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
[1] LAWRIE R A, LEDWARD D A, 劳里,等. Lawrie′s肉品科学[M].周光宏,等.译.北京:中国农业大学出版社,2009.
[2] 胡玥, 吴春华, 姜晴晴, 等. 微冻技术在水产品保鲜中的研究进展[J]. 食品工业科技, 2015, 36(9): 384-390.
[3] DUUN A S, RUSTAND T. Quality changes during superchilled storage of cod (Gadus morhua) fillets[J]. Food Chemistry,2007,105(3):1 067-1 075.
[4] 薛文君,商飞飞,豆海港.孜然超声波辅助提取及其抗氧化性研究[J].中国调味品,2018,43(9):117-120;129.
[5] 权美平.国产孜然精油化学成分分析研究进展[J].中国调味品,2018,43(5):178-181.
[6] 李大强. 孜然精油的成分分析、抗菌和抗氧化活性[D].兰州:甘肃农业大学,2012.
[7] WU M G, XIONG Y L, CHEN J. Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type[J]. Journal of Food Engineering, 2011, 106(4): 318-324.
[8] OLIVER C N, AHN B, MOERMAN E J, et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5 488-5 491.
[9] 刘琴.金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D].上海:上海海洋大学,2013.
[10] CHELH I, GATELLIER P, SANT-LHOUTERIER V. Technical note: A simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.
[11] AGYARE K K, XIONG Y L, ADDO K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate[J]. Food Chemistry, 2008, 107(3): 1 131-1 137.
[12] AGYARE K K, ADDO K, XIONG Y L. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt[J]. Food Hydrocolloids, 2009, 23(1): 72-81.
[13] WU M, XIONG Y L, CHEN J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein peanut oil emulsion composite gels[J]. Meat Science. 2011, 88: 384-390.
[14] 崔旭海, 孔保华. 蛋白质氧化及其对乳蛋白结构与功能性的影响[J]. 中国乳品工业, 2008, 36(1): 44-47.
[15] 夏俪宁. 马鲛鱼肌原纤维蛋白氧化对胶特性影响[D].大连:大连工业大学,2018.
[16] LI S J, KING A J. Lipid oxidation and myosin denaturation in dark chicken meat[J]. Journal of Agricultural and Food Chemistry, 1996, 44(10): 3 080-3 084.
[17] 闫春子. 超高压处理对淡水鱼冷藏保鲜效果的影响[D].无锡:江南大学,2016.
[18] 张秋会,黄现青,李苗云,等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业,2015,41(10):247-251.
[19] 马海建. 超高压处理对草鱼鱼肉和鱼糜制品品质的影响[D].上海:上海海洋大学,2016.
[20] CARECHE M, GARCIA M, HERRERO A, et al. Carmona. structural properties of aggregates from frozen stored hake muscle proteins[J]. Journal of Food Science, 2002, 67 (8): 2 827-2 832.
[21] HERRERO A M. Raman spectroscopy for monitoring protein structure in muscle food systems[J]. Critical Reviews in Food Science and Nutrition, 2008, 48(6): 512-523.
[22] 任丽娜. 白鲢鱼肉肌原纤维蛋白冷冻变性的研究[D].无锡:江南大学,2014.
[23] SÁNCHEZ-GONZÁLEZ I. Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and raman spectroscopy[J]. Food Chemistry,2008,106(1): 56-64.
[24] CARECHE M,HERRERO A,RODRIGUEZ-CASADO A,et al. Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage[J]. Journal of Agricultural and Food Chemistry,1999(47): 952-959.
[25] LIN X P, YANG W G, XU D L, et al. Effect of electron irradiation and heat on the structure of hairtail surimi[J]. Radiation Physics and Chemistry, 2015, 114: 50-54.
[26] 邱春江. 超高压对鲢鱼中关键酶与结构蛋白质构影响的研究[D].无锡:江南大学,2014.
[27] LEELAPONGWATTANA K, BENJAKUL S,VISESSANGUAN W, et al. Raman spectroscopic analysis and rheological measurements on natural actomyosin from haddock (Melanogrammus aeglefinus) during refrigerated (4 ℃) and frozen (-10 ℃) storage in the presence of trimethylamine-N-oxide demethylase from kidney of lizardfish (Saurida tumbil)[J]. Food Chemistry,2008(106): 1 253-1 263.
[28] WU S J, PAN S K, WANG H B. Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage[J]. Food Chemistry,2014,160:281-285.
[29] HERRERA J R, MACKIE I M. Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols[J]. Food Chemistry, 2004, 84(1): 91-97.
[30] 何雪莹.冰温保鲜对鲤鱼鱼肉品质特性及其理化特性影响的研究[D]. 哈尔滨: 东北农业大学, 2012.
[31] 李学鹏,周明言,周凯,等.大黄鱼冻藏过程中肌原纤维蛋白氧化及其功能性质的变化[J].中国食品学报,2018,18(7):171-179.
[32] XIONG Y L, BLANCHARD S P. Myofibrillar protein gelation:viscoelastic changes related to heating procedures[J].Journal of Food Science,1994,59(4):734-738.
[33] LATIF T, CHEN Y C, JACEK J. Color improvement by titanium dioxide and its effect on gelationand texture of proteins recovered from whole fish using isoelectricsolubilization/precipitation[J].LWT-Food Science and Technology, 2010,43(3): 401-408.
[34] 于巍.草鱼盐溶蛋白的提取及凝胶保水性和流变性质的研究[D].武汉:武汉工业学院, 2008.
[35] XIONG Y L,SRINIVASAN S,LIU G. Modification of muscle protein functionality by antioxidants [J].Food Proteins and Lipids,1997,415:95-108.
[36] WU M,XIONG Y L,CHEN J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels [J].Journal of Food Science,2009,74(4):E207-E217.
[37] 张斌斌,李兴艳,夏杨毅,等.兔肉宰后成熟过程中肌原纤维蛋白功能性质的变化[J].食品工业科技,2015,36(4):105-110;115.