改性茶多酚对中式培根发酵成熟过程脂肪氧化的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 64-69.

改性茶多酚对中式培根发酵成熟过程脂肪氧化的影响

申雷，章建浩*，靳国锋

南京农业大学，国家肉品质量安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制重点开放实验室

收稿日期:2011-11-19 修回日期:2012-11-01 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 章建浩 E-mail:nau_zjh@njau.edu.cn
基金资助:
2009年国家公益性农业科研专项“肉类生产和加工质量安全控制技术”

Effects of Modified Tea Polyphenols on Lipid Oxidation in Chinese Bacon during Fermentation and Aging

Received:2011-11-19 Revised:2012-11-01 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 脂质过度氧化对传统腌腊肉制品的品质安全产生重大影响。本实验采用天然抗氧化剂茶多酚的油溶性改性物对中式培根进行涂膜抗氧化处理，研究其对中式培根在发酵成熟过程中的脂肪氧化效果。结果表明：经改性茶多酚-壳聚糖联合处理的中式培根在成熟结束时内层肌肉过氧化值(POV)、硫代巴比妥酸(TBARs)、酸价值(AV)分别比普通茶多酚-壳聚糖处理组降低了28.82%、12.76%、7.91%，表层脂肪降低了12.73%、17.11%、14.37%，说明改性茶多酚良好的油溶性提高了其抗氧化性，使中式培根脂质氧化得到有效抑制。同时，成熟结束时改性茶多酚-壳聚糖处理组的红度值、黄度值与普通茶多酚-壳聚糖组的差异不显著(P＞0.05)。综合考虑，建议在实际应用中采用改性茶多酚与壳聚糖的联合处理。

关键词: 改性茶多酚, 中式培根, 脂肪氧化, 壳聚糖

Abstract: Excessive lipid oxidation has a negative impact on the quality and safety of traditional Chinese cured meat products. In the present study, the effect of antioxidant coating treatment with modified oil-soluble tea polyphenols (MTP) on lipid oxidation in Chinese bacon during fermentation and aging. Combined treatment with MTP and chitosan resulted in a decrease of 28.82%, 12.76%, and 7.91% for internal muscle and of 12.73%, 17.11%, and 14.37% for surface fat in peroxide value (POV), 2-thiobarbituricacid-reactive substances (TBARs) and acid value (AV), respectively, when compared with combined treatment with non-modified TP and chitosan. This result demonstrates that MTP, which have increased antioxidant activity due to good oil solubility, can effectively control lipid oxidation in Chinese bacon. In addition, no significant differences in muscle a* value and fat b* value at the end of aging were found between both treatment groups (P ＞ 0.05). Collectively, based on these results, we conclude that MTP can be combined with chitosan for practical applications.

Key words: modified tea polyphenols, Chinese bacon, lipid oxidation, chitosan

中图分类号:

TS201.2

申?雷，章建浩*，靳国锋. 改性茶多酚对中式培根发酵成熟过程脂肪氧化的影响[J]. 食品科学, 2012, 33(23): 64-69.

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