摘要
以NFC扁实柠檬汁为试材,测定了扁实柠檬汁对羟基自由基和DPPH自由基的清除能力及其VC和总黄酮含量,并将10%扁实柠檬汁分别与0.05 mg/m L合成多肽AMP-D、0.1%茶多酚配制复合保鲜剂,研究其对冷鲜肉的保鲜效果。结果表明,扁实柠檬汁对羟基自由基和DPPH自由基具有较好的清除能力,其中对DPPH自由基的清除能力强于对羟基自由基的清除能力,扁实柠檬汁对自由基的清除效果受温度影响不大,具有较好的抗氧化性;扁实柠檬汁中的VC和总黄酮含量较高,VC含量随储藏温度的升高逐渐降低,总黄酮含量在35℃以内受温度影响不大;10%扁实柠檬汁分别与0.05 mg/m L合成多肽AMP-D、0.1%茶多酚配制的复合保鲜剂对冷鲜肉有一定的保鲜作用,与对照相比,在储藏温度4℃下,能够将肉样一级鲜肉等级延长4 d,在储藏温度15、25℃下,可延长鲜肉品质1 d。
NFC Citrus depressa Hayata juice was used as a test material, the scavenging capacity of the juice on hydroxyl free radical and DPPH free radical and the contents of VC and total flavonoids in juice were determined. The preservative effects of the compound preservatives composed of 10% of Citrus depressa Hayata juice and 0.05 mg/m L of synthetic polypeptide AMP-D, and 10% of Citrus depressa Hayata juice and 0.1% of tea polyphenols respectively on chilled meat were investigated. The results showed that, the Citrus depressa Hayata juice had good scavenging ability on hydroxyl and DPPH free radicals, and the scavenging ability on DPPH was stronger than on hydroxyl radical, and the free radical scavenging capacity was not temperature-dependent, which showed a good antioxidation activity. The contents of VC and total flavonoids in Citrus depressa Hayata juice was higher. The VC content decreased gradually with the increase of storage temperature, and no obvious change for total flavonoids content was found when temperature was lower than 35 ℃. The compound preservatives composed of 10% Citrus depressa Hayata juice, 0.05 mg/m L AMP-D and 0.1% tea polyphenols showed good preservation effect on chilled meat, the refreshing time of first grade fresh meat could be extended 4 days at 4 ℃, and 1 day at 15 ℃ and 25 ℃.
出处
《保鲜与加工》
CAS
北大核心
2018年第1期26-31,共6页
Storage and Process
基金
广东省自然科学基金项目(2014A030313767)
关键词
NFC扁实柠檬汁
抗氧化
冷鲜肉
复合保鲜剂
Citrus depressa Hayata juice
antioxidant
chilled meat
compound preservative
