石榴皮提取物对牦牛肉糜制品贮藏期间理化特性及流变特性的影响  

Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage

作　　者：李琼帅 唐善虎[1] 李思宁[1] 莫然 李锦锦 LI Qiongshuai;TANG Shanhu;LI Sining;MO Ran;LI Jinjin(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品与科学技术学院,四川成都610041

出　　处：《食品与发酵工业》2022年第6期90-97,共8页Food and Fermentation Industries

基　　金：西南民族大学研究生创新项目(CX2020SZ45);四川省科技支撑计划(18ZHSF0087)。

摘　　要：为探讨石榴皮提取物(pomegranate peel extract,PPE)对牦牛肉糜制品贮藏期间品质及各项氧化指标的影响,添加0.01%、0.05%、0.10%、0.20%(均为质量分数)PPE到牦牛肉糜中,与空白对照、0.01%(质量分数)二丁基羟基甲苯(butylated hydroxy toluene,BHT)进行比较,通过测定贮藏1、3、6、9 d各组牦牛肉糜的色泽、pH、持水力、菌落总数、羰基和总疏基含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、流变特性表征,研究PPE对牦牛肉糜制品贮藏期间理化特性和流变特性的影响。结果表明,与空白对照相比,PPE可以降低b^(∗)值(P<0.05),对a^(∗)值及L^(∗)值有一定负面影响;PPE可降低牦牛肉糜的pH,还能显著提高其保水性,抑制微生物的生长(P<0.05),改善流变特性;贮藏1~9 d过程中,牦牛肉糜不断发生蛋白质和脂肪氧化,其中,0.01%、0.05%PPE的抗氧化效果与0.01%BHT接近;与空白对照组相比,0.10%、0.20%PPE可显著延缓总巯基损失和TBARS值的增加(P<0.05),但高质量分数的PPE(0.20%)会促进羰基化合物的形成。综上所述,PPE具有较强的抗氧化活性,0.20%添加量的效果最好,可显著改善牦牛肉糜制品贮藏期间的理化特性及流变特性,在开发天然保鲜剂或抗氧化剂方面具有较好的应用前景。The objective of this study was to explore the effects of pomegranate peel extract(PPE)on the quality and oxidation of yak minced meat products.Minced yak meat treatments were added with 0,0.01,0.05,0.10,or 0.20%(quality fraction)of PPE,and 0.01%(quality fraction)butylated hydroxy toluene(BHT)was served as control.The color differential values,pH,water retention,to-tal bacterial count,carbonyl and total sulfhydryl content,thiobarbituric acid reactive substances(TBARS)value characterization and rheological properties were evaluated.The results showed that PPE could reduce b^(∗)value(P<0.05),and which had a certain negative effect on a^(∗)value and L^(∗)value.PPE could reduce the pH of minced meat and significantly improved water retention,inhibited microbial growth(P<0.05)and improved rheological properties.During storage,protein and fat oxidation occurred continuously in yak meat,and the antioxidant effects of 0.01%and 0.05%were close to those of BHT.Compared with the blank control group,0.10%and 0.20%PPE significantly delayed the loss of total sulfhydryl group and increased the TBARS value(P<0.05),but the PPE(0.20%)with high mass fraction promoted the formation of carbonyl compounds.In summary,PPE had a good antioxidant capability and the addition amount of 0.20%had the best effect.PPE could significantly improve the physico-chemical properties and rheological properties of yak minced meat products during storage and has a good application prospect in the exploitation of natural preservatives or antioxidants.

关 键 词：石榴皮提取物 牦牛肉糜 理化特性 流变特性 抗氧化 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TS209[轻工技术与工程—食品科学与工程]