Extraction, antioxidant activity and chemical stability of melanoidin extract from stewed roast duck
PENG Songlin1, PAN Chenglei1, KANG Mengyao1, LI Yixuan1, ZHAO Ziyue1, ZHENG Renbing4, SHANG Yongbiao1,2,3*
1(College of Food Science,Southwest University,Chongqing 400715,China) 2(Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China) 3(Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China) 4(Chongqing Engineering Research Center for Brine Food,Chongqing 400715,China)
Abstract: In order to improve the stability of color and flavor during the storage of meat products,the properties of melanoidin,one of the main pigments on the surface of meat products,were studied.The extraction process of melanoidin from duck skin was optimized by single factor test and orthogonal test.The antioxidant activity and stability of melanoidin from duck skin were measured.The results showed that the order of the factors affecting the extraction of melanoidin from duck skin was:Ethanol volume fraction >extraction temperature >extraction time >ratio of material to liquid.Moreover,the optimal extraction parameters were 5% ethanol at the ratio of 1∶40 by solid-liquid at 60 ℃ for 4 h.The DPPH radical scavenging ability,reducing power and ·OH scavenging ability of duck skin melanoidin were stronger,and were significantly positively correlated with the concentration.With the prolongation of storage time,the content of melanoidin in the skin of stewed roast duck was increased first and then decreased (P<0.05) and reached the maximum value after 1 month of storage.Illumination time (sunlight),temperature,pH and reducing agent (Na2SO3) all had a certain effect on the stability of melanoidin in the skin of stewed roast duck.So,avoiding sunlight exposure,reducing storage temperature,adjusting pH to neutral or slightly alkaline and adding reductants appropriately can improve the stability of melanoidin.
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2021, Vol. 47 
