将不同植物多酚添加到肉鸡日粮中,研究其对鸡肉饼冷藏过程中氧化的抑制作用和N-亚硝胺生成量的作用影响,以提高肉制品的食用安全性。分别向鸡日粮添加鼠尾草酸、绿原酸、儿茶素100 mg/kg(以100%纯度计)、200 mg/kg VE,饲喂3周后宰杀,以此鸡肉为原料,添加亚硝酸盐等辅料制成鸡肉饼,在4 ℃贮藏21 d,测定其N-亚硝胺的含量及蛋白氧化、脂肪氧化等指标。结果表明,饲喂植物多酚对鸡肉饼的基本成分没有显著影响(p>0.05);随着贮藏时间的延长,与对照相比,饲喂鼠尾草酸显著地抑制了TBARS和羰基含量的增加(p<0.05),但对鸡肉饼的pH值和持水性影响不显著(p>0.05),对亚硝酸盐的清除率不显著(p>0.05),但儿茶素能明显降低NDMA和NDEA的生成量(p<0.05),与对照样相比,VE、绿原酸、儿茶素和鼠尾草酸对NDMA的抑制率分别为10.74%、0.38%、28.34%和6.64%,对NDEA的抑制率分别为9.36%、18.88%、20.02%和12.94%。因此,在鸡日粮中添加植物多酚有助于控制肉制品的品质和N-亚硝胺生成量。
The objective of the present study was to investigate the effect of different plant polyphenols on the inhibition of oxidation and nitrosamines in chicken pie products during refrigeration. The purpose of the study was to improve the safety of meat products. Broilers were fed with carnosic acid, chlorogenic acid, catechin (100 mg/kg, 100% purity), and vitamin E 200 mg/kg for three weeks before slaughtered. The breast and thigh meat from each group were grounded and mixed with nitrite and stored in 4℃ for 0 to 21d, the oxidative degree and N-nitrosamines were determined. Results showed that plant polyphenol feeding had no significant effect on the basic ingredients of chicken pie (p>0.05), with the extension of storage time, carnosic acid significantly inhibited the increase of TBARS and carbonyl content (p<0.05) compared with the control group, but no remarkable effect on pH and water holding capacity (p>0.05); the inhibition ratio of polyphenols on nitrite were not remarkable (p>0.05),but catechin can remarkably inhibited NDMA and NDEA production (p<0.05). Compared with the control group, the inhibition effect of VE, chlorogenic acid, catechinic acid and carnosic acid group on nitrosodimethylamine (NDMA) were 10.74%, 0.38%, 28.34% and 6.64% respectively; and the inhibition effect on nitrosodiethylamine (NDEA) were 9.36%, 18.88%, 20.02% and 12.94%, respectively. Therefore, adding plant polyphenol in chicken feeding can control the quality and N- nitrosamine content in meat products.
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