Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (3): 87-94    DOI: 10.13995/j.cnki.11-1802/ts.024984
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
洋葱皮乙醇提取物对生鲜猪肉色泽、脂质和蛋白质氧化稳定性的影响
王存堂1,2, 高增明1, 张福娟3, 朱宏菲1, 周庆雯1, 孔保华2*
1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
2(东北农业大学 食品学院,黑龙江 哈尔滨,150030)
3(朝阳师范高等专科学校 生化工程系,辽宁 朝阳,122000)
Effect of ethanol extract from onion skin on color, lipid and protein oxidative stability of fresh pork
WANG Cuntang1,2, GAO Zengming1, ZHANG Fujuan3, ZHU Hongfei1, ZHOU Qingwen1, KONG Baohua2*
1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
2(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
3(Department of Biochemical Engineering, Chaoyang Teachers College, Chaoyang 122000, China)
下载:  HTML   PDF (3121KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为研究洋葱皮乙醇提取物(ethanol extract of onion skins, EEOS)对生鲜猪肉色泽褐变,脂肪和蛋白质氧化以及微生物侵染程度的影响,并与空白对照组和抗坏血酸(ascorbic acid, VC)处理组进行比较,以猪肉亮度值L*、红度值a*,以及高铁肌红蛋白(metmyoglobin,MetMb)含量来判断色泽褐变;以不同时间点样品所含硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、蛋白质的疏水性和羰基含量分析EEOS对猪肉脂肪和蛋白质氧化的抑制作用;以挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量表征微生物对肉质的侵染程度。结果表明,EEOS能够减少MetMb含量,增加肉样的a*值;第12天时,与对照组相比,20 g/L EEOS处理组TBARS含量下降53.1%,羰基含量下降29.2%,且均低于VC处理组;此外添加EEOS的各组TVB-N值和蛋白质疏水性均低于空白对照组,且呈现浓度依赖关系(P<0.05)。由此可以说明EEOS作为一种天然的抗氧化剂或防腐剂,具有较好的应用前景。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
王存堂
高增明
张福娟
朱宏菲
周庆雯
孔保华
关键词:  洋葱皮乙醇提取物  猪肉  色泽稳定性  脂质氧化  蛋白质氧化    
Abstract: The effect of ethanol extract of onion skins (EEOS) on color browning, lipid and protein oxidative as well as infection degree of microorganisms of fresh pork was studied, and was compared with control (without any antioxidant) and ascorbic acid (VC). The objective was to determine the effect of color browning by brightness (L*), redness (a*), and the content of methemoglobin (MetMb). The inhibitory effect of EEOS on the oxidation of pork lipid and protein was studied based on thiobarbituric acid reacting substances (TBARS), hydrophobicity and carbonyl content of protein in samples at different time points. Total volatile basic nitrogen (TVB-N) content was used to characterize the infection degree of microorganisms to meat quality. Results showed that EEOS could reduce MetMb content and increase a* value of meat samples. On the 12th day, TBARS and carbonyl content of 2.0% EEOS treatment were decreased by 53.1% and 29.2% respectively than control, which were lower than those in VC treatments. In addition, TVB-N values and protein hydrophobicity of each EEOS treatment were lower than control, and showed a concentration dependent relationship (P<0.05). These results indicated that EEOS has a good research prospect as a natural antioxidant or preservative.
Key words:  ethanol extract of onion skin    pork    color stability    lipid oxidation    protein oxidation
收稿日期:  2020-07-08      修回日期:  2020-08-10           出版日期:  2021-02-15      发布日期:  2021-03-08      期的出版日期:  2021-02-15
基金资助: 中国博士后科学基金(2015M581418);黑龙江省属高校基本业务专项(YSTSXK201812、135509224)
作者简介:  博士,教授(孔保华教授为通讯作者,E-mail:kongbh@163.com)
引用本文:    
王存堂,高增明,张福娟,等. 洋葱皮乙醇提取物对生鲜猪肉色泽、脂质和蛋白质氧化稳定性的影响[J]. 食品与发酵工业, 2021, 47(3): 87-94.
WANG Cuntang,GAO Zengming,ZHANG Fujuan,et al. Effect of ethanol extract from onion skin on color, lipid and protein oxidative stability of fresh pork[J]. Food and Fermentation Industries, 2021, 47(3): 87-94.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024984  或          http://sf1970.cnif.cn/CN/Y2021/V47/I3/87
[1] ZAHID M A, SEO J K, RASHIDA P, et al.Comparison of butylated hydroxytoluene, ascorbic acid, and clove extract as antioxidants in fresh beef patties at refrigerated storage[J].Food Science of Animal Resources,2019,39(5):768-779.
[2] KARAKAYA M, BAYRAK E, ULUSOY K, et al.Use of natural antioxidants in meat and meat products[J].Journal of Food Science and Engineering,2011,1(1):1-10.
[3] RODRÍGUEZ-CARPENA J G, MORCUENDE D, ESTÉVEZ M.Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage[J].Meat Science,2011,89(2):166-173.
[4] CHENG J R, XU L, XIANG R, et al.Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage[J].Meat Science,2020,160(C):107 973.
[5] TRAN T T T, TON N M N, NGUYEN T T, et al.Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage[J].Meat Science,2020,165:108 106.
[6] DAS ARUN K, RAJKUMAR V, NANDA P K, et al.Antioxidant efficacy of litchi (Litchi chinensis Sonn.) pericarp extract in sheep meat nuggets[J].Antioxidants (Basel, Switzerland),2016,5(2):1-10.
[7] 刘世馨. 洋葱皮多酚、黄酮提取及其体外抗氧化等活性研究[D].北京:中国农业科学院,2018.
LIU S X.Study on extraction and antioxidant activity in vitro and others of polyphenols, flavonoids from onion skin[D].Beijing:Chinese Academy of Agricultural Sciences,2018.
[8] LEE K A,KIM K T,NAH S Y,et al.Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water[J].Food Science and Biotechnology,2011,20(2):543-548.
[9] LEE S Y,KIM H W,HWANG K E,et al.Combined effect of kimchi powder and onion peel extract on quality characteristics of emulsion sausages prepared with irradiated pork[J].Korean Journal for Food Science of Animal Resources,2015,35(3):277-285.
[10] 任曼妮, 高增明,王存堂.不同溶剂提取对洋葱皮中多酚含量及抗氧化活性的影响[J].食品与发酵工业,2019,45(17):189-193.
REN M N,GAO Z M,WANG C T.Effects of extraction solvents on the phenolic contents and antioxidant activities of onion (Allium cepa L.) peels[J].Food and Fermentation Industries,2019,45(17):189-193.
[11] FRIEDRICH L,SIRÓ I,DALMADI I,et al.Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage[J].Meat Science,2007,79(2):332-343.
[12] 何晓燕, 蒋其斌,夏天兰,等.不同浓度茶多酚对冷却肉的影响分析[J].食品工业科技,2010,31(6):81-83.
HE X Y,JIANG Q B,XIA T L,et al.Effects of tea polyphenols with different concentration on chilled pork[J].Science and Technology of Food Industry,2010,31(6):81-83.
[13] ZENGIN H,BAYASAL H A.Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef[J].Journal of Food Processing and Preservation,2015,39(6):1 261-1 271.
[14] BASIRI S,SHEKARFOROUSH S S,AMINLARI M,et al.The effect of pomegranate skin extract (PPE) on the polyphenol oxidase (PPO) and quality of pacific white shrimp (Litopenaeus vannamei) during refrigerated storage[J].LWT-Food Science and Technology,2015,60(2):1 025-1 033.
[15] 贾娜, 王乐田,邵俊花,等.芦丁对冷藏猪肉糜脂肪和蛋白氧化及品质特性的影响[J].食品与发酵工业,2016,42(10):105-111.
JIA N,WANG L T,SHAO J H,et al.Effect of rutin on lipid/protein oxidation and quality of minced pork during chilled storage[J].Food and Fermentation Industries,2016,42(10):105-111.
[16] 梁慧, 于立梅,陈秀兰,等.多酚对鸡肉氧化脂肪诱导蛋白质变性的影响[J].食品与发酵工业,2016,42(5):146-151.
LIANG H,YU L M,CHEN X L,et al.Effect of garcinia mangostana polyphenols on protein degeneration induced by chicken oxidation fat[J].Food and Fermentation Industries,2016,42(5):146-151.
[17] JEONG C H,HEO H J,CHOI S G,et al.Antioxidant and anticancer properties of methanolic extracts from different parts of white,yellow,and red onion[J].Food Science and Biotechnology,2009,18:108-112.
[18] HAJRAWATI,NURAINI H,ARIEF I I,et al.Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides[DC.] Benth)[J].Bulletin of Animal Science,2019,43(1):38-45.
[19] DE OLIVEIRA FERRERA N S,ROSSET M,LINA G,et al.Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers[J].LWT-Food Science and Technology,2019,108:145-152.
[20] LEE M A,KIM T K,HWANG K E,et al.Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage[J].Journal of the Science of Food and Agriculture,2019,99(6):2 735-2 742.
[21] 肖朝耿, 谭芦兰,朱培培,等.红叶甜菜在肉糜中的发色效果及其抗氧化作用[J].中国食品学报,2019,19(5):111-121.
XIAO C G,TAN L L,ZHU P P,et al.The coloring effect and antioxidant effect of red beet in minced pork[J].Journal of Chinese Institute of Food Science and Technology,2019,19(5):111-121.
[22] FERNANDES R P P,TRINDADE M A,TONIN F G,et al.Evaluation of oxidative stability of lamb burger with,Origanum vulgare,extract[J].Food Chemistry,2017,233:101-109.
[23] 王玮, 汤祥明,金邦荃.高铁肌红蛋白含量和高铁肌红蛋白还原酶活性与冷鲜肉肉色稳定性关系的研究[J].食品科学,2008(7):94-97.
WANG W,TANG X M,JIN B Q.Study on correlation of metmyoglobin content and metmyoglobin reductase activity with color stability of chilled pork[J].Food Science,2008(7):94-97.
[24] SADEGHINEJAD N,SARTESHNIZI R.A,GAVLIGHI H A,et al.Pistachio green hull extract as a natural antioxidant in beef patties:Effect on lipid and protein oxidation,color deterioration,and microbial stability during chilled storage[J].LWT-Food Science and Technology,2018,102:393-402.
[25] KANATT S R,CHANDER R,RADHAKRISHNA P,et al.Potato peel extract natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat[J].Journal of Agricultural and Food Chemistry,2005,53(5):1 499-1 504.
[26] TURGUT S S,SOYER A,ISIKCI F.Effect of pomegranate skin extract on lipid and protein oxidation in beef meatballs during refrigerated storage[J].Meat Science,2016,116:126-132.
[27] KIM W J,LEE K A,KIM K T,et al.Antimicrobial effects of onion (Allium cepa L.) peel extracts produced via subcritical water extraction against Bacillus cereus strains as compared with ethanolic and hot water extraction[J].The Korean Society of Food Science and Technology,2011,20(4):1 101-1 106.
[28] SANTAS J,ALMAJANO M P,CARBÓR.Antimicrobial and antioxidant activity of crude onion (Allium cepa,L.) extracts[J].International Journal of Food Science & Technology,2010,45(2):403-409.
[29] CHELH I,GATELLIER P,SANTÉ-LHOUTELLIER V.Technical note:A simplified procedure for myofibril hydrophobicity determination[J].Meat science,2006,74(4):681-683.
[30] 曹云刚.植物多酚对肉蛋白氧化稳定性和功能特性的影响机理及应用[D].无锡:江南大学,2016.
CAO Y G.Effect of plant-derived polyphenols on oxidative stability and functional properties of meat proteins:mechanism and application[D].Wuxi:Jiangnan University,2016.
[1] 刘萍, 贾欣怡, 祁兴普, 陈斌, 陈通. 基于风味指纹谱的肉脯加工阶段判别[J]. 食品与发酵工业, 2021, 47(7): 232-237.
[2] 李贺强, 邹同华, 宋睿琪, 张坤生. 不同真空解冻条件对猪肉品质的影响[J]. 食品与发酵工业, 2021, 47(4): 130-135.
[3] 涂婷, 汤晓艳, 汤舒越, 李蔚然, 段胜男. 不同贮藏与冻融方式对猪肉中氨基酸含量的影响[J]. 食品与发酵工业, 2021, 47(20): 174-179.
[4] 吴兴阁, 曾茂茂, 何志勇, 王召君, 秦昉, 张志刚, 陈洁. 冻融对肌原纤维蛋白溶出猪肉糜体系蛋白质变性及品质的影响[J]. 食品与发酵工业, 2021, 47(19): 101-110.
[5] 王引兰, 王恒鹏, 饶胜其. 不同腌制时间对调理猪肉干品质特性的影响[J]. 食品与发酵工业, 2021, 47(16): 219-225.
[6] 李颖, 李保玲, 范鑫, 白雪, 黄峻榕, 曹云刚. 脂肪氧合酶催化亚油酸氧化对猪肌原纤维蛋白乳化性能的影响[J]. 食品与发酵工业, 2021, 47(13): 85-91.
[7] 魏娜, 张建华, 夏杨毅. 香辛料对低钠盐肌原纤维蛋白氧化体系凝胶特性的影响[J]. 食品与发酵工业, 2021, 47(12): 95-101.
[8] 赵春波, 李苗云, 余小领, 马阳阳, 肖康, 赵改名. 可得然胶对低盐猪肉乳化肠保水率和质构特性的调控[J]. 食品与发酵工业, 2021, 47(11): 126-131.
[9] 赵珠莲, 常荣, 范晓文, 周才琼. 酸猪肉脂肪和蛋白质在发酵保藏中的变化及对营养价值的影响[J]. 食品与发酵工业, 2020, 46(24): 50-57.
[10] 惠庆玲, 邹同华, 宋睿琪, 张坤生. 不同冷冻方式对真空解冻猪肉品质的影响[J]. 食品与发酵工业, 2020, 46(24): 115-120.
[11] 胡潇, 谢勇, 刘琳, 廖超, 刘越, 郑万琴, 刘雄. 不同紫薯全粉添加量对猪肉丸食用品质的影响[J]. 食品与发酵工业, 2020, 46(23): 131-138.
[12] 何树华, 庞向东, 张又丹, 江虹. 溴代鲸蜡基吡啶-刚果红共振光散射测定畜禽肉中残留拉米夫定[J]. 食品与发酵工业, 2020, 46(21): 237-241.
[13] 蔡路昀, 许晴, 曹爱玲. 不同超声辅助解冻方式对海鲈鱼肌原纤维蛋白的影响[J]. 食品与发酵工业, 2020, 46(20): 1-8.
[14] 高增明, 张福娟, 姜辰昊, 王存堂. 洋葱皮乙醇提取物对马铃薯淀粉理化性质及回生性质的影响[J]. 食品与发酵工业, 2020, 46(19): 57-63.
[15] 孙金龙, 黄峰, 师希雄, 魏起超, 刘莉丹. 不同包装方式对土豆烧牛肉菜肴中牛肉脂肪与蛋白质氧化的影响[J]. 食品与发酵工业, 2020, 46(19): 148-153.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn