以新鲜猪肉为原料,制成肉糜后加入不同添加量(0.2、0.4、0.8 g/kg)的马齿苋提取物(Purslane extract,PE),并以0.8 g/kg丁基羟基茴香醚作为阳性对照,同时设置空白对照,研究猪肉糜冷藏期(1、3、5、7、9 d)硫代巴比妥酸(thiobarbituric acid,TBA)值、羰基含量、总巯基含量、表面疏水性、猪肉糜色泽及其质构特性的变化,评价马齿苋提取物对冷藏猪肉糜脂肪、蛋白质和品质等特性的影响。结果表明,0.8 g/kg马齿苋提取物能显著降低猪肉冷藏期间的TBA值、表面疏水性和羰基含量的增长幅度(P<0.05);0.4 g/kg马齿苋提取物在贮藏初期能有效降低总巯基含量下降的幅度(P<0.05);贮藏后期3个添加量之间的作用效果无显著性差异(P>0.05);0.2 g/kg马齿苋提取物能显著减缓a*减小和硬度变大(P<0.05);马齿苋提取物还能降低肉糜黏聚性和L*值(P<0.05);但对b*值、咀嚼度和弹性影响不大。因此,3种浓度的马齿苋提取物均能在一定程度上抑制脂肪和蛋白氧化,改善猪肉糜品质特性,且对于TBA值、羰基、表面疏水性、巯基含量表现出一定的浓度依赖性。
In this study, fresh pork was used as raw material to make minced pork, then Purslane extract (PE) with different concentrations (0.2, 0.4, 0.8 g/kg) was added, and 0.8 g/kg of butyl hydroxyanisole was used as positive control and blank control was set at the same time. The changes in thiobarbituric acid value (thiobarbituric acid reactive substances, TBARs), carbonyl content, total sulfhydryl content, surface hydrophobicity, color, and texture characteristics of minced pork during cold storage (1, 3, 5, 7, 9 days) were studied, and the effects of PE on fat, protein and quality of minced pork during cold storage were evaluated. The results showed that 0.8 g/kg purslane extract could significantly reduce the increase of TBARs, surface hydrophobicity and carbonyl group (P＜0.05). The 0.4 g/kg purslane extract could effectively reduce the decrease of the total sulfhydryl group (P＜0.05), and there was no significant difference between the three concentrations at the later stage of storage (P>0.05). The 0.2 g/kg purslane extract could significantly reduce a* decrease and hardness increase (P＜0.05). The extract of portulaca oleracea also reduced meat cohesion and L* value (P＜0.05), but it had little effect on b* value, chewiness and elasticity. Therefore, three concentrations of PE could inhibit the oxidation of fat and protein to a certain extent, improve the quality characteristics of minced pork, and show a certain concentration dependence on TBARs value, carbonyl group and surface hydrophobicity.
[1] 张海峰, 温春燕, 李慧琪.2020 年世界生猪产业发展情况及2021 年趋势[J].猪业科学, 2021, 38(2):34-38.
ZHANG H F, WEN C Y, LI H Q.Development of world pig industry in 2020 and its market trend in 2021 [J].Swine Industry Science, 2021, 38(2):34-38.
[2] CHENG W W, SUN D W, PU H B, et al.Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage[J].Food Chemistry, 2018, 248:119-127.
[3] 彭新颜, 刘媛, 贺红军, 等.乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响[J].食品科学,2020, 41(4):7-14.
PENG X Y, LIU Y, HE H J, et al.Effects of whey protein peptides on oxidation inhibition and quality improvement of chopped pork during repeated freezing-thawing [J].Food Science,2020, 41(4):7-14.
[4] JIANG J, XIONG Y L.Natural antioxidants as food and feed additives to promote health benefits and quality of meat products:A review [J].Meat Science, 2016, 120:107-117.
[5] 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 protein:Mechanism and application [D].Wuxi:Jiangnan University, 2016.
[6] 郝教敏, 杨文平, 靳明凯, 等.黑麦多酚提取物对猪肉丸冷藏期间氧化稳定性和品质的影响[J].食品科学,2020,41(9):175-181.
HAO J M, YANG W P, JIN M K, et al.Effect of rye polyphenol extract on oxidative stability and quality of pork meatballs during refrigerated storage [J].Food Science,2020,41(9):175-181.
[7] KARRE L, LOPEZ K, GETTY K J K.Natural antioxidants in meat and poultry products [J].Meat Science, 2013, 94(2):220-227.
[8] 熊杰, 伯朝英, 常海军, 等.鼠曲草提取物对·OH诱导的肌原纤维蛋白氧化及结构的影响[J].食品工业科技,2022,43(3):72-80.
XIONG J, BO Z Y, CHANG H J, et al.Effects of the extract of Gnaphalium affine on the oxidation and structure of myofibrillar protein induced by ·OH[J].Science and Technology of Food Industry,2022, 43(3):72-80.
[9] SHAHIDI F, AMBIGAIPALAN P.Phenolics and polyphenolics in foods, beverages and spices:Antioxidant activity and health effects—A review[J].Journal of Functional Foods, 2015, 18:820-897.
[10] GUO A Q, JIANG J, TRUE A D, et al.Myofibrillar protein cross-linking and gelling behavior modified by structurally relevant phenolic compounds [J].Journal of Agricultural and Food Chemistry, 2021, 69(4):1 308-1 317.
[11] 贺江飞. 马齿苋[J].湖南中医杂志,2021,37(8):96.
HE J F.Purslane[J].Journal of Hunan Traditional Chinese Medicine, 201,37(8):96.
[12] WANG Z F, HE Z F, ZHANG D, et al.Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage[J].Journal of the Science of Food and Agriculture, 2021, 101 (5):1 953-1 962.
[13] JONGBERG S, TØRNGREN M A, GUNVIG A, et al.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork[J].Meat Science,2013, 93(3):538-546.
[14] 熊杰, 伯朝英, 常海军.甘草提取物对冷藏鸡肉糜脂肪和蛋白质氧化及品质特性的影响[J].食品工业科技,2021,42(1):75-81;88.
XIONG J, BO Z Y, CHANG H J.Effects of licorice extract on oxidation and quality characteristics of fat and protein in refrigerated chicken meat batter[J].Science and Technology of Food Industry,2021, 42(1):75-81;88.
[15] ZHANG Z Y, YANG Y L, ZHOU P, et al.Effects of high pressure modification on conformation and gelation properties of myofibrillar protein [J].Food Chemistry, 2017, 217:678-686.
[16] CHELH I, GATELLIER P, SANTÉ-LHOUTELLIER V.Technical note:A simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.
[17] CUNHA L C M, MONTEIRO M L G, LORENZO J M, et al.Natural antioxidants in processing and storage stability of sheep and goat meat products[J].Food Research International,2018,111:379-390.
[18] XU M F, LIAN Z H, CHEN X Q, et al.Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions[J].Food Chemistry,2021,365:130525.
[19] JOYNER P M.Protein adducts and protein oxidation as molecular mechanisms of flavonoid bioactivity[J].Molecules (Basel, Switzerland), 2021, 26(16):5 102.
[20] KAFANTARIS I, KOTSAMPASI B, CHRISTODOULOU V, et al.Grape pomace improves antioxidant capacity and faecal microflora of lambs[J].Journal of Animal Physiology and Animal Nutrition, 2017, 101(5):e108-e121.
[21] 韩馨蕊, 李颖, 刘苗苗, 等.安石榴苷与焦磷酸钠对肌原纤维蛋白氧化稳定性及凝胶性能的影响[J].食品科学, 2022, 43(8):15-21.
HAN X R, LI Y, LIU M M, et al.Effect of punicalagin combined with sodium pyrophosphate on the oxidative stability and gel proper ties of myofibrillar protein[J].Food Science, 2022, 43(8):15-21.
[22] 徐谓. 甘草提取物的抗氧化特性及其在兔肉中的应用研究[D].重庆:西南大学,2017.
XU W.Research on antioxidant ability of licorice extracts and the application in rabbit meat [D ]. Chongqing:Southwest University, 2017.
[23] 贾娜, 刘丹, 王乐田, 等.儿茶素对冷藏猪肉糜脂肪和蛋白氧化及品质特性的影响[J].中国食品学报,2018,18 (12):210-218.
JIA N, LIU D,WANG L T, et al.Effect of catechin on lipid/protein oxidation and quality of minced pork during chilled storage [J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(12):210-218.
[24] 贾娜, 孙嘉, 王乐田, 等.没食子酸对猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质特性的影响[J].肉类研究, 2019, 33(3):1-6.
JIA N, SUN J, WANG L T, et al.Effect of gallic acid on inhibition of lipid and protein oxidation and quality of pork patties during chilled storage [J].Meat Research, 2019, 33(3):1-6.
[25] JIA J J, GAO X, HAO M H, et al.Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods [J].Food Chemistry, 2017, 228:143-151.
