茶多酚对不同肥瘦比猪肉的护色作用及差异机制研究  

Effect and Mechanism of Tea Polyphenols on Color of Minced Pork with Different Fat to Muscle Ratios

作　　者：周垚卿 董静雯 李学理 何强[1] ZHOU Yaoqing;DONG Jingwen;LI Xueli;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Department of Inspection,Chengdu Medical College,Chengdu 610101,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]成都医学院检验医学院,四川成都610101

出　　处：《食品科技》2020年第12期98-103,共6页Food Science and Technology

基　　金：中央其他部委项目(2018-QT-工信部节函(2017)327号-105)。

摘　　要：文章旨在研究茶多酚(Tea polyphenols,TP)对不同肥瘦比猪肉的护色作用。实验以不同肥瘦比(1:7、1:5、5:3)的猪肉糜为对象,研究了不同浓度的TP(0.02%、0.04%、0.08%)对猪肉糜色泽的影响,并初步探讨了其影响机制。结果表明,在贮藏过程中,不同浓度TP均能通过抑制肌红蛋白氧化和脂质氧化,从而一定程度上延缓不同肥瘦比猪肉糜的肉色褐变。随浓度升高,TP的护色作用效果降低,其中低浓度TP(0.02%)护色效果最好。对于不同肥瘦比的猪肉糜,TP对脂肪含量较高的猪肉糜的护色效果最好。当猪肉糜中瘦肉含量较高时,TP主要通过抑制肌红蛋白氧化从而延缓肉色褐变;当猪肉糜中脂肪含量较高时,TP主要通过抑制脂质氧化从而延缓肉色褐变。该研究为TP在猪肉中的应用提供了新思路。The effects of tea polyphenols (TP) on color of minced pork with different ratio of fat to muscle was studied.In this study,the minced pork with different ratio of fat to muscle (1:7,1:5,5:3) was used as the research object,the experiment was conducted to determine the effects of various concentrations of TP (0.02%,0.04%,0.08%) on meat color.From the results,all concentrations of TP can delay the discoloration of minced pork with different ratios of fat to muscle by inhibiting myoglobin and lipid oxidation.The effect of TP on color decrease with the increase of TP concentrations,TP (0.02%) has the best effect.On the other hand,TP has the best effect on color of minced pork with higher fat.Moreover,the higher the proportion of fat in the minced pork,the lower the oxidation of lipid and myoglobin,and the better the meat color.When more muscle is present,TP (0.02%) mainly delay the discoloration by inhibiting myoglobin oxidation,as fat increase,TP (0.02%) mainly delay the discoloration by inhibiting lipid oxidation.This study can provide fresh ideas on the application of TP in minced pork.

关 键 词：肥瘦比 猪肉 茶多酚 色泽 脂质氧化 肌红蛋白氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]