黑麦多酚提取物对猪肉丸冷藏期间氧化稳定性和品质的影响

Effect of Rye Polyphenol Extract on Oxidative Stability and Quality of Pork Meatballs during Refrigerated Storage

为研究黑麦多酚提取物(rye polyphenol extract,RPE)对猪肉丸冷藏过程中脂肪和蛋白质氧化的抑制作用以及猪肉丸品质的影响。以混合0.04%、0.08%、0.12%(以猪肉质量计,下同)RPE的猪肉为原料制成肉丸,冰箱(4℃)冷藏12 d,以不添加抗氧化剂的产品作对照。结果表明:添加RPE的猪肉丸具有较高的抗氧化能力;添加RPE(0.08%和0.12%)可显著降低硫代巴比妥酸反应产物值(P<0.05),蛋白质氧化被明显抑制,表现为羰基含量显著降低和巯基含量显著提高(P<0.05)。与对照组相比,添加0.12%RPE显著提高了猪肉丸的L*值和a*值,并明显改善咀嚼性和回复性,提高肉丸在冷藏后期的感官品质。0.12%RPE与0.02%二丁基羟基甲苯(butylated hydroxytoluene,BHT)对抑制猪肉丸的脂质和蛋白质氧化和对猪肉丸品质的影响无显著差异。结论:RPE作为一种天然抗氧化剂,具有良好的抗氧化性能和替代合成抗氧化剂(0.02%BHT)的潜力,可在改善或不降低品质的前提下延长产品的货架期,在生产功能改良的健康肉制品方面具有很大的应用潜力。

The inhibitory effect of rye polyphenol extract(RPE)on the oxidation of fat and protein in pork meatballs during refrigerated storage was studied along with its effect on the storage quality of pork meatballs.Meatballs were made from ground pork mixed with different levels of RPE(0.04%,0.08%and 0.12%,m/m)and refrigerated at 4℃for 12 days.The results showed that the pork meatballs with RPE had higher antioxidant capacity than did the control without any antioxidant.Addition of RPE at 0.08%and 0.12%significantly reduced the level of thiobarbituric acid reactive substances(TBARS)value(P<0.05),and inhibited the oxidation of proteins,as evidenced by significantly reduced carbonyl content and increased sulfhydryl level(P<0.05).The effect of 0.12%RPE was comparable to that of 0.02%butylated hydroxytoluene(BHT)in inhibiting lipid and protein oxidation and maintaining the storage quality of pork meatballs.Compared with the control group,addition of 0.12%RPE significantly increased the L*and a*values,and improved the chewiness and resilience,as well as the sensory quality during the later stage of storage.These findings showed that RPE,a potent natural antioxidant,is a potential alternative to synthetic antioxidants(0.02%BHT),which could improve the shelf life of the product while maintaining and even improving the quality,and it has great application potential in the production of healthy meat products with improved functions.