Pian Mei-Hui, Dong Lu, Yu Zhen-Ting, Wei Fan, Li Chun-Yang, Fan Dan-Cai, Li Shi-Jie, Zhang Yan, Wang Shuo
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300350, China.
Foods. 2022 Mar 22;11(7):903. doi: 10.3390/foods11070903.
This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples after OM and CW treatments. The assessment of muscle microstructure showed that OM treatment did not damage the microstructure of muscle fibers in both pork and fish samples. Thiobarbituric acid reactive substances (TBARS) values were not detected in both treatment groups, and they were substantially below the generally acceptable threshold (1 mg MDA/kg). The methylglyoxal (MGO) level of OM-treated fish samples was significantly higher than that of CW-treated fish samples. However, glyoxal (GO) and MGO levels of OM-treated pork samples were significantly lower than that of CW-treated pork samples. Similar types and sites of oxidative modification and similar numbers of modified peptides, as well as no significant difference in the concentration of total and most of the free amino acids (FAA) between treatment groups, indicated that OM treatment did not accelerate protein oxidation.
本研究旨在比较国产设备进行的臭氧微泡清洗（OM）与传统水洗（CW）对肌肉类食品最终品质特性的影响。为此，对经OM和CW处理后的猪肉和鱼肉样本的肌肉微观结构、脂质和蛋白质氧化情况进行了评估。肌肉微观结构评估表明，OM处理并未破坏猪肉和鱼肉样本中肌纤维的微观结构。两个处理组均未检测到硫代巴比妥酸反应物（TBARS）值，且其均显著低于普遍可接受的阈值（1毫克丙二醛/千克）。经OM处理的鱼肉样本中甲基乙二醛（MGO）水平显著高于经CW处理的鱼肉样本。然而，经OM处理的猪肉样本中乙二醛（GO）和MGO水平显著低于经CW处理的猪肉样本。氧化修饰的类型和位点相似、修饰肽数量相似，且处理组之间总游离氨基酸（FAA）和大多数游离氨基酸的浓度无显著差异，表明OM处理并未加速蛋白质氧化。
