皮燕麦多酚提取物对冷却猪肉抗蛋白氧化评价

Evaluation of Anti-protein Oxidation of Chilled Pork with Avena sativa Polyphenol Extracts

研究皮燕麦多酚提取物对冷却猪肉抗蛋白氧化性。将冷却猪肉分为3组,分别加入300 mg/kg茶多酚作为阳性对照组和500 mg/kg皮燕麦多酚提取物作为处理组,以不添加抗氧化剂的作为空白对照组,在(1±1)℃冰箱中冷藏7 d,并定期检测各组肌原纤维蛋白(MP)浓度及其羰基和总巯基含量。结果表明,在冷藏5 d后,添加多酚肉样比空白对照组显著降低了总巯基的损失和羰基的形成(P<0.05)。添加500 mg/kg皮燕麦多酚提取物减缓了冷却猪肉蛋白氧化。可见,皮燕麦多酚可以在一定程度上提高冷却猪肉抗蛋白氧化性,可应用于冷却猪肉保鲜。

The aim is to research the anti-protein oxidation activity of chilled pork with Avena sativa polyphenol extracts.Chilled pork is divided into three groups,300 mg/kg tea polyphenols are added as the positive control group and 500 mg/kg Avena sativa polyphenol extracts are added as the treatment group,and those without adding antioxidants are used as the blank control group.Chilled pork is refrigerated at(1±1)℃for 7 days,the concentration of myofibrillar protein(MP)and its carbonyl and total sulfhydryl are measured regularly.The results show that the meat sample adding polyphenols significantly reduces the loss of total sulfhydryl and the formation of carbonyl compared with the blank control group(P<0.05)after 5 days'storage.Adding 500 mg/kg Avena sativa polyphenol extracts slow down the oxidation of chilled pork protein.Therefore,Avena sativa polyphenols could improve the anti-protein oxidation activity of chilled pork with Avena sativa polyphenol to a certain extent,and can be applied in the preservation of chilled pork.