摘要
为了分析西兰花种子提取物(Brassica oleracea L. seed extract,BSE)的体外抗氧化能力,以及其在广式腊肉中的应用效果,该文对不同BSE添加量的应用效果进行了分析,并与添加2,6-二叔丁基-4-甲基苯酚(butylated hydroxytoluene,BHT)的应用效果进行了比较。基于基础配方,共制备了对照组(CT)、添加0.2%BSE组(0.2%BSE)、添加0.5%BSE组(0.5%BSE)、添加1%BSE组(1.0%BSE)、添加1.5%BSE组(1.5%BSE)和添加0.02%BHT组(BHT)6组样品。研究结果显示,BSE的体外总抗氧化能力与其在水溶液中的含量成正比;在脂质体系条件下,BSE的抑制诱导氧化作用呈现为先增加后降低的趋势,相比于1.0%添加量,添加量为1.5%时,样品的抑制诱导氧化作用明显降低(P<0.05);相比于BSE,BHT具有明显的抑制氧化作用(P<0.05);随着BSE添加量的增加,样品的硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值呈现为降低的趋势,BHT样品TBARS值介于1.0%BSE和1.5%BSE样品之间;各加工方案样品均具有明显的主体特征风味,添加BHT样品的主体风味与其它样品有明显差异;1.5%BSE样品具有最高的亮度值(L*)和黄度(b*),BHT样品具有最高的红度(a*);通过对挥发性风味物质的分析结果显示,挥发性成分随添加方案的不同而各有差异。综合结果显示,添加1.5%BSE广式腊肉具有较理想的色泽、氧化状态和风味物质含量,可以替代BHT使用。
The meat products quality is influenced by the raw meat,ingredients,processing amd storage condition,and the auxiliary material addition scheme is the main determinant that is associated with lipid oxidation,protein oxidation,colour stability and flavour formation,while the colour information,oxidation states and flavour characteristic often need to be simultaneously considered.Lipid oxidation of meats during processing and storage has been related to its deterioration in terms of sensory characters,processability and nutritional quality,which would remarkably affect consumers’perception,and this deterioration sometimes could be relieved by innovative supplement which with antioxidant activity.The appearance of natural antioxidants has not only avoided the potential toxic effects of chemical anti-oxidants,but also improved the products quality to a certain extent.With the development of modern meat processing industry,the applicability of innovative materials in traditional food processing also need to be studied.In order to evaluate the antioxidant activity of Brassica oleracea L.seed extract(BSE)in vitro and the application effect in cantonese cured meat,a verification experiment was executed,meanwhile the effect of butylated hydroxytoluene(BHT)addition was also analyzed.Six treatments were carried out,CT(basic formula),0.2%BSE(basic formula+0.2%BSE),0.5%BSE(basic formula+0.5%BSE),1.0%BSE(basic formula+1.0%BSE),1.5%BSE(basic formula+1.5%BSE)and BHT(basic formula+0.02%BHT)respectively.The ferric reducing ability of plasma results showed that the total antioxidant activity of BSE in vitro increased as the adding amount increasing(P<0.05),while the inhibition of induced oxidative effect in the lipid system showed a tendency to decrease after increased to 5.09±0.04 h,the inhibition was significantly reduced(P<0.05)at 1.5%BSE addition,compared with 1.0%addition.Within the BSE products,the thiobarbituric acid reactive substance(TBARS)value appeared to be increasing after decreasing at 1.0%BSE addition,similar to i
作者
刘文营
李享
成晓瑜
Liu Wenying;Li Xiang;Cheng Xiaoyu(China Meat Research Center,Beijing Key Laboratory of Meat Processing Technology,Beijing Academy of Food Sciences,Beijing 100068,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2018年第21期288-294,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家重点研发计划专项(2016YFD0401503)。
关键词
提取
氧化
肉
西兰花种子提取物
抗氧化能力
广式腊肉
感官特征
extraction
oxidation
meats
Brassica oleracea L.seed extract
antioxidant capacity
cantonese cured meat
sensory characteristics
