三种多酚类物质协同L-精氨酸对冷藏鸡肉糜氧化稳定性和品质的影响  

Effects of Three Polyphenols in Coordination with L-Arginine on Oxidative Stability and Quality of Refrigerated Chicken Paste

作　　者：王若莹 李俊瑶 陈钰 孙晶 WANG Ruoying;LI Junyao;CHEN Yu;SUN Jing(School 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》2024年第1期8-14,共7页Storage and Process

基　　金：辽宁省教育厅2021年度基本科研项目(LJKZ0802)。

摘　　要：为探讨苹果多酚(Apple polyphenols,Ap)、葡萄籽提取物(Grape seed extraction,GSE)和茶多酚(Tea polyphenols,Tp)分别协同L-精氨酸(L-arginine,L-Arg)对冷藏鸡肉糜氧化稳定性和品质特性的影响,在肉糜中添加5 g/kg L-Arg,再分别加入0.2 g/kg的Ap、GSE、Tp,以添加0.2 g/kg丁基羟基茴香醚(Butylated hydroxy anisole,BHA)作为阳性对照,分别在冷藏1、3、5、7 d时测定各组鸡肉糜硫代巴比妥酸(Thiobarbituric acid reactive substances,TBARS)值、总巯基含量、羰基含量、表面疏水性、pH、蒸煮损失率和色度值。结果表明,与空白(不添加多酚类物质、L-精氨酸及BHA)和BHA相比,L-Arg+Tp可以更好地抑制鸡肉糜的TBARS、羰基含量、pH和表面疏水性的升高,减缓总巯基含量和红度值的降低。L-Arg+Ap和L-Arg+GSE与BHA的抗氧化作用相近。综上所述,在冷藏过程中L-Arg协同3种多酚类物质均可以抑制鸡肉糜的脂肪和蛋白质氧化,改善其品质特性,其中L-Arg+Tp的效果最好。This study investigated the effects of apple polyphenols(Ap),grape seed extract(GSE)and tea polyphenols(Tp)in coordination with L-arginine(L-Arg)on the oxidation stability and quality characteristics of refrigerated chick⁃en mince.The meat was supplemented with 5 g/kg L-Arg,followed by 0.2 g/kg Ap,GSE,and Tp,respectively.Be⁃sides,0.2 g/kg butylated hydroxyl anisole(BHA)was added as a positive control.Thiobarbituric acid reactive substanc⁃es(TBARS)value,total sulfhydryl group content,carbonyl group content,surface hydrophobicity,pH value,cooking loss rate and color value of chicken mince were measured at 1,3,5 and 7 days of refrigeration.The results showed that,compared with the blank(without polyphenols,L-arginine and BHA)and BHA,L-Arg+Tp could better inhibit the in⁃crease of TBARS value,carbonyl content,pH value and surface hydrophobicity and reduce the decrease of total sulfhy⁃dryl content and red value.The L-Arg+Ap and L-Arg+GSE presented similar antioxidant effects as BHA.In conclu⁃sion,L-Arg combined with three kinds of polyphenols could inhibit the oxidation of fat and protein,and improve the quality of chicken mince during cold storage,among which L-Arg+Tp showed the best effects.

关 键 词：L-精氨酸 茶多酚 苹果多酚 葡萄籽提取物 鸡肉糜 抗氧化 

分 类 号：TS205[轻工技术与工程—食品科学]