香辛料提取物对速冻牛肉丸脂肪氧化控制的研究

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 281-285.

香辛料提取物对速冻牛肉丸脂肪氧化控制的研究

陈璐，孔保华*，刘骞，李沛军

东北农业大学食品学院

收稿日期:2011-06-22 修回日期:2012-06-20 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 孔保华 E-mail:kongbh@163.com
基金资助:
国家公益性行业（农业）科研专项经费项目;黑龙江省教育厅科学技术研究项目

Inhibition Effect of Spice Extracts on Lipid Oxidation in Quick-Frozen Beef Balls

Received:2011-06-22 Revised:2012-06-20 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 研究添加迷迭香、丁香、肉桂提取物对－18℃冻藏牛肉丸脂肪氧化、颜色稳定性和感官评定的影响。测定结果以肉丸在储存期间的硫代巴比妥酸值(TBARS值)、过氧化物值(PV值)、颜色(L*、a*值)和感官评定指标。结果表明：与对照组相比，随着贮藏时间的增加，添加香辛料提取物的各处理组能够显著延缓脂肪氧化(P＜0.05)；亮度L*值呈现出先下降后上升的趋势，而红度a*值逐渐降低；贮藏120d后，添加香辛料提取物的各处理组具有较好的滋气味与颜色。表明添加香辛料提取物在一定程度上可以减缓脂肪氧化速度，同时还可以改善风味，掩盖脂肪氧化酸败味。

关键词: 牛肉丸, 脂肪氧化, 香辛料提取物, 控制技术

Abstract: The effects of rosemary, clove and cassia extracts on lipid oxidation, colour stability and sensory evaluation of frozen (－18 ℃) beef balls stored for 120 days were investigated. Thiobarbituric acid reactive substances (TBARS), peroxidate value (PV), color and sensory quality of balls were determined. The results showed that addition of spice extract could retard lipid oxidation significantly (P ＜0.05), increase L*-value, and decrease a*-value. Samples with added spice extracts also had better sensory quality after 120 days of storage than that of control samples. This study demonstrates that spice extracts can delay lipid oxidation and improve the flavor of frozen beef balls.

Key words: beef ball, lipid oxidation, spice extract, inhibition

中图分类号:

TS201.1

陈璐，孔保华*，刘骞，李沛军. 香辛料提取物对速冻牛肉丸脂肪氧化控制的研究[J]. 食品科学, 2012, 33(14): 281-285.

参考文献

[1] SUHAJ M. Spice antioxidants isolation and their antiradical activity: a review[J]. Journal of Food Composition and Analysis, 2006, 19(6): 531-537.
[2] MATHEW S, ABRAHAM E T. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models[J]. Food Chemistry, 2006, 94(4): 520-528.
[3] YOO, LEE K M, LEE C H, et al. Relative antioxidant and cytoprotective activities of common herbs[J]. Food Chemistry, 2008, 106(3): 929-936.
[4] BASAGA H, TEKKAYA C, ACITEL F. Antioxidative and free radical scavenging properties of rosemary extract[J]. Food Science and Technology, 1997, 30(1): 105-108.
[5] 王文中,王颖. 迷迭香的研究及其应用——抗氧化剂[J].中国食品添加剂, 2002, 5: 60-65.
[6] MANSOUR E H, KHALIL A H. Evaluation of antioxidant activity of some plant extracts and their applications to ground beef patties [J]. Food Chemistry, 2000, 69(2): 135-141.
[7] SEBRANEK J G , SEWALT V J H, ROBBINS K L, et al. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant e?ectiveness in pork sausage[J]. Meat Science, 2005, 69(2): 289-296.
[8] 刘士德,余玉雯,张建华等.迷迭香抗氧化提取物的应用研究[J].食品科技, 2003, 2: 59-62.
[9] 孙伟.16种芳香植物精油抗氧化活性的比较研究[J].食品科技, 2004, 11: 54-57.
[10] 刘小红,张尊听,段玉峰.市售天然植物香料的抗氧化作用研究[J].食品科学, 2002, 23(1): 143-145.
[11] ZHANG Huiyun, KONG Baohua, XIONG Youling. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action[J]. Meat Science, 2010, 85(4): 772-778.
[12] SINNHUBER R O, YU T C. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils[J]. Journal of Japan Oil Chemists' Society, 1977, 25: 259-267.
[13] ZHANG Xue, KONG Baohua, XIONG Youling. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation[J]. Meat Science, 2007, 77(4): 593-598.
[14] POHLMAN F W, STIVARIUS M R, MCELYEA K S. The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef[J]. Meat Science, 2002, 61(3): 307-313.
[15] BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATIAN S, et al. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing [J]. Journal of Food Engineering, 2007, 80(1): 292-299.
[16] NUNEZ M T, HAFLEY B S, BOLEMAN R M, et al. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation[J]. Meat Science, 2008, 80(4): 997-1004.
[17] DAIAS J, NUNES M L, MENDES R. Effect of frozen storage on the chemical and physical properties of black and silver scabbard fish [J]. Journal of the Science of Food and Agriculture, 1994, 66(3): 327-335.