摘要
探讨羊骨中提取的胶原抗冻肽(antifreeze peptides,AFP)作为抗冻型保鲜剂在冰温条件下对羊肉产品贮藏期新鲜度指标的影响。通过羊骨胶原酶解获得AFP,对比其与壳聚糖、茶多酚、溶菌酶3种传统保鲜剂作用下-4℃贮藏20 d羊肉单一新鲜度指标的变化,建立羊肉新鲜度综合评分模型,评估各实验组的保鲜效果。结果表明,羊骨中纯化得到的AFP热滞活性达5.2℃,冰温贮藏时能有效降低样品中的冰晶含量。溶菌酶处理组对羊肉嫩度有显著改善(P<0.05),茶多酚则对羊肉色度有显著改善(P<0.05),这2组货架期较未处理组均延长5 d;壳聚糖对羊肉pH值和菌落总数改善显著(P<0.05),货架期延长至15~20 d;而胶原AFP处理后则对各指标均表现出综合改善,特别是酸度极值延迟至15 d,总挥发性盐基氮含量贮藏前15 d均维持在10 mg/100 g以下。综合模型评分显示,胶原AFP能使羊肉货架期延长至20 d以上。综上,胶原AFP特殊的低温细胞保护能力在冰温贮藏时能综合改善多个肉品新鲜度指标,有效延长羊肉产品货架期。
This study investigated the effect of antifreeze peptides(AFP)derived from enzymatic hydrolysis of sheep bone collagen as a preservative on freshness indices of mutton during superchilled storage.Mutton was treated with AFP or one of the three traditional preservatives:chitosan,tea polyphenols and lysozyme and stored at-4℃for up to 20 d.Changes in six freshness indices were examined during the storage period to develop a model for the evaluation of mutton freshness.The proposed model was applied to examine the effect of AFP and the traditional preservatives on keeping mutton freshness.The results showed that the thermal hysteresis activity of AFP was 5.2℃,and superchilled storage reduced the ice crystal content of the samples.Lysozyme significantly improved the tenderness of mutton(P<0.05),while tea polyphenols significantly improved the color(P<0.05).Both of them prolonged the shelf-life by five days compared with the untreated group.Chitosan significantly improved the pH and total bacterial count(P<0.05)and prolonged the shelf life to 15-20 d.AFP improved all tested indicators.Notably,occurrence of the extreme acidity value in the AFP-treated group was delayed to the 15th day,and the total volatile base nitrogen(TVB-N)content was maintained below 10 mg/100 g in the first 15 d.The model results showed that AFP extended the shelf life of mutton to more than 20 d.Overall,AFP function as a cryoprotective agent to improve various mutton freshness indicators during superchilled storage,effectively prolonging the shelf life.
作者
左晓佳
陈新文
帕娜尔·依都拉
阿依帕夏·阿卜杜热西提
ZUO Xiaojia;CHEN Xinwen;Panaer·YIDULA;Ayipaxia·ABUDUREXITI(Institute of Animal Husbandry Quality Standards,Xinjiang Uygur Autonomous Region Academy of Animal Science,Ürümqi 830000,China;Xinjiang Laboratory of Animal Products Quality and Safety,Ürümqi 830000,China)
出处
《肉类研究》
北大核心
2025年第11期64-71,共8页
Meat Research
基金
新疆维吾尔自治区重点实验室开放课题项目(2022D04010)。
关键词
胶原抗冻肽
抗冻型保鲜剂
羊肉新鲜度综合评分模型
collagen-derived antifreeze peptide
antifreeze preservative
comprehensive evaluation model for mutton freshness
