异抗坏血酸钠、茶多酚、迷迭香酸和鼠尾草酸对冷鲜肉肉色稳定性的影响

Effects of sodium erythorbate, tea polyphenols,rosmarinic acid and carnosic acid on the stability of chilled meat flesh-color

牛肉在冷藏过程中,肌红蛋白容易被氧化为高铁肌红蛋白,使肉色变暗。主要研究异抗坏血酸钠、茶多酚、迷迭香酸和鼠尾草酸对冷鲜肉肉色稳定性的影响,以冷鲜肉为试材,选择异抗坏血酸钠、茶多酚、迷迭香酸(RAP)和鼠尾草酸(CAP)进行单因素试验,分析冷鲜肉在贮藏的第1、3、5、7、9天肉色(CIE系统,L*、a*和b*)变化,氧合肌红蛋白(OMb)、高铁肌红蛋白(MMb)相对含量。在单因素试验的基础上进行4因素3水平的正交试验,确定复合抗氧化剂异抗坏血酸钠、茶多酚、RAP、CAP的最佳配比。随着冷藏时间的延长,肉样的L*和a*不断降低,b*呈升高趋势,同时添加异抗坏酸钠、茶多酚、RAP、CAP和对照组冷藏牛肉中OMb%变化呈下降趋势,MMb%呈上升趋势,通过OMb、MMb与L*、a*和b*相关性分析,可以得出OMb和MMb的相对含量与牛肉的L*、a*和b*呈显著相关性(p<0.05);添加异抗坏血酸钠、茶多酚、RAP、CAP和对照组冷藏牛肉在1 d^5 d内OMb%和MMb%变化显著(p<0.05);添加异抗坏血酸钠、茶多酚、RAP和CAP浓度的增大,肉样中MMb%越小,对MMb的抑制作用越大,茶多酚添加量为0.02%的抑制效果最好;通过正交试验确定异抗坏血酸钠、茶多酚、RAP和CAP最佳配比为0.012%、0.02%、0.016%、0.02%。结果说明,异抗坏血酸钠、茶多酚、RAP和CAP可以降低肌红蛋白氧化程度,提高肉色稳定性,这为更全面地评价牛肉品质提供科学依据,也为日后研究抗氧化剂对肉色稳定性的影响提供了理论依据。

During beef cold storage process, myoglobin is easily oxidized to metmyoglobin, making meat color become darker. The purpose of this study is to investigate the effect of different concentration of sodium erythorbate, tea phenols, rosmarinic acid and carnosic acids on the stability of chilled meat fleshcolor. Using cold meat as experimental material, sodium erythorbate, tea polyphenols, rosmarinic acid（RAP） and carnosic acid（CAP） was selected to do single factor tests, and then analyse color（CIE system, L ＊, a ＊, b ＊ value） of chilled meat in storage of 1, 3, 5, 7, 9 d, and relative content of oxygenated myoglobin（OMb）, metmyoglobin（MMb）. On the basis of single factor experiment, the four-factor three-level orthogonal test was conducted to determine the optimum proportion of the compound antioxidant sodium erythorbate, tea polyphenols, CAP and RAP. With the cold storage time extending, samples of L＊ value and a＊ value was constantly reducing, b＊ value was increasing, when compared the experimental groups of adding sodium erythorbate, tea polyphenols, RAP and CAP in chilled beef with control group, the result was that OMb% was in declining trend, but MMb% was in rising trend. Through the correlation analysis between OMb, MMb with L＊, a＊ and b＊, the relative content of OMb and MMb was significantly correlated with L＊, a＊and b＊ value（p0.05）. OMb% and MMb% in chilled beef of 1 d^5 d with sodium erythorbate, tea polyphenols, RAP, CAP and control group were changed significantly. When the adding concentration of sodium erythorbate, tea polyphenols, RAP and CAP increases, there will be less MMb% in meat, and greater inhibition of MMb, and the best adding content of tea polyphenol was 0.02%. The optimum ratio of sodium erythorbate, tea polyphenols, RAP and CAP was 0.012%, 0.02%, 0.016% and 0.02%, which was determined by orthogonal test. These results indicated that sodium erythorbate, tea polyphenols, RAP, and CAP could reduce myoglobin oxidation, increase color stability, which provided the scientific basis for a more comprehensive assessment of the quality of beef and a theoretical basis for future study on effect of antioxidants on color stability.