茶多酚对冻融羊肉糜乳化及凝胶特性的影响

Effects of Tea Polyphenols on Emulsifying and Gelling Properties of Freeze-Thaw Mutton Batters

为探究不同茶多酚添加量对冻融羊肉糜乳化及凝胶性能的影响,将经过0,1,3,5,7,9次冻融的羊肉糜作为研究对象,加入不同质量分数的茶多酚(0.00%,0.01%,0.10%,0.30%)后,测定其表面疏水性、蛋白质溶解度、乳化稳定性、保水性、质构特性、凝胶强度和微观结构。结果表明:添加适量茶多酚(0.01%)可显著改善羊肉糜的乳化稳定性、保水性、质构特性(P<0.05),扫描电镜结果显示其凝胶结构分布致密且细腻;而过量添加茶多酚会破坏羊肉糜的乳化及凝胶特性,导致羊肉糜表面疏水性、乳化稳定性及凝胶强度显著下降(P<0.05),蒸煮损失显著上升(P<0.05)。反复冻融对羊肉糜的乳化及凝胶特性有破坏作用,冻融3次时,羊肉糜的品质最差,其中,CG、TP1、TP2、TP3各组羊肉糜的蒸煮损失分别增加了7.27%,3.53%,2.95%和4.09%。3次冻融也许是一个临界点,在实际生产中应避免肉及其制品达到此冻融次数。

The effects of tea polyphenols on emulsifying and gelling properties of freeze-thaw mutton batters were investigated in this paper.All samples were treated with 0,1,3,5,7 and 9 freeze-thaw cycles.The TP were added into the mutton batters with different concentration,the surface hydrophobicity,protein solubility,emulsifying stability,water retention,texture characteristics,gel strength and microstructure were determined.The results show that an appropriate of tea polyphenols(0.01%)significantly improve the emulsifying stability,water retention and texture characteristics of the mutton batters(P<0.05).Scanning electron microscopy(SEM)showed that the structure of mutton batters gel was tight and fine.However,excessive addition of tea polyphenols that could damage the emulsifying and gelling properties of mutton batters,leading to the surface hydrophobicity,emulsifying stability and gel strength of mutton batters significantly decreased(P<0.05),cooking loss significantly increased(P<0.05),Repeated freeze-thaw has a destructive effect on the emulsifying and gelling properties of mutton batters,and the quality of mutton batters is the worst in three times of freeze-thaw,Among CG,TP1,TP2 and TP3 increased by 7.27%,3.53%,2.95%and 4.09%,respectively.3 times of freeze-thaw was probably acritical point and should be avoided in meat production.