食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 93 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028217

研究报告

石榴皮提取物对贮藏期间牦牛肉糜蛋白质氧化及挥发性风味物质的影响

  • 李琼帅 ,
  • 唐善虎 ,
  • 李思宁 ,
  • 莫然 ,
  • 李锦锦 ,
  • 夏佳军 ,
  • 蔡寅川
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  • 1(西南民族大学 食品与科学技术学院,四川 成都,610041)
    2(阿坝藏族羌族自治州工业经济研究所,四川 阿坝藏族羌族自治州,624000)
第一作者:硕士研究生(唐善虎教授为通信作者,E-mail:stang01@126.com)

收稿日期: 2021-06-02

  修回日期: 2021-06-18

  网络出版日期: 2022-06-10

基金资助

中央高校科研业务费专项(2021XJTD02)

收起

Effects of pomegranate peel extract on the protein oxidation and volatile flavor substances of yak minced meat during storage

  • LI Qiongshuai ,
  • TANG Shanhu ,
  • LI Sining ,
  • MO Ran ,
  • LI Jinjin ,
  • XIA Jiajun ,
  • CAI Yinchuan
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  • 1(College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)
    2(Industrial Economics Institute of Aba Tibetan and Qiang Autonomous Prefecture, Aba Tibetan and Qiang Autonomous Prefecture 624000, China)

Received date: 2021-06-02

  Revised date: 2021-06-18

  Online published: 2022-06-10

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摘要

为探讨石榴皮提取物(pomegranate peel extract,PPE)对4 ℃贮藏过程中牦牛肉糜蛋白质氧化和挥发性风味物质的影响,以二丁基羟基甲苯(butylated hydroxy toluene,BHT)为阳性对照,添加0.01%、0.05%、0.10%和0.20%(质量分数)PPE,对牦牛肉糜肌原纤维小片化指数、表面疏水性、二聚酪氨酸含量、色氨酸以及挥发性风味物质的变化进行评价。结果表明,与空白对照组相比,较高的PPE添加量(0.10%、0.20%)可以显著降低肌原纤维小片化指数(P<0.05);PPE具有较好的抗氧化性能,能够显著抑制表面疏水性与二聚酪氨酸含量的增加(P<0.05);但PPE可能与蛋白质相互作用,降低色氨酸荧光强度。在牦牛肉糜中共检测出九类挥发性化合物,通过主成分分析得到3个主成分,累计贡献率达到73.812%;PC1 39.499%,由酸类、杂环及其他类、醛类、醇类、酮类和醚类化合物组成;PC2 17.808%,由酚类和烃类化合物组成;PC3 16.504%,由酯类化合物组成;主成分分析结果表明,PPE的添加可提高牦牛肉糜样品的综合排名;通过聚类分析将24个牦牛肉糜样品分为三类,与主成分分析结果基本一致。结果认为,添加PPE可有效抑制贮藏过程中牦牛肉糜的蛋白质氧化,改善牦牛肉糜的风味品质,且PPE的添加量为0.20%时效果最好。

关键词： 石榴皮提取物; 牦牛肉糜; 抗氧化; 蛋白质氧化; 挥发性风味物质; 主成分分析; 聚类分析

本文引用格式

李琼帅 , 唐善虎 , 李思宁 , 莫然 , 李锦锦 , 夏佳军 , 蔡寅川 . 石榴皮提取物对贮藏期间牦牛肉糜蛋白质氧化及挥发性风味物质的影响[J]. 食品与发酵工业, 2022 , 48(10) : 93 -100 . DOI: 10.13995/j.cnki.11-1802/ts.028217

Abstract

In order to explore the effect of pomegranate peel extract on the protein oxidation and volatile flavor substances of minced yak meat during storage at 4 ℃, butylated hydroxy toluene was used as a positive control. By adding 0.01%, 0.05%, 0.10% and 0.20% PPE, the changes of myofibrillar fragmentation index, surface hydrophobicity, dityrosine content, tryptophan and volatile flavor substances of yak minced meat were evaluated. The results showed that compared with the blank control group, higher mass fractions of PPE (0.10%, 0.20%) could significantly reduce the myofibrillar fragmentation index (P<0.05). PPE had good antioxidant properties and could significantly inhibit the increase of surface hydrophobicity and dityrosine content (P<0.05). However, PPE may interact with proteins and reduce the fluorescence intensity of tryptophan. Moreover, nine kinds of volatile compounds were detected in the yak minced meat, and three of which main components were obtained through principal component analysis, with a cumulative contribution rate of 73.812%. In the PCA analysis, PC1 was 39.499% and consists of acids, heterocycles and other compounds, aldehydes, alcohols, ketones and ether compounds. PC2 was 17.808% and consists of phenols and hydrocarbon compounds. PC3 was 16.504% and consists of ester compounds. Principal component analysis results showed that the addition of PPE could improve the comprehensive ranking of yak minced meat samples. The 24 minced yak meat samples could be divided into 3 categories by hierarchical clustering analysis. The results suggested that adding PPE could effectively inhibit protein oxidation and improve the flavor quality of yak minced meat during storage. The addition amount of 0.20% PPE was the best one.

Key words： pomegranate peel extract; minced yak meat; antioxidant; protein oxidation; volatile flavor substances; principal component analysis; hierarchical clustering analysis

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