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低温等离子体冷杀菌处理时间及电压强度对生鲜猪肉脂质氧化的影响 预览

Impact of Cold Plasma Cold Sterilization Processing Time and Voltage on Fresh Pork Lipid Oxidation
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摘要 以生鲜猪肉中提取的脂质为试样,采用聚对苯二甲酸乙二醇酯/聚乙烯(polyethylene terephthalate/polyethylene,PET/PE)构成的双层复合材料空气包装,以电压强度及处理时间为实验因素,研究不同温度下低温等离子体冷杀菌处理条件对生鲜猪肉脂质氧化的影响,并通过构建动力学模型分析其对脂质一次氧化和二次氧化活化能(activation energy,Ea)的影响。结果表明:一定程度的低温等离子体处理(电压小于80 kV、时间小于80 s)时,处理时间、电压强度及贮藏温度对肌肉脂质一次及二次氧化均有显著的促进作用,并且电压强度对脂质氧化的影响大于处理时间。另外,低温等离子体处理时间及电压强度的增加均可显著降低脂质二次氧化所需的Ea;脂质一次氧化所需Ea随电压强度的增加而降低,随处理时间的延长呈现抛物线变化趋势(y=-0.0053x^2+0.4641x+20.684(R^2=0.974 4));处理时间为43.8 s时,一次氧化所需的Ea最高,为30.84 kJ/mol。当电压强度为30~80 kV、处理时间为30.7~80.0 s时,二次氧化所需的Ea低于一次氧化,肌肉脂质更容易发生二次氧化。采用低温等离子体冷杀菌设备处理生鲜猪肉使脂质更容易发生氧化,或可作为促进脂质氧化的一项新技术,适用于低温贮藏短时处理猪肉产品。 The lipids extracted from fresh pork were air-packaged with a polyethylene terephthalate/polyethylene(PET/PE)double-layer composite and thereafter treated by cold plasma cold sterilization.The effect of cold plasma cold sterilization processing time and voltage on lipid oxidation was investigated.To analyze the impact on the activation energy(Ea)for primary and secondary lipid oxidation,kinetic models were built.The results indicated that primary and second lipid oxidation were significantly promoted with increasing voltage up to 80 kV,processing time up to 80 s and storage time and the effect of voltage was greater than that of processing time.Furthermore,the increase in processing time and voltage could markedly reduce the E a for secondary lipid oxidation.The Ea for primary lipid oxidation decreased with increasing voltage,while it followed a parabolic relationship with increasing processing time,which was fitted as follows:y=-0.0053x^2+0.4641x+20.684(R^2=0.974 4),and the maximum Ea for primary lipid oxidation of 30.84kJ/mol was observed upon cold plasmacold sterilization processing for 43.8s.The Ea for secondary oxidation was lower than that for primary oxidation under the conditions:voltage 30-80 kV and processing time 30.7-80.0s,demonstrating that intramuscular fat is prone to secondary oxidation.The above findings lead to the conclusion that lipid oxidation in fresh pork is prone to occur when processed by cold plasma cold sterilization,making cold plasma cold sterilization potentially suitable for low-temperature short-time processing of pork products as a new technology to promote lipid oxidation.
作者 孟婧怡 黄明明 王佳媚 肖书兰 章建浩 严文静 MENG Jingyi;HUANG Mingming;WANG Jiamei;XIAO Shulan;ZHANG Jianhao;YAN Wenjing(National Center of Meat Quality and Safety Control,Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Meat Processing and Quality Control,Ministry of Agriculture,Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food Science and Technology,Hainan University,Haikou 570228,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2019年第3期135-141,共7页 Food Science
基金 苏州高新区创新创业领军人才项目 苏州市科技计划项目(SNG2017074) 江苏省苏北科技发展计划项目(BC2013415) 江苏高校优势学科建设工程资助项目.
关键词 低温等离子体冷杀菌 脂质氧化 电压强度 处理时间 活化能 cold plasma cold sterilization lipid oxidation voltage intensity processing time activation energy
作者简介 第一作者:孟婧怡(1993—)(ORCID:0000-0001-5094-6505),女,硕士研究生,研究方向为畜产品加工与质量控制。E-mail:2015108076@njau.edu.cn;通信作者:章建浩(1961—)(ORCID:0000-0001-6354-7642),男,教授,博士,研究方向为畜产品加工与质量控制。E-mail:nau_zjh@njau.edu.cn;通信作者:严文静(1986—)(ORCID:0000-0002-0721-9414),女,副教授,博士,研究方向为纳米抑菌保鲜、等离子体冷杀菌技术。E-mail:ywj1103@njau.edu.cn.
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