八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响
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摘要
为研究八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响,选择不同浓度的八角茴香提取物(0.01%、0.03%和0.05%)加入到牛肉丸中,测定牛肉丸在4℃冷藏过程中的p H、颜色(a*、b*、L*)、硫代巴比妥酸值(TBARS)、亚硝酸盐残留量和出品率,并对其进行感官评价。结果表明:与空白对照组相比,添加0.05%八角茴香提取物在整个冷藏过程中,显著降低了牛肉丸的p H、硫代巴比妥酸值和亚硝酸盐残留量(p <0.05)。八角茴香提取物在添加量为0.03%时,与空白对照组相比显著提高了冷藏3 d的红度值(p <0.05),而添加0.01%时,显著提高了冷藏5 d后的红度值(p <0.05)。八角茴香提取物改善了牛肉丸的滋气味、组织状态、酸败味及总体接受程度。综上,八角茴香提取物能够有效抑制冷藏牛肉丸脂肪的氧化,并能够改善其品质特性,具有较高的应用价值。
Effect of different amounts of star anise extracts on lipid oxidation and quality of beef meatballs during chilled( 4 ℃)storage were studied.Star anise extracts was added into meatballs at levels of 0.01%,0.03% and 0.05%.The p H value,color,content of thiobarbituric acid reactive substances( TBARS),nitrite residue,yield of beef meatballs and the sensory evaluation during chilled storage were determined. The results showed that 0.05% star anise extracts significant decreased pH value,TBARS and nitrite residue during the chilled storage compared with control( no star anise added)( p < 0.05). Addition of0.03% star anise extracts showed significantly higher a* values before 3 days of chilled storage compared with the control( p <0.05). Addition of 0.01% star anise extract showed significantly higher a*values after 5 days of chilled storage compared to the control( p < 0.05).From the impact on sensory indicators,the taste,texture,taste and overall acceptability of rancidity effect were improved by star anise extract in beef meatballs during chilled storage.So,the star anise extracts could effectively inhibit lipid oxidation in chilled beef meatballs,and it could improve its quality characteristics,which had high application value.
Effect of different amounts of star anise extracts on lipid oxidation and quality of beef meatballs during chilled( 4 ℃)storage were studied.Star anise extracts was added into meatballs at levels of 0.01%,0.03% and 0.05%.The p H value,color,content of thiobarbituric acid reactive substances( TBARS),nitrite residue,yield of beef meatballs and the sensory evaluation during chilled storage were determined. The results showed that 0.05% star anise extracts significant decreased pH value,TBARS and nitrite residue during the chilled storage compared with control( no star anise added)( p < 0.05). Addition of0.03% star anise extracts showed significantly higher a* values before 3 days of chilled storage compared with the control( p <0.05). Addition of 0.01% star anise extract showed significantly higher a*values after 5 days of chilled storage compared to the control( p < 0.05).From the impact on sensory indicators,the taste,texture,taste and overall acceptability of rancidity effect were improved by star anise extract in beef meatballs during chilled storage.So,the star anise extracts could effectively inhibit lipid oxidation in chilled beef meatballs,and it could improve its quality characteristics,which had high application value.
引文
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[15]Singh G,Maurya S,Delampasona M P,et al.Chemical constituents,antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits[J].Journal of the Science of Food and Agriculture,2006,86(1):111-121.
[16]Karre L,Lopez K,Getty K J K.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.
[17]Moawad R,Abozeid W M,Nadir A.Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw-cured sausages[J].Journal of Applied Sciences Research,2012,8(2):815-822.
[18]Li L,Shao J,Zhu X,et al.Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N-nitrosamines formation in dry-cured sausage[J].International Journal of Food Science and Technology,2013,48(6):1157-1164.
[19]中华人民共和国卫生部.GB 2760-2014.中华人民共和国国家标准[S].北京:中国出版社,2014.
[20]Faustman C,Sun Q,Mancini R,et al.Myoglobin and lipid oxidation interactions:Mechanistic bases and control[J].Meat science,2010,86(1):86-94.
[21]Feng X,Li C,Ullah N,et al.Potential biomarker of myofibrillar protein oxidation in raw and cooked ham:3-nitrotyrosine formed by nitrosation[J].Journal of Agricultural and Food Chemistry,2015,63(51):10957-10964.
[22]Vasavada M N,Dwivedi S,Cornforth D.Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef[J].Journal of Food Science,2006,71(5):292-297.
[2]罗雨婷,谷大海,徐志强,等.天然香辛料在肉制品中抗氧化活性研究进展[J].肉类研究,2017(10):53-57.
[3]Falowo A B,Fayemi P O,Muchenje V.Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products:A review[J].Food Research International,2014,64:171-181.
[4]殷燕,张万刚,周光宏.八角茴香提取物在冷藏调理猪肉饼中抗氧化及抑菌效果的研究[J].南京农业大学学报,2014,37(6):89-96.
[5]Singh G,Maurya S,Delampasona M P,et al.Chemical constituents,antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits[J].Journal of the Science of Food and Agriculture,2006,86(1):111-121.
[6]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.
[7]Turgut S S,Soyer A,I爧k9F.Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage[J].Meat Science,2016,116:126-132.
[8]Zhang L,Lin Y H,Leng X J,et al.Effect of sage(Salvia officinalis)on the oxidative stability of Chinese-style sausage during refrigerated storage[J].Meat Science,2013,95(2):145-150.
[9]张健凯,李永乾,李玲,等.茶多酚和维生素C对腌制猪肉亚硝酸盐残留量和脂肪氧化的影响[J].食品工业科技,2013,34(15):335-338.
[10]中华人民共和国卫生部.GB 5009.3-2010.食品中亚硝酸盐和硝酸盐的测定[S].北京:中国标准出版社,2010.
[11]Cullere M,Dalle Zotte A,Tasoniero G,et al.Effect of diet and packaging system on the microbial status,p H,color and sensory traits of rabbit meat evaluated during chilled storage[J].Meat Science,2018,141:36-43.
[12]Lara M S,Gutierrez J I,Timon M,et al.Evaluation of two natural extracts(Rosmarinus officinalis L.and Melissa officinalis L.)as antioxidants in cooked pork patties packed in MAP[J].Meat Science,2011,88(3):481-488.
[13]Kanatt S R,Chawla S P,Sharma A.Antioxidant and radioprotective activities of lemon grass and star anise extracts[J].Food bioscience,2014,6:24-30.
[14]Jia N,Kong B,Liu Q,et al.Antioxidant activity of black currant(Ribes nigrum L.)extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage[J].Meat Science,2012,91(4):533-539.
[15]Singh G,Maurya S,Delampasona M P,et al.Chemical constituents,antimicrobial investigations and antioxidative potential of volatile oil and acetone extract of star anise fruits[J].Journal of the Science of Food and Agriculture,2006,86(1):111-121.
[16]Karre L,Lopez K,Getty K J K.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.
[17]Moawad R,Abozeid W M,Nadir A.Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw-cured sausages[J].Journal of Applied Sciences Research,2012,8(2):815-822.
[18]Li L,Shao J,Zhu X,et al.Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N-nitrosamines formation in dry-cured sausage[J].International Journal of Food Science and Technology,2013,48(6):1157-1164.
[19]中华人民共和国卫生部.GB 2760-2014.中华人民共和国国家标准[S].北京:中国出版社,2014.
[20]Faustman C,Sun Q,Mancini R,et al.Myoglobin and lipid oxidation interactions:Mechanistic bases and control[J].Meat science,2010,86(1):86-94.
[21]Feng X,Li C,Ullah N,et al.Potential biomarker of myofibrillar protein oxidation in raw and cooked ham:3-nitrotyrosine formed by nitrosation[J].Journal of Agricultural and Food Chemistry,2015,63(51):10957-10964.
[22]Vasavada M N,Dwivedi S,Cornforth D.Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef[J].Journal of Food Science,2006,71(5):292-297.