不同植物多酚对牦牛肉冷藏过程品质特性的影响  

Effects of plant polyphenols on quality characteristics of yak meat during cold storage

作　　者：张尼庚 朱乐婷 李俊熙 张祥禧 王新颖 马小萍 兰道亮[2] 王琳琳 ZHANG Nigeng;ZHU Leting;LI Junxi;ZHANG Xiangxi;WANG Xinying;MA Xiaoping;LAN Daoliang;WANG Linlin(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;College of Animal&Veterinary Sciences,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]西南民族大学畜牧兽医学院,四川成都610041

出　　处：《食品与发酵工业》2024年第21期232-239,共8页Food and Fermentation Industries

基　　金：西南民族大学大学生创新创业训练计划项目(S202310656073);国家自然科学基金青年基金项目(32001726);国家重点研发计划项目(2021YFD1600205)。

摘　　要：为了研究不同植物多酚对牦牛肉糜冷藏过程中品质特性的影响,探究植物多酚的抗氧化作用。该试验以用4种植物多酚(茶多酚、儿茶素、葡萄多酚、姜黄素)处理的牦牛肉糜为试验对象,测定在4℃冷藏1、3、5、7、9 d的pH值、色泽、肉色稳定性、硫代巴比妥酸值、质构特性、流变特性等指标,探究植物多酚的抗氧化作用。结果表明,植物多酚的添加对牦牛肉糜pH无显著影响;添加儿茶素使牦牛肉糜色泽最好;添加植物多酚可降低牦牛肉糜贮藏期间总肌红蛋白含量、氧合肌红蛋白含量的值,同时抑制高铁肌红蛋白的生成;添加姜黄素、茶多酚、葡萄多酚可减缓牦牛肉糜的氧化;植物多酚的添加对牦牛肉糜的硬度、弹性、凝聚性、黏性和咀嚼性都有积极影响;添加姜黄素、茶多酚、儿茶素对牦牛肉糜储能模量(G′)影响最大。综上,植物多酚的添加降低了牦牛肉糜冷藏过程中的氧化变质,且姜黄素效果最佳。In order to study the effect of different plant polyphenols on the quality characteristics of minced yak meat during cold storage,the antioxidant effects of plant polyphenols were investigated.In this experiment,yak minced meat treated with four plant polyphenols(tea polyphenols,catechins,grape polyphenols,and curcumin)was used to investigate the antioxidant effects of the plant polyphenols by determining the pH,color,stability of meat color,thiobarbituric acid reactive substances,textural properties,and rheological properties of yak minced meat refrigerated at 4℃for 1,3,5,7,and 9 d.The results showed that the antioxidant effects of the plant polyphenols were not only limited to the yak meat minced meat but also to the yak meat minced meat treated with four plant polyphenols.The results showed that the addition of plant polyphenols had no significant effect on the pH of minced yak meat;the addition of catechins resulted in the best color of yak minced meat;The addition of plant polyphenols decreased the values of total myoglobin content,oxygenated myoglobin content,and inhibited the production of metmyoglobin during the storage period of yak mince;The addition of curcumin,tea polyphenols,and grape polyphenols slowed down the oxidation of yak mince;The addition of plant polyphenols positively affected the hardness,elasticity,cohesion,adhesion,and chewiness of yak mince;And the addition of curcumin,tea polyphenols,and catechins had the greatest effect on the G′of yak mince.In conclusion,the addition of plant polyphenols reduced oxidative deterioration of minced yak meat during cold storage and curcumin had the best effect.

关 键 词：牦牛肉 植物多酚 品质特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]