天然提取物与复合磷酸盐复配对牦牛肉糜冷藏期间品质特性的影响

Effects of Natural Extracts and Complex Phosphates on the Quality Characteristics of Yak Meat Minced during Cold Storage

为了研究天然提取物与复合磷酸盐复配对牦牛肉糜在冷藏过程中品质特性的影响,明确天然提取物与复合磷酸盐复配的抗氧化作用。本文以牦牛肉糜为研究对象,按0.015%、0.02%、0.10%比例将迷迭香、葡萄籽提取物和复合磷酸盐进行复配,测定肉糜在4℃条件下冷藏12、24、36、48、60 h后其食用品质、流变特性、脂质氧化及蛋白氧化等指标变化。结果表明,随着冷藏时间的延长,复配迷迭香、葡萄籽提取物及复合磷酸盐复配后处理的牦牛肉糜pH明显呈下降趋势,持水性显著提高(P<0.05),有效维持了牦牛肉糜的色泽,并减缓其氧化程度;天然提取物与复合磷酸盐复配对牦牛肉糜的硬度、弹性、凝聚性、回复性和咀嚼性都有积极影响;对牦牛肉糜流变特性中储能模量也有影响,随着温度的升高,储能模量值升高,即肉糜的弹性增大。综上所述,迷迭香、葡萄籽提取物和复合磷酸盐复配降低了牦牛肉糜冷藏过程中的氧化程度,提高了牦牛肉糜的品质。

In order to study the interaction and antioxidant effects of the combination of natural extract and complex phosphate on the quality characteristics of yak mince during cold storage.In this study,rosemary,grape seed extract and complex phosphate were mixed at the ratio of 0.015%,0.02%and 0.10%,and the edible quality,rheological properties,lipid oxidation and protein oxidation of yak meat were measured after the meat was refrigerated at 4℃for 12,24,36,48 and 60 h.The results showed that with the extension of refrigeration time,the pH of yak mince treated with rosemary,grape seed extract and complex phosphate decreased significantly,and the water retention increased significantly(P<0.05),effectively maintain the color of yak meat,and slow down its oxidation degree.The combination of natural extract and complex phosphate had positive effects on the hardness,elasticity,cohesiveness,resilience and chewability of yak mince.It also had effect on the energy storage modulus in the rheological characteristics of yak mince.With the increase of temperature,the value of energy storage modulus increases,that was,the elasticity of mince increases.In conclusion,the combination of rosemary,grape seed extract and complex phosphate can reduce the oxidation degree and improve the quality of yak meat during cold storage.