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较高的氧含量会影响子肉的质量和脂肪酸概况在改变的大气中

Joanna Składanowska-Baryza¹, Dominik Kmiecik², Magdalena Rudzińska²

¹Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland.

International journal of food science

|February 21, 2024

概括

肉质在14天后下降,但修改大气包装 (MAP) 保持了柔软度. 脂肪酸概况随着储存而变化,影响营养质量指标.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
收获后的技术收获后的技术

背景情况:

肉质量对于消费者接受和保质期至关重要.
包装方法在储存期间显著影响肉质.
了解脂肪酸概况的变化是评估营养价值的关键.

研究的目的:

为了评估修改大气层 (MAP) 包装和真空包装 (VAC) 对21天的肉质的影响.
在不同的储存条件下分析脂肪酸成分和营养指数的变化.
确定最佳的包装策略,以保持肉质和营养价值.

主要方法:

肉样品在MAP (MAP1) 和VAC条件下分别存储了7,14和21天.
评估了质量参数,包括水的百分比,颜色 (L*,a*,b*) 和柔软度.
分析了脂肪酸概况,含量和营养指数 (n-6/n-3,PUFA/SFA,AI,TI,H/H).

主要成果:

肉质7天保持满意,但14天和21天下降,水和颜色有显著变化.
MAP1包装导致肌肉敏感度最高.
储存时间显著改变脂肪酸成分,降低C14:0和C16:0,同时增加MUFA和PUFA,并在21天后降低SFA.
营养指数随储存时间而变化,但没有受到气体混合物的显著影响.

结论:

在长时间的储存中,修改大气包装 (MAP) 和真空包装 (VAC) 不同地影响肉质和脂肪酸概况.
MAP1包装显示了保持肉的柔软性的潜力.
长时间的储存会导致脂肪酸成分的显著变化,影响肉类的营养质量,控制的大气促进有益的脂肪酸变化.

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