Position: Home > Articles > Effects of Repeated Freezing and Thawing of Livestock and Poultry on Cholesterol and Its Oxide Contents
Science and Technology of Food Industry
2019
(9)
78-84+90
气质联用法测定反复冻融畜禽肉中胆固醇及其氧化物含量
作 者：
沈雅萍;王凤玲;关文强;张月
单 位：
天津市食品与生物技术重点实验室天津商业大学生物技术与食品科学学院
关键词：
气相色谱质谱/质谱联用(GC-MS/MS);畜禽肉;胆固醇;胆固醇氧化物;反复冻融
摘 要：
本文以畜禽肉中胆固醇及胆固醇氧化物、水分、丙二醛指标变化,考察了反复冻融对畜禽肉品质的影响。采用气相色谱-串联质谱/质谱(GC-MS/MS)测定方法,对反复冻融7次(新鲜肉记为冻融0次)后鸡肉、猪肉和牛肉中胆固醇及5种胆固醇氧化物(25-羟基胆固醇、7β-羟基胆固醇、20α-羟基胆固醇、5α,6α-环氧化胆固醇、7-酮基胆固醇)的含量进行了测定。结果表明,随着冻融次数的增加,胆固醇含量逐渐降低,其中牛肉中的胆固醇含量减少尤为明显(减少量为32.47μg/g)。在反复冻融的过程中,胆固醇氧化物的含量先逐渐增加,后趋于平稳,其中鸡腿肉中7β-羟基胆固醇含量增加最多(增加量为0.601μg/g)。同时,通过对畜禽肉中脂质过氧化过程中的水分含量和丙二醛含量进行考察,鸡胸肉中的水分减少最多(减少量为14.472 g/100 g),牛肉中的丙二醛增加量最多(增量为1.004μg/g)。反复冻融会导致畜禽肉胆固醇氧化增加,品质下降。
译 名：
Effects of Repeated Freezing and Thawing of Livestock and Poultry on Cholesterol and Its Oxide Contents
作 者：
SHEN Ya-ping;WANG Feng-ling;GUAN Wen-qiang;ZHANG Yue;Tianjin Key Laboratory of Food and Biotechnoloy,College of Biotechnology and Food Science,Tianjin University of Commerce;
关键词：
gas chromatography-mass spectrometry/mass spectrometry(GC-MS/MS);;livestock and poultry;;cholesterol;;cholesterol oxide;;repeated freezing and thawing
摘 要：
Effects of repeated freezing and thawing on the quality of livestock and poultry meat from the changes of cholesterol and cholesterol oxides,water and malondialdehyde in livestock and poultry meat were studied. The cholesterol and 5 cholesterol oxides (25-hydroxycholesterol,7β-hydroxycholesterol,20α-hydroxy-cholesterol,5α,6α-epoxy-based cholesterol,7-keto cholesterolcontent) in meat after repeated freezing and thawing 7 times (fresh meat recorded as freezing and thawing 0 times) were determined by gas chromatography-tandem mass spectrometry/mass spectrometry (GC-MS/MS). The results showed that,as the number of freeze-thaw cycles increased,the cholesterol content gradually decreased. Among them,the cholesterol content in beef especially reduced (the reduction was 32.47 μg/g).In the process of repeated freezing and thawing,the content of cholesterol oxide increased gradually and then stabilized. Among them,the increase of 7β-hydroxycholesterol content in chicken thighs was the most significant (increase amount was 0.601 μg/g).In addition,the moisture content and malondialdehyde content in the process of lipid peroxidation in livestock and poultry meat were investigated. The moisture in the chicken breast reduced most (the reduction was 14.472 g/100 g) and the largest increase in malondialdehyde was in beef (in increments of 1.004 μg/g). Repeated freezing and thawing would lead to increased cholesterol oxidation and lower quality of livestock and poultry.
导出引用
计量
文章访问数: 12
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
