复合香辛料提取物对冷藏猪肉糜氧化及品质特性的影响  

Effects of Compound Spice Extracts on Oxidation and Quality Characteristics of Refrigerated Minced Pork

作　　者：邹欣洋 计瑶 张晶 陈钰 孙晶 ZOU Xin-yang;JI Yao;ZHANG Jing;CHEN Yu;SUN Jing(College of Food and Health,Jinzhou Medical University,Jinzhou 121001,China)

机构地区：[1]锦州医科大学食品与健康学院,辽宁锦州121001

出　　处：《保鲜与加工》2022年第10期23-31,39,共10页Storage and Process

基　　金：辽宁省大学生创新创业训练项目(S202110160021);辽宁省自然科学基金指导计划项目(2019-ZD-0826)。

摘　　要：为探究桂皮、生姜、八角茴香复合香辛料提取物对冷藏期间猪肉糜氧化稳定性及品质的影响,分别向猪肉糜中加入浓度为0.3%、0.7%、1.1%的香辛料提取物溶液,测定不同处理组的硫代巴比妥酸值(Thiobarbituric acid reactive substances,TBARS)、蛋白质羰基、总巯基、pH、蒸煮损失、色差、质构特性等指标,并通过电镜观察其微观结构。结果表明:添加复合香辛料提取物的猪肉糜TBARS值、羰基含量和巯基损失量显著低于空白组(P<0.05),添加浓度为0.7%和1.1%两组间无显著差异;与空白组相比,冷藏后期3个不同提取物浓度组肉糜的pH、蒸煮损失、L^(*)值、a^(*)值、质构特性均有显著改善(P<0.05),并降低了因氧化诱导引起的微观结构的改变,但1.1%浓度组肉糜a^(*)值较其他浓度组低(P<0.05),说明高浓度的复合香辛料提取物对肉糜色泽有一定的负面影响。综上所述,添加浓度为0.7%的复合香辛料提取物可有效抑制冷藏猪肉糜的氧化和品质的劣变。In order to explore the effects of cinnamon,ginger and star anise compound spice extracts on the oxidation stability and quality of minced pork during refrigeration,spice extracts solutions at concentrations of 0.3%,0.7%and 1.1%were added to the minced pork,respectively,the TBARS value,protein carbonyl content,total sulfhydryl content,pH,cooking loss,chromatic aberration,texture characteristics of different treatment groups of minced pork were determined,the microstructure was also observed by electron microscope.The results showed that the TBARS value,carbonyl content and sulfhydryl loss of minced pork treated with compound spice extract were significantly lower than those in control group(P<0.05),and there was no significant difference between the two groups when the concentration was 0.7%and 1.1%.Compared with the control group,the pH,cooking loss,L^(*)value,a^(*)value,and texture properties of minced pork in the three different extract concentration groups in the later stage of refrigeration were significantly improved(P<0.05),and the microstructure changes induced by oxidation were reduced.However,the a^(*)value of minced meat in 1.1%concentration group was lower than that in other concentration groups(P<0.05),indicating that the high concentration of compound spice extracts had a certain negative effect on the color of minced meat.In conclusion,the addition of 0.7%compound spice extract can effectively inhibit the oxidation and quality deterioration of refrigerated minced pork.

关 键 词：复合香辛料提取物 猪肉糜 蛋白质氧化 脂肪氧化 品质 

分 类 号：TS205[轻工技术与工程—食品科学]