姜黄素微胶囊对冷藏猪肉糜氧化稳定性及品质的影响  

Effects of Curcumin Microcapsule on Oxidation Stability and Quality of Refrigerated Minced Pork

作　　者：李俊瑶 王若莹 陈钰 孙晶 LI Junyao;WANG Ruoying;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4期20-25,共6页Storage and Process

基　　金：辽宁省教育厅2021年度基本科研项目(LJKZ0802)。

摘　　要：为提高冷藏猪肉糜的氧化稳定性和品质,以姜黄素为芯材,大豆分离蛋白和β-环糊精为壁材,利用冷冻干燥法将姜黄素微胶囊化。通过测定不同处理组(0.20 g/kg姜黄素微胶囊、0.35 g/kg姜黄素微胶囊、0.50 g/kg姜黄素微胶囊、0.1 g/kg丁基羟基茴香醚(BHA)和对照组)冷藏猪肉糜的硫代巴比妥酸反应物(TBARS)值、总巯基含量、总羰基含量、pH、蒸煮损失率及色差,研究姜黄素微胶囊对猪肉糜脂质和蛋白质的抗氧化效果及其对猪肉糜品质的影响。结果表明,添加0.50 g/kg姜黄素微胶囊的猪肉糜的TBARS值和总羰基含量显著低于对照组(P<0.05),总巯基含量显著高于对照组(P<0.05),与添加0.1 g/kg BHA效果接近,姜黄素微胶囊可以减少猪肉糜冷藏期间pH值和颜色的变化,显著降低猪肉糜冷藏过程中的蒸煮损失率。综上所述,0.50 g/kg姜黄素微胶囊能够显著抑制冷藏猪肉糜的脂肪和蛋白氧化,更好地保持其冷藏品质。To improve the oxidative stability and quality of refrigerated minced pork,curcumin was microencapsulated by freeze-drying method with curcumin as core material,and soy protein isolate(SPI)andβ-cyclodextrin(β-CD)as wall materials,respectively.The antioxidant effects of curcumin microcapsules on lipid and protein of minced pork and the ef-fects on minced pork qualities were investigated through measuring the thiobarbituric acid reactive substance(TBARS)values,total sulfhydryl group contents,carbonyl group contents,pH values,cooking loss rates and chromatism in differ-ent treatment groups(0.20 g/kg curcumin microcapsules,0.35 g/kg curcumin microcapsules,0.50 g/kg curcumin micro-capsules,0.1 g/kg BHA and control group).The results showed that the TBARS values and carbonyl contents of minced pork with 0.50 g/kg curcumin microcapsules were significantly lower(P<0.05)than those of the control group,while the total sulfhydryl group values were significantly increased(P<0.05),which was similar to the effects of 0.1 g/kg BHA.Be-sides,curcumin microcapsules could stabilize the pH values and color changes of minced pork during refrigeration,and significantly reduce the cooking loss rates.In conclusion,0.50 g/kg curcumin microcapsules could significantly inhibit the oxidation of fat and protein in refrigerated minced pork and better maintain the refrigerated qualities.

关 键 词：姜黄素 微胶囊 猪肉糜 抗氧化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]