茶多酚对鸵鸟肉脂肪氧化及色泽稳定性的影响

Effects of Tea Polyphenols on Color Stability and Lipid Oxidation in Ostrich Meat

研究了茶多酚(TP)对真空包装、于(4±1)℃条件下冷藏的鸵鸟肉脂肪氧化及色泽稳定性的影响。结果显示:茶多酚能显著抑制鸵鸟肉中脂肪的氧化;添加200 mg/kg(T200)、400 mg/kg(T400)的茶多酚可抑制鸵鸟肉中高铁肌红蛋白的形成,,并提高鸵鸟肉的总色素含量和色度值(a*),表明茶多酚不仅能抑制鸵鸟肉的脂肪氧化而且对鸵鸟肉的色泽具有一定的保护作用。

The effect of tea polyphenols（TP） on color stability and lipid oxidation of ostrich meats with vacuumpackage and （4 ± 1 ） ℃ storage was investigated. TP-treated groups can consistently restrain the lipid oxidation of ostrich meat. TP at levels of 200 mg/kg （T200） and 400 mg/kg （T400） can decrease the form of metmyoglobin and improve the content of total pigment and the color a＊. The results obtained showed that TP not only improved lipid stability but also improved color stability in ostrich meat.