橄榄果提取物对捆蹄抗氧化及抑菌作用研究

Antioxidative and antibacterial effects of olive fruit extracts on hocks

本研究探讨不同橄榄果提取物添加(0、100、200、300 mg/kg)对高沟捆蹄在腌制及贮藏过程中抗氧化、抑菌及质量品质特性的影响。结果表明,橄榄果提取物不仅能有效地抑制捆蹄加工及贮藏过程中蛋白质氧化及脂质初级、二次氧化,而且对捆蹄中微生物生长有显著的(P <0. 05)抑制作用。具体表现为,随着橄榄果提取物添加量的增加,其对捆蹄中的抗氧化及抑菌能力不断增加,当捆蹄中橄榄果提取物添加量在质量分数200～300mg/kg时,在腌制及贮藏过程中的羰基值、过氧化值(peroxide value,POV)值及硫代巴比妥酸反应产物(thiobarbituric acid reactive substances,TBARS)结果显著(P <0. 05)低于对照组;并且在该添加范围内,捆蹄中的菌落总数明显降低,乳酸菌及肠杆菌数量也显著(P <0. 05)低于对照组。另外,实验结果表明,橄榄果提取物(100～300mg/kg)对捆蹄具有护色的作用,并且对其质构特性(硬度、弹性、内聚性、咀嚼性)无显著(P> 0. 05)影响,是一种理想的提升捆蹄质量品质的改良剂。

The antioxidative and antibacterial effects of different amounts of olive fruit extracts (0, 100, 200, 300 mg/kg) on hocks during processing and storage were investigated. The results showed that olive fruit extracts could effectively inhibit protein and primary and secondary lipid oxidation. Moreover, they also significantly inhibited the growth of microorganisms in hocks ( P <0.05). The abilities of olive fruit extracts to be antioxidative and antibacterial increased with increasing addition amount. It was found that 200-300 mg/kg olive fruit extracts significantly lowered the values of carbonyl, POV, and TBARS of hocks in comparison to the control ( P <0.05) during processing and storage. Furthermore, such amount of olive fruit extracts significantly reduced the total number of colonies and the amounts of lactic acid bacteria and enterobacteria in hocks ( P <0.05). In addition, the results also showed that 100- 300 mg/kg olive fruit extracts could protect the color of bundle hock with no significant effects on texture characteristics (hardness, elasticity, cohesion, and chewiness). All results show that olive fruit extracts are an ideal quality improver of hocks.