced duck and its effect on lipid oxidation and sensory quality[J].Meat Research, 2011, 25(9):8-14.
[19] 刘世欣. 低钠复合盐对干腌牛肉品质影响的研究[D].南京:南京农业大学, 2019.
LIU S X.Effect of low sodium salt substitute on the quality of dry cured beef[D].Nanjing:Nanjing Agricultural University, 2019.
[20] 马欣欣. 阿拉善双峰驼肉的嫩化及风干肉的研制[D].呼和浩特:内蒙古农业大学, 2012.
MA X X.Researh on tenderization of Alashan bactrian camel meat and manufacture of its dried meat[D].Hohhot:Inner Mongolia Agricultural University, 2012.
[21] 雷虹, 靳烨, 岳建平, 等.不同地区自然风干牛肉的理化特性和安全性比较[J].黑龙江畜牧兽医, 2018(13):33-38.
LEI H, JIN Y, YUE J P, et al.Comparison of quality characteristics and safety of natural airing beef in different regions[J].Heilongjiang Animal Science and Veterinary Medicine, 2018(13):33-38.
[22] 黄桂芳, 陈静雅, 陈馨雨, 等.干腌牛肉加工过程中理化变化与品质形成的相关性研究[J].食品工业, 2022, 43(1):171-175.
HUANG G F, CHEN J Y, CHEN X Y, et al.Study on the correlation between physicochemical changes and quality formation of dry-cured beef during processing[J].The Food Industry, 2022, 43(1):171-175.
[23] 马国丽, 唐善虎, 李思宁, 等.藏式风干牦牛肉模拟加工过程中理化特性与挥发性风味物质的变化[J].食品工业科技, 2021, 42(2):19-25.
MA G L, TANG S H, LI S N, et al.Changes of physicochemical properties and volatile flavor substances in Tibetan air-dried yak meat jerky during the simulated processing[J].Science and Technology of Food Industry, 2021, 42(2):19-25.
[24] 孙为正. 广式腊肠加工过程中脂质水解、蛋白质降解及风味成分变化研究[D].广州:华南理工大学, 2011.
SUN W Z.Studies on lipolysis, protelysis and flavor compounds during processing of Cantonese sausage[D].Guangzhou:South China University of Technology, 2011.
[25] MOTILVA M J, TOLDRÁ F.Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity[J].Zeitschrift Für Lebensmittel-Untersuchung Und Forschung, 1993, 196(3):228-232.
[26] ANDRES A I, CAVA R, MARTIN D, et al.Lipolysis in dry-cured ham:Influence of salt content and processing conditions[J].Food Chemistry, 2005, 90(4):523-533.
[27] 马志方. 低钠传统金华火腿加工过程中脂质和蛋白质水解及氧化的研究[D].南京:南京农业大学, 2016.
MA Z F.Study on the hydrolysis and oxidation of lipide and protein in low sodium traditional Jinhua ham during processing[D].Nanjing:Nanjing Agricultural University, 2016.
[28] 沙坤. 新疆风干牛肉质量特征及风味形成机制的研究[D].北京:中国农业科学院, 2015.
SHA K.Study on the quality characteristics and formation mechanism for flavour in Xinjiang dry-cured beef [D].Beijing:Chinese Academy of Agricultural Sciences, 2015.
[29] 张丽, 马纪兵, 王妍, 等.甘肃牧区风干牦牛肉加工过程中的品质变化[J].食品工业科技, 2017, 38(21):1-6;11.
ZHANG L, MA J B, WANG Y, et al.Quality change during processing of dried yak meat in pastoral areas of Gansu[J].Science and Technology of Food Industry, 2017, 38(21):1-6;11.
[30] 曹松敏, 吴燕燕, 李来好, 等.蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析[J].食品科学, 2017, 38(7):36-42.
CAO S M, WU Y Y, LI L H, et al.Evoluation of endogenous lipase activity, lipolysis and lipid oxidation during the processing of traditional dry-salted Decapterus maruadsi[J].Food Science, 2017, 38(7):36-42.
[31] 白卫东, 蔡培钿, 赵文红, 等.广式腊味贮存过程中酸价和过氧化值的变化[J].食品与机械, 2010, 26(1):49-51;63.
BAI W D, CAI P D, ZHAO W H, et al.Research on changes of peroxide and acid value in Cantones-style preserved meat[J].Food and Machinery.2010, 26(1):49-51;63.
[32] 王勇勤, 郭新, 黄笠原, 等.羊肉火腿加工过程中脂质氧化及内源抗氧化体系变化[J].食品工业科技, 2018, 39(16):27-31.
WANG Y Q, GUO X, HUANG L Y, et al.Changes of lipid oxidation and endogenous antioxidant system in mutton ham processing[J].Science and Technology of Food Industry, 2018, 39(16):27-31.
[33] 王永丽, 章建浩, 靳国锋, 等.风干成熟工艺对风鸭脂质分解氧化影响的研究[J].食品科学, 2009, 30(14):81-86.
WANG Y L, ZHANG J H, JIN G F, et al.Effects of air-drying ripening processing on lipolysis-oxidation of dry-cured duck[J].Food Science, 2009, 30(14):81-86.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.