摘要
以不同质量浓度迷迭香与大豆分离蛋白复合制备活性蛋白膜,并将该蛋白膜用于高氧气调下生鲜猪肉的护色保鲜。分析猪肉贮藏期间CIE a*值、正铁肌红蛋白、硫代巴比妥酸反应(thiobarbituric acid reactive substances,TBARS)值、蛋白质羰基及肉品硬度的变化情况。结果表明:肉样表面喷洒0.05 g/100 m L迷迭香提取物有效抑制了高氧气调包装肉品的脂类氧化和贮藏后期的颜色劣变。而蛋白膜加入不同质量浓度迷迭香对高氧气调包装的猪肉表现出不同的抗氧化活性。纯蛋白膜和0.025 g/100 m L迷迭香包装组对猪肉没有表现出护色作用,但对猪肉贮藏期间脂类和蛋白质的氧化起到了一定的抑制作用;0.1、0.2 g/100 m L迷迭香包装组有效延缓了猪肉a*值的下降和正铁肌红蛋白、TBARS值的生成,且其对猪肉的护色效果好于迷迭香直接喷洒处理,但无法抑制蛋白质羰基的形成。而0.05 g/100 m L迷迭香包装组在整个贮藏期间对猪肉颜色、脂类、蛋白质等的抗氧化效果均好于迷迭香直接喷洒处理,且基本维持了肉品贮藏期间的硬度,这表明蛋白膜对迷迭香的包埋显著提高了迷迭香对高氧气调下猪肉的抗氧化活性。
The active protein films prepared with different concentrations of rosemary and soy protein isolate were used for color protection and preservation of fresh pork in high-oxygen modified atmosphere. Changes in CIE a* value, metmyoglobin, thiobarbituric acid reactive substances(TBARS) value, protein carbonyl and hardness value of fresh pork were determined. The results showed that direct treatment with rosemary at 0.05 g/100 m L effectively inhibited lipid oxidation and discolouration in the later period of storage in high oxygen atmosphere packaging. Protein films incorporated with different concentrations of rosemary showed different antioxidant effects on pork. Pure protein film and the film with rosemary at a concentration of 0.025 g/100 m L were unable to inhibit discoloration of pork, but they delayed lipid and protein oxidation to a certain extent. The films with rosemary concentration at 0.1 and 0.2 g/100 m L effectively delayed the decline of a* value and the formation of metmyoglobin and TBARS value, and its protection on meat color was better than that observed with direct addition of rosemary, but these two groups failed to inhibit the formation of protein carbonyl. While the film with 0.05 g of rosemary /100 m L exerted better protection than that of direct addition of rosemary on color, lipids, proteins and other parameters of fresh pork, it basically maintained the hardness value of meat during storage. These results indicate that protein film incorporated with rosemary increased the antioxidant activity of rosemary on pork in high oxygen atmosphere packaging.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第24期321-326,共6页
Food Science
基金
重庆市科技攻关应用技术研发类重点项目(cstc2012gg-yyjs B80003)
中央高校基本科研业务费专项(XDJK2013C130)
关键词
迷迭香
大豆分离蛋白
高氧气调
抗氧化
猪肉
rosemary
soy protein isolate
high-oxygen modified atmosphere
antioxidation
pork
