摘要
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 con-centrations(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 re-duce 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.
作者
伯朝英
熊杰
常海军
吴丽
彭荣
BO Zhaoying;XIONG Jie;CHANG Haijun;WU LI;PENG Rong(Chongqing Engineering Research Center for Processing,Storage and Transportation of Characterized Agro-Products,College of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第22期172-179,共8页
Food and Fermentation Industries
基金
重庆市自然科学基金面上项目(基础研究与前沿探索专项)(cstc2019jcyj-msxmX0472)
重庆市教委科学技术研究计划项目(KJQN202000817)
重庆工商大学研究生创新型科研项目(yjscxx2021-112-51)
重庆市教委科学技术研究计划项目(KJZD-K202200806)
重庆市第十一届科慧研究生创新创业大赛项目(11113012)。
关键词
马齿苋提取物
猪肉糜
氧化
品质特性
Purslane extract
minced pork
oxidation
quality properties
