冻藏对原料肉加工前后羧甲基赖氨酸和羧乙基赖氨酸含量的影响
目的 探究冻藏对原料肉加工前后羧甲基赖氨酸(Nε-carboxymethyl-lysine, CML)和羧乙基赖氨酸(Nε-carboxyethyllysine, CEL)含量的影响。方法 以鸡胸肉为研究对象, 使用反复冻融的方式模拟原料肉的冻藏过程, 通过TBARs值与脂肪酸含量的变化评价原料肉脂肪氧化程度, 同时考察原料肉与烤制后其中CML和CEL的含量。结果 反复冻融会造成原料肉的汁液损失, 游离氨基酸含量增加。在冻融前期(0~2 cycles)脂肪氧化程度较低, TBARs值为0.25 mg/kg, 后期(4~6 cycles)程度加大, TBARs值为0.53 mg/kg。未冻融的新鲜原料肉中的CML及CEL含量均为最低, 经1次冻融后CEL含量增加一倍达到(165.01±2.33)(μg/g干基), CML含量增加不显著(P>0.05)。热加工后肉饼中CEL含量随原料肉冻融次数逐渐升高, 于第6次冻融后达到最高值133.26±7.16(μg/g肉饼), 与鲜肉对比含量增加15%, 同时CML的含量增加44%。结论 冻藏过程中, 原料肉的反复冻融会导致脂肪氧化, CML和CEL的累积, 同时会影响热加工后肉制品的品质。
Objective To explore the effect of frozen storage on the content of Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyllysine (CEL) before and after processing of raw meat. Methods Taking chicken breast as the research object, the freezing process of raw meat was simulated by repeated freeze-thaw method. The oxidation degree of raw meat fat was evaluated by the change of TBARs value and fatty acid content, and the content of carboxymethyl lysine and carboxyethyl lysine in raw meat and roasted meat were also investigated. Results Repeated freezing and thawing would cause juice loss of raw meat and increase of free amino acid content. In the early stage of freeze-thaw (0~2 cycles), the degree of fat oxidation was low, the TBARs value was 0.25 mg/kg, and the late stage (4~6 cycles) was increased, the TBARs value was 0.53 mg/kg. The content of CML and CEL in the unfrozen and fresh raw meat was the lowest. After one freeze-thaw, the CEL content doubled to (165.01±2.33) (μg/g dry basis), and the CML content increased not significantly (P>0.05). The content of CEL in the meat cake after hot processing gradually increased with the frozen and thaw times of raw materials. After the sixth freeze-thaw, the highest value reached (133.26±7.16) (μg/g patties), and the content of fresh meat increased by 15%, while the content of CML increased by 44%. Conclusion During the freezing process, repeated freezing and thawing of the raw meat will lead to fat oxidation and the accumulation of CML and CEL, and affect the quality of the meat after hot processing.
标题：冻藏对原料肉加工前后羧甲基赖氨酸和羧乙基赖氨酸含量的影响
英文标题：Effect of frozen storage on the content of Nε-carboxy-methyl-lysine and Nε-carboxyethyl-lysine before and after processing of raw meat
作者：
张昆 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
曾茂茂 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
何志勇 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
高大明 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
秦昉 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
陈洁 江南大学食品科学与技术国家重点实验室;江南大学食品安全国际合作实验室
中文关键词:羧甲基赖氨酸,羧乙基赖氨酸,原料肉,反复冻融,脂肪氧化,
英文关键词:Nε-carboxy-methyl-lysine,Nε-carboxyethyl-lysine,raw meat,repeated freeze-thaw cycles,lipid oxidation,
发表日期：2019-03-04
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