芦丁对冷藏猪肉糜脂肪和蛋白氧化及品质特性的影响  

Effect of rutin on lipid / protein oxidation and quality of minced pork during chilled storage

作　　者：贾娜[1] 王乐田 邵俊花[1] 李儒仁[1] 宋立[1] 刘登勇[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵工业》2016年第10期105-111,共7页Food and Fermentation Industries

基　　金：国家自然科学青年基金(31301509);辽宁省食品安全重点实验室开放课题(LNSAKF2013014)

摘　　要：研究不同浓度(0、0.05、0.1和0.2 g/kg)的多酚物质芦丁对冷藏猪肉糜的抗氧化效果及其对肉糜品质特性的影响,并以0.2 g/kg叔丁基羟基茴香醚(butylhydroxyanisole,BHA)作为对照,测定了硫代巴比妥酸值(TBARS值)、总巯基含量、羰基含量、表面疏水性以及猪肉糜的色泽、蒸煮损失和质构特性。结果表明:芦丁对TBARS生成、总巯基损失、表面疏水性的增加具有一定的抑制作用,但对羰基含量不具有抑制作用,且高浓度芦丁反而促进了羰基氧化产物的生成;芦丁能提高肉糜红度值,减少蒸煮损失,并能提高熟肉糜的硬度和弹性等质构特性。因此,适量的芦丁对抑制猪肉脂肪和蛋白氧化以及改善其品质特性具有较好的作用。The inhibitory effect of different concentrations of rutin（ 0,0. 05,0. 1 and 0. 2 g / kg meat） on pork patties and quality were investigated during chilled storage. The pork patties with 0. 2 g / kg butylated hydroxyanisole（ BHA） were used as control group. The thiobarbituric acid value（ TBARS）,total sulfhydryl content,carbonyl content,surface hydrophobicity,color,cooking loss and texture characteristics were determined. The results indicated that rutin has some inhibitory effect on the formation of TBARS,thiol loss and surface hydrophobicity. But rutin has no inhibitory effect on protein carbonyl,especially the higher concentration increased the protein carbonyl content.The color,cooking loss,hardness and elasticity of meat were improved by Rutin. Therefore,appropriate amount of rutin had a better effect on inhibition of lipid and protein oxidation and improved the quality properties of minced pork.

关 键 词：芦丁 猪肉糜 脂肪氧化 蛋白氧化 肉糜品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]