葡萄籽提取物对反复冻融阿勒泰羊肉食用品质的影响

Effect of Grape Seed Extract on Eating Quality of Repeatedly Frozen-Thawed Altay Sheep Meat

为探究葡萄籽提取物(grape seed extract,GSE)对反复冻融阿勒泰羊肉品质的改善效果,以阿勒泰羊背最长肌为研究对象,将0.5 g/100 mL GSE水溶液喷洒在羊肉表面,对其进行1、3、5、7次冻融处理。于每次冻融处理后测定羊肉颜色、肌红蛋白氧化状态、pH值、剪切力、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量及挥发性化合物含量。结果表明:在反复冻融过程中,羊肉的亮度值、红度值、氧合肌红蛋白相对含量、pH值和剪切力呈下降趋势,黄度值、TBARS值、脱氧肌红蛋白和高铁肌红蛋白相对含量呈上升趋势,TVB-N含量呈先上升后下降的趋势;与空白组相比,添加GSE能减缓羊肉在冻融过程中pH值的下降和显著减小TBARS值(P<0.05),对羊肉的颜色、剪切力和TVB-N含量无明显影响;己醛、1-辛烯-3-醇、(E,E)-2,4-十烯醛、(E,Z)-2,4-十烯醛、(E)-2-辛醛、辛醛、戊醛、3-辛酮、二硫化碳和2-戊基呋喃为主要代表性挥发性风味物质,随着冻融次数增加,其含量呈先升高后下降的趋势,使羊肉风味发生劣变;此外,与空白组相比,添加GSE可减少羊肉在反复冻融过程中因脂质氧化产生的醛类、酮类、醇类和呋喃类挥发性化合物,从而改善羊肉风味。本研究阐明了GSE对反复冻融阿勒泰羊肉品质的改善作用,为冷链流通过程中肉制品的品质保持和调控提供了一定理论参考和技术支撑。

This study aimed to examine the effects of grape seed extract(GSE)on enhancing the quality of Altay sheep meat during repeated freeze-thaw cycles.The surface of the Longissimus dorsi muscle was sprayed with 0.5 g/100 mL GSE aqueous solution prior to undergoing 1,3,5 or 7 freeze-thaw cycles.At each cycle,meat color,myoglobin oxidation status,pH,shear force,thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content and volatile compound profile were determined.The results indicated that with increasing freeze-thaw cycles,lightness(L^(*)),redness(a^(*)),relative content of oxymyoglobin(OMb),pH,and shear force decreased;yellowness(b^(*)),TBARS value,and relative contents of deoxymyoglobin(DMb)and metamyoglobin(MMb)showed an increasing trend;TVB-N contents initially increased and then decreased.The incorporation of GSE was found to mitigate the pH decrease and significantly lower the TBARS value(P<0.05)during freeze-thaw cycles,but had no significant effect on the color,shear force or TVB-N content of mutton.Additionally,the levels of major volatile flavor compounds such as hexanal,1-octene-3-ol,(E,E)-2,4-decenal,(E,Z)-2,4-decenal,(E)-2-octanal,octanal,heptanal,3-octanone,carbon disulfide,and 2-pentylfuran initially rose and then fell with increasing freeze-thaw cycles,resulting in flavor deterioration.Compared with the blank group,GSE addition significantly curtailed the formation of aldehydes,ketones,alcohols,and furans resulting from lipid oxidation during repeated freeze-thaw cycles,thereby improving mutton flavor.This research provides a theoretical foundation and technical support for the flavor preservation and regulation of meat products during cold-chain circulation.