Position: Home > Articles > Effects of Microwave/Ultrasonic Assisted Treatments on Fatty Acids of Dried Goat Meat
MEAT RESEARCH
2017,31
(1)
7-12
微波和超声波辅助处理对干制横山羊肉中脂肪酸的影响
作 者：
高天丽;李林强;张婷;刘永峰;赵璐
单 位：
陕西师范大学食品工程与营养科学学院
关键词：
横山羊肉;干制;脂肪酸;微波;超声波
摘 要：
陕西横山羊肉属于国家地理标志产品,为研究微波和超声波辅助处理对干制羊肉中脂肪酸种类和含量的影响,分别采用微波、超声波处理干制横山羊肉,用气相色谱-质谱法(gas chromatograph-mass spectrometer,GC-MS)测定2种处理方式下干制羊肉中脂肪酸的种类及含量。结果表明:与空白处理组相比,采用微波和超声波辅助处理对干制羊肉中脂肪酸的种类无影响,但对脂肪酸相对含量有一定影响,其中微波辅助处理在降低总饱和脂肪酸(saturated fatty acids,SFA)的同时增加了总多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)的相对含量(P<0.05),n-6/n-3 PUFA值减小(P<0.05),使其符合营养学推荐水平。超声波辅助处理对干制羊肉中总SFA、单不饱和脂肪酸(monounsaturated fatty acids,MUFA)和PUFA相对含量影响不显著(P>0.05),但明显降低了C_(14∶0)及cis-9 C16∶1的相对含量(P<0.05)。结论:微波和超声波辅助处理均可不同程度地提高了干制横山羊肉脂肪酸营养价值,以微波辅助处理效果较明显。
译 名：
Effects of Microwave/Ultrasonic Assisted Treatments on Fatty Acids of Dried Goat Meat
作 者：
GAO Tianli;LI Linqiang;ZHANG Ting;LIU Yongfeng;ZHAO Lu;College of Food Engineering and Nutritional Science, Shaanxi Normal University;
关键词：
Hengshan goat meat;;drying;;fatty acid;;microwave;;ultrasonic
摘 要：
In order to study the effects of microwave/ultrasonic assisted treatments on the fatty acid composition of dried mutton, dried samples of Hengshan goat meat from Hengshan county of Shaanxi province, a national geographical indication production product, were subjected to microwave and ultrasonic assisted treatments and then analyzed by gas chromatography-mass spectrometry(GC-MS) for fatty acid composition. The results showed that compared with untreated control samples, both treatments affected the types but not the relative contents of fatty acids. The microwave treatment resulted in a reduction in total saturated fatty acids(SFA) and simultaneously an increase in total polyunsaturated fatty acids(PUFA)(P < 0.05) as well as a decrease in n-6/n-3 PUFA ratio(P < 0.05), making them reach the nutritionally recommended levels. The ultrasonic treatment did not significantly influence the relative contents of total SFA, monounsaturated fatty acids(MUFA) and PUFA in dried mutton(P > 0.05), but it significantly decreased C14:0 and cis-9 C16:1(P < 0.05). Conclusively, both microwave and ultrasonic treatments improved the nutritive value of dried Hengshan mutton in terms of fatty acids, with the former being more effective than the latter.
相似文章
-
榆林市横山区羊肉产业营销渠道分析 [张依玲, 高帅] 南方农业 2020 (27) 142-143
