杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响

摘要

The objective of this study was to evaluate the effect of different sterilization temperatures on the fatty acid composition and lipid oxidation of emulsified sausage. The lipids were extracted with chloroform and methanol, saponificated and methylated before being analyzed by gas chromatography-mass spectrometry. The results showed that fatty acid composition and lipid oxidation changed after emulsified sausages were sterilized at different temperatures. When sterilization temperature exceeded 100 ℃, the content of saturated fatty acids (SFA) increased significantly (P ＜ 0.05), while the content of unsaturated fatty acids (UFA) decreased significantly (P ＜ 0.05); the content of polyunsaturated fatty acids (PUFA) decreased highly significantly (P ＜ 0.01), but no significant difference was noted in the content of monounsaturated fatty acids (MUFA) (P ＞ 0.05). n-6 PUFA/n-3 PUFA ratio and PUFA/SFA ratio significantly increased and decreased, respectively. Meanwhile, sterilization at 100-110 ℃ significantly improved peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value. Sterilization at above 100 ℃ significantly increased the contents of C14:0, C16:0, C18:0and C20:0and decreased significantly the contents of C18:2n6, C18:3n3, C20:3n6and C20:4n6, while C20:5n3and C22:6n3were undetectable in the sterilized sausages. Therefore, sterilization at below 100 ℃ could maintain the fatty acid composition of sausages to the greatest extent. Sterilization at above 100 ℃ significantly damaged the proportion of fatty acids, and promoted significantly lipid oxidation. This study can provide technical support for the application of sterilization in the production of meat products.%通过氯仿-甲醇法提取乳化肠中的脂肪,并进行皂化和甲酯化,采用气相色谱-质谱联用技术系统对比研究不同杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响.结果表明:乳化肠经不同杀菌温度处理后,脂肪酸含量和脂肪氧化都会发生一定程度的变化.杀菌温度超过100 ℃时,饱和脂肪酸(saturated fatty acids,SFA)含量显著增加(P＜0.05),而不饱和脂肪酸(unsaturated fatty acids,UFA)含量显著降低(P＜0.05),其中多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)的含量呈极显著降低(P＜0.01),而单不饱和脂肪酸(monounsaturated fatty acid,MUFA)含量差异不显著(P＞0.05);n-6 PUFA/n-3 PUFA比值显著增加,PUFA/SFA比值显著降低,同时100～110 ℃杀菌温度显著提高了产品的过氧化值(peroxide value,POV)和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)含量.100℃以上的杀菌温度使C14:0、C16:0、C18:0和C20:0的含量显著提高,同时C18:2n6、C18:3n3、C20:3n6和C20:4n6的含量显著降低,而C20:5n3和C22:6n3未检出.结论:低于100 ℃的杀菌条件可以最大程度保持产品原有的脂肪酸组成,而高于100 ℃的杀菌温度对产品的脂肪酸比例破坏明显,且可显著促进脂肪氧化,这为杀菌条件在肉制品中的精细化调控提供技术支持.