单色光照金枪鱼脂质和肌红蛋白氧化动力学研究-食品科学.pdfVIP

※包装贮运 食品科学 2017, Vol.38, No.11 237 单色光照金枪鱼脂质和肌红蛋白氧化动力学研究 史智佳，张睿梅，杨 震，刘 梦，贡 慧，王守伟* （中国肉类食品综合研究中心，北京 100068 ） 摘  要：为探讨单色光照对金枪鱼生食产品脂质氧化和肌红蛋白（myoglobin ，Mb ）氧化的影响，优化其陈列展 示光照条件，实验以大目金枪鱼（Thunnus obesus ）赤身肉为研究对象，使用红、黄、绿和蓝4 种单色LED （light- emitting diode ）灯，以等功率、等光照强度和梯度光照强度3 种方式施加光照，测定贮藏过程中金枪鱼肉硫代巴比 妥酸反应产物值和高铁肌红蛋白含量变化。结果表明：贮藏期内，相较于暗室贮藏，单色光照显著促进了大目金枪 鱼的脂质氧化，加速了Mb氧化；在相同光照强度下，单色光照的促氧化作用随波长减小而增大，但黄色光促氧化 作用小于红色光；光照强度影响单色光促氧化作用，蓝色光和绿色光促氧化作用受光照强度的影响程度大于黄色 光和红色光；脂质氧化和Mb氧化反应符合0级模式。因此，建议金枪鱼生食产品的陈列展示使用长波长的红、黄色 光，避免短波长的绿、蓝色光。 关键词：金枪鱼；光照；脂质氧化；高铁肌红蛋白；动力学模型 Kinetic Studies of Lipid and Myoglobin Oxidation in Bigeye Tuna Muscle under Monochromatic Light Conditions * SHI Zhijia, ZHANG Ruimei, YANG Zhen, LIU Meng, GONG Hui, WANG Shouwei (China Meat Research Centre, Beijing 100068, China) Abstract: The effect of monochromatic light on the oxidation of lipid and myoglobin in raw ready-to-eat tuna was studied for optimizing the lighting condition during display. Tuna akami samples were illuminated by light-emitting diode (LED) lamps with four different monochromatic lights (red, yellow, green and blue) under three different modes, i.e., the same power, the same light intensity, and gradient light intensities. Changes in thiobarbituric acid reactive substances (TBARS) value and methemoglobin content in tuna akami muscle during subsequent storage were measured. The results showed that monochromatic light significantly promoted lipid oxidation and accelerated myoglobin oxidation in tuna samples compared with dark conditions during storage. At the same lig