超高压结合热处理对猪肉肌内脂肪酸组成影响.pdf

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.5 超高压结合热处理对猪肉肌内脂肪酸组成的影响 黄甜，严成，孙娟，黄业传 （西南科技大学生命科学与工程学院，四川绵阳 621010） 摘要：为研究高压结合一定的温度处理对肉中肌内脂肪酸组成的影响，以猪背最长肌为原料，经不同压力（300~700 MPa ）、 温度（20~50 ℃）和时间（10~20 min ）结合处理后，测定各样品总脂、甘油三酯、磷脂和游离脂肪的脂肪酸组成变化。结果表明： 压力对猪肉脂肪酸组成的影响最显著，其次是温度，两者的交互作用也显著，而时间的作用不显著；脂肪酸组成变化主要由磷脂和 游离脂肪酸引起，而总脂和甘油三酯在整个处理中变化很小；300 MPa 及以上的压力结合热处理使磷脂发生明显的降解作用，且其 中较多的PUFA 发生降解导致其在磷脂中的比例显著降低，而SFA 和MUFA 的比例显著增加，游离脂肪酸组成的变化与磷脂恰好相 反。因此，高压结合热处理对肌内总脂肪、甘油三酯的脂肪酸组成影响不大，而主要影响磷脂和游离脂肪酸。 关键词：高压；热处理；脂肪酸组成；猪肉 文章篇号：1673-9078(2015)5-226-236 DOI: 10.13982/j.mfst.1673-9078.2015.5.036 Combined Effects of High-pressure and Thermal Treatment on Intramuscular Fatty Acid Composition in Pork HUANG Tian, YAN Cheng, SUN Juan, HUANG Ye-chuan (College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China) Abstract: Pork longissimus muscles were used to study the effects of high pressure and specific temperatures on intramuscular fatty acid composition. After treatments at different pressures (300~700 MPa), temperatures (20~50 ℃), or treatment durations (10~20 min), the changes in the fatty acid composition of total lipids, triglycerides, phospholipids , and free fatty acids were observed. The results showed that pressure, followed by temperature, had the most significant impact on the fatty acid composition of pork. The interaction of pressure and temperature was significant, while the effect of treatment duration was no significant . There were mainly changes in the fatty acid composition of phospholipids and free fatty acids, whereas the fatty acid composition of intramuscular total lipids and triglycerides did not change significantly throughout the treatment p