The purpose of this study was to investigate the antioxidant effects of cumin essential oil on myofibrillar protein (MP) of mutton during super-chilling storage (-3 ℃). Taking 2 mg/mL tea polyphenol (TP) and 0.15 mg/mL dibutylhydroxytoluene (BHT) treated mutton as positive control, the mutton was soaked with 8 mg/mL, 12 mg/mL and 16 mg/mL cumin essential oil, and the changes in MP structure and function indicators were examined during super-chilling storage. With the prolongation of storage time, the carbonyl content and surface hydrophobicity of MP in all groups increased, the content of sulfhydryl, solubility and emulsification decreased, and the elastic modulus (G′) showed a rise-decline-rise trend. Raman spectroscopy indicated that the relative content of -helical structure decreased, while the relative content of -sheet and random coil increased. The cumin essential oil could significantly delay above mentioned changes, and its effect was better than TP and BHT with the concentration above 12 mg/mL. The cumin essential oil can inhibit the oxidation of mutton MP during super-chilling storage, reduce the damage of secondary structure as well as maintain the functional properties of MP, which shows a good prospect to apply the cumin essential oil in the field of protein antioxidation.
LU Xiaochuan
,
ZHANG Yinong
,
PAN Chenglei
,
KANG Mengyao
,
LI Yixuan
,
SHANG Yongbiao
. Effect of cumin (Cuminum cyminum L.) essential oil on the structure andfunctional properties of myofibrillar protein of mutton duringsuper-chilling storage[J]. Food and Fermentation Industries, 2019
, 45(21)
: 110
-117
.
DOI: 10.13995/j.cnki.11-1802/ts.021237
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