该试验以猪肉为研究对象，在-18 ℃冷冻一定周期（0、1、4、8、12周）后，对其肌内脂肪氧化程度和肌原纤维蛋白的凝胶性能（溶解度、凝胶保水性、凝胶白度及强度）进行测定。结果表明：随冷冻时间的延长（12周），猪肌内脂肪的TBARS值由0.07 mg/kg蛋白升至0.22 mg/kg蛋白；与新鲜原料猪肉相比，经12周冻藏后，肌原纤维蛋白的溶解度由56.08%下降至35.92%，白度59.71降至26.53，凝胶保水性由46.67%下降为33.57%，凝胶强度由0.25降低至0.14。此外，将猪肉的冷冻时间与上述各指标间进行相关性分析和线性判别分析后发现：冷冻期间猪肌内脂肪的氧化将会导致肌原纤维蛋白凝胶性能的下降，并且猪肌原纤维蛋白溶解度的下降可能是导致其凝胶保水性、凝胶白度和凝胶强度下降的主要原因。因此，冷冻期间控制猪肌内脂肪的氧化将对肌原纤维蛋白凝胶性能的下降具有一定的改善作用。

In this study, lipid oxidation and the gel properties (solubility, gel retention, gel whiteness, and strength) of myofibrillar protein were investigated during frozen storage of raw pork at -18 ℃ (0, 1, 4, 8, 12 weeks). The results indicated that TBARS value increased from 0.07 mg/kg protein to 0.22 mg/kg protein after 12 weeks of frozen storage. Compared with fresh raw pork, solubility, gel whiteness, gel retention and strength of myofibrillar protein decreased from 56.08% to 35.92%, 59.71 to 26.53, 46.67% to 33.57%, 0.25 to 0.14, respectively. Additionally, a correlation analysis and linear discriminant analysis between frozen time and the above indicators indicated that lipid oxidation would lead to a decrease in the gel properties of myofibrillar protein, and the decrease in solubility of porcine myofibrillar protein might be the main reason for the decrease of gel retention, gel whiteness and gel strength. Therefore, the decrease of gel properties of myofibrillar protein could be improved by controlling lipid oxidation during frozen storage of raw pork.

国家自然科学基金青年科学基金项目（31801670）