不同贮存方式羊肉中氨基酸变化分析及其货架期预测模型建立

Analysis of amino acid changes in mutton under different storage methods and establishment of shelf life prediction model

中文关键词:  羊肉  氨基酸  货架期  预测模型  新鲜度

英文关键词:mutton  amino acids  shelf life  prediction model  freshness

中文摘要:

      目的 了解不同贮存方式羊肉中氨基酸变化规律并建立其货架期预测模型。方法 以适龄羯羊肌肉组织为研究对象，分析3种贮存方式(4 ℃冷藏、-18 ℃冷冻、-20 ℃速冻)下羊肉肌肉组织中17种氨基酸含量变化。通过筛选含量变化显著的氨基酸成分，分析其随着货架期变化的规律，并构建羊肉货架期预测模型。结果 数据表明该羊肉中必需氨基酸/总氨基酸在40%左右，必需氨基酸/非必需氨基酸大部分高于60%，比例适宜，符合联合国粮食及农业组织/世界卫生组织(Food and Agriculture Organization/World Health Organization, FAO/WHO)人体理想蛋白质模式，属于有利于人体吸收的高质量蛋白质。3种贮存方式下，随着贮存时间的延长，羊肉中17种氨基酸含量均发生不同程度变化，其中冷冻和速冻方式下各氨基酸变化趋势更为显著。相关性分析表明，不同贮存方式下羊肉中氨基酸之间的皮尔森(Pearson)相关系数大于0.9，其中在不同贮存温度下谷氨酸、丝氨酸与其他氨基酸组分的相关系数较大，因此选择谷氨酸、丝氨酸作为货架期预测模型指示指标。Pearson相关性分析表明羊肉各氨基酸组分中谷氨酸与丝氨酸相关性最高，其变化符合零级动力学模型。结论 结合阿伦尼乌斯(Arrhenius)方程建立羊肉货架期预测模型，对3种贮存方式下不同温度条件(4、-18、-20 ℃)的羊肉所得货架期实测值进行货架期预测模型验证，实验结果表明理论货架期与实际货架期相对误差均在10%左右，该模型可根据代表性氨基酸组分对羊肉货架期进行预测，为不同新鲜度的羊肉质量评价提供依据。

英文摘要:

      Objective To comprehend the changes of amino acids in mutton and predictive modeling of shelf life of mutton at different storage modes. Methods With age-appropriate goat muscle tissue as the research object, the content changes of 17 kinds of amino acids in mutton under 3 kinds of storage modes(4 ℃ refrigerated, -18 ℃ frozen and -20 ℃ flash-frozen) were analyzed. Meanwhile, the amino acid components with significant changes were screened, by analyzing the rule of the change of mutton shelf life, the prediction model of mutton shelf life was established. Results The data indicated that the essential amino acids/ total amino acids in the mutton were about 40%, and the essential amino acids/non-essential amino acids were mostly higher than 60%, which was in line with the ideal protein pattern of Food and Agriculture Organization/World Health Organization (FAO/WHO), which is suitable for human absorption, and belong to a well-proportioned and high-quality protein. The contents of 17 kinds of amino acids in mutton changed with the extension of storage time under 3 kinds of storage modes, and the variation trend of amino acids under frozen and flash-frozen storage were more significant. Correlation analysis showed that the Pearson correlation coefficients between amino acids in mutton under different storage modes were greater than 0.9, and the correlation coefficient between glutamic acid and serine was larger than other amino acids at different storage temperatures. Therefore, glutamic acid and serine were selected as indicators of shelf life prediction model. Pearson correlation analysis indicated that the correlation between glutamic acid and serine was the highest among all amino acids in mutton, and their changes conform to the zero-order dynamic model. Conclusion By combining the Arrhenius equation, the shelf life prediction model is verified for the measured shelf life of mutton under different temperature conditions (4, -18, -20 ℃). The experimental results verify that the relative error between theoretical shelf life and actual shelf life is about 10%, while the shelf life of mutton can be predicted according to the representative amino acid components，and to provide the basis for the quality evaluation of mutton with different freshness.