天然提取物对鸡肉肌原纤维蛋白氧化保护作用

Antioxidative Effects of Plant Extracts on Chicken Myofibrillar Protein

为了研究天然提取物对冷藏肉制品的氧化保护作用,以鸡肉肌原纤维蛋白为研究对象,研究迷迭香提取物、竹叶抗氧化物、壳聚糖降解产物以及维生素C对贮藏过程中肌原纤维蛋白化学变化和凝胶特性的影响。结果表明当添加量质量分数为0.02%时,迷迭香提取物和壳聚糖辐照降解产物抗氧化效果较好。迷迭香提取物、竹叶抗氧化物和壳聚糖辐照降解产物均能有效抑制冷藏过程中肌原纤维蛋白盐溶性浓度、Ca^(2+)-ATPase活性、巯基及活性巯基含量的下降,延缓表面疏水性和羰基含量的上升,延缓鸡肉肌原纤维蛋白的氧化,但迷迭香提取物比竹叶抗氧化物、壳聚糖辐照降解产物有更好的抗氧化效果。此外,天然提取物对冷藏鸡肉肌原纤维蛋白凝胶特性影响不显著。

The study was to investigate the antioxidation of natura extracts including rosemary extract, bamboo extract, degraded chitosan and vitamin C, on the chemical and gel properties of chicken meat during refrigerated storage. The rosemary extract and degraded chitosan exhibited better antioxidation on the chicken myofibrillar when the addition of extracts was 0.02%. The rosemary extract, bamboo extract and degraded chitosan could effectively inhibit the decrease of myofibrillar protein concentration, Ca^2＋-ATPase activity, total SH content and active SH contents, delay the increase of surface hydrophobicity and carbonyl content, and retard the oxidation of chicken myofibrillar protein. However, the antioxidation of rosemary extract was better than bamboo extract and degraded chitosan. The addition of natural extract had no significant effect on the gel properties of chicken myofibrillar.