低温等离子体处理对羊肉脂质与蛋白质氧化性质的影响

以新鲜羊肉为研究对象，通过测定羊肉色差、pH、TBARS值、羰基含量、总巯基含量和蛋白表面疏水性，分析不同低温等离子体处理条件（处理时间、处理电压、处理次数、处理后放置时间）对羊肉色泽、脂质及蛋白质氧化的影响。结果表明:采用低温等离子体处理使羊肉的L*值升高，a*值和b*值下降，处理电压超过50 kV后，a*值下降显著（P<0.05），但各处理组之间的总色差值（ΔE）无显著差异（P>0.05）；TBARS值、羰基含量、表面疏水性随处理时间延长、处理电压升高和处理后放置时间延长而逐渐升高，处理时间达到5 min时，羊肉TBARS值升至0.215 mg/kg，而pH和总巯基含量则呈相反变化趋势；当累计处理时间固定（3 min），处理次数从1增加至4，羊肉TBARS值、羰基含量、表面疏水性呈下降趋势，而pH和总巯基含量升高。综上，低温等离子体处理未能显著影响羊肉色泽，但促进了羊肉中脂质和蛋白质氧化。

Effects of Cold Plasma Treatments on Lipids and Protein Oxidation Properties of Mutton

With fresh mutton as the research object, the effects of different cold plasma treatment conditions (treatment time, treatment voltage, treatment times, post-storage time after treatment) on mutton were studied by measuring mutton chromatism, pH value, thiobarbituric acid-reactive substances (TBARS) value, carbonyl content, total sulfhydryl content, and protein surface hydrophobicity. The results showed that cold plasma treatment increased L* value, and decreased a* value and b* value of mutton. When the treatment voltage exceeded 50 kV, the a* value decreased significantly (P<0.05), but the total color (ΔE) difference between the treatment groups had no significant difference (P>0.05). TBARS value, carbonyl content and surface hydrophobicity were increased gradually with the extension of treatment time, treatment voltage and storage time after treatment. When the treatment time was as long as 5 min, TBARS value of mutton was increased to 0.215 mg/kg, the pH value and total sulfhydryl content of mutton showed the opposite trend. When total treatment time was fixed (3 min), with the increase of treatment times, TBARS value, carbonyl content, and surface hydrophobicity of mutton were decreased, while pH value and total sulfhydryl content were increased. Therefore, cold plasma treatment could not affect the color significantly. However it promoted the oxidation of both lipids and protein in mutton.