Effects of High-pressure Processing on the Storage Properties of Yak Meat
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摘要: 牦牛肉分别经200、400、600 MPa超高压处理480 s，测定4 °C条件下贮藏0、4、8、12、16 d后感官、pH、微生物、色泽、蛋白质与脂质氧化情况，以探讨超高压处理对牦牛肉贮藏期内品质的影响。结果表明：超高压处理可以显著降低贮藏期内牦牛肉的菌落总数、总挥发性盐基氮含量（total volatile basic nitrogen, TVB-N）（P<0.05），延长保质期，且经贮藏4~8 d后能良好保持牦牛肉的感官品质。经超高压处理后牦牛肉L*值、b*值显著增大（P<0.05），a*值在400 MPa时显著增大（P<0.05）并在贮藏期内维持在最高水平，且400 MPa组各类肌红蛋白（Myoglobin, Mb）含量也表现出良好的肉色稳定性，但a*值在其他压力处理后显著减小（P<0.05）。但经超高压处理后牦牛肉肌原纤维蛋白（Myofibrillar Protein, MP）羰基含量与表面疏水性增高、巯基含量降低，TBARS值升高。Pearson相关性分析结果也表示超高压处理后牦牛肉品质的变化与压力、蛋白质氧化、脂质氧化和微生物相关（P<0.05）。综上，超高压处理虽加速了蛋白质和脂质氧化，而合理利用适当的压力有利于维持牦牛肉的肉色稳定性和感官品质，提高牦牛肉的贮藏特性，这对超高压处理牦牛肉的生产应用提供参考。
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关键词:
- 超高压处理（HHP） /
- 肉色 /
- 蛋白质氧化 /
- 脂质氧化 /
- 牦牛肉
Abstract: To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidation of yak meat stored at 4 °C for 0, 4, 8, 12, and 16 days was determined. The results showed that HPP significantly lowered the total number of colonies and total volatile basic nitrogen (TVB-N) during storage (P<0.05), and extended the shelf life of yak meat. Yak meat was well preserved for 4~8 days from sensory perception. The L* and b* values of yak meat with HPP increased significantly (P<0.05). The a* value increased significantly at 400 MPa (P<0.05) and remained at the highest level throughout storage, and the contents of various myoglobin (Mb) in the 400 MPa group also demonstrated excellent meat color stability. Whereas the a* values decreased significantly under other pressure conditions (P<0.05). The carbonyl content and surface hydrophobicity of yak meat myofibrillar protein (MP) were increased, while sulfhydryl content were decreased, and TBARS of yak meat were elevated. According to Pearson correlation analysis, pressure, protein oxidation, lipid oxidation, and microbes were all associated with changes in yak meat quality under HHP (P<0.05). In conclusion, although HPP accelerated the oxidation of protein and lipids, the use of appropriate pressure was conducive to maintaining the meat color stability and sensory quality of yak meat, providing a reference for the application of yak meat with HPP.-
Key words:
- high pressure processing (HHP) /
- meat color /
- protein oxidation /
- lipid oxidation /
- yak meat
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图 1 超高压处理对贮藏过程中牦牛肉感官品质的影响
Figure 1. Effects of HHP on the sensory quality of yak meat during storage
图 3 超高压处理对贮藏过程中牦牛肉新鲜度的影响
Figure 3. Effects of HHP on freshness of yak meat during storage
注：A. TVB-N含量；B.菌落总数。
图 4 超高压处理对贮藏过程中牦牛肉色泽的影响
Figure 4. Effects of HHP on the color of yak meat during storage
注：A. 亮度值L*；B. 红度值a*；C. 黄度值b*。
图 5 超高压处理对贮藏过程中牦牛肉Mb氧化状态的影响
Figure 5. Effects of HHP on the Mb oxidation state of yak meat during storage
图 6 超高压处理对贮藏过程中牦牛肉蛋白氧化的影响
Figure 6. Effects of HHP on protein oxidation of yak meat during storage
注：A. 羰基含量；B. 总巯基含量；C. 表面疏水性。
图 7 超高压处理对贮藏过程中牦牛肉TBARS值的影响
Figure 7. Effects of HHP on TBARS values of yak meat during storage
图 8 各指标间Pearson相关性分析
Figure 8. Pearson correlation analysis among indicators
注：A.0 d时各指标间相关性；B. 16 d 时各指标间相关性。
表 1 感官评分标准
Table 1. Sensory scoring criteria
项目 评分标准 评分 色泽
（10）肉色深红且均匀，有光泽 9~10 肉色鲜红且均匀，有光泽 6~8 肉色红色较浅或为呈浅褐色，光泽较暗 3~5 肉色灰白或深褐色，无光泽 1~2 组织状态
（10）肌肉纹理清晰，外表微干或略微湿润，不黏手 9~10 肌肉纹理清晰，外表稍有出水现象，不黏手 6~8 肌肉纹理较为不清晰，外表明显出水，黏手 3~5 肌肉纹理模糊不可辨，外表出水多，黏手严重 0~2 弹性
（10）弹性好，指压后凹陷立即恢复 9~10 弹性较好，指压后凹陷短时间内恢复 6~8 弹性一般，指压后凹陷基本不能恢复 3~5 无弹性，指压后凹陷明显 0~2 气味
（10）具有新鲜牦牛肉独特气味，无异臭、味 9~10 具有牦牛肉正常气味，无异味 6~8 牦牛肉气味较淡，略微异臭、味 3~5 异臭、味明显 0~2 总体
可接受度
（10）可接受性高 9~10 可接受性较好 6~8 接受性一般 3~5 不能接受 0~2 
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